Interaction of Inflammation, Taste Perception and Preferences As a Function of Physical Activity and Body Composition

NCT06384365 | Completed

• 1 other identifier: 706014-4
• Study Type: observational
• Target: 64
• Locations: 1 country
• Sites: 1

Brief Summary

The aim of this study is to investigate whether differences in taste perception and preference behavior can be attributed to inflammatory processes induced by physical activity. The focus will be on sweet taste and the perception of fat. A non-invasive, observational study design will be used.

Conditions

Taste, Altered

Keywords

taste; inflammation; physical activity; sweet; preference

Outcome Measures

Primary Outcomes (4)

• Taste sensitivity

  detection threshold for sweet and fatty taste analysed using a 3-AFC test

  day 1

• Taste preference

  preference for sweet and fatty taste analyzed by means of a Food Frequency Questionnaire and food choices from a standardized breakfast

  day 1

• Body composition

  body fat percentage

  day 1

• Low-grade inflammation

  Concentration of interleukin 6 and tumor necrosis factor alpha in unstimulated saliva

  day 1

Secondary Outcomes (2)

• Oxidative Stress

  day 1

• fungiform papillae density

  day 1

Study Arms (2)

Control

Healthy test subjects, BMI 18.5 - 24.99 kg/m², sporting activity per week ≤ 150 minutes

Athlectic

BMI 18.5 - 29.99 kg/m², intensive physical activity per week \> 6 h (spread over min. 3 days)

Behavioral: Physical activity

Interventions

Physical activity BEHAVIORAL

The control and the athletic group differ in the degree of physical acitvity

Athlectic

Eligibility Criteria

• Age: 18 Years - 45 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)
• Sampling Method: Probability Sample

Study Population

A total of 66 healthy adult participants, devided into two groups: Group of athletic test subjects: BMI 18.5 - 29.99 kg/m², intensive training sessions at least 3 days a week and at least 6 h per week Group of healthy, non-athletic test subjects: BMI 18.5 - 24.99 kg/m², sporting activity ≤ 150 min per week

You may qualify if:

• healthy
• non-smoking
• normal taste and smell perception

You may not qualify if:

• pregnancy or breast-feeding
• regular smokers
• regular intake of medication
• metabolic diseases that require drug therapy
• ageusia or anosmia
• alcohol or drug addiction
• intake of antibiotics within the past 2 months
• vegan diet
• viral or bacterial infection wihtin the past three weeks

Sponsors & Collaborators

• University of Vienna: lead

Study Sites (1)

Christian Doppler Laboratory for Taste Research

Vienna, Vienna, 1090, Austria

Location

Biospecimen

Retention: SAMPLES WITHOUT DNA

Saliva Urine

MeSH Terms

Conditions

Dysgeusia; Inflammation; Motor Activity

Interventions

Exercise

Condition Hierarchy (Ancestors)

Taste Disorders; Sensation Disorders; Neurologic Manifestations; Nervous System Diseases; Signs and Symptoms; Pathological Conditions, Signs and Symptoms; Pathologic Processes; Behavior

Intervention Hierarchy (Ancestors)

Motor Activity; Movement; Musculoskeletal Physiological Phenomena; Musculoskeletal and Neural Physiological Phenomena

Study Officials

• Barbara Lieder, PhD

  University of Vienna

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: observational
• Observational Model: COHORT
• Time Perspective: CROSS SECTIONAL
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Professor and Vice Chair Department of Physiological Chemistry

Study Record Dates

• First Submitted: April 21, 2024
• First Posted: April 25, 2024
• Study Start: April 15, 2024
• Primary Completion: September 30, 2024
• Study Completion: September 30, 2024
• Last Updated: November 25, 2024

Record last verified: 2024-11

Data Sharing

• IPD Sharing: Will not share

Locations

AU (1)