Influence on Food Liking of Adding Spices to Replace Dietary Sugar

University of Colorado Denver (CU Denver)

Status: Completed

Conditions: Taste Testing

Treatments: Other: oatmeal; Other: apple crisp; Other: tea

Study type: Interventional

Funder types: Other

Identifiers

NCT03134079

14-1535

Details and patient eligibility

About

This study aims to reduce the amount of sugar in a particular food item and add spices to see if the food liking of that item rates as high or higher in a post meal survey. Through the weekly feeding and testing of the menu items the investigators will determine an opinion of the participants. Results of these surveys will determine whether participants enjoy the reduced sugar options as much as their full sugar counterparts.

Full description

The Investigators will determine the overall consumer acceptability of a breakfast meal (tea and oatmeal) and a dessert (apple crisp) using a randomized, three-period, within subjects, crossover design. The three test conditions will be (1) Full sugar ("FS"), (2) reduced sugar (and calorie) with no added spice ("RS") and (3) reduced sugar (and calorie) plus spice ("RSS"). The two reduced sugar meals will be matched for calories. Subjects will taste each condition of the item on a separate day; tastings will be one week apart.

Enrollment: 160 patients

Sex: All

Ages: 18 to 65 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• age 18-65 years

Exclusion criteria

• diagnosed taste or sensory disorders that would prevent subject from evaluating the food
• known eating disorders
• allergies to the test food/ingredients
• medical conditions that may adversely affect taste (e.g., dysgeusia)
• inability to complete the protocol
• personal dietary restrictions towards test meal items
• dislike of the particular food items to be served in the test meals
• Subjects who do not consume foods or beverages that contain sugar or to which they have added sugar will be excluded.
• Subjects who have not consumed or would not be willing to consume hot tea, oatmeal or baked apple products will be excluded.
• Subjects who are pregnant or trying to become pregnant will be excluded.

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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160 participants in 3 patient groups

full sugar recipe

Active Comparator group

Description:

Each subject was randomly assigned to one of six possible sequences to taste three recipes of each test item. Oatmeal and tea were served together and tastings occurred over three weeks; tasting of apple crisp occurred over three different weeks. Tastings of the three recipes occurred one week apart. The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS): Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A

Treatment:

Other: apple crisp

Other: oatmeal

Other: tea

reduced sugar recipe

Experimental group

Description:

Each subject was randomly assigned to one of six possible sequences to taste three recipes of each test item. Oatmeal and tea were served together and tastings occurred over three weeks; tasting of apple crisp occurred over three different weeks. Tastings of the three recipes occurred one week apart. The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS): Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A

Treatment:

Other: apple crisp

Other: oatmeal

Other: tea

reduced sugar plus spice recipe

Experimental group

Description:

Each subject was randomly assigned to one of six possible sequences to taste three recipes of each test item. Oatmeal and tea were served together and tastings occurred over three weeks; tasting of apple crisp occurred over three different weeks. Tastings of the three recipes occurred one week apart. The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS): Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A

Treatment:

Other: apple crisp

Other: oatmeal

Other: tea