Fatty Acid Taste Thresholds: Caproic, Lauric, Oleic, Linoleic, Linolenic

NCT01996566 | Completed

• 1 other identifier: 055-036
• Study Type: observational
• Target: 30
• Locations: 1 country
• Sites: 1

Brief Summary

Differences in human oral sensitivity for caproic, lauric, oleic, linoleic, and linolenic acids will be explored. Prior work indicates that there may be a learning effect in measuring detection thresholds for free fatty acids. This study is designed to determine the number of visits necessary to attenuate this learning effect and also to test whether this effect continues across different types of fatty acids or is specific to each fatty acid. This will aid in understanding how many visits are required to obtain reliable data and if less expensive fatty acids can be used to attenuate learning before testing thresholds for more expensive fatty acids.

Conditions

Taste Sensitivity; Fatty Acid Type

Keywords

taste; non-esterified fatty acids; threshold; sensitivity; human

Outcome Measures

Primary Outcomes (1)

• Oral sensitivity to oleic, lauric, linoleic, linolenic and caproic acids measured by the ascending 3 alternative forced choice test as described in American Society and Testing and Methods E679

  Thresholds for taste of each fatty acid will be determined using the 3 alternative forced choice test. Participants will taste 3 samples, one of which contains a fatty acid, and select which sample they believe is different. The concentration of fatty acid used will range from very dilute to a maximum of 5%. The test is repeated over the range of concentrations until a participant is able to correctly identify the fatty acid or until the maximum concentration is reached.

  Measured at weekly intervals over 3 months

Secondary Outcomes (3)

• DNA sequence of potential fatty acid receptors (e.g., CD36, GPR120, GPR48)

  This will be collected at the final visit of the study, approximate 2-3 months from participant enrollment depending on how frequently the participant is able to come to the lab

• Amount of habitual dietary fat intake

  Baseline

• Measurement of hunger

  This will be measured at every study visit (21 visits plus 1 screening visit) over the 2-3 months of the study

Eligibility Criteria

• Age: 18 Years - 60 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)
• Sampling Method: Non-Probability Sample

Study Population

Individuals between 18 and 60 years of age from any ethnic background who are in good health and are available for the next three months will be eligible.

You may qualify if:

• years of age
• in good health
• available for 3 months

You may not qualify if:

• Participation in a different fat taste study in previous 6 months

Sponsors & Collaborators

• Purdue University: lead

Study Sites (1)

Purdue University

West Lafayette, Indiana, 47907, United States

Location

Related Publications (1)

• Running CA, Mattes RD. Different oral sensitivities to and sensations of short-, medium-, and long-chain fatty acids in humans. Am J Physiol Gastrointest Liver Physiol. 2014 Aug 1;307(3):G381-9. doi: 10.1152/ajpgi.00181.2014. Epub 2014 Jun 12.

  PMID: 24924750 DERIVED

Biospecimen

Retention: SAMPLES WITH DNA

Saliva will be collected to obtain DNA for analysis of genes for fatty acid receptors and their potential correlation with sensitivity.

MeSH Terms

Conditions

Hypersensitivity

Condition Hierarchy (Ancestors)

Immune System Diseases

Study Design

• Study Type: observational
• Observational Model: CASE CROSSOVER
• Time Perspective: PROSPECTIVE
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Distinguished Professor

Study Record Dates

• First Submitted: August 12, 2013
• First Posted: November 27, 2013
• Study Start: January 1, 2013
• Primary Completion: August 1, 2014
• Study Completion: August 1, 2015
• Last Updated: October 15, 2015

Record last verified: 2015-10

Locations

US (1)