The Influence of Fat Perception on Satiety From Consumption of Reduced Fat Snacks
Phase: NA
Conditions: Appetitive Behavior, Individual Difference, Food Sensitivity, Food Preferences
Sponsor: University of Reading

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
 
 
 
 
 
 
 
Application Form for UREC Applications 
SECTION 1: APPLICATION DETAILS 
 
1.1  
Project Title:  The influence of Fat Perception on Satiety from Consumption of Reduced Fat Snacks 
 
Date of Submission: 2/2/2018              Proposed start date:  1/4/2018      Proposed End Date: 31 Dec 2018 
 
 
1.24 
Principal Investigator: Dr Lisa Methven 
 
Office room number:     2-65b                              Internal telephone: 8714 
 
Email address: l.methven@reading.ac.uk                                 Alternative contact telephone: 07527 553161 
(Please note that an undergraduate or postgraduate student cannot be a named principal investigator for 
research ethics purposes. The supervisor must be declared as Principal  Investigator) 
Other applicants 
 
Name: Prof Julie Lovegrove   Staff/:  Institution/Department: Food and Nutritional Sciences. Email:  
j.a.lovegrove@reading.ac.uk 
 
Name: Prof Martin Yeomans   Staff: Institution/Department: School of Psychology, University of Sussex. 
Email:  martin@sussex.ac.uk 
 
Name: Dr Xirui Zhou   Staff:  Institution/Department: Food and Nutritional Sciences. Email:  
x.zhou@reading.ac.uk 
 
Name: Prof Claire Williams   Staff:  Institution/Department: Psychology. Email:  
claire.williams@reading.ac.uk 
 
Name: Dr Nandini  Vasudevan Staff:  Institution/Department: Biological Sciences. Email: 
n.vasudevan@reading.ac.uk   
 
Name: Dr Anisha Wijeyesekera  Staff:  Institution/Department: Food and Nutritional Sciences. Email: 
a.wijeyesekera@reading.ac.uk   
 
…. 
1.3 
Project Submission Declaration 
 
I confirm that to the best of my knowledge I have made known all information relevant to the School Research 
Ethics Committee and I undertake to inform the Committee of any such information which subsequently becomes 
available whether before or after the research has begun. 
 

 
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I understand that it is a legal requirement that both staff and students undergo Criminal Records Checks when in a 
position of trust (i.e. when working with children or vulnerable adults).  
 
I confirm that a list of the names and addresses of the subjects in this project will be compiled and that this, 
together with a copy of the Consent Form, will be retained within the School for a minimum of five years after 
the date that the project is completed. 
 
Signed……
……… (Principal Investigator)            Date: 15/2/2018………… 
 
           …………………………… (PDRA Xirui Zhou)                   Date:………… 
 
 
           …………………………… (CoI Prof Lovegrove)                Date:………… 
 
  …
…… (CoI Prof Claire Williams)          Date:…02/02/18… 
 
  …… 
………… (CoI Dr Vasudevan …)          Date:15/02/2018………… 
 
  ……
……… (CoI Dr Wijeyesekera …)          Date:………… 
 
 
1.4  
University Research Ethics Committee Applications 
Projects expected to require review by the University Research Ethics Committee must be reviewed by a 
member of the School research ethics committee and the Head of School before submission. 
 
        Signed…………………………… (Chair/Deputy Chair of School Committee)  Date:…………………… 
 
 
        Signed…………………………… (Head of Department)                                     Date:…………………… 
 
        Signed…………………………… (School Ethics Administrator)                 Date:…………………… 
 

 
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SECTION 2: PROJECT DETAILS 
 
2.1 
Please provide a summary of the project in non-specialist terms that could be understood by non-scientist 
members of the public, which includes a description of the scientific background to the study (existing 
knowledge), the scientific questions the project will address and a justification of these. Please note that the 
description must be sufficient for the committee to take a reasonable view on the likely scientific rigour and 
value of the project 
 
 
This study investigates the effect of fat level, fat type and fat structure, in a food emulsion, on satiety in subjects 
characterised by their reduced fat and mouthfeel perception (i.e., hypotasters). We propose that by modifying fat delivery, 
and level of free fatty acids (FFA) in a reformulated food we can reduce the gap between sensory expectation and 
gut/brain feedback signalling, leading to greater satisfaction (satiety and sustained hedonic response) and long term intake 
of low fat foods.  
We have already submitted a school ethics application for the pilot study and received a favourable opinion to proceed 
(School of Chemistry, Food and Pharmacy, 14_17).  This previous ethics application covered the recruitment of 80 
participants for a series of studies and the experimental procedures for the first phase of the study. The first phase was 
conducted in a sub-group of 40 “hypotasters” (Group 1) using a food emulsion system (a mayonnaise). There were 3 
stages in the pilot study. 
 Stage 1, Screening and Characterising Volunteers 
 Stage 2, Establish Sensory Tolerance in Expected Satiety of a fat reduced emulsion model (mayonnaise). 
 Stage 3, Establish Mouth Gut Discordance of a fat reduced emulsion model (quantified as the discrepancy between 
expected satiety from sensory signals and measured satiety through a preload consumption study). 
 
Specifically, we characterised participants’ oral fat and mouthfeel sensitivity. Participants with reduced sensitivity (i.e  
“hypotasters”) were invited to the second visit of the pilot study for detailed quantification of expected satiety and mouth-
gut discordance, following consumption of the mayonnaise food model. Within the pilot study we asked permission from 
all participants to contact them again for this subsequent UREC approved study, too which they agreed. 
This main study involves a different food matrix, a snack product (solid food model) rather than a mayonnaise.  
In this proposed study, only newly recruited volunteers (N=~25) will undergo Stage 1 Screening and Characterisation, 
participants already recruited to pilot study will undergo Stage 1 Screening only’ 
NOTE : All subjects will undergo screening for this study (ie whether they were part of the pilot study or not) 
Stages 2 and 3 of the main study are very similar to pilot study except that a snack product will be used instead of the 
reduced fat emulsion (mayonnaise) model. Finally, in stage 3, we will also take blood samples from the volunteers for 
measurement of satiety biomarkers that were not required in the pilot study. 
 
(This box may be expanded as required – Word Limit Maximum 250) 
2.2 
Procedure 
Please describe concisely what the study will involve for your participants and the procedures and 
methodology to be undertaken (you may expand this box as required). 
 

 
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Screening:  
For all volunteers that consent to have blood samples (approximately 22 ml, 6 times per visit day via cannulation) taken 
we will screen them for anaemia, normal liver and kidney function and exclude those with type 2 diabetes. Therefore, a 
small blood sample will be taken by venepuncture (by the research nurse or trained phlebotomist). The blood sample will 
be analysed for blood lipids, glucose, full blood count (including haemoglobin), and markers of kidney and liver function. If 
found to be eligible for the study, the participant will be contacted to confirm their agreement to participate in the study. 
If any of the screening results are found to be abnormal, these will also be reported to the participant and their GP 
(Appendix K).   
Basic anthropometric measurements (height, weight, blood pressure and body composition (bio-impedance) will be taken 
for each volunteer.  
Inclusion criteria: 
Men and women 
Aged 18-70 years 
BMI: 23-32 kg/m2 
Fasting glucose < 7 mmol/l 
Fasting total cholesterol < 7.5 mmol/L 
Fasting triglycerides < 2.3 mmol/L 
Weight stable in the last three months 
 
Exclusion criteria: 
Diagnosed with diabetes or cardiovascular disease (e.g. stroke or heart attack), gastrointestinal (e.g. IBS, inflammatory 
conditions, gastroenteritis), endocrine or renal diseases 
Smoker 
Taking prescribed medications that could influence study outcomes (e.g. lipid lowering medications, anti-depressants, 
anticoagulants) 
Food allergies (e.g. gluten, dairy) and intolerances (e.g. lactose) 
Drug abuse 
Anaemia (men: haemoglobin<130 g/L and women <115 g/L) 
Hypertension (systolic blood pressure > 140 mmHg, diastolic blood pressure > 90 mmHg) 
Planning or currently on a weight reducing programme 
Pregnancy, planned pregnancy in the next year or lactating 
Currently taking part or participation in other research studies within the last three months 
 
There are 3 stages to the study: 
Stage 1, Characterising Volunteers 
Note : this has already been completed for the majority of volunteers through the pilot study as discussed above. 
Therefore this stage 1 is needed to recruit a further 25 volunteers for the main study. This wording for Stage 1 is 
identical to the study already proceeding under school ethics (study 14_17). 
Volunteers will be characterised on their ability to taste fatty acids. Fat is perceived through three sensory modalities; 

