Influence on Food Liking of Adding Spices to Replace Sugar Using CLT

NCT03139552 | Completed Results

• 1 other identifier: 16-1599
• Study Type: interventional
• Target: 150
• Locations: 0 countries
• Sites: N/A

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 taste testing of the menu items (using sequential monadic CLT methodology) 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.

Conditions

Normal Subjects Who Agree to Participate in Taste Testing

Keywords

Taste Test; Spices; Reduced sugar; Food liking

Outcome Measures

Primary Outcomes (3)

• Overall Liking of Apple Crisp

  Overall liking of apple crisp with a 9-point hedonic rating scale instrument (whereby 0 = dislike extremely and 9 = like extremely )

  Day of taste testing

• Overall Liking of Tea

  Overall liking of tea with a 9-point hedonic rating scale instrument (whereby 0 = dislike extremely and 9 = like extremely )

  day of taste testing

• Overall Liking of Oatmeal

  Overall liking of oatmeal with a 9-point hedonic rating scale instrument (whereby 0 = dislike extremely and 9 = like extremely )

  day of taste testing

Secondary Outcomes (9)

• Ranking of Full Sugar Recipe of Apple Crisp

  day of taste testing

• Ranking of Reduced Sugar Recipe of Apple Crisp

  day of taste testing

• Ranking of Reduced Sugar Plus Spice Recipe of Apple Crisp

  day of taste testing

• Ranking of Reduced Sugar Recipe of Tea

  Day of taste testings

• Ranking of Full Sugar Recipe of Tea

  day of taste testing

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 (apple crisp, tea and oatmeal). 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 Crisp; Other: Tea; Other: Oatmeal

reduced sugar recipe

EXPERIMENTAL

Each subject was randomly assigned to one of six possible sequences to taste three recipes of each test item (apple crisp, tea and oatmeal). 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 Crisp; Other: Tea; Other: 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 (apple crisp, tea and oatmeal). 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 Crisp; Other: Tea; Other: Oatmeal

Interventions

Apple Crisp OTHER

Subjects tasted the three recipes (full sugar recipe, reduced sugar recipe, and reduced sugar plus spice recipe) of apple crisp in a randomized sequence schedule. Tastings for each test item (apple crisp, tea and oatmeal) were done during separate weeks. Subjects tasted each recipe of an item at one sitting (ie: subject completed apple crisp tastings during one seating during first week, oatmeal tastings during one seating the next week and tea tastings during one seating the next and final week).

full sugar recipe; reduced sugar plus spice recipe; reduced sugar recipe

Tea OTHER

Subjects tasted the three recipes (full sugar recipe, reduced sugar recipe, and reduced sugar plus spice recipe) of tea in a randomized sequence schedule. Tastings for each test item (apple crisp, tea and oatmeal) were done during separate weeks. Subjects tasted each recipe of an item at one sitting (ie: subject completed apple crisp tastings during one seating during first week, oatmeal tastings during one seating the next week and tea tastings during one seating the next and final week).

full sugar recipe; reduced sugar plus spice recipe; reduced sugar recipe

Oatmeal OTHER

Subjects tasted the three recipes (full sugar recipe, reduced sugar recipe, and reduced sugar plus spice recipe of oatmeal in a randomized sequence schedule. Tastings for each test item (apple crisp, tea and oatmeal) were done during separate weeks. Subjects tasted each recipe of an item at one sitting (ie: subject completed apple crisp tastings during one seating during first week, oatmeal tastings during one seating the next week and tea tastings during one seating the next and final week).

full sugar recipe; reduced sugar plus spice recipe; reduced sugar recipe

Eligibility Criteria

• Age: 18 Years - 65 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64), Older Adult (65+)

You may qualify if:

• ages 18-65

You may not qualify if:

• diagnosed taste or sensory disorder
• known eating disorder
• allergies to test food/ingredients
• medical conditions that may adversely affect taste (ie: dysgeusia)
• inability to complete protocol or to participate in all three taste testing sessions
• personal dietary restrictions towards test items
• dislike of the particular food items to be served in taste tests
• 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

Sponsors & Collaborators

• University of Colorado, Denver: lead
• McCormick Science Institute: collaborator

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: 11056107 BACKGROUND

• 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: 19462326 BACKGROUND

• 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: 12135957 BACKGROUND

• 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: 12449285 BACKGROUND

• 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: 17921363 BACKGROUND

• 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. Car, 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: 20308626 BACKGROUND

• 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: 24769295 BACKGROUND

• 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: 25219391 BACKGROUND

• 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: 22332062 BACKGROUND

• 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: 29476623 RESULT

MeSH Terms

Interventions

Tea

Intervention Hierarchy (Ancestors)

Plant Preparations; Biological Products; Complex Mixtures; Beverages; Diet, Food, and Nutrition; Physiological Phenomena; Food and Beverages

Limitations and Caveats

Due to the nature of the study involving different food recipes, the food preparation staff were not blinded to treatment. The participants were blinded to treatment. Therefore, the study was single blind.

Results Point of Contact

• Title: John C. Peters, PhD
• Organization: University of Colorado Anschutz Health and Wellness Center

john.c.peters@ucdenver.edu

303-724-9160

Study Officials

• John C. Peters, PhD

  University of Colorado, Denver

  PRINCIPAL INVESTIGATOR

Publication Agreements

• PI is Sponsor Employee: No
• Restrictive Agreement: No

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Masking Details: Subjects were blind to the differences in recipes when taste testing.
• Purpose: OTHER
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Model Details: Subjects were asked to taste test 3 versions of test items (in randomized order) and provide a liking score for each.

Study Record Dates

• First Submitted: April 26, 2017
• First Posted: May 4, 2017
• Study Start: October 17, 2016
• Primary Completion: December 9, 2016
• Study Completion: December 9, 2016
• Last Updated: November 2, 2018
• Results First Posted: November 2, 2018

Record last verified: 2018-03

Data Sharing

• IPD Sharing: Will not share