Food Composition and Palatability

Purdue University52 enrolled

Overview

This study will investigate fat taste and if free fatty acids (FFA) in food function as a signal for fat content. FFA are quite unpleasant - the investigators want to measure if the concentration in different foods correlates with hedonic preference. FFA concentration from a variety of foods will be used to determine if people who have greater sensitivity for FFA find foods with higher FFA concentrations less acceptable. Further, this study with determine whether the relationship between fat taste and hedonic food preference is modified by sex and body mass index (BMI).

Study Type

OBSERVATIONAL

Enrollment

Conditions

Fat Taste

Eligibility

Sex: ALLMin age: 18 YearsMax age: 64 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * Age 18-64 * Healthy * Non-smoker Exclusion Criteria: * Food allergies * Inability to detect and identify basic tastes

Locations (1)

Purdue Univeristy

West Lafayette, Indiana, United States

Outcomes

Primary Outcomes

NEFA sensitivity (Participants will taste and rate 10 solutions based on intensity)

Participants will taste and rate 10 solutions based on intensity

Time frame: 1 day

Secondary Outcomes

Food consumption and preference (Participants will answer questions regarding consumption of foods and preference)

Participants will answer questions regarding consumption of foods and preference.

Time frame: 1 day

Data from ClinicalTrials.gov

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