 
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mouthfeel, taste (“oleogustus”) and odour. Humans vary in their perception of fat across all three sensory modalities. 
Historically, focus has been on mouthfeel differences. Response to fatty mouthfeel is through trigeminal receptors which 
are predominantly located around the papillae structures on the tongue. Therefore, papillae density has been found to be 
correlated to fat-mouthfeel perception. However, there is also inter-individual variation in sensitivity to the oleogustus 
response. Evidence from several studies suggests that subjects that have low oral sensitivity to free fatty acids (hypo-
sensitive) have a higher intake of fatty-foods.  
We hypothesise that differences in oral sensitivity to FFA may be related to variation in post ingestion feedback as it is the 
FFAs that are signalling as metabolites further down the GI tract. Subsequent studies will incorporate hyper- and hypo-
sensitive subjects; however in this first study we will focus on hypo-sensitive subjects as we need to establish the 
differences in fat content that lead to a change in satiety; if we did this with a hyper-sensitive group we may have selected 
a fat level difference that is not noticeable to hypo-sensitive subjects. 
Aim : the overall aim was to recruit 80 subjects and identify 40 subjects that have hypo-oleogustus sensitivity and 40 that 
are hypersensitive. We have recruited 55 subjects to date. In this main study we require a further 25 volunteers. 
Methods: 
1. Fatty Acid Taste Sensitivity. We use a range of concentrations of oleic acid (a monounsaturated fat found in oils 
such as olive oil) in milk. Food grade thickener (starch and gum blend) and liquid paraffin are used at low levels to 
mask texture and lubricity. We use a discrimination forced choice test (a 3-AFC test) where the participant is asked 
to state the odd sample out of a set. Participants expectorate (spit) the samples into a provided spittoon. Testing is 
done under red light to mask the visual difference. Participants wear noses clips to avoid the olfactory sensation. 
(This test has been used successfully in a previous study UREC 12/04). Approximate time to complete: 10 min. 
2. Mouthfeel Sensitivity. We will test participants for mouthfeel sensitivity but participants are not screened on this 
basis. A mouthfeel discrimination test will be carried out using savoury biscuits which are constant in overall fat 
content but vary in mouthfeel characteristics. Five samples will be prepared varying in mouthfeel and participants 
will be asked to taste the samples and then rate them for a small number of mouthfeel attributes (e.g. 
Crunchiness, Hardness, Greasiness). Approximate time to complete: 10 min. 
3. Tactile sensitivity testing using Von Frey filaments. These monofilaments have previously been used to evaluate 
tactile sensitivity on the tongue, and to relate this to taste sensitivity. Participants will be asked to wear a 
blindfold, the middle of their tongue is then either stimulated or not stimulated with two Von Frey filaments of 
different sizes. The participant responds to say whether they have felt the stimulation and how sure they are 
(signal sure, signal not sure, no signal sure, no signal not sure). This is repeated 30 times in rapid succession. 
Responses are analysed using an R-index (%) value which is standard for a signal-noise detection test. Approximate 
time to complete: 10 min. 
4. Mouth behaviour test (Appendix F). Consumers differ in their mouth behaviour; their preferred method of oral 
processing. A simple short questionnaire will be used, which has been validated in the USA, to categorise people 
as Crunchers, Chewers, “Suckers” and “Smooshers”. Whereas chewers tend to chew foods to a fine particle size 
before swallowing, crunchers rapidly crunch and swallow. Such differences not only effect texture perception and 
preference, they may also effect fat release and fat perception. Approximate time to complete: 5 min. 
5. Fungiform papillae (FP) density. In order to determine FP density on the tongue, a digital camera will be used to 
record an image of the number of FP in two one cm2 areas of the tongue. A small area of the participant’s tongue 
will be temporarily dyed blue using food colour applied by a cotton wool bud. The tongue will then be blotted dry 
to remove excess moisture prior to recording a digital image. The blue colour will fade after approximately 1 hour 
and the extent of the colouration is similar to eating certain coloured sweets (e.g. blue Smarties). FPD will be 
measured as it relates to both mouthfeel sensitivity, as the trigeminal are wrapped around papillae, and taste 
sensitivity (the taste buds are held within papillae.  Approximate time to complete: 5 min. 
6. Genotyping. We will investigate genes related to sensory perception and food intake.  
Genes related to sensory perception will include, but are not limited to, CD36, CA6 and TAS2R38. CD36 is a fatty 
acid translocase and variation in single nucleotide polymorphisms (SNPs) for CD36 have been related to 

 
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differences in fat perception and fat liking in previous studies. CA6 is related to production of papillae and taste 
cells and, therefore, SNPs of CA6 have been related to differences in mouthfeel and taste sensitivity.  The gene 
most frequently associated with Taste sensitivity is TAS2R38 and although this is primarily linked to bitter taste, it 
will be included in order to compare results from this study to previous literature.  
Key target genes related to food intake via either gut hormone release or reward will also be genotyped (key 
genes here will include, but are not limited to, FTO, CNR1 and DAT1). FTO gene, the gene that encodes the fat 
mass and obesity-associated protein (also known as alpha-ketoglutarate-dependent dioxygenase) is associated 
with energy intake but not reward. CNR1 gene encodes the Cannabinoid Receptor type 1 (CB1) which facilitates 
the release of the gut hormone ghrelin, causing appetite stimulation. DAT1 is the dopamine transporter gene 
encoding for dopamine release and influencing reward mechanisms, polymorphisms in DAT1 have been associated 
with overeating. Only genes related to sensory perception, gut hormone release and food reward mechanisms will 
be investigated. 
Buccal cell will be collected from the inside of the participants’ mouth using proprietary swabs. The swabs will be 
used for subsequent DNA extraction. Characterisation of all the taste receptors’ genotypes will be determined by 
SNP genotyping using reverse transcription-polymerase chain reaction (RT-PCR). Volunteers will be given a Gene 
Fact Sheet (see Appendix E). Approximate time to complete: 5 min. 
7. Screening for eating behaviour disorders and restrained eating. We will use the SCOFF questionnaire to screen out 
any participants with eating behaviour disorders and the 3-Factor Eating Questionnaire to categorise participants 
by restrained eating (Appendices I and J). Although the former is a screening question we will still do this at the 
end of visit 1 (stage 1) as we do not want the answering of these questions to influence behavioural responses. 
We will use the personality trait questionnaire (Big Five Inventory) (Appendix I) as personality may influence eating 
behaviour, but also to ensure that we do not have a bias of personality types between volunteers that consenting 
to taking of blood samples and those that opt-out of blood sampling. 
Stage 2, Establish Sensory Tolerance in Expected Satiety of a fat reduced snack model. 
Note: the methodology proposed here is based on the stage 2 of the pilot study (SCFP 14_17), except that it is testing a 
fat reduced snack model. 
Reduced fat products are typically reformulated to match the perceived texture and mouthfeel of the original product. 
Changing fat droplet size in emulsions can alter both expected and actual satiety. This stage aims to quantify sensory 
tolerance to fat reduction by using emulsion technology developed at the Quadram Institute, Norwich. In this study 
emulsions will be applied to an expanded snack product (extruded corn snack) in a similar manner to the coating of a 
commercial product where oil is normally applied to yield a fat content of approximately 32% (w/w) on the final product. 
As in the pilot study, an emulsification process will be used to incorporate water or gel droplets into the oil phase to 
reduce the fat content of the product whilst aiming to mimic the physical properties of the oil normally applied. The type 
of droplets  (e.g. Gel in Oil versus Water in Oil droplets) and the proportion of droplets will be varied to create a range of 
emulsion models of varying reduced fat content. Direct addition of free fatty acid (oleic acid) at levels slightly above the 
threshold level of the hypertasters will also be included in one of the reduced fat emulsion models. 
These snack products will be supplied by Pepsico. Findings will be generic and will also apply to other systems.  
 
Aim: To define sensory tolerance; the maximum amount fat can be lowered by without leading to significant changes in 
expected satiety, fatty perception and/or consumer liking using standardized measures. Learnings from the pilot emulsion 
study will be used to estimate the maximum fat reduction, so only a limited number of fat levels will be trialled in the 
snack system, but the influence of free fatty acids and emulsion type can also be tested for effects on perception and 
expected satiety within the snack model. 
 
Method: 
1. The emulsion snack models (maximum of 6 small snack samples) will be presented to subjects in a monadic 
sequential manner (i.e. one at a time) in a balanced order. After tasting each sample, participants will rate a 
variety of measures including: hedonic liking, fat perception (“how fatty do you think this product is”), mouthfeel 
perception (e.g. mouthcoating). Questions that are not relevant to the study hypothesis will also be asked to try to 

 
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prevent biasing the participants through focusing them on fat perception (e.g. “how salty” “how strong is the 
flavour”). Following tasting of each sample, they will also be shown an image of a full portion of the sample 
(approximately 40 g) and asked to rate expected satiety (e.g. “If you were to consume a full portion of this product 
(show picture), how full do you think you would feel?” “How long do you think it would be before you felt hungry 
again?”). Unstructured line scales (visual analogue scales, VAS) will be used, participants will received training in 
scale use (see example in Appendix G). 
2. For three of the samples, the high fat control, low fat control, and maximum-reduced fat emulsion product, we 
will examine breakdown of the product in the oral cavity by asking the volunteers to provide expectorated 
boluses. In each case they will be asked to chew a set amount of snack (e.g. 10 g) for a set amount of time (e.g. 20 
s) and then to spit out the sample.  
Output: These tests will determine the maximum level to which fat can be reduced in snacks without causing a significant 
difference in expected satiety, fatty perception or liking. This will determine whether the emulsion type and / or the 
addition of a low level of free fatty acids influences expected satiety, fatty perception or liking. The expectorated boluses 
will be used to determine the fat distribution and snack breakdown characteristics between the high fat control and 
reduced fat emulsions as these characteristics may help to explain differences in perception, 
 
Stage 3, Establish Mouth Gut Discordance of a fat reduced snack model (quantified as the discrepancy between 
expected satiety from sensory signals and measured satiety through a preload consumption study). 
 
