Clinical trial NCT03134079: Influence on Food Liking of Adding Spices to Replace Dietary Sugar
Official title: Influence on Food Liking of Adding Spices to Replace Dietary Sugar
Study type: INTERVENTIONAL
Overall status: COMPLETED
Phase: NA
Conditions: Taste Testing
Keywords: Taste Test
Spices
Reduced sugar
Food liking
Lead sponsor: University of Colorado, Denver
Sponsor class: OTHER
Collaborators: name: McCormick Science Institute
First posted: 2017-04-28
Enrollment: 160
Sex: ALL
Minimum age (years): 18
Maximum age (years): 65
Standard ages: ADULT
OLDER_ADULT
Accepts healthy volunteers: yes
Allocation: RANDOMIZED
Intervention model: CROSSOVER
Intervention model description: Subjects were asked to taste test 3 versions of test items (in randomized order) and provide a liking score for each (tastings of each recipe were done on separate occasions separated by one week)
Primary purpose: OTHER

Brief summary: This study aims to reduce the amount of sugar in a particular food item and add spices to see if the food liking of that item rates as high or higher in a post meal survey. Through the weekly feeding and testing of the menu items the investigators will determine an opinion of the participants. Results of these surveys will determine whether participants enjoy the reduced sugar options as much as their full sugar counterparts.

Detailed description: The Investigators will determine the overall consumer acceptability of a breakfast meal (tea and oatmeal) and a dessert (apple crisp) using a randomized, three-period, within subjects, crossover design. The three test conditions will be (1) Full sugar ("FS"), (2) reduced sugar (and calorie) with no added spice ("RS") and (3) reduced sugar (and calorie) plus spice ("RSS"). The two reduced sugar meals will be matched for calories. Subjects will taste each condition of the item on a separate day; tastings will be one week apart.

Eligibility criteria: Inclusion Criteria:

* age 18-65 years

Exclusion Criteria:

* diagnosed taste or sensory disorders that would prevent subject from evaluating the food
* known eating disorders
* allergies to the test food/ingredients
* medical conditions that may adversely affect taste (e.g., dysgeusia)
* inability to complete the protocol
* personal dietary restrictions towards test meal items
* dislike of the particular food items to be served in the test meals
* Subjects who do not consume foods or beverages that contain sugar or to which they have added sugar will be excluded.
* Subjects who have not consumed or would not be willing to consume hot tea, oatmeal or baked apple products will be excluded.
* Subjects who are pregnant or trying to become pregnant will be excluded.

Primary outcomes:
measure: 9-point hedonic scale rating instrument to rate meal satisfaction
timeFrame: The day of tasting (once per week for 3 weeks)
Secondary outcomes:
measure: 9-point hedonic scale rating of the entree item (where applicable)
timeFrame: The day of tasting (once per week for 3 weeks)
measure: 9-point hedonic scale rating of the beverage item (where applicable)
timeFrame: The day of tasting (once per week for 3 weeks)
Other outcomes:
Locations:
Study officials:
affiliation: University of Colorado, Denver
name: John C. Peters, PhD
role: PRINCIPAL_INVESTIGATOR
References:
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citation: Peters JC, Marker R, Pan Z, Breen JA, Hill JO. The Influence of Adding Spices to Reduced Sugar Foods on Overall Liking. J Food Sci. 2018 Mar;83(3):814-821. doi: 10.1111/1750-3841.14069. Epub 2018 Feb 24.