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Completed

NCT Number: NCT06051175

Study of the Neurophysiological Response to Foodstuffs

The goal of this clinical trial is to investigate the effect of perception of sensory attributes of different foodstuffs on physiological and neurophysiological response in health adults. The main aims are:

* To evaluate the effect of sensory perception of foodstuffs on brain activity using EEG technique; * To evaluate the effect of food sensory perception on cardiovascular activity using EGG; * To evaluate the effect of food sensory perception on facial mimicry via video analysis and eye tracking; * To evaluate the effect of food sensory perception on electrodermal activity using galvanic skin response.

Participants will perform a sensory attribute perception analysis of 5 different solutions representing basic flavours. During the analysis of sensory attributes, participants will pass the solutions through the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. Between analyzing the various solutions, participants will rinse their mouth with water.

Simultaneously with the analysis of sensory attributes, each participant will be subjected to an assessment of brain activity and physiological activity through the following non-invasive methods: electroencephalography technique; electrocardiography technique; monitoring cardiac electrical activity; facial mimicry activity via video analysis and eye tracking; and electrodermal activity using galvanic skin response.

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Key information

Conditions

Healthy Nutrition

Age range

18 year–25 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

Instituto Universitário Egas Moniz

Almada, Monte de Caparica, 2829-511, Portugal

About this study

Participation in the Study of the neurophysiological response to foodstuffs in university students with the aim of investigating the effect of the perception of the sensory attributes of different foodstuffs on the physiological and neurophysiological response of healthy university students, which consists of the following participation: Completion of a survey with the aim of finding out the participant's family history in terms of pathologies and/or allergies/intolerances, gender, age, medication, smoking habits and lifestyles, anthropometric data.

Participants will carry out an analysis of the perception of sensory attributes of 5 different solutions representing basic flavours. During the analysis of sensory attributes, the participants will have to pass the solutions over the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. Between analysing the various solutions, participants will rinse their mouths out with water.

Simultaneously with the analysis of sensory attributes, each participant will undergo an assessment of brain activity and physiological activity using the following non-invasive methods: Electroencephalography technique, which consists of monitoring brain electrical activity using a cap with electrodes on the head. The electrocardiography technique, which consists of monitoring cardiac electrical activity by placing 3 electrodes on the forearm. Facial mimicry via video analysis and eye tracking, which consists of monitoring facial mimicry by recording test videos for each participant. The participant will be recorded throughout the experiment. Electrodermal activity using the galvanic response of the skin, where the participant will place their index finger and middle finger on a sensor for analysis. The evaluation of brain activity, which includes all the techniques described above, lasts a maximum of one hour.

Who can participate

Healthy volunteers accepted: Yes

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

Inclusion criteria

  • healthy adults
  • agree to take part in the study
  • aged between 18 and 25

Exclusion criteria

  • Participants with cardiovascular, neurological or psychiatric conditions
  • Participants with food allergies or intolerances
  • Participants with disability that does not allow them to fully utilise their sense of taste (ageusia) and smell (anosmia).

Treatment and study plan

bitter taste perception

Other

Participants will perform a bitter taste perception analysis. During the analysis of sensory attributes, participants will pass the solutions through the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. Between analyzing the various solutions, participants will rinse their mouth with water.

Simultaneously with the analysis of sensory attributes, each participant will be subjected to an assessment of brain activity and physiological activity through the following non-invasive methods: electroencephalography technique; electrocardiography technique; monitoring cardiac electrical activity; facial mimicry activity via video analysis and eye tracking; and electrodermal activity using galvanic skin response.

salty taste perception

Other

Participants will perform a salty taste perception analysis. During the analysis of sensory attributes, participants will pass the solutions through the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. Between analyzing the various solutions, participants will rinse their mouth with water.

Simultaneously with the analysis of sensory attributes, each participant will be subjected to an assessment of brain activity and physiological activity through the following non-invasive methods: electroencephalography technique; electrocardiography technique; monitoring cardiac electrical activity; facial mimicry activity via video analysis and eye tracking; and electrodermal activity using galvanic skin response.

sweet taste perception

Other

Participants will perform a sweet taste perception analysis. During the analysis of sensory attributes, participants will pass the solutions through the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. Between analyzing the various solutions, participants will rinse their mouth with water.

Simultaneously with the analysis of sensory attributes, each participant will be subjected to an assessment of brain activity and physiological activity through the following non-invasive methods: electroencephalography technique; electrocardiography technique; monitoring cardiac electrical activity; facial mimicry activity via video analysis and eye tracking; and electrodermal activity using galvanic skin response.

Acid taste perception

Other

Participants will perform a acid taste perception analysis. During the analysis of sensory attributes, participants will pass the solutions through the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. Between analyzing the various solutions, participants will rinse their mouth with water.

Simultaneously with the analysis of sensory attributes, each participant will be subjected to an assessment of brain activity and physiological activity through the following non-invasive methods: electroencephalography technique; electrocardiography technique; monitoring cardiac electrical activity; facial mimicry activity via video analysis and eye tracking; and electrodermal activity using galvanic skin response.

Umami taste perception

Other

Participants will perform a umami taste perception analysis. During the analysis of sensory attributes, participants will pass the solutions through the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. Between analyzing the various solutions, participants will rinse their mouth with water.

Simultaneously with the analysis of sensory attributes, each participant will be subjected to an assessment of brain activity and physiological activity through the following non-invasive methods: electroencephalography technique; electrocardiography technique; monitoring cardiac electrical activity; facial mimicry activity via video analysis and eye tracking; and electrodermal activity using galvanic skin response.

Primary outcomes

  1. The mean value of electroencephalography signal components at different flavours

    Time frame: During the intervention

    The mean value of electroencephalography (EEG) signal components delta (1-4 Hz), theta (4-8 Hz), alpha (8-12 Hz), low-beta (12-20 Hz), high-beta (20-30 Hz) and gamma (30-45 Hz) (in decibel) will be measure by the EEG raw signals recorded by a 64-channel EEG device for each flavour

  2. Mean score of valence, arousal, dominance in the Self Assessment Manikin System for each flavour

    Time frame: Immediately after the intervention

    The characterization of the flavour is performed using a 9-point scale for quantifying valence (pleasant/unpleasant), arousal (exciting/calming) and dominance (overwhelming/subtle)

  3. The mean value of heart rate and heart rate variability computed from the electrocardiography raw signal at different flavours

    Time frame: During the intervention

    The mean value of heart rate (in beats per minute), the heart rate variability (in milliseconds) and will be measure bt the electrocardiography (ECG) raw signal recorded by an ECG device for each flavour

  4. The left and right pupil dilatation at different flavours

    Time frame: During the intervention

    The left and right pupil dilatation will be extracted from the eye tracker device

  5. The electrodermal activity values at different flavours

    Time frame: During the intervention

    The electrodermal activity, namely the skin conductance response and skin conductance level (in microSiemens) will be directly measure by Galvanic skin response device

  6. Facial expressions induced by different flavours

    Time frame: During the intervention

    The facial expressions (in action units) will be visually measured on the videos that were acquired using a camera

Sponsors and collaborators

Lead sponsor

Egas Moniz - Cooperativa de Ensino Superior, CRL

Other

Registry information

Official study title

Effect of Food Sensorial Perception on Brain Activity, Cardiovascular Activity, Facial Mimicry and Electrodermal Activity

Important dates

Study start
2023
Primary completion
2023
Study completion
2023
First posted
Sep 22, 2023
Registry last updated
Sep 22, 2023

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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