In the pilot study, we aim to have established mouth-gut discordance by showing that the reduction in delivery of fat in a 
mouthfeel matched emulsion model leads to rebound hunger and consequent over-eating. The aim now is to demonstrate 
that the reduced fat snack utilising the emulsion technology and a minor addition of free fatty acid can bridge the 
discordance gap and not lead to rebound hunger / overeating.  
Method: 
1. Using a standard preload study design, and the same fat-emulsion snack model from stage 2, we will contrast 
effects of 3 test samples in a balanced cross-over design. The 3 samples are: (i) Positive control with 100% of the 
applied spray being oil (approximately 13g fat per 40 g snack portion); (ii) Low fat snack model, where the same 
amount of spray is applied to the snack fat but as the reduced fat emulsion determined in stage 2, and (iii) 
Negative control with the same % fat reduction as in sample (ii) achieved through lowering the amount of oil 
sprayed onto the snack base. 
As it is a 3-way cross over design, participants need to attend 3 visits. Pre-menopausal women differ in hunger at 
different stages of the menstrual cycle and will be asked to avoid the week prior to their menstrual cycle. 
Menstruating women have two phases: follicular and luteal with ovulation occurring at the end of the follicular 
phase.  A number of studies have reported that women in the luteal phase (low estrogen and high progesterone)  
have higher caloric intake and consume more carbohydrates  than women in the follicular phase (high estrogen 
but low progesterone); hence we aim to avoid the luteal phase.   
2. Participants will attend the Food and Nutritional Sciences(FNS) sensory science centre following an overnight fast 
(approximately 08:50, volunteers staggered by a few minutes) and given a standard study breakfast of cereal, milk 
and orange juice. They will be asked to clean their teeth and use a mouthwash (provided by the study team) 
between 7 and 8 am; this is to standardise mouth care procedures as oral microflora can contribute to oral lipase 
activity and the breakdown of dietary fats. They will be given the test snack (pre-load study food, approximately 
50 g) to consume at +2 hours (approx. 11 am) on each study day. We anticipate that the low-fat snack model with 
matched sensory expected satiety will have a fat reduction of over 25 % but that this may reach a 60% reduction. 
3. Primary outcomes: Hunger and satiety will be measured (by VAS, see example in Appendix H) before breakfast, 
between breakfast and the pre-load study food, immediately after consumption, and every 30 minutes up to 1 
hours post pre-load (approx. 12:00). Three hours after breakfast and 1h post the preload study food participants 
will be given an ad-libitum pasta meal. An excessive portion size will be given to each participant and they will be 
asked to eat until full. This is achieved by providing a 500 g portion on one plate and replacing it after 5 minutes 

 
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with a second 500g portion plate. Weight of pasta consumed will be measured. 
4. Secondary outcomes; Circulating biomarkers of satiety and hunger: Participants will be asked to consent to 
provide biofluid samples for the determination of biomarkers of satiety and hunger. The study is powered for the 
preload study differences in ad-libitum intake and not on the circulating biomarkers; therefore, if volunteers 
expressed a preference to not provide blood samples they will not be excluded from the study, but continue with 
the behavioural study only. The circulating biomarker data we obtain will help to explain mechanisms behind the 
study behavioural outcomes and provide data on which future studies can be powered. The following samples will 
be taken after informed consent (appendix C) is given: 
a. Blood sample collection: Volunteers who consent to providing blood samples will have a cannula inserted 
(by the research nurse) in a forearm vein on arrival to the Hugh Sinclair Unit of Human Nutrition each 
study day. Two fasting samples will be taken (-10 and 0 min respectively) before the test breakfast is 
given. Blood samples will then be drawn at the following time intervals: Post breakfast, (+15 min, approx. 
09:15), before the pre-load snack intervention (+1h45 min, approx. 10:45), post pre-load intervention 
(+2h5min, approx. 11:05), 30 min post preload (approx. 11:35), prelunch (approx. 12:00), post lunch 
(approx. 12:30). Hunger and satiety hormones (gastrointestinal hormones) and steroid hormones in the 
prepared plasma will be measured; these will include but are not limited to ghrelin, leptin, glucagon-like 
peptide (GLP-1), gastric inhibitory peptide (GIP), cholecystokinin (CCK) and peptide YY (PYY). Estrogen and 
progesterone will be measured;  their ratio can affect caloric intake, but the effect of this ratio on satiety 
and intake of fat-snacks is not yet known. Endocannabinoids (anandamide and 2-arachidonoylglycerol), 
known to be lipid mediators, will also be quantified alongside lipidomics using HPLC/MS/MS. Such 
lipidomics can detect low-abundance ‘endocannabinoid-like’ (eCBL) bioactive signalling lipids. Plasma 
triacylglycerol (TAG), non-esterifed fatty acids (NEFA) and insulin will also be measured. Nuclear Magnetic 
Resonance (NMR) Spectroscopy-based metabolomics will be used to profile metabolites in the blood. 
b. Saliva samples: Non-stimulated saliva samples (1 ml) will be collected at the same 6 time points as for the 
blood samples. Two types of analysis will be performed; gastrointestinal hormones and metabolomics 
using NMR. Hormone measurements in saliva are more difficult to quantify than in blood, hence the 
preference for blood samples; however we aim to compare measurements from the two sample types to 
provide evidence for future studies and to be able to incorporate data from any volunteers that do not 
consent to providing bloods. Saliva NMR metabolic profiles provide information on metabolic outputs 
taking place in the system at a given moment in time. We will use these to investigate whether there is a 
metabolomics signature that can be determined following consumption of the low and high fat snacks. 
c. Urine samples: volunteers will be asked to provide one urine sample at home following an overnight fast, 
and bring into the unit, and one 3.5 hour urine sample to be collected during each visit. (They will be asked 
to void their bladder at 8.50 and then collect all urine from 08:50 to 11:50 (i.e. pre study lunch) whilst at 
the Unit). These samples will be also analysed by NMR since urinary NMR metabolic profiles provide 
information relating to by-products of endogenous metabolic pathways as well as products of microbe-
host co-metabolism, thus will aid in identifying potential mechanisms post consumption of low versus high 
fat snacks. 
(Note: All questionnaires or interviews should be appended to this application) 
2.3 
Where will the project take place? Sensory Science Centre and Hugh Sinclair Unit of Human Nutrition and 
The Chemical Analysis Facility NMR Laboratory 
 
If the project is to take place in Hugh Sinclair Unit of Human Nutrition, projects must be reviewed and 
approved by the Hugh Sinclair Manager (Mrs  Sarah Hargreaves s.e.hargreaves@reading.ac.uk  
 

 
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Signed……………………………. (Hugh Sinclair Unit Manager)                      Date:………………. 
 
 
 
2.4  
Funding 
Is the research supported by funding from a research council or other external sources (e.g. charities, 
business)? Yes/ (please delete) 
  
If Yes, please give details: BBSRC, Unilever and Pepsico. 
 
 
 
Please note that all projects (except those considered as low risk, which would be the decision of the 
School’s internal review committee and require Head of Department approval) require approval from the 
University Research Ethics Committee.  
2.5 
Ethical Issues 
Could this research lead to any risk of harm or distress to the researcher, participant or immediate others? 
Please explain why this is necessary and how any risk will be managed. 
 
All samples used in the study that have been produced at Pepsico will be manufactured under the Good 
Manufacturing Guidelines and will have undergone microbiological clearance testing. The levels of fat and saturated 
fat we are giving to participants is not excessive, however we will screen out participants with 
hypercholesterolaemia (high cholesterol) determined at screening, known to have cardio-vascular problems, or that 
are on a low fat diet (see Appendix C). 
 
Venepuncture and cannulation may cause a small bruise at the site of needle penetration; it will be performed by 
the research nurses. Clinical cover (research nurse) will be available at all times during the 4 h study visits. However, 
in case of an emergency (e.g. fainting, blood spillage) researchers will take immediate action according to the 
Department of Food & Nutritional Sciences relevant SOP that describes in detail the actions that need to be taken by 
the researchers. Also, a Departmental First Aider will be available in the building when blood samples are taken both 
at screening and during the study visits. In case of emergency, the research staff will call the emergency services 
(999).  
 
(this box may be expanded as required) 
2.6 
Deception 
Will the research involve any element of intentional deception at any stage (i.e. providing false or 
misleading information about the study, or omitting information)? 
[If so, this should be justified. You should also consider including debriefing materials for participants, 
which outline the nature and the justification of the deception used] 
 
Yes: the study will inform the participants that we are interested in their appetite, liking and perception, 
however we cannot tell them that we are specifically interested in fatty perception alone because this will 
bias their responses. Therefore, we will ask questions relating to their perception of attributes other than fat 

 
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in Stage 2. In Stage 3 we will not draw attention to the snack (mid-morning) component of the visit (i.e. the 
pre-load samples), although participants may realise that it is this component we are investigating as they 
will have scored expected satiety of this component in Stage 2. 
 
2.7 
Payment 
Will you be paying your participants for their involvement in the study? Yes/No (delete) 
If yes, please specify and justify the amount paid 
 
Participants will be reimbursed for their time as follows: 
Stage 1 (screening and subject characterisation): participants will be reimbursed £10 for the one visit (approximately 
1 h).  
Stage 2: participants will be reimbursed £10 for the one visit (approximately 1 h). 
Stage 3: participants will be reimbursed £60 for the three visits (three half days) if they are not providing blood, urine 
and saliva samples; however, they will be reimbursed to total of £140 for the three visits if they are also providing 
blood, urine and saliva samples.  
 
Note: excessive payment may be considered coercive and therefore unethical. Travel expenses need not to 
be declared. 
2.8 
Data protection and confidentiality 
What steps will be taken to ensure participant confidentiality? How will the data be stored? 
 
Volunteers will be given a participant number, and throughout data collecting will be referred to by this number.  Data 
linking the name of the participant to their participant number will be kept in a locked filing cabinet in a locked office in 
the Department of Food and Nutritional Sciences.  The Department of Food & Nutritional Sciences, where the study will be 
performed, is fully licensed under the Human Tissue Act 2004 and as such will adhere to the guidelines necessary for the 
storage of saliva and blood samples. 
 
