NCT02357316

Brief Summary

The investigators seek to determine how genetics and the environment influence the ability to taste and smell fat. The investigators believe that people who consume higher fat diets and people who have higher body fat levels are less able to taste and smell fat. The investigators expect to see that people who are less able to taste and smell fat will share certain genetic differences.

Trial Health

87
On Track

Trial Health Score

Automated assessment based on enrollment pace, timeline, and geographic reach

Enrollment
2,500

participants targeted

Target at P75+ for all trials

Timeline
Completed

Started Nov 2013

Typical duration for all trials

Geographic Reach
1 country

1 active site

Status
completed

Health score is calculated from publicly available data and should be used for screening purposes only.

Trial Relationships

Click on a node to explore related trials.

Study Timeline

Key milestones and dates

Study Start

First participant enrolled

November 1, 2013

Completed
1.1 years until next milestone

First Submitted

Initial submission to the registry

November 20, 2014

Completed
3 months until next milestone

First Posted

Study publicly available on registry

February 6, 2015

Completed
1.4 years until next milestone

Primary Completion

Last participant's last visit for primary outcome

July 1, 2016

Completed
5 months until next milestone

Study Completion

Last participant's last visit for all outcomes

December 1, 2016

Completed
Last Updated

January 18, 2018

Status Verified

January 1, 2018

Enrollment Period

2.7 years

First QC Date

November 20, 2014

Last Update Submit

January 16, 2018

Conditions

Healthy

Keywords

Taste responses of healthy individuals

Outcome Measures

Primary Outcomes (4)

  • Taste sensitivity

    Intensity ratings of linoleic acid will be measured using a visual analog scale.

    At visit

  • Genotype

    Various SNPs related to taste will be genotyped.

    At visit

  • Anthropometric measures

    BMI, % body fat, % body water will be measured using BIA.

    At visit

  • Dietary data

    Exposure to high-fat foods and information from most recent meal (optional) will be evaluated.

    At visit

Study Arms (1)

All participants

All individuals visiting the museum who want to participate and sign a consent form.

Eligibility Criteria

Age8 Years+
Sexall
Healthy VolunteersYes
Age GroupsChild (0-17), Adult (18-64), Older Adult (65+)
Sampling MethodNon-Probability Sample
Study Population

Healthy individuals ages 8 and older

You may qualify if:

  • Willingness to participate
  • Ages 8 and older

You may not qualify if:

  • Younger than 8 years old

Contact the study team to confirm eligibility.

Sponsors & Collaborators

Study Sites (1)

Denver Museum of Nature & Science

Denver, Colorado, 80205, United States

Location

Biospecimen

Retention: SAMPLES WITH DNA

Buccal cells

Study Design

Study Type
observational
Observational Model
ECOLOGIC OR COMMUNITY
Time Perspective
CROSS SECTIONAL
Sponsor Type
OTHER
Responsible Party
PRINCIPAL INVESTIGATOR
PI Title
dir of public health/dist prof nutr sc

Study Record Dates

First Submitted

November 20, 2014

First Posted

February 6, 2015

Study Start

November 1, 2013

Primary Completion

July 1, 2016

Study Completion

December 1, 2016

Last Updated

January 18, 2018

Record last verified: 2018-01

Locations

US(1)