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OpenTrials
Completed

NCT Number: NCT04869722

Modifying Whey Protein Fortified Drinks and Foods

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

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Key information

Conditions

Individual Difference Behavior Feeding Behavior Food Intolerance Food Preferences Food Sensitivity Pathological Conditions, Signs and Symptoms Signs and Symptoms Signs and Symptoms, Digestive

Age range

18 year and older

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

Sensory Science Centre, Department of Food and Nutritional Science, University of Reading, Reading, Berkshire, United Kingdom

Reading, RG66UR, United Kingdom

About this study

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

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

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

Treatment and study plan

Liquid Model

Behavioral

Whey protein beverages will be used, with the amount of protein varied to study the effect on perception of the products (using sensory methods rating mouthdrying and discrimination tests 'which sample is more mouthdrying') all measured at home.

Solid Model

Behavioral

Protein fortified scones will be used, with the amount of fat varied to study the effect on perception of the products (using sensory methods rating mouthdrying and discrimination tests 'which sample is more mouthdrying') all measured at home.

Primary outcomes

  1. Whey Protein Beverages Mouthdrying Just Noticeable Difference Threshold

    Time frame: 1 hour (sampled at visit one)

    Perceived mouthdrying from whey protein beverages varying in protein levels using data from sensory methods (discrimination tests asking "which sample is more mouthdrying" in each pair)

Secondary outcomes

  1. Whey Protein Beverages Mouthdrying Ratings

    Time frame: 1 hour (sampled at visit one)

    Perceived mouthdrying from whey protein beverages varying in protein levels using data from sensory methods (rating mouthdrying)

  2. Modulating mouthdrying

    Time frame: 1 hour (sampled at visit one)

    Perceived mouthdrying from protein fortified scones varying in fat levels using data from sensory methods (rating mouthdrying as well as discrimination tests "which sample is more mouthdrying")

Sponsors and collaborators

Lead sponsor

University of Reading

Other

Collaborators

  • Volac International Limited

Registry information

Official study title

Modifying Whey Protein Fortified Drinks and Foods to Improve Perception, Whilst Accounting for Individual Differences in Age (At Home Study)

Important dates

Study start
2021
Primary completion
2021
Study completion
2021
First posted
May 3, 2021
Registry last updated
May 27, 2021

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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