 
 
2.9  
Consent 
Please describe the process by which participants will be informed about the nature of the study and the 
process by which you will obtain consent 
 
Participants will be given a consent and screening form (appendix C) as well as the participant information sheet which will 
be explained to the volunteers in order that they have the opportunity to ask any questions. These questions will be 
suitably addressed before they are asked to sign the consent form. No testing will commence before a consent form is 
signed. 
Participants that have already consented to the pilot study, and signed to say they can be contacted again, will be 
contacted directly about this main study, however they will be asked to sign the consent form for this subsequent main 
study in addition to their pilot study consent form. 
 

 
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2.10  
        Genotyping 
         Are you intending to genotype the participants? Which genotypes will be determined? 
 
Yes. Genes related to sensory perception will include, but are not limited to, CD36, CA6 and TAS2R38. Key target genes 
related to food intake via either gut hormone release or reward will also be genotyped (key genes here will include, but 
are not limited to, FTO, CNR1 and DAT1). (See Gene fact sheet as part of the Participant Information Sheet, Appendix E). 
Only genes related to sensory perception, gut hormone release and food reward mechanisms will be investigated. 
 
Please note that a copy of all information sheets on the implications of determining the specific genotype(s) 
to be undertaken must be appended to this application. 
 
 
SECTION 3: PARTICIPANT DETAILS 
3.1 
Sample Size 
How many participants do you plan to recruit? Please provide a suitable power calculation demonstrating 
how the sample size has been arrived at or a suitable justification explaining why this is not 
possible/appropriate for the study. 
 
We aim to recruit 80 participants; 40 hypo- and 40 hyper- fatty acids tasters. 
Power is estimated from a combination of the expected effects of both the sensory and energy manipulations.  For 
the sensory effect, work has contrasted intake after equicaloric emulsion preloads varying in oil particle size and 
consequently perceived creaminess.  A significant 12% reduction in meal size occurred using a within-participant 
design with 34 male participants in the small droplet-size (more creamy) preload (Lett et al., 2016).   
In addition, we have based our calculation on the paper of Woodend 2001 where based on their results of the 
influence of a  836 kJ preload of safflower oil (of which the energy is similar to the 35g snack with 32% fat), a 
minimum sample size of 38 would be required to detect an intake change of 20%. 
 
 
3.2 
Will the research involve children or vulnerable adults (e.g. adults with mental health problems or 
neurological conditions)? No  
 
If yes, how will you ensure these participants fully understand the study and the nature of their involvement 
in it and freely consent to participate? 
 (Please append letters and, if relevant, consent forms, for parents, guardians or carers). Please note: 
information letters must be supplied for all participants wherever possible, including children. Written 
consent should be obtained from children wherever possible in addition to that required from parents. 
3.3 
Will your research involve children under the age of 18 years? No 
Will your research involve children under the age of 5 years? No 
 
3.4 
Will your research involve NHS patients, Clients of Social Services or will GP or NHS databases be used for 
recruitment purposes? No  

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
 
 
Please note that if your research involves NHS patients or Clients of Social Services your application will 
have to be reviewed by the University Research Ethics Committee and by an NHS research ethics 
committee. 
3.5 
Recruitment 
Please describe the recruitment process and append all advertising and letters of recruitment. 
 
Students and staff at the university will be contacted via email (either directly if they have already signed up to volunteer 
databases; or via generic email circulation lists). Non-university volunteers will also be recruited directly via email where 
they have already signed up to volunteer databases. Volunteers will also be recruited via social media sites and via posters 
in the Reading area. We may also recruit volunteers with the help of Sensory Dimensions (Sensory and Market research 
company on Whiteknights Campus). The poster that will be used can be seen in Appendix D. 
Participants that have already consented to the pilot study, and signed to say they can be contacted again, will be 
contacted directly about this main study. 
Staff and students from the Department of Food and Nutritional Sciences will not be invited to participate in the study. 
 
 
Important Notes 
 
1. The Principal Investigator must complete the Checklist in Appendix A to ensure that all the 
relevant steps and have been taken and all the appropriate documentation has been 
appended. 
 
2. If you expect that your application will need to be reviewed by the University Research 
Ethics Committee you must also complete the Form in Appendix B. 
 
3. For template consent forms, please see Appendices C. 

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
 
Appendix A: Application checklist 
This must be completed by an academic staff member (e.g. supervisor) 
 
Please tick to confirm that the following information has been included and is correct. 
Indicate (N/A) if not applicable:  
  
Information Sheet  
 
Is on headed notepaper 
 
 
 
 
 
 
 
 
 
 

  
 
Includes Investigator’s name and email / telephone number 
 
 
 

 
 
Includes Supervisor’s name and email / telephone number  
 
 
 

 
 
 
Statement that participation is voluntary  
 
 
 
 
 
 

 
 
 
 
Statement that participants are free to withdraw their co-operation 
 
 

 
 
Reference to the ethical process 
 
 
 
 
 
 
 
 

 
 
Reference to Disclosure  
 
 
 
 
 
 
 
 
 
 N/A 
 
 
Reference to confidentiality, storage and disposal of  
personal information collected  
 
 
 
 
 
 
 
 

 
 
Consent form(s)   
 
 
 
 
 
 
 
 
 
 

 
 
Other relevant material 
 
Questionnaires  
 
 
 
 
 
 
 
 
 
 
 

 N/A 
 
 
Advertisement/leaflets 
 
 
 
 
 
 
 
 
 
 

 N/A 
 
 
Letters 
 
 
 
 
 
 
 
 
 
 
 
 
 
 N/A 
 
 
 
Other (please specify) 
 
 
 
 
 
 
 
 
 
 
 N/A 
 
 
 
Expected duration of the project  
 
 
 
 
 
 (months) 
 
 
 
Name (print) ………Dr Lisa Methven…………    Signature ……………………………… 
Appendix B 
 
12 

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
 
Project Submission Form 
 
Note  All sections of this form should be completed. Please continue on separate sheets if 
necessary. 
 
 
Principal Investigator:  Dr Lisa Methven 
School:  Chemistry, Food and Pharmacy 
Title of Project:  The influence of Fat Perception on Satiety from consumption of 
Reduced Fat Snacks 
Proposed starting date: 1/4/2018 
Brief description of Project:  
 
 
This study investigates the effect of fat level, fat type and fat structure, in a snack product, on satiety in 
subjects characterised in their fat and mouthfeel perception. We propose that by modifying fat delivery and 
level of free fatty acids (FFA) in a reformulated food we can reduce the gap between sensory expectation 
and gut/brain feedback signalling, leading to greater satisfaction (satiety and sustained hedonic response) 
and long term intake of low fat foods.  
 
 
 
I confirm that to the best of my knowledge I have made known all information relevant to the 
School Ethics Committee and I undertake to inform the Committee of any such information 
which subsequently becomes available whether before or after the research has begun.  
 
I confirm that a list of the names and addresses of the subjects in this project will be compiled and 
that this, together with a copy of the Consent Form, will be retained within the School for a 
minimum of five years after the date that the project is completed.  
 
 
Signed…………………………….(Investigator) 
 
Date…………………………… 
 
           …………………………….(Head of Department)          Date…………………………… 
 
           …………………………….(Student) 
 
 
Date…………………………… 
 
 
(Where applicable) 
 
 
 
 
 
 

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
 
 
Checklist 
 
1. 
 This form is signed by my Head of Department     
 
 
 
 
 
 
 
2. 
The Consent form includes a statement to the effect that the project has 
been subject to ethical review, according to the procedures specified by 
the University Research Ethics Committee, and has been allowed to 
proceed 
 
3. 
I have made, and explained within this application, arrangements for any 
confidential material generated by the research to be stored securely 
within the University and, where appropriate, subsequently disposed of 
securely. 
 
4. 
I have made arrangements for expenses to be paid to participants in the  
research, if any, OR, if not, I have explained why not. 
 
 
5. 
Tick EITHER (a) OR (b) - Head of School to sign if (b) ticked 
 
(a) 
The proposed research does NOT involve the taking of blood  
samples; 
 
OR 
 
(b) For anyone whose proximity to the blood samples brings  
a risk of Hepatitis B, documentary evidence of protection  
prior to the risk of exposure will be retained by the Head of  
School. 
 
Signed………………………….(Head of Department) 
Date……………… 
 
6. 
Tick EITHER (a) OR (b) 
 
(a) 
The proposed research does NOT involve the storage of human  
tissue, as defined by the Human Tissue Act 2004; 
 
 
OR 
 
(b) 
I have explained within the application how the requirements  
of the Human Tissue Act 2004 will be met. 
 
7.  
Tick EITHER (a), (b) OR (c) 
 
(a) 
The proposed research will not generate any information  
about the health of participants; 
 
OR 
 
 
 
 
 

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
 
(b) 
In the circumstance that any test reveals an abnormal result,   
I will inform the participant and, with the participant’s  
consent, also inform their GP, providing a copy of those  
results to each; 
 
OR 
 
(c) 
I have explained within the application why (b) above is not 
 
appropriate. 
 
8. 
Tick EITHER (a) OR (b) - Head of School to sign if (b) ticked 
 
 
(a) 
the proposed research does not involve children under the  
age of 5; 
 
 
OR 
 
(b) 
My Head of School has given details of the proposed research  
to the University’s insurance officer, and the research will  
not proceed until I have confirmation that insurance cover  
is in place. 
 
Signed……………………………. (Head of Department) Date………………… 
 
 
This form and further relevant information (see Sections 5 (b)-(e) of the Notes for Guidance) should 
be returned to,  School Ethics Administrator.  You will be notified of the Committee’s decision as 
quickly as possible, and you should not proceed with the project until then.  
 

