Modifying Whey Protein Fortified Drinks and Foods

University of Reading

Status: Completed

Conditions: Individual Difference; Food Preferences; Food Sensitivity

Treatments: Behavioral: Liquid Model; Behavioral: Solid Model

Study type: Interventional

Funder types: Other

Identifiers

NCT04869722

UREC 20/35

Details and patient eligibility

About

This study aims to investigate whether consumers differ in mouthdrying sensitivity and if mouthdrying can be modulated.

Full description

1. To investigate whether older adults are more sensitive to whey protein derived mouthdrying compared with younger adults
2. To investigate whether increasing fat levels in a solid whey protein model influences mouthdrying perception

Enrollment: 116 patients

Sex: All

Ages: 18+ years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Age (18-30 years or over 65 years)
• Healthy

Exclusion criteria

• Relevant food allergies or intolerance
• Outside age criteria
• Diabetic
• Had oral surgery
• Had a stroke
• Smoker
• Cancer Taking prescribed medication that could influence study outcomes Anyone who currently has COVID-19 symptoms or who has had COVID-19 within the last 4 weeks

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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116 participants in 2 patient groups

Liquid Model

Experimental group

Description:

Whey protein beverages varying in protein levels

Treatment:

Behavioral: Liquid Model

Solid Model

Experimental group

Description:

Protein fortified scones varying in fat levels

Treatment:

Behavioral: Solid Model