Food Composition and Palatability (FCandP)

Purdue University

Status: Completed

Conditions: Fat Taste

Study type: Observational

Funder types: Other

Identifiers

NCT02357329

055-0390

Details and patient eligibility

About

This study will investigate fat taste and if free fatty acids (FFA) in food function as a signal for fat content. FFA are quite unpleasant - the investigators want to measure if the concentration in different foods correlates with hedonic preference. FFA concentration from a variety of foods will be used to determine if people who have greater sensitivity for FFA find foods with higher FFA concentrations less acceptable. Further, this study with determine whether the relationship between fat taste and hedonic food preference is modified by sex and body mass index (BMI).

Enrollment: 52 patients

Sex: All

Ages: 18 to 64 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Age 18-64
• Healthy
• Non-smoker

Exclusion criteria

• Food allergies
• Inability to detect and identify basic tastes

Trial design

52 participants in 1 patient group

Taste and hedonic ratings of NEFA

Description:

Linoleic acid solutions from 0.005% to 1.58%. Participants swish and spit 10 - 7.5mL solutions.