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
Appendix C 
Title- A Study of Sensory Perception and Satiety following breakfast, snack and 
lunch  
Screening and Consent Form for Sensory and Consumer Trials 
 
Investigator: 
Dr Lisa Methven : email : l.methven@reading.ac.uk, telephone 0118 3788714 
Dept.of Food & Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP. 
Xirui Zhou, Researcher, xirui.zhou@reading.ac.uk 
 
Please INITIAL the box 
1. 
I have had explained to me the purposes of the project and 
what will be required of me, and any questions I have had 
have been answered to my satisfaction. I agree to the 
arrangements described in the Information Sheet in so far as 
they relate to my participation. 
 
2. 
I understand that participation is entirely voluntary and that I 
have the right to withdraw from the project any time. 
 
3. 
I have received a copy of this Consent Form and of the 
accompanying Information Sheet. 
 
4. 
I have read the Information Sheet and been told the reasons 
why a buccal cell sample is required. I consent to a buccal 
cell sample being taken for taste, appetite and reward 
genotyping (as in gene factsheet). 
yes □   no  □ 
6. 
I consent to answering demographic information  
yes □   no  □ 
7. 
I consent to having blood samples taken, through 
venipuncture (needle) and the screening appointment and 
through a cannula during the study days. 
yes □   no  □ 
8. 
I consent to providing urine samples 
yes □   no  □ 
9. 
I consent to providing saliva samples 
yes □   no  □ 
 
I have had explained to me that consent for my contact details and personal information to be 
added to the Hugh Sinclair Unit of Human Nutrition Volunteer Database is entirely voluntary. 
Accordingly I consent as indicated below: 
 
10. I consent to my contact details being stored on the Nutrition 
Unit Volunteer Database. 
yes □   no  □ 
11. I consent to my screening information (including date of 
birth, height, weight, blood pressure, smoking status, long-
term use of medication, one bitter taste receptor genotype 
[TAS2R38,], and blood test results, such as level of 
cholesterol, triacylglycerol, and glucose) being stored on the 
Nutrition Unit Volunteer Database 
yes □   no  □ 
 
I understand that the genotypes being tested in this study are for genes related to sensory 
perception, gut hormone release and food reward mechanisms. Although some of these may be 

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
indirectly linked to diet related diseases (for example they may be related to food choice and 
intake), the relationships are not strong and there are no known direct implications not courses of 
action that can be recommended. However, if I would like to receive my genotype results I can 
request this here: 
12. I would like to receive the results of genotyping from my 
buccal cell sample. 
yes □   no  □ 
 
I understand that this application has been reviewed by the School of Chemistry, Food and 
Pharmacy School Research Ethics Committee and has been given a favourable ethical opinion for 
conduct. 
 
Name 
 
…………………………………Date of Birth: ………………….. 
 
Signed  
………………………………… 
 
Date 
 
……………………………  
 
Address of Participant:  
 
 
 
(Please add if you wish to receive the overall results of the study, and/or you consent to be 
part of the Hugh Sinclair Unit of Human Nutrition Volunteer Database)            
   
 
Telephone number:……………………………………. 
 
 
General Practitioner (GP) details 
 
Name:……………………………………………. 
 
Address:  
 
 
Telephone: …………………………….. 
 
 
 
Witnessed by 
 
Name of researcher taking consent: 
 
 
 
          
 
 
Signature: 
 
 
 
 
 
 
     Date: 

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
Medical and Lifestyle Screening Questionnaire 
 
Name: 
Title: 
Address: 
 
Date of Birth: 
Sex: 
Daytime Telephone: 
Evening Telephone: 
Best time to call: 
Weight (kg): 
Height (m): 
BMI (kg/m2): 
Blood pressure                                Right arm / left arm  (circle) 
1. _________________          2. ___________________         3. ______________________ 
E-mail: 
Do you use emails on a regular basis?     YES/NO 
 
Study requirements 
- 
Are you able to spend 3 half days (8:50 to 12:30) in the sensory centre                  
YES/NO (do not continue if “No”) 
-  
Are you a member of staff or a student of Food and Nutritional Sciences? 
YES/NO (do not continue if “Yes”) 
 
Dietary and Screening Questions 
In order to ensure the food and / or beverage products you will be presented 
with are safe for you to consume, please answer the following questions : 
 
1. Do you have any food allergies or intolerances? (For examples nuts, wheat etc). 
If YES, please specify (eg Wheat, Gluten, Corn, Nuts, Milk etc).  
YES / NO   
Type of allergy / intolerance.............................................................................                                              
 
2. Are there any foods / food types / ingredients that you do not consume for 
other reasons (personal, cultural, religious etc) ? If YES, please specify (eg Pork, 
All Meat, Alcohol etc).  
YES / NO    
Foods / Drinks NOT consumed.......................................................................                           
 
3. Do you have any medical condition(s) which may affect your food intake? (For 
example, on a salt/sodium controlled diet, on a low fat diet etc) 
YES / NO 

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
If YES, please specify…………………………………………………………….. 
4. 
Do you smoke? 
 
 
 
 
 
 
 
 
            YES/NO 
 
If ‘YES’, please give details:                                                                                                                          
-   Type (e.g. cigarettes, pipe, E-cigarettes) 
- 
Frequency (e.g. daily, social occasions only) 
 
If ‘NO’, have you ever smoked?  
 
 
 
 
 
 
YES/NO 
Please tell us when you stopped: 
 
 
Medical Questions: 
 
1. Have you been diagnosed as having any of the following?                          
a)  High blood cholesterol 
 
      YES/NO 
b)  High blood pressure 
 
      YES/NO 
c)  Thyroid disorder 
      YES/NO 
d)  Diabetes or other endocrine disorders 
 
      YES/NO 
e)  Heart problems, stroke or any vascular disease in the past 12 months 
 
      YES/NO 
f)  Inflammatory diseases (e.g. rheumatoid arthritis) 
 
      YES/NO  
h) Renal, gastrointestinal, respiratory or liver disease/disorder 
  YES/NO 
i)  Cancer 
  YES/NO 
 
2. Have you been diagnosed as suffering from any other illness? 
    
 
  
  
YES/NO 
If ‘YES’, please give details 
 
………………………………………………………………………………………………………….. 
3. Within the past 3 months, have you taken any medication (prescription or                                
non-prescription)?                                                                                                                          YES/NO        
      If ‘YES’, please provide:  
- Name of medication(s)  
- Reason(s) for use 
- Dosage 
- Frequency of use, e.g. daily, once every 2 weeks. 
 
 
4. Have you been diagnosed with an infectious disease, e.g. hepatitis B?   
 
 
   YES/NO         
If ‘YES’, please give details 
                                                                          
5. Have you had any surgery within the past 3 months or do you have surgery planned?  YES/NO       
If ‘YES’, please give details 
 
6. Have you ever suffered from a pulmonary embolism, deep vein thrombosis,                                 
blood clots or had a blood transfusion?            
 
 
 
 
 
    
 
  YES/NO                             

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
             If ‘YES’, please give details 
7. Do you have a pacemaker?                                                                                                          YES/NO 
 
8. 
This question is only to female participants.  
a) Are you: 
 
Premenopausal 
Premenopausal  
 
Perimenopausal 
 Perimenopausal 
 
Postmenopausal 
Postmenopausal 
If you are premenopausal: 
b) Are you using contraception?  
     YES/NO 
     If ‘YES’, please give details (including the name of the contraceptive pill or device)  
 
………………………………………………………………………………………………………………. 
c) Do you have regular menstrual cycles?  
 
 
 
 
   
 
 
  YES/NO 
 
d) Are you pregnant, lactating or planning a pregnancy in the next year? 
 
  
   YES/NO 
 
If you are postmenopausal: 
  
e) Do you remember when your final menstrual cycle was? 
 
Less than 1 year ago 
 
1-2 years ago 
 
2-5 years ago 
 
More than 5 years ago 
 
Can’t remember  
 
 
f)  Are you using hormone replacement therapy (HRT)?  
                                            YES/NO 
       If ‘YES’, how long have you been on HRT?  
 
Lifestyle questions 
 
9. 
Are you currently taking part in or been involved in a clinical trial/research study within the 
last 3 months either here or elsewhere?   
                           
  YES/NO 
         If ‘YES’, please give details: 
 
 
10. Have you been screened or contacted recently about taking part in a study here or 
elsewhere?  
 
                    
 
 
 
 
 
 
 YES/NO 
           If ‘YES’, please give details 
 
 
 
 
 
 
 
 
 
 

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
11. Are you a blood donor? 
 
 
 
 
 
 
          
YES/NO 
 
If ‘YES’, when was the last time you donated blood?  
 
          If you are eligible to participate in the study, are you willing to postpone                YES/NO 
          further blood donations until 3 months after your final study visit?  
      
           
 
15. Are you following or planning to start a restricted diet, e.g. to lose weight? 
   
YES/NO 
               
 
If ‘YES’, would you be willing to postpone this until after your final study visit? YES/NO 
 
 
 
17. Has your weight been stable (less than 3 kg weight loss/gain) in the last 3 months? YES/NO 
 
 
18. Do you drink alcohol? 
  
 
 
 
 
 
 
 
YES/NO 
 
If ‘YES’, approximately how many units do you drink per week?    __________Units 
 
One unit of alcohol is half a pint of beer/lager, a single pub measure of spirits                                    
e.g. gin/vodka, or a small glass of wine (125 ml). 
 
