NCT03134079

Brief Summary

This study aims to reduce the amount of sugar in a particular food item and add spices to see if the food liking of that item rates as high or higher in a post meal survey. Through the weekly feeding and testing of the menu items the investigators will determine an opinion of the participants. Results of these surveys will determine whether participants enjoy the reduced sugar options as much as their full sugar counterparts.

Trial Health

100
On Track

Trial Health Score

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

Enrollment
160

participants targeted

Target at P75+ for not_applicable

Timeline
Completed

Started Sep 2015

Shorter than P25 for not_applicable

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

September 10, 2015

Completed
2 months until next milestone

Primary Completion

Last participant's last visit for primary outcome

November 20, 2015

Completed
Same day until next milestone

Study Completion

Last participant's last visit for all outcomes

November 20, 2015

Completed
1.4 years until next milestone

First Submitted

Initial submission to the registry

April 26, 2017

Completed
2 days until next milestone

First Posted

Study publicly available on registry

April 28, 2017

Completed
Last Updated

November 15, 2018

Status Verified

November 1, 2018

Enrollment Period

2 months

First QC Date

April 26, 2017

Last Update Submit

November 13, 2018

Conditions

Taste Testing

Keywords

Taste TestSpicesReduced sugarFood liking

Outcome Measures

Primary Outcomes (1)

  • 9-point hedonic scale rating instrument to rate meal satisfaction

    Overall liking of each meal with a 9-point hedonic scale rating instrument. The scale is a 9-point likert scale with scores ranging from 1 - 9 to assess liking (where the lowest rating of 1 indicated extreme disliking and the highest rating of 9 indicated extreme liking).

    The day of tasting (once per week for 3 weeks)

Secondary Outcomes (2)

  • 9-point hedonic scale rating of the entree item (where applicable)

    The day of tasting (once per week for 3 weeks)

  • 9-point hedonic scale rating of the beverage item (where applicable)

    The day of tasting (once per week for 3 weeks)

Study Arms (3)

full sugar recipe

ACTIVE COMPARATOR

Each subject was randomly assigned to one of six possible sequences to taste three recipes of each test item. Oatmeal and tea were served together and tastings occurred over three weeks; tasting of apple crisp occurred over three different weeks. Tastings of the three recipes occurred one week apart. The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS): Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A

Other: apple crispOther: teaOther: oatmeal

reduced sugar recipe

EXPERIMENTAL

Each subject was randomly assigned to one of six possible sequences to taste three recipes of each test item. Oatmeal and tea were served together and tastings occurred over three weeks; tasting of apple crisp occurred over three different weeks. Tastings of the three recipes occurred one week apart. The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS): Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A

Other: apple crispOther: teaOther: oatmeal

reduced sugar plus spice recipe

EXPERIMENTAL

Each subject was randomly assigned to one of six possible sequences to taste three recipes of each test item. Oatmeal and tea were served together and tastings occurred over three weeks; tasting of apple crisp occurred over three different weeks. Tastings of the three recipes occurred one week apart. The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS): Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A

Other: apple crispOther: teaOther: oatmeal

Interventions

apple crispOTHER

Subjects tasted three items (apple crisp, tea and oatmeal) in a randomized sequence schedule to allow for tasting the three recipes (full sugar recipe, reduced sugar recipe and reduced sugar plus spice recipe) over three weeks. Oatmeal and tea were served together as a breakfast meal and tastings of oatmeal and tea were done over 3 weeks and tastings for apple crisp (served alone) were done over 3 different weeks. Subjects tasted one of the three recipes at each weekly seating.

full sugar recipereduced sugar plus spice recipereduced sugar recipe
teaOTHER

Subjects tasted three items (apple crisp, tea and oatmeal) in a randomized sequence schedule to allow for tasting the three recipes (full sugar recipe, reduced sugar recipe and reduced sugar plus spice recipe) over three weeks. Oatmeal and tea were served together as a breakfast meal and tastings of oatmeal and tea were done over 3 weeks and tastings for apple crisp (served alone) were done over 3 different weeks. Subjects tasted one of the three recipes at each weekly seating.

full sugar recipereduced sugar plus spice recipereduced sugar recipe
oatmealOTHER

Subjects tasted three items (apple crisp, tea and oatmeal) in a randomized sequence schedule to allow for tasting the three recipes (full sugar recipe, reduced sugar recipe and reduced sugar plus spice recipe) over three weeks. Oatmeal and tea were served together as a breakfast meal and tastings of oatmeal and tea were done over 3 weeks and tastings for apple crisp (served alone) were done over 3 different weeks. Subjects tasted one of the three recipes at each weekly seating.

full sugar recipereduced sugar plus spice recipereduced sugar recipe

Eligibility Criteria

Age18 Years - 65 Years
Sexall
Healthy VolunteersYes
Age GroupsAdult (18-64), Older Adult (65+)

You may qualify if:

  • age 18-65 years

You may not qualify if:

  • diagnosed taste or sensory disorders that would prevent subject from evaluating the food
  • known eating disorders
  • allergies to the test food/ingredients
  • medical conditions that may adversely affect taste (e.g., dysgeusia)
  • inability to complete the protocol
  • personal dietary restrictions towards test meal items
  • dislike of the particular food items to be served in the test meals
  • Subjects who do not consume foods or beverages that contain sugar or to which they have added sugar will be excluded.
  • Subjects who have not consumed or would not be willing to consume hot tea, oatmeal or baked apple products will be excluded.
  • Subjects who are pregnant or trying to become pregnant will be excluded.

Contact the study team to confirm eligibility.

