Genetics of Bitter and Fat Taste

NCT04038281 | Unknown

• 1 other identifier: SMEC_2018-19_048
• Study Type: observational
• Target: 100
• Locations: 1 country
• Sites: 1

Brief Summary

Obesity is an increasing problem for adults in the UK. Diets high in fat and sugar are the major contributors to weight gain. Individual differences in taste perception are a crucial factor in determining the investigator's choice of foods and an individual's sensitivity to the either bitter or fat taste compounds has been linked to a preference for different foods including sweet and high fat foods. Previous research has not comprehensively explored the effect of both fat and bitter taste sensitivity on dietary intake and obesity status. Therefore, the aim of this study is to explore the associations between genetics, fat and bitter taste sensitivity, food preference, dietary intake and obesity measures in the adult UK population.

Conditions

Genetics; Taste, Altered; Diet Habit; Obesity

Outcome Measures

Primary Outcomes (1)

• Obesity

  BMI

  1 day observation

Secondary Outcomes (3)

• Energy intake

  1 year dietary intake

• Fat intake

  1 year dietary intake

• Sugar intake

  1 year dietary intake

Interventions

Sensory tests OTHER

Fat, bitter taste sensitivity and food preference measurement

Eligibility Criteria

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

Study Population

Healthy Caucasian males and females aged 18-65 years

You may qualify if:

• healthy adults aged 18-65 years

You may not qualify if:

• pregnancy
• breastfeeding
• smoking
• reported any past or present food allergy or lactose intolerance
• under any medication that might affect taste perception
• known illnesses such as cold, ear infection, sinus infection, or flu
• any reported chronic diseases such as (diabetes, CVD, stroke, epilepsy, asthma, cancer)
• any thyroid problems
• individuals that are currently following a diet or weight loss programme

Sponsors & Collaborators

• St Mary's University College: lead
• Oxford Brookes University: collaborator

Study Sites (1)

St Mary's University

London, TW14SX, United Kingdom

Location

Biospecimen

Retention: SAMPLES WITH DNA

2 ml saliva sample

MeSH Terms

Conditions

Dysgeusia; Feeding Behavior; Obesity

Condition Hierarchy (Ancestors)

Taste Disorders; Sensation Disorders; Neurologic Manifestations; Nervous System Diseases; Signs and Symptoms; Pathological Conditions, Signs and Symptoms; Behavior, Animal; Behavior; Overweight; Overnutrition; Nutrition Disorders; Nutritional and Metabolic Diseases; Body Weight

Study Design

• Study Type: observational
• Observational Model: OTHER
• Time Perspective: CROSS SECTIONAL
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Research Administrator

Study Record Dates

• First Submitted: July 18, 2019
• First Posted: July 30, 2019
• Study Start: August 15, 2019
• Primary Completion: October 1, 2019
• Study Completion: November 1, 2019
• Last Updated: July 30, 2019

Record last verified: 2019-07

Data Sharing

• IPD Sharing: Will not share

Locations

GB (1)