19. Do you exercise more than three times a week, including walking?                  YES/NO 
 
If ‘YES’, please specify the type of exercise, frequency and intensity 
 
20. Do you have any holidays/trips planned within the next three months?   
YES/NO 
      If ‘YES’, please give details (e.g. dates and duration):  
 
 
This is the end of the questionnaire - thank you for your time. 
The information you have provided will remain confidential at all times. 

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
Appendix Di: Recruitment Poster 
 
A Study into Sensory Perception & Appetite 
 
 
 
 
 
TASTERS REQUIRED ! 
 
We are looking for consumers that are willing to take part in tasting and appetite studies, 
varying in time from 1 hour to 4 hours, on 4 visits over an 18 month period. 
 
REQUIREMENTS: 
 18-70 years of age 
 Non-Smokers 
 Not allergic / intolerant to Dairy Products or Gluten 
 Not a staff member or student of Food and Nutritional Sciences 
 
You will be reimbursed for your time  
 
If you are Interested in taking part in this study please contact Sherrie at 
supertaster@reading.ac.uk or on 0788 5972287 
 
Tear off strips at bottom of poster will say: 
Tasting and Appetite Study 
Contact Sherrie at supertaster@reading.ac.uk; or on 0788 5972287 
 

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
 
Appendix Dii: Recruitment Email  
 
Dear Potential Participant, 
We are looking for consumers who are willing to take part in tasting and appetite studies, 
varying in time from 1 hour to 4 hours over an 18 month period. 
You will be reimbursed for your time  
 
Our main criteria:18-70 years of age, Non-Smokers, Not allergic / intolerant to Dairy 
Products or Gluten. Not a staff member or student of Food and Nutritional Sciences. 
 
If you are Interested in taking part in this study please contact Sherrie at 
supertaster@reading.ac.uk or on 0788 5972287 
 
Appendix Diii: Recruitment via Social Media  
 
Do you have a little time to spare to taste foods and enjoy a few meals “on us” ? We are 
looking for consumers that are willing to take part in tasting and appetite studies, varying in 
time from 1 hour to 4 hours over an 18 month period. 
You will be reimbursed for your time  
If you are Interested in taking part in this study please contact Sherrie at 
supertaster@reading.ac.uk or on 0788 5972287 

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
 
Appendix E 
 
Participant Information Sheet: Sensory Perception and Satiety following 
breakfast, snack and lunch  
 
Background :  
Sensory specific satiety is a well-known phenomena; where the sensory characteristics 
of foods (taste, aroma etc.) affect whether we want to eat or stop eating a particular 
food. However, people vary in their sensitivity to sensory signals, like aroma and taste. 
In this study, we will investigate whether such differences in sensitivity influence 
appetite. 
 
Who would we like to participate in the study? 
We are looking to recruit healthy, non-smoking volunteers age 18-70, that are not staff 
or students of the Department of Food and Nutritional Sciences. 
 
Do I have to take part? 
Your participation is entirely voluntary and you are free to withdraw at any time without giving any 
reason.   
What will be involved if you take part? 
Screening appointment 
You will be invited to come for an initial screening visit in the morning in an unfed state (fasted, 
without having eaten breakfast or eating or drinking anything except water for 12 hours). During 
this screening visit you will be encouraged to ask any question regarding the study and we will ask 
you to complete a Medical and Lifestyle Questionnaire if you have not completed this for us 
beforehand. Your consent for participating in this study will be taken and you will be given a 
photocopy of the signed consent form to keep. After that, your weight, height and blood pressure 
will be measured. 
If you have consented to proving blood then a small blood sample (~10 ml, volume equivalent to 
less than one tablespoon) will be taken. After this screening procedure, you will be provided with a 
light breakfast before you leave. 
You will be informed of the results of your blood tests on blood glucose, blood fat and haemoglobin 
levels. If you are found suitable for the study and are willing to participate, we will confirm with you 
that you agree to participate in the study. If you have any abnormal screening results, these will be 
reported to both you and your GP. 
 
Department of Food and Nutritional Sciences, 
Whiteknights, Reading RG6 6AP 
Researcher (principal):      Dr Lisa Methven 
 
Email:  
      l.methven@reading.ac.uk 
Phone: 
      0118 9264792 
 

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
 
There are then 3 stages to this study. 
NOTE : If you have already participated in our pilot study (SCFP study number 14/17) then 
you will not be asked to take part in Stage 1, you will go directly to stage 2. 
Stage 1, Sensory Sensitivity Testing (a 1 hour visit) 
Volunteers that are suitable for the study (see screening questionnaire) will be invited for one visit 
to the Sensory Science Centre, lasting approximately 1 hour. We will ask you to take part in a 
series of tests as follows: 
1. A taste sensitivity test. You will be asked to taste a series of solutions and in every set of 3 
samples you will be asked to identify which you think is the odd one out. You will be asked 
to wear a nose-clip during this test and it takes up to 10 minutes. 
2. A mouthfeel sensitivity test. You will be asked to taste a small range of biscuits and to score 
them in order of increasing mouthfeel attributes (e.g. “thickness”, “crunchiness” 
“greasiness”). 
3. A touch sensitivity test. This uses very fine fibres and we ask to say when you can feel the 
fibre. 
4. To allow us to place a very small amount of blue food colour on your tongue using a cotton 
wool bud and for us to take a photographic image of your tongue. 
5. To allow us to take a swab from the inside of your mouth; this swab will contain buccal 
cells. This allows us to extract DNA from your cells and to genotype this DNA for specific 
taste related genes (see separate Gene Fact Sheet). 
6. To complete a short questionnaire which will ask you some demographic questions as well 
as some questions about how you prefer to eat certain foods. 
 
Stage 2, Tasting and Scoring a Small Range of Foods  ( a 1 hour visit) 
You will be asked to taste up to 6 snacks. After tasting each sample you will be asked to score 
some sensory attributes relating to the sample.  You will also be asked to rate how full you think 
you would feel if you ate a full portion of each sample. For selected samples we will also ask you to 
provide an expectorated sample (to spit out the sample) after a set chewing time as we need to 
investigate the breakdown of the product on chewing. 
 
Stage 3, Appetite Study Days (3 Separate Visit Days, each of 4 to 5 hours) 
On each of these days you will be asked to not eat anything from 10pm the evening before, to  
clean your teeth and use a mouthwash between 7 and 8am (we will provide these) and then to 
arrive at the University at approximately 08:50 am, whereupon you will be given a breakfast. At 
approximately11 am you will be given a snack, and 1 hour later we will provide your lunch.  We will 
ask you to score your hunger / fullness repeatedly on simple lines scales from before breakfast to 
after lunch at regular time intervals (15-30 minutes). We will ask you to eat all the breaksfast and 
the snack, and then as much of the lunch as you want to consume. There will be at least a 1 week 
period between each of these study days. Premenstrual women will be asked to void the week 
before their menstrual cycle. 
In addition, we will ask if you are willing to have blood, urine and saliva samples taken 
(see consent form) in order that we can measure your uptake of the nutrients from the 
meals you have consumed, as well as the levels of appetite and satiety hormones 
released. The sampling will be as follows: 
Blood samples: On arrival each study day the nurse will fit a small flexible cannula into 
a vein in your arm, and this will remain in place with minimal discomfort to allow us to 

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
take blood samples during the study day (you will be able move your arm, but we will 
ask you to not to bend it too much during the study session). Two small fasting blood 
samples (up to 22 ml equivalent to 1.5 tablespoons) will be taken before you are 
provided with breakfast. We will ask you to consume the breakfast within 15 minutes. 
Six small blood samples (up to 22 ml,) will then be collected at regular intervals over the 
next 3.5 hours. You will be asked to remain in the nutrition and sensory units for the 
duration of the study visit where you will have free access to water and facilities to 
watch TV, DVDs, work, read and use the internet. After the last blood sample the nurse 
will remove the cannula before you go home. 
Urine sample: On arrival for each study day we will provide you with a container in 
which to collect your urine. We will ask you to void your bladder at approximately 8.50 
(do not collect this sample) and then collect all urine from 08:50 until before lunch at 
11:50 in the container provided. 
Saliva samples: We will ask you to collect saliva samples (approximately 1 ml) by 
spitting into a tube at six occasions during each study visit. 
 
Consent 
The study is entirely voluntary, and only those who give informed consent will be 
allowed to take part in the study.  You can decide not to participate at any point and all 
participants are free to withdraw at any time with any detriment. 
 
Confidentiality 
 Your name will be recorded in order to allocate you a participant number. 
 This is a linked-anonymised study; the list linking names and participant numbers 
will be kept in a locked cabinet, along with the consent form, only assessable to the 
study researchers. 
 Your identifiable data (consent form) will be destroyed after 5 years. 
 
Are there any adverse consequences to your health as a result of being a volunteer on this 
study? 
There are no health risks associated with taking part in this study. All products and ingredients to be 
tested are safe for human consumption, and any pure compounds used are of food or pharmaceutical 
grade. Blood samples will be taken by a qualified research nurse, who is trained in venepuncture and 
cannulation and will provide ‘on-call’ medical cover throughout the study. The procedure for taking blood 
directly from the small flexible cannula is routine. The volume of blood collected during each study visit is 
132 ml (equivalent to approximately 9 tablespoons), will cause no adverse consequences and is usually 
painless, although occasionally cannulation may cause a small bruise at the site of blood collection. 
 
What are the potential benefits of the study?  
This study would help gain a better understanding of how sensory perception influences appetite. There 
is little direct benefit to you. 
 