Sponsors & Collaborators

Related Publications (12)

  • Krauss RM, Eckel RH, Howard B, Appel LJ, Daniels SR, Deckelbaum RJ, Erdman JW Jr, Kris-Etherton P, Goldberg IJ, Kotchen TA, Lichtenstein AH, Mitch WE, Mullis R, Robinson K, Wylie-Rosett J, St Jeor S, Suttie J, Tribble DL, Bazzarre TL. AHA Dietary Guidelines: revision 2000: A statement for healthcare professionals from the Nutrition Committee of the American Heart Association. Circulation. 2000 Oct 31;102(18):2284-99. doi: 10.1161/01.cir.102.18.2284. No abstract available.

    PMID: 11056107BACKGROUND

  • Essed NH, Kleikers S, van Staveren WA, Kok FJ, de Graaf C. No effect on intake and liking of soup enhanced with mono-sodium glutamate and celery powder among elderly people with olfactory and/or gustatory loss. Int J Food Sci Nutr. 2009;60 Suppl 5:143-54. doi: 10.1080/09637480802710216. Epub 2009 May 21.

    PMID: 19462326BACKGROUND

  • Howard BV, Wylie-Rosett J. Sugar and cardiovascular disease: A statement for healthcare professionals from the Committee on Nutrition of the Council on Nutrition, Physical Activity, and Metabolism of the American Heart Association. Circulation. 2002 Jul 23;106(4):523-7. doi: 10.1161/01.cir.0000019552.77778.04. No abstract available.

    PMID: 12135957BACKGROUND

  • Trumbo P, Schlicker S, Yates AA, Poos M; Food and Nutrition Board of the Institute of Medicine, The National Academies. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids. J Am Diet Assoc. 2002 Nov;102(11):1621-30. doi: 10.1016/s0002-8223(02)90346-9. No abstract available.

    PMID: 12449285BACKGROUND

  • Johnson RJ, Segal MS, Sautin Y, Nakagawa T, Feig DI, Kang DH, Gersch MS, Benner S, Sanchez-Lozada LG. Potential role of sugar (fructose) in the epidemic of hypertension, obesity and the metabolic syndrome, diabetes, kidney disease, and cardiovascular disease. Am J Clin Nutr. 2007 Oct;86(4):899-906. doi: 10.1093/ajcn/86.4.899.

    PMID: 17921363BACKGROUND

  • King, SC, Snow, J, Meiselman, HL, Sainsbury, J, Carr, BT, McCafferty, D, Serrano, D, Gillette, M, Millard, L, Li, Q. Development of a questionnaire to measure consumer wellness associated with foods: The WellSense profile. Food Quality and Preference 39: 82-94, 2014.

    BACKGROUND

  • Littell, RC, Miliken, GA, Stroup, WW, Wolfinger, RD, Schabenberger, O, (eds.): SAS for Mixed Models, Second edn. Cary, NC: SAS Institute Inc, 2006.

    BACKGROUND

  • Malik VS, Popkin BM, Bray GA, Despres JP, Hu FB. Sugar-sweetened beverages, obesity, type 2 diabetes mellitus, and cardiovascular disease risk. Circulation. 2010 Mar 23;121(11):1356-64. doi: 10.1161/CIRCULATIONAHA.109.876185. No abstract available.

    PMID: 20308626BACKGROUND

  • Peters JC, Polsky S, Stark R, Zhaoxing P, Hill JO. The influence of herbs and spices on overall liking of reduced fat food. Appetite. 2014 Aug;79:183-8. doi: 10.1016/j.appet.2014.04.019. Epub 2014 Apr 24.

    PMID: 24769295BACKGROUND

  • Polsky S, Beck J, Stark RA, Pan Z, Hill JO, Peters JC. The influence of herbs, spices, and regular sausage and chicken consumption on liking of reduced fat breakfast and lunch items. J Food Sci. 2014 Oct;79(10):S2117-26. doi: 10.1111/1750-3841.12643. Epub 2014 Sep 12.

    PMID: 25219391BACKGROUND

  • McGuire S. U.S. Department of Agriculture and U.S. Department of Health and Human Services, Dietary Guidelines for Americans, 2010. 7th Edition, Washington, DC: U.S. Government Printing Office, January 2011. Adv Nutr. 2011 May;2(3):293-4. doi: 10.3945/an.111.000430. Epub 2011 Apr 30. No abstract available.

    PMID: 22332062BACKGROUND

  • Peters JC, Marker R, Pan Z, Breen JA, Hill JO. The Influence of Adding Spices to Reduced Sugar Foods on Overall Liking. J Food Sci. 2018 Mar;83(3):814-821. doi: 10.1111/1750-3841.14069. Epub 2018 Feb 24.

    PMID: 29476623RESULT

MeSH Terms

Interventions

Tea

Intervention Hierarchy (Ancestors)

Plant PreparationsBiological ProductsComplex MixturesBeveragesDiet, Food, and NutritionPhysiological PhenomenaFood and Beverages

Study Officials

  • John C. Peters, PhD

    University of Colorado, Denver

    PRINCIPAL INVESTIGATOR

Study Design

Study Type
interventional
Phase
not applicable
Allocation
RANDOMIZED
Masking
SINGLE
Who Masked
PARTICIPANT
Masking Details
Subjects were blind to what version (recipe) of the taste test item they were tasting.
Purpose
OTHER
Intervention Model
CROSSOVER
Model Details: Subjects were asked to taste test 3 versions of test items (in randomized order) and provide a liking score for each (tastings of each recipe were done on separate occasions separated by one week)
Sponsor Type
OTHER
Responsible Party
SPONSOR

Study Record Dates

First Submitted

April 26, 2017

First Posted

April 28, 2017

Study Start

September 10, 2015

Primary Completion

November 20, 2015

Study Completion

November 20, 2015

Last Updated

November 15, 2018

Record last verified: 2018-11

Data Sharing

IPD Sharing
Will not share