Investigating the Influence of Age and Saliva Flow on the Perception of Protein Fortified Foods and Beverages
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About
Brief Summary: This study aims to investigate whether protein fortification of foods and beverages causes mouthdrying and mucoadhesion and whether this is influenced by age and saliva flow.
Full description
To investigate whether whey protein beverages cause mouthdrying in older adults and if perception and acceptance are influenced by repeated consumption, age and individual differences in saliva flow.
To investigate whether protein fortification of cupcakes causes mouthdrying and if perception and acceptance are influenced by repeated consumption, age and individual differences in saliva flow in a home environment.
To investigate whether mucoadhesion is present within different food models, if sensitivity to mucoadhesion increases with age and to determine if a reduced salivary flow results in strengthened mucoadhesion.
Enrollment
Sex
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Volunteers
Inclusion criteria
- Age (18-30 years or over 65 years)
- Healthy
Exclusion criteria
- Cognitively impaired
- Allergies, intolerance and special dietary requirements (for example coeliac disease, lactose / gluten intolerance)
- Suffer from diabetes
- Oral surgery
- Stroke
- Smoker
- Cancer
Trial design
Primary purpose
Allocation
Interventional model
Masking
70 participants in 2 patient groups
Trial contacts and locations
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Data sourced from clinicaltrials.gov
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