Modifying Whey Protein Fortified Drinks and Foods

NCT04869722 | Completed

• 1 other identifier: UREC 20/35
• Study Type: interventional
• Target: 116
• Locations: 1 country
• Sites: 1

Brief Summary

This study aims to investigate whether consumers differ in mouthdrying sensitivity and if mouthdrying can be modulated.

Conditions

Individual Difference; Food Sensitivity; Food Preferences

Keywords

Older adults; Mouthdrying; Protein fortified foods and beverages

Outcome Measures

Primary Outcomes (1)

• Whey Protein Beverages Mouthdrying Just Noticeable Difference Threshold

  Perceived mouthdrying from whey protein beverages varying in protein levels using data from sensory methods (discrimination tests asking "which sample is more mouthdrying" in each pair)

  1 hour (sampled at visit one)

Secondary Outcomes (2)

• Whey Protein Beverages Mouthdrying Ratings

  1 hour (sampled at visit one)

• Modulating mouthdrying

  1 hour (sampled at visit one)

Study Arms (2)

Liquid Model

EXPERIMENTAL

Whey protein beverages varying in protein levels

Behavioral: Liquid Model

Solid Model

EXPERIMENTAL

Protein fortified scones varying in fat levels

Behavioral: Solid Model

Interventions

Liquid Model BEHAVIORAL

Whey protein beverages will be used, with the amount of protein varied to study the effect on perception of the products (using sensory methods rating mouthdrying and discrimination tests 'which sample is more mouthdrying') all measured at home.

Liquid Model

Solid Model BEHAVIORAL

Protein fortified scones will be used, with the amount of fat varied to study the effect on perception of the products (using sensory methods rating mouthdrying and discrimination tests 'which sample is more mouthdrying') all measured at home.

Solid Model

Eligibility Criteria

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

You may qualify if:

• Age (18-30 years or over 65 years)
• Healthy

You may not qualify if:

• Relevant food allergies or intolerance
• Outside age criteria
• Diabetic
• Had oral surgery
• Had a stroke
• Smoker
• Cancer Taking prescribed medication that could influence study outcomes Anyone who currently has COVID-19 symptoms or who has had COVID-19 within the last 4 weeks

Sponsors & Collaborators

• University of Reading: lead
• Volac International Limited: collaborator

Study Sites (1)

Sensory Science Centre, Department of Food and Nutritional Science, University of Reading, Reading, Berkshire, United Kingdom

Reading, RG66UR, United Kingdom

Location

Related Publications (4)

• Norton V, Lignou S, Bull SP, Gosney MA, Methven L. An Investigation of the Influence of Age and Saliva Flow on the Oral Retention of Whey Protein and Its Potential Effect on the Perception and Acceptance of Whey Protein Beverages. Nutrients. 2020 Aug 19;12(9):2506. doi: 10.3390/nu12092506.

  PMID: 32825104 BACKGROUND

• Norton V, Lignou S, Bull SP, Gosney MA, Methven L. Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow. Foods. 2020 Sep 21;9(9):1328. doi: 10.3390/foods9091328.

  PMID: 32967299 BACKGROUND

• Bull SP, Hong Y, Khutoryanskiy VV, Parker JK, Faka M, Methven L. Whey protein mouth drying influenced by thermal denaturation. Food Qual Prefer. 2017 Mar;56(Pt B):233-240. doi: 10.1016/j.foodqual.2016.03.008.

  PMID: 28260840 BACKGROUND

• Withers CA, Lewis MJ, Gosney MA, Methven L. Potential sources of mouth drying in beverages fortified with dairy proteins: A comparison of casein- and whey-rich ingredients. J Dairy Sci. 2014 Mar;97(3):1233-47. doi: 10.3168/jds.2013-7273. Epub 2014 Jan 17.

  PMID: 24440265 BACKGROUND

MeSH Terms

Conditions

Food Intolerance; Food Preferences

Condition Hierarchy (Ancestors)

Signs and Symptoms, Digestive; Signs and Symptoms; Pathological Conditions, Signs and Symptoms; Feeding Behavior; Behavior

Study Officials

• Lisa Methven

  University of Reading

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Masking Details: All samples provided to the participant are labelled with 3 digit random codes
• Purpose: OTHER
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Professor in Food and Sensory Science

Model Details: This study involves both a crossover design where each participant tastes different protein fortified products with an appropriate break between the tasting. It is also both a within and between groups design as the responses from the older volunteers will be compared with the younger volunteers. The study will be conducted single blind as it not feasible to blind the researcher. Each participant will attend 1 study visits and all products will be presented with random blinding codes.

Study Record Dates

• First Submitted: April 27, 2021
• First Posted: May 3, 2021
• Study Start: April 21, 2021
• Primary Completion: May 15, 2021
• Study Completion: May 15, 2021
• Last Updated: May 27, 2021

Record last verified: 2021-05

Data Sharing

• IPD Sharing: Will not share

Locations

GB (1)