Clinical trial NCT04869722: Modifying Whey Protein Fortified Drinks and Foods
Official title: Modifying Whey Protein Fortified Drinks and Foods to Improve Perception, Whilst Accounting for Individual Differences in Age (At Home Study)
Study type: INTERVENTIONAL
Overall status: COMPLETED
Phase: NA
Conditions: Individual Difference
Food Sensitivity
Food Preferences
Keywords: Older adults
Mouthdrying
Protein fortified foods and beverages
Lead sponsor: University of Reading
Sponsor class: OTHER
Collaborators: name: Volac International Limited
First posted: 2021-05-03
Enrollment: 116
Sex: ALL
Minimum age (years): 18
Standard ages: ADULT
OLDER_ADULT
Accepts healthy volunteers: yes
Allocation: RANDOMIZED
Intervention model: CROSSOVER
Intervention 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.
Primary purpose: OTHER

Brief summary: This study aims to investigate whether consumers differ in mouthdrying sensitivity and if mouthdrying can be modulated.

Detailed description: 1. To investigate whether older adults are more sensitive to whey protein derived mouthdrying compared with younger adults
2. To investigate whether increasing fat levels in a solid whey protein model influences mouthdrying perception

Eligibility criteria: 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

Primary outcomes:
measure: Whey Protein Beverages Mouthdrying Just Noticeable Difference Threshold
timeFrame: 1 hour (sampled at visit one)
Secondary outcomes:
measure: Whey Protein Beverages Mouthdrying Ratings
timeFrame: 1 hour (sampled at visit one)
measure: Modulating mouthdrying
timeFrame: 1 hour (sampled at visit one)
Other outcomes:
Locations:
city: Reading
country: United Kingdom
facility: Sensory Science Centre, Department of Food and Nutritional Science, University of Reading, Reading, Berkshire, United Kingdom
Study officials:
affiliation: University of Reading
name: Lisa Methven
role: PRINCIPAL_INVESTIGATOR
References:
citation: Norton V, Lignou S, Bull SP, Gosney MA, Methven L. An Investigation of the Influence of Age and Saliva Flow on the Oral Retention of Whey Protein and Its Potential Effect on the Perception and Acceptance of Whey Protein Beverages. Nutrients. 2020 Aug 19;12(9):2506. doi: 10.3390/nu12092506.
citation: Norton V, Lignou S, Bull SP, Gosney MA, Methven L. Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow. Foods. 2020 Sep 21;9(9):1328. doi: 10.3390/foods9091328.
citation: Bull SP, Hong Y, Khutoryanskiy VV, Parker JK, Faka M, Methven L. Whey protein mouth drying influenced by thermal denaturation. Food Qual Prefer. 2017 Mar;56(Pt B):233-240. doi: 10.1016/j.foodqual.2016.03.008.
citation: Withers CA, Lewis MJ, Gosney MA, Methven L. Potential sources of mouth drying in beverages fortified with dairy proteins: A comparison of casein- and whey-rich ingredients. J Dairy Sci. 2014 Mar;97(3):1233-47. doi: 10.3168/jds.2013-7273. Epub 2014 Jan 17.