Clinical trial NCT04507399: Investigating Consumers Perception and Acceptance of Whey Beverages
Official title: Investigating Consumers Perception and Acceptance of Whey Beverages
Study type: INTERVENTIONAL
Overall status: COMPLETED
Phase: NA
Conditions: Individual Difference
Food Sensitivity
Food Preferences
Keywords: Mouthdrying
Saliva Flow
Mucoadhesion
Oral Nutritional Supplements
Lead sponsor: University of Reading
Sponsor class: OTHER
First posted: 2020-08-11
Enrollment: 40
Sex: ALL
Minimum age (years): 18
Maximum age (years): 30
Standard ages: ADULT
Accepts healthy volunteers: yes
Allocation: RANDOMIZED
Intervention model: CROSSOVER
Intervention model description: This study involves both a crossover design where each participant tastes both the control product and the protein fortified product with an appropriate break between the two sessions. 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.
Primary purpose: OTHER

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

Detailed description: To investigate whether whey protein beverages causes mouthdrying and reduces acceptability compared with a control beverage (whey permeate beverage) and to determine whether manipulating salivary flow rates influences mouthdrying.

To determine whether mucoadhesion is a probable cause of mouthdrying.

Eligibility criteria: Inclusion Criteria:

* Healthy
* No food allergies or intolerances
* Non smokers

Exclusion Criteria:

* Taking prescribed medication that could influence study outcomes (such as saliva flow)
* Relevant food allergies or intolerances
* Outside age criteria
* Cancer
* Had oral surgery or a stroke
* Smoker
* Diabetic
* Anyone who currently has COVID-19 symptoms or who has had COVID-19 within the last 4 weeks

Primary outcomes:
measure: Mucoadhesion and Mouthdrying
timeFrame: Saliva collection and mouthdrying scoring throughout visits, 2 days
Secondary outcomes:
measure: Mouthdrying from whey beverages
timeFrame: 1 day (Sampled at study visit one)
measure: Manipulating saliva flow and mouthdrying from whey beverages
timeFrame: 1 day (Sampled at study visit one)
measure: Saliva collection
timeFrame: 1 day (Sampled at study visit two)
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: 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, Cook MT, Methven L, Gosney MA, Khutoryanskiy VV. Investigation of milk proteins binding to the oral mucosa. Food Funct. 2013 Nov;4(11):1668-74. doi: 10.1039/c3fo60291e.
citation: Affoo RH, Foley N, Garrick R, Siqueira WL, Martin RE. Meta-Analysis of Salivary Flow Rates in Young and Older Adults. J Am Geriatr Soc. 2015 Oct;63(10):2142-51. doi: 10.1111/jgs.13652. Epub 2015 Oct 12.
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.