Investigating the Influence of Age and Saliva Flow on the Perception of Protein Fortified Foods and Beverages

Study Overview
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Brief Summary
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Brief Summary: This study aims to investigate whether protein fortification of foods and beverages causes mouthdrying and mucoadhesion and whether this is influenced by age and saliva flow.

Detailed Description
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To investigate whether whey protein beverages cause mouthdrying in older adults and if perception and acceptance are influenced by repeated consumption, age and individual differences in saliva flow. To investigate whether protein fortification of cupcakes causes mouthdrying and if perception and acceptance are influenced by repeated consumption, age and individual differences in saliva flow in a home environment. To investigate whether mucoadhesion is present within different food models, if sensitivity to mucoadhesion increases with age and to determine if a reduced salivary flow results in strengthened mucoadhesion.

Official Title
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Investigating the Influence of Age and Saliva Flow on the Perception of Protein Fortified Foods and Beverages

Conditions
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Individual Difference, Food Sensitivity, Food Preferences

Intervention / Treatment
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* Behavioral: Solid Model
* Behavioral: Liquid Model


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Age (18-30 years or over 65 years) Healthy Exclusion Criteria: Cognitively impaired Allergies, intolerance and special dietary requirements (for example coeliac disease, lactose / gluten intolerance) Suffer from diabetes Oral surgery Stroke Smoker Cancer

Ages Eligible for Study
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Minimum Age: 18 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Other
Allocation: Randomized
Intervention Model: Crossover Assignment
Interventional Model Description: This study involves both a crossover design where each participant tastes both the control product (not fortified) and the protein fortified product with an appropriate break between the two sessions. It is also both a within and between groups design as the responses from the older participants will be compared to the younger participants. The study will be conducted single blind as it not feasible to blind the researcher. Each participant will attend 2 study visits and all foods will be presented with random blinding codes.
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Solid Model<br>Whey Permeate Lemon Cupcake and Protein Fortified Lemon Cupcake | Behavioral: Solid Model<br>* Cupcakes will be used, with the amount of protein varied to study the effect on perception of the products (using sensory methods rating drying and discrimination tests 'which is the stronger in drying'). Measuring mucoadhesion via protein content remaining in saliva samples following consumption of cupcakes.<br>|
| Experimental: Liquid Model<br>Whey Protein Beverage | Behavioral: Liquid Model<br>* To study the perception of whey protein beverages using repeated consumption sensory methods (e.g. rating mouthdrying over repeated sips of the drink).<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Mucoadhesion | Ex-vivo analysis using cupcakes (whey permeate and whey protein) (expectorated saliva collection to analyse protein for the extent of mucoadhesion) | Change in protein left in mouth over from baseline to after consumption (45s) | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Mouthdrying from cupcakes | Perceived mouth drying from protein fortified lemon cupcake and whey permeate lemon cupcake using data from repeated consumption sensory methods (rating drying on line scales) | Change in perceived mouthdruing from baseline over consumption (5 minutes) | 
| Mouthdrying from whey protein beverages | Perceived mouth drying from whey protein beverage using data from repeated consumption sensory methods (rating drying on line scales) | Change in perceived mouthdruing from baseline over consumption (20 minutes) | 
| Saliva Collection | Salivary flow rates from unstimulated and stimulated saliva samples | Days 1 and 2 | 
| Questionnaire | Dental status, mouth behaviour, attitudes and portion size data via a questionnaire | Day 1 | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Older adults, Mucoadhesion, Mouthdrying, Oral Nutritional Supplements, Saliva Flow