What data is being collected and what will be done with this data? 
All of the stage 1 sensory sensitivity testing will be reveal how well each participants perceived mouthfeel 
and taste. This includes genotype data from buccal swabs, details of this are on the fact sheet below. 
There are two aim of the genotype data; firstly to see is to determine whether differences in taste and 

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
mouthfeel sensitivity relate to genotype and to product liking, secondly whether they relate to satiety. The 
data from stage 2 (product tasting) will be used to relate consumers scores of the products to differences 
in product composition and differences in sensory sensitivity between consumers. There are two types of 
data from the stage 3 visits; satiety data (scores of hunger and fullness as well as how much lunch is 
eaten) and biological data from the blood, urine and saliva samples. In the blood, urine and saliva 
samples we will measure satiety hormones (and relate this to the satiety data) and metabolites (to see 
how the different products led to release of nutrients). The aim of all of this data is to create a model to 
understand how sensory perception of foods varying in fat content relates to satiety. 
After the study this data, entirely anonymised, may be shared with other partners inside and outside of 
the UK, it may also be combined with other data sets to enable greater value and insight. 
 
Will any expenses be incurred during the study? 
You will receive an honorarium in order to cover time and travel expenses, this will be paid as the 
following instalments.  
 You will be paid £10 on completion of Stage 1. 
 If you take part in stages 2 and 3, and providing blood, urine and saliva in the stage 3 visits, then 
you will be paid £150 on completion of all 4 related visits. 
 If you take part in stages 2 and 3 but are not providing blood, urine and saliva then you will be paid 
£70 on completion of all 4 related visits. 
 
Who is organising and funding this research? 
University of Reading is organising the study in collaboration with the University of Sussex. The research 
is funded by the Biotechnology and Biological Sciences Research Council (BBSRC), a government 
funded research council, in collaboration with 7 Food Industry Partners. Direct contributions to the 
research has been provided by Unilever and Pepsico, the following industrial partners contribute to the 
direction and design of the study at stakeholder meetings; Arla, Mars Wrigley Confectionery, Mondeléz 
International, Pladis and Premier Foods.  
 
Who has reviewed the study? 
The University of Reading Research Ethics Committee have reviewed the study and given a favourable 
ethical opinion for conduct. 
 
How do I arrange to take part? 
If you wish to take part in the study, please contact the person who sent you this information leaflet.  
 
If you have any concerns or complaints about the research, we will do our best to resolve them.  
Please contact: (as appropriate) 
Dr Lisa Methven: l.methven@reading.ac.uk Tel: 0118 3788714 
Xirui Zhou : xirui.zhou@reading.ac.uk. Tel: 0788 5972287 
 
If you remain unhappy and wish to complain formally, you can do this through the Head of the 
Department of Food & Nutritional Sciences, Professor Richard Frazier (tel: 0118 378 8709; email: 
r.a.frazier@reading.ac.uk). In the event that something does go wrong and you are harmed during 
the study, the University of Reading has in place Professional Indemnity Insurances. 
 
 
Thank you for taking the time to read this Participant Information Sheet. 

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
 

 
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Gene Factsheet: Taste Receptor, Appetite and Reward Genes 
 
Human genes contain the information needed to make functional molecules called 
proteins. It has been estimated that humans have between 20,000 to 25,000 genes, 99.9% 
of which are the same in all people. There is much interest in the genes that differ between 
people and the impact that these may have on our health and eating preferences. At the 
University of Reading, we are interested in how these variations affect people’s response 
to foods. For this reason, in some of our studies we ask you to provide a blood or saliva 
sample that we use to determine if you have variations of a particular gene. In this 
particular study we will ask you for a buccal cell sample for genotyping.  
 
Your buccal cell sample will be tested for variations in taste receptor, appetite and reward 
genes. These may include Type 2 Taste receptor genes, TAS2R, (responsible for bitter 
taste perception), CD36 (a gene responsible for fat taste perception) and Gustin (CA6) a 
gene related to our ability to produce new taste receptor cells. They will also include the 
FTO gene (a gene associated with energy intake), CNR1 gene (associated with appetite 
stimulation) and DAT1 (which influences reward mechanisms). Only genes related to 
sensory perception, gut hormone release and food reward mechanisms will be 
investigated. 
This factsheet is designed to explain what these receptors do in the body and what impact 
variations in this gene may have, if any, on your health. 
 
What are TAS2R, CD36 and CA6; and what do they do?  
 
There are numerous different protein receptors on the tongue that detect taste. TAS2R are 
a family of receptor genes responsible for detecting bitter taste compounds. CD36 is a fatty 
acid translocase, it helps to move fatty acids across cell membranes, and has been linked 
to fat taste perception. CA6 is the gustin gene which codes for the production of taste cells. 
 
What are FTO, CNR1 and DAT1; and what do they do?  
 
The FTO gene encodes the fat mass and obesity-associated protein (also known as alpha-
ketoglutarate-dependent dioxygenase) which has been associated with food intake and 
satiety. The CNR1 gene encodes the Cannabinoid Receptor type 1 (CB1) which facilitates 
the release of the gut hormone grehlin, causing appetite stimulation. DAT1 is the 
dopamine transporter gene encoding for dopamine release and influencing reward and 
addiction mechanisms, including food reward. 
 
Does everyone have the same form of these genes? 
 
The genetic code for these receptors can differ slightly from person to person. In each 
case there are different common forms of the gene which differ in amino acid sequence at 
specific nucleotide positions; termed Single Nucleotide Polymorphisms (SNPs). These 
SNPs cause variation in the functionality of the gene and, hence, can cause variation in 
taste sensitivity or appetite control. 

 
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How does this affect me as an individual? 
 
Individual differences in the ability to taste certain bitter compounds have been shown to 
be related to variability in coding for the TAS2R genes. The intensity of perception of fat 
had been shown, in some studies to relate to the CD36 genotype. Variation in FTO and 
CNR1 have been related to differences in appetite and satiety following food intake and 
DAT1 variations have been related to reward (pleasure) from eating control. Whether such 
differences have any effect on dietary choice and, therefore, potentially on health has yet 
to be fully researched and there are no firm conclusions to date. This is partly because 
there are many other factors, such as sex, age, learned behaviours or environmental 
conditions that play a large role in what and how we choose to consume.  
 
Implications for health insurance 
 
The genotyping we do is what is called ‘predictive testing’ and as such there is no need to 
disclose the results of these tests, at present or any time in the future, to your insurance 
company. 
 
Why are researchers interested in these genes? 
 
We are interested to further determine if individuals of different genotype respond 
differently to foods, specifically to taste of foods and to satiety. In the future, rather than 
providing everyone with general dietary advice, it may be that a more personalised 
approach is taken, providing advice to suit an individual’s genetic make-up  
 
Sources of further information  
 
It must be emphasised that genotyping is a relatively new area which is still at the research 
stage, with information in this area far from complete. If you would like to read more on this 
topic, you may find the following website of the Human Genetics Commission useful:  
 
http://webarchive.nationalarchives.gov.uk/20120504100111/http://www.hgc.gov.uk/Client/
Content.asp?ContentId=5 
 
 
 
If you have any questions or would like further information please contact the study 
investigators, or Dr Lisa Methven. 
 

 
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Appendix F: Mouthbehavior Screening Tool 
 
Participants are shown the four groupings of foods and asked  (1) Which is most like you, and (2) 
Which is not like you at all. 
 
 
 
They are then asked the following validation questions: 
 
1. Do you prefer products that you can chew? Yes / No 
2. Do you prefer hard crunchy biscuits over soft chewy cookies? Yes / No 
3. Do you prefer hard granola bars over soft chewy bars? Yes / No 
4. Do you prefer hard candy (confectionary) over soft candy (confectionary) ? Yes / No 
5. Do you like to suck on candy (confectionary) for a long time ? Yes / No 
6. If you have breakfast cereals with milk do you let the cereal go soft before you eat it ?  Yes / 
No 
7. Do you like foods that are soft and spread through the mouth? Yes / No 
8. Do you prefer ice cream with no pieces ? Yes / No 
9. Do you like to eat ice cream as soon as it is out of the freezer ? Yes / No 

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
 
Appendix G: Examples of Line Scales Participants will Use for Rating in Stage 2 
 
 
If you were to eat a full potion of the sample (show picture):
How long 
would it be 
before you felt 
hungry?
A short time (< 
30 minutes)
A long time (> 2 
hours)
How full do 
you think you 
would feel?
Not Full
Very Full
How thick was 
the sample?
Very Thin
Very Thick
How 
mouthcoating 
was the 
sample?
Not 
mouthcoating 
Very 
Mouthcoating
How salty was 
the sample?
Not Salty
Very Salty
How fatty was 
the sample?
Not Fatty
Very Fatty
How much did 
you like this 
sample?
Dislike 
Extremely
Like Extremely
How sour was 
the sample?
Not Sour
Very Sour
 

 
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Appendix H: Examples of Line Scales Participants will Use in Stage 3 
 
How full (satiated) do you feel?
Not Full at all
Very Full
How much do you think you could (or 
would want to) eat right now?
Nothing at All
A Very Large 
Amount
How hungry do you feel?
Not Hungry at 
all
Extremely 
Hungry
How strong is your desire to eat?
Not at all
Extremely
 
 

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
Appendix I: SCOFF Screening Questionnaire for Eating Disorders 
 
1. Do you ever make yourself sick because you feel uncomfortably full? 
2. Do you worry you have lost control over how much you eat? 
3. Have you recently lost more than one stone in a three month period? 
4. Do you believe yourself to be fat when others say you are too thin? 
5. Would you say that food dominates your life? 
 
Though not diagnostic, participants with a score of 2 or more positive answers will be screened out 
as at risk of eating disorder. 
 
