Modifying Whey Protein Fortified Drinks and Foods

Study Overview
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Brief Summary
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This study aims to investigate whether consumers differ in mouthdrying sensitivity and if mouthdrying can be modulated.

Detailed Description
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To investigate whether older adults are more sensitive to whey protein derived mouthdrying compared with younger adults To investigate whether increasing fat levels in a solid whey protein model influences mouthdrying perception

Official Title
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Modifying Whey Protein Fortified Drinks and Foods to Improve Perception, Whilst Accounting for Individual Differences in Age (At Home Study)

Conditions
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Individual Difference, Food Sensitivity, Food Preferences

Intervention / Treatment
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* Behavioral: Liquid Model
* Behavioral: Solid 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: Relevant food allergies or intolerance Outside age criteria Diabetic Had oral surgery Had a stroke Smoker Cancer Taking prescribed medication that could influence study outcomes Anyone who currently has COVID-19 symptoms or who has had COVID-19 within the last 4 weeks

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 different protein fortified products with an appropriate break between the tasting. It is also both a within and between groups design as the responses from the older volunteers will be compared with the younger volunteers. The study will be conducted single blind as it not feasible to blind the researcher. Each participant will attend 1 study visits and all products will be presented with random blinding codes.
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Liquid Model<br>Whey protein beverages varying in protein levels | Behavioral: Liquid Model<br>* Whey protein beverages will be used, with the amount of protein varied to study the effect on perception of the products (using sensory methods rating mouthdrying and discrimination tests 'which sample is more mouthdrying') all measured at home.<br>|
| Experimental: Solid Model<br>Protein fortified scones varying in fat levels | Behavioral: Solid Model<br>* Protein fortified scones will be used, with the amount of fat varied to study the effect on perception of the products (using sensory methods rating mouthdrying and discrimination tests 'which sample is more mouthdrying') all measured at home.<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Whey Protein Beverages Mouthdrying Just Noticeable Difference Threshold | Perceived mouthdrying from whey protein beverages varying in protein levels using data from sensory methods (discrimination tests asking which sample is more mouthdrying in each pair) | 1 hour (sampled at visit one) | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Whey Protein Beverages Mouthdrying Ratings | Perceived mouthdrying from whey protein beverages varying in protein levels using data from sensory methods (rating mouthdrying) | 1 hour (sampled at visit one) | 
| Modulating mouthdrying | Perceived mouthdrying from protein fortified scones varying in fat levels using data from sensory methods (rating mouthdrying as well as discrimination tests which sample is more mouthdrying) | 1 hour (sampled at visit one) | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Older adults, Mouthdrying, Protein fortified foods and beverages