Investigating the Influence of Age and Saliva Flow on the Perception of Protein Fortified Foods and Beverages

University of Reading70 enrolled

Overview

Brief Summary: This study aims to investigate whether protein fortification of foods and beverages causes mouthdrying and mucoadhesion and whether this is influenced by age and saliva flow.

To investigate whether whey protein beverages cause mouthdrying in older adults and if perception and acceptance are influenced by repeated consumption, age and individual differences in saliva flow. To investigate whether protein fortification of cupcakes causes mouthdrying and if perception and acceptance are influenced by repeated consumption, age and individual differences in saliva flow in a home environment. To investigate whether mucoadhesion is present within different food models, if sensitivity to mucoadhesion increases with age and to determine if a reduced salivary flow results in strengthened mucoadhesion.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

OTHER

Masking

SINGLE

Enrollment

Conditions

Individual Difference Food Sensitivity Food Preferences

Interventions

Solid ModelBEHAVIORAL

Cupcakes will be used, with the amount of protein varied to study the effect on perception of the products (using sensory methods rating drying and discrimination tests 'which is the stronger in drying'). Measuring mucoadhesion via protein content remaining in saliva samples following consumption of cupcakes.

Liquid ModelBEHAVIORAL

To study the perception of whey protein beverages using repeated consumption sensory methods (e.g. rating mouthdrying over repeated sips of the drink).

Eligibility

Sex: ALLMin age: 18 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * Age (18-30 years or over 65 years) * Healthy Exclusion Criteria: * Cognitively impaired * Allergies, intolerance and special dietary requirements (for example coeliac disease, lactose / gluten intolerance) * Suffer from diabetes * Oral surgery * Stroke * Smoker * Cancer

Locations (1)

Sensory Science Centre, University of Reading

Reading, United Kingdom

Outcomes

Primary Outcomes

Mucoadhesion

Ex-vivo analysis using cupcakes (whey permeate and whey protein) (expectorated saliva collection to analyse protein for the extent of mucoadhesion)

Time frame: Change in protein left in mouth over from baseline to after consumption (45s)

Secondary Outcomes

Mouthdrying from cupcakes

Perceived mouth drying from protein fortified lemon cupcake and whey permeate lemon cupcake using data from repeated consumption sensory methods (rating drying on line scales)

Time frame: Change in perceived mouthdruing from baseline over consumption (5 minutes)

Mouthdrying from whey protein beverages

Perceived mouth drying from whey protein beverage using data from repeated consumption sensory methods (rating drying on line scales)

Time frame: Change in perceived mouthdruing from baseline over consumption (20 minutes)

Saliva Collection

Salivary flow rates from unstimulated and stimulated saliva samples

Time frame: Days 1 and 2

Questionnaire

Dental status, mouth behaviour, attitudes and portion size data via a questionnaire

Time frame: Day 1

Data from ClinicalTrials.gov

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