Appendix J: Three-Factor Eating Questionnaire 
 
 
Volunteer No. _______________   
 
 
 
 
Date: 
  
 
 
Directions: Please answer True of False by circling the appropriate characters (T or F) 
 
Part I 
                                                                                                                                     Factor                
 Number 
1. When I smell a sizzling steak or see a juicy piece of meat, I find it very 
difficult to keep from eating, even if I have just finished a meal. 
T 
F 
2 
2. I usually eat too much at social occasions, like parties and picnics. 
T 
F 
2 
3. I am usually so hungry that I eat more than three times a day. 
T 
F 
3 
4. When I have eaten my quota of calories, I am usually good about not eating 
any more. 
T 
F 
1 
5. Dieting is so hard for me because I just get too hungry. 
T 
F 
3 
6. I deliberately take small helpings as a means of controlling my weight. 
T 
F 
1 
7. Sometimes things just taste so good that I keep on eating even when I am no 
longer hungry. 
T 
F 
2 
8. Since I am often hungry, I sometimes wish while I am eating, an expert would 
tell that I have had enough or that I can have something more to eat. 
T 
F 
3 
9. When I feel anxious, I find myself eating. 
T 
F 
2 
10. Life is too short to worry about dieting. 
T 
F 
1 
11. Since my weight goes up and down, I have gone on reducing diets more than 
once. 
T 
F 
2 
12. I often feel so hungry that I just have to eat something.                                         T 
F 
3 
13. When I am with someone who is overeating, I usually overeat too. 
T 
F 
2 
14. I have a pretty good idea of the number of calories in common food.                   T 
F 
1 
15. Sometimes when I start eating, I just can’t seem to stop.                                       T 
F 
2 
16. It is not difficult for me to leave something on my plate.                                       T 
F 
2 

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
17. At certain times of the day, I get hungry because I have gotten used to eating 
then.                                                                                                                  
T 
F 
3 
18. While on a diet, if I eat food that is not allowed, I consciously eat less for a 
period of time to make up for it.                                                                             T 
F 
1 
19. Being with someone who is eating often makes me hungry enough to eat also. 
T 
F 
3 
20. When I feel blue, I often overeat. 
T 
F 
2 
21. I enjoy eating too much to spoil it by counting calories or watching my 
weight. 
T 
F 
1 
22. When I see a real delicacy, I often get so hungry that I have to eat right away. 
T 
F 
3 
23. I often stop eating when I am not really full as a conscious means of limiting 
the amount that I eat. 
T 
F 
1 
24. I get so hungry that my stomach often seems like a bottomless pit. 
T 
F 
3 
25. My weight has hardly changed at all in the last ten years. 
T 
F 
2 
26. I am always hungry so it is hard for me to stop eating before I finish the food 
on my plate. 
T 
F 
3 
27. When I feel lonely, I console myself by eating. 
T 
F 
2 
28. I consciously hold back at meals in order not to gain weight. 
T 
F 
1 
29. I sometimes get very hungry late in the evening or at night. 
T 
F 
3 
30. I eat anything I want, any time I want. 
T 
F 
1 
31. Without even thinking about it, I take a long time to eat. 
T 
F 
2 
32. I count calories as a conscious means of controlling my weight. 
T 
F 
1 
33. I do not eat some foods because they make me fat. 
T 
F 
1 
34. I am always hungry enough to eat at any time. 
T 
F 
3 
35. I pay a great deal of attention to changes in my figure. 
T 
F 
1 
36. While on a diet, if I eat a food that is not allowed, I often then splurge and eat 
other high calorie foods. 
T 
F 
2 
 
Part II 
Directions: Please answer the following questions by circling the number above the response that is 
appropriate to you. 
 
37. How often are you dieting in a conscious effort to control your weight? 
 
 
1 
2 
3 
4 
 
 
rarely 
sometimes 
usually 
always 
+1 
38. Would a weight fluctuation of 5lbs /2.3kg affect the way you live your life? 
 
 
1 
2 
3 
4 
 
 
not at all 
slightly 
moderately 
very much 
+1 
39. How often do you feel hungry? 
 
 
1 
2 
3 
4 
 
 
only at  
mealtimes 
sometimes 
 between meals 
often  
between meals 
almost 
 always 
+3 
40. Do your feelings of guilt about overeating help you to control your food intake? 
 
 
1 
2 
3 
4 
 
 
never 
rarely 
often 
always 
+1 
41. How difficult would it be for you to stop eating half way through dinner and not eat for 
the next four hours? 
 

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
 
1 
2 
3 
4 
 
 
easy 
slightly  
difficult 
moderately 
difficult 
very difficult 
+3 
42. How conscious are you of what you are eating? 
 
 
1 
2 
3 
4 
 
 
not at all 
slightly 
moderately 
extremely 
+1 
43. How frequently do you avoid ‘stocking up’ on tempting foods? 
 
 
1 
2 
3 
4 
 
 
almost never 
seldom 
usually 
almost always 
+1 
44. How likely are you to shop for low calorie foods? 
 
 
1 
2 
3 
4 
 
 
unlikely 
slightly unlikely 
moderately likely 
very likely 
+1 
45. Do you eat sensible in front of others and splurge alone? 
 
 
1 
2 
3 
4 
 
 
never 
rarely 
often 
always 
+2 
 
46. 
 
How likely are you to consciously eat slowly in order to cut down on how much you 
eat? 
 
 
1 
2 
3 
4 
 
 
unlikely 
slightly likely 
moderately likely 
very likely 
+1 
47. How frequently do you skip dessert because you are no longer hungry? 
 
 
1 
2 
3 
4 
 
 
almost never 
seldom 
at least once a week 
almost every day 
-3 
48. How likely are you to consciously eat less than you want? 
 
 
1 
2 
3 
4 
 
 
unlikely 
slightly likely 
moderately likely 
very likely 
+1 
49. Do you go on eating binges though you are not hungry? 
 
 
1 
2 
3 
4 
 
 
never 
rarely 
sometimes 
at least once a week +2 
50. On a scale of 0-5, where 0 means no restraint in eating (eating whatever you want, 
whenever you want it) and 5 means total restraint (constantly limiting food intake and 
never ‘giving in’), what number would you give yourself? 
 
 
0 
 
 
eat whatever you want whenever you want it 
+1 
 
1 
 
 
usually eat whatever you want, whenever you want it 
 
 
2 
 
 
often eat whatever you want, whenever you want it 
 
 
 
3 
 
 
 
often limit food intake, but often ‘give in’ 
 
 
 
4 
 
 
 
usually  limit food intake, rarely ‘give in’ 
 
 
 
5 
 
 
 
constantly limiting food intake, never ‘giving in’ 
 
 
51. To what extent does this statement describe your eating behaviour? ‘I start dieting in 
the morning but because of any number of things that happen during the day, by 
 

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
evening I have given up and eat what I want, promising myself to start dieting again 
tomorrow.’ 
 
1 
2 
3 
4 
 
 
not like me 
little like me 
pretty good 
description of me 
describes me 
perfectly 
+2 
 

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
Appendix K: Inform General Practitioner about subjects’ results 
 
 
 
Date 
 
 
 
 
Dear 
Your patient..................................................., date of birth............................., has volunteered to take 
part in our human nutrition intervention study in the University of Reading entitled: 
Sensory Perception and Satiety following breakfast, snack and lunch  
 
Following their consent it is our standard practice to screen participants in order to exclude any 
health factors which may affect the outcome of our study or indicate an issue which may require 
further investigation. Our inclusion criteria include healthy people between 18-70 with normal 
haemoglobin and blood glucose levels who have no chronic illness and are not taking any 
prescribed medication which may affect our study outcomes. Analysis is performed in a laboratory 
which is not accredited but is under external quality controls.  
On this occasion some of your patient’s results fell outside the standard reference range for this 
study. Please find the results enclosed. 
Therefore your patient will not be able to participate in the study since his/her blood test results 
levels do not meet our inclusion criteria.  
Yours sincerely, 
Dr Lisa Methven, Study Investigator, Email: l.methven @reading.ac.uk  
 
Screening Test Results Report  
 
Participant Name___________________________Date: ___ ___/ ___ ___/ 201_ 
Date of Birth:…………………………………………… Sex: Male/Female (circle) 
Screening Observations: 
 
Blood Pressure (Average of three measurements)...................................(Right arm/Left arm)  
Pulse………………… 
BMI ……………… 
Glucose…………..mmol/L  
Haemoglobin (Hb)…………...g/dL 
The above ……………………………………. (BMI/BP/glucose/ /Hb – insert appropriate) result(s) 
will exclude your patient from the study. 
 
Copies of blood results attached 
     YES      NO      Not Applicable     (delete as necessary) 
 
 
Researcher :…………………………..Signature:………………………Date:……………… 
 
Hugh Sinclair Unit of
Human Nutrition
Department of Food and
Nutritional Sciences
University of Reading
PO Box 226
Reading  RG6 6AP
Phone +44 (0)118 378 7771

 
    UREC study 18/05 Version 1 dated 30th April 2018 
 
 
Appendix L (Note : this questionnaire is used because personality traits may influence eating 
behaviour, and to ensure that we do not have a bias of personality types between volunteers 
that consenting to taking of blood samples and those that opt-out of blood sampling. 
 
The Big 5 Personality TestThis is a personality test, it will help you understand why you act the 
way that you do and how your personality is structured. Please follow the instructions below, 
scoring and results are on the next page. 
In the table below, for each statement 1-50 mark how much you agree with on the scale 1-5, where 
1=disagree, 2=slightly disagree, 3=neutral, 4=slightly agree and 5=agree, in the box to the left of it.