Repeated Food Exposure Via the Olfactory and Gustatory Systems

NCT01651221 | Completed DMC

• 1 other identifier: 8879B
• Study Type: interventional
• Target: 27
• Locations: 1 country
• Sites: 1

Brief Summary

Increasing exposure to a single orosensory cue without ingestion of additional energy may promote an increased rate of habituation, more rapid satiation, and reduced intake. This exposure can occur via smell (olfactory) and taste (gustatory) systems.It is not clear if repeated exposure via the combined olfactory and gustatory systems increases the rate of habituation more so than repeated exposure through one of these systems. Thus, the purpose of this investigation is to examine the amount of salivation occurring in 12 trials of exposure to a food via the olfactory, gustatory, and combined olfactory and gustatory systems. The primary dependent variable will be the amount of salivation in the 12 trials. It is hypothesized that a more rapid decrease in salivation will occur across trials in the combined olfactory and gustatory exposure as compared to the other two conditions, indicating a more rapid rate of habituation.

Conditions

Habituation

Keywords

gustatory response; olfactory response

Outcome Measures

Primary Outcomes (1)

• Amount of Salivation

  12 trials (90 minutes)

Study Arms (3)

Olfactory

EXPERIMENTAL

Habituation of olfactory response

Other: Habituation

gustatory

EXPERIMENTAL

Habituation of gustatory response.

Other: Habituation

olfactory and gustatory

EXPERIMENTAL

Habituation of olfactory and gustatory response

Other: Habituation

Interventions

Habituation OTHER

Habituation will be measured for each the conditions (olfactory, gustatory, olfactory and gustatory) of the study.

Olfactory; gustatory; olfactory and gustatory

Eligibility Criteria

• Age: 18 Years - 30 Years
• Sex: female
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Dietary restraint scores of less than or equal to 12 on the Three Factor -
• Eating Questionnaire-Cognitive Restraint scale.
• Have a body mass index (BMI) between 18.5 and 24.9.

You may not qualify if:

• Are taking medications or having an illness which might influence salivation, smell, and taste (i.e. upper respiratory illness, methylphenidate, atropine, Benadryl, Elavil, etc)
• Are currently dieting
• Are a binge eater
• Do not at least moderately like lemon or lime flavor scoring \< 50 on a 100 mm visual analogue scale
• Are a regular smoker
• Have any dietary restrictions that will inhibit participation including food allergies

Sponsors & Collaborators

• The University of Tennessee, Knoxville: lead

Study Sites (1)

Healthy Eating and Activity Lab, University of Tennessee

Knoxville, Tennessee, 37996, United States

Location

MeSH Terms

Conditions

Substance-Related Disorders

Interventions

Habituation, Psychophysiologic

Condition Hierarchy (Ancestors)

Chemically-Induced Disorders; Mental Disorders

Intervention Hierarchy (Ancestors)

Nervous System Physiological Phenomena; Musculoskeletal and Neural Physiological Phenomena

Study Officials

• Hollie A Raynor, PhD RD LDN

  University of Tennessee

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Purpose: OTHER
• Intervention Model: SINGLE GROUP
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Professor

Study Record Dates

• First Submitted: July 24, 2012
• First Posted: July 26, 2012
• Study Start: July 1, 2012
• Primary Completion: December 1, 2015
• Study Completion: December 1, 2015
• Last Updated: April 5, 2018

Record last verified: 2018-04

Locations

US (1)