Food Composition and Palatability

Completed

Conditions studied: Fat Taste

In brief

This study will investigate fat taste and if free fatty acids (FFA) in food function as a signal for fat content. FFA are quite unpleasant - the investigators want to measure if the concentration in different foods correlates with hedonic preference. FFA concentration from a variety of foods will be used to determine if people who have greater sensitivity for FFA find foods with higher FFA concentrations less acceptable. Further, this study with determine whether the relationship between fat taste and hedonic food preference is modified by sex and body mass index (BMI).

Key facts

Study ID

NCT02357329

Run by

Purdue University

People needed

52

Starts

2014-10-01

Expected to finish

2014-11-01

Last updated by the study team

2015-02-06

Who can join

Age: 18 and older, up to 64. Sex: any. Healthy volunteers: accepted.

You may qualify if…

• Age 18-64
• Healthy
• Non-smoker

You may not qualify if…

• Food allergies
• Inability to detect and identify basic tastes

Where it is running

• Purdue Univeristy — West Lafayette, Indiana, United States

Full record on ClinicalTrials.gov

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