Fatty Acid Taste Thresholds: Caproic, Lauric, Oleic, Linoleic, Linolenic

Completed

Conditions studied: Taste Sensitivity, Fatty Acid Type

In brief

Differences in human oral sensitivity for caproic, lauric, oleic, linoleic, and linolenic acids will be explored. Prior work indicates that there may be a learning effect in measuring detection thresholds for free fatty acids. This study is designed to determine the number of visits necessary to attenuate this learning effect and also to test whether this effect continues across different types of fatty acids or is specific to each fatty acid. This will aid in understanding how many visits are required to obtain reliable data and if less expensive fatty acids can be used to attenuate learning before testing thresholds for more expensive fatty acids.

Key facts

Study ID

NCT01996566

Run by

Purdue University

People needed

30

Starts

2013-01-01

Expected to finish

2015-08-01

Last updated by the study team

2015-10-15

Who can join

Age: 18 and older, up to 60. Sex: any. Healthy volunteers: accepted.

You may qualify if…

• 18-60 years of age
• in good health
• available for 3 months

You may not qualify if…

• Participation in a different fat taste study in previous 6 months

Where it is running

• Purdue University — West Lafayette, Indiana, United States

Full record on ClinicalTrials.gov

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