Trial Review

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Trial registered on ANZCTR


Registration number
ACTRN12614000955617
Ethics application status
Approved
Date submitted
25/08/2014
Date registered
8/09/2014
Date last updated
8/09/2014
Type of registration
Prospectively registered

Titles & IDs
Public title
Taste preferences of salt and fat in foods
Scientific title
Contributions of both salt and fat concentrations in food on pleasantness in healthy participants
Secondary ID [1] 285208 0
None
Universal Trial Number (UTN)
none
Trial acronym
Linked study record

Health condition
Health condition(s) or problem(s) studied:
Obesity 292824 0
hypertension 292898 0
Condition category
Condition code
Diet and Nutrition 293124 293124 0 0
Obesity
Cardiovascular 293125 293125 0 0
Hypertension

Intervention/exposure
Study type
Interventional
Description of intervention(s) / exposure
Exposure consists of tasting food samples consisting different salt and fat concentrations.
Food samples will be 10 ml of tomato soup.
There will be 20 different fat/salt combinations. Salt concentrations are 0, 1.5, 3, 4.5, and 6% of salt. Fat concentrations will be 0, 10, 20 and 30% of fat. Participants will taste 10 samples per session. There will be 4 sessions, 2 on hedonic ratings (pleasantness, desire) two on intensity ratings.
Participants will also be tested on oral fat taste sensitivity, by using a 3 ascending force choice test. This will be executed in a session before and after the taste sessions of tomato soup.
The durations of the sessions is 1 hour, with at least two days in between.
Intervention code [1] 290082 0
Behaviour
Intervention code [2] 290136 0
Lifestyle
Comparator / control treatment
All participants will rate each food sample. Food samples having 0% fat and 0% salt are considered as control treatments.
Control group
Active

Outcomes
Primary outcome [1] 292986 0
Subjective ratings of pleasantness by using a 100 mm visual analogue scale.
Timepoint [1] 292986 0
directly after tasting the food sample (1 min)
Secondary outcome [1] 310090 0
Subjective ratings of taste intensity by using a labelled magnitude scale
Timepoint [1] 310090 0
directly after tasting the food sample (1 min)
Secondary outcome [2] 310305 0
Taste sensitivity to fatty acids
Timepoint [2] 310305 0
Assessed by an ascending forced choice test, duration depends on sensitivity (between 5 and 25 minutes). This outcome is assessed before (baseline) and after the four sessions.

Eligibility
Key inclusion criteria
Healthy, adult participants
Minimum age
18 Years
Maximum age
45 Years
Sex
Both males and females
Can healthy volunteers participate?
Yes
Key exclusion criteria
smoking
difficulties with eating or swallowing
gained or lost 5 kg or more in the last year

Study design
Purpose of the study
Prevention
Allocation to intervention
Non-randomised trial
Procedure for enrolling a subject and allocating the treatment (allocation concealment procedures)
Methods used to generate the sequence in which subjects will be randomised (sequence generation)
Masking / blinding
Who is / are masked / blinded?



Intervention assignment
Other design features
Phase
Not Applicable
Type of endpoint/s
Statistical methods / analysis

Recruitment
Recruitment status
Not yet recruiting
Date of first participant enrolment
Anticipated
22/09/2014
Actual
Date of last participant enrolment
Anticipated
Actual
Date of last data collection
Anticipated
Actual
Sample size
Target
50
Accrual to date
Final
Recruitment in Australia
Recruitment state(s)
VIC

Funding & Sponsors
Funding source category [1] 289832 0
University
Name [1] 289832 0
Deakin University
Country [1] 289832 0
Australia
Primary sponsor type
University
Name
Deakin University
Address
221 Burwood highway, Burwood, vic 3125
Country
Australia
Secondary sponsor category [1] 288522 0
None
Name [1] 288522 0
Address [1] 288522 0
Country [1] 288522 0

Ethics approval
Ethics application status
Approved

Summary
Brief summary
This study aims to investigate the interactions and effects of salt and fat consumption on
palatability. The objective is to quantify the contributions
of different concentrations of salt and fat in food on subjective liking and wanting in humans classified according to fatty acid taste sensitivity. Fifty
participants, aged 18-45 will participate in the study and will taste food samples with varying salt
and fat contents. Subjective liking and wanting will be assessed in
addition to assessing individuals oral fatty acid sensitivity.
Trial website
Trial related presentations / publications
Public notes

Contacts
Principal investigator
Name 50862 0
Dr Dieuwerke Bolhuis
Address 50862 0
Deakin University
221 Burwood Highway, Burwood, Vic 3125
Country 50862 0
Australia
Phone 50862 0
+61 3 92468215
Fax 50862 0
Email 50862 0
[email protected]
Contact person for public queries
Name 50863 0
Dieuwerke Bolhuis
Address 50863 0
Deakin University
221 Burwood Highway, Burwood, Vic 3125
Country 50863 0
Australia
Phone 50863 0
+61 3 92468215
Fax 50863 0
Email 50863 0
[email protected]
Contact person for scientific queries
Name 50864 0
Dieuwerke Bolhuis
Address 50864 0
Deakin University
221 Burwood Highway, Burwood, Vic 3125
Country 50864 0
Australia
Phone 50864 0
+61 3 92468215
Fax 50864 0
Email 50864 0
[email protected]

No information has been provided regarding IPD availability


What supporting documents are/will be available?

No Supporting Document Provided



Results publications and other study-related documents

Documents added manually
No documents have been uploaded by study researchers.

Documents added automatically
SourceTitleYear of PublicationDOI
Dimensions AIEffects of Salt and Fat Combinations on Taste Preference and Perception2015https://doi.org/10.1093/chemse/bjv079
N.B. These documents automatically identified may not have been verified by the study sponsor.