Clinical trial NCT06384365: Interaction of Inflammation, Taste Perception and Preferences As a Function of Physical Activity and Body Composition
Official title: Interaktion Von Ausgewählten Inflammationsparametern, Geschmackswahrnehmung Und Geschmackspräferenzen in Abhängigkeit Von Physischer Aktivität Und Körperzusammensetzung
Study type: OBSERVATIONAL
Overall status: COMPLETED
Conditions: Taste, Altered
Keywords: taste
inflammation
physical activity
sweet
preference
Lead sponsor: University of Vienna
Sponsor class: OTHER
First posted: 2024-04-25
Enrollment: 64
Sex: ALL
Minimum age (years): 18
Maximum age (years): 45
Standard ages: ADULT
Accepts healthy volunteers: yes
Observational model: COHORT
Time perspective: CROSS_SECTIONAL
Sampling method: PROBABILITY_SAMPLE
Study population: A total of 66 healthy adult participants, devided into two groups:

Group of athletic test subjects: BMI 18.5 - 29.99 kg/m², intensive training sessions at least 3 days a week and at least 6 h per week Group of healthy, non-athletic test subjects: BMI 18.5 - 24.99 kg/m², sporting activity ≤ 150 min per week

Brief summary: The aim of this study is to investigate whether differences in taste perception and preference behavior can be attributed to inflammatory processes induced by physical activity. The focus will be on sweet taste and the perception of fat. A non-invasive, observational study design will be used.

Detailed description: This study adresses the question of whether there is a connection between low-grade inflammation caused by physical activity and a change in taste perception and preference for the sweet taste. The taste perception, preference behavior and inflammation in athletic and healthy non-athletic subjects using an observational study design is investigated.

The hypothesis is that athletic test subjects, compared to healthy, physically inactive subjects, show increased inflammation values, in the range of a low-grade inflammation, and that this results in a lower sensitivity and increased preference for sweet taste.

The primary parameters to be investigated are a possible correlation between the level of physical activity physical activity or body composition and the recognition threshold for the sweet taste as well as the preference. In addition, a correlation between the concentration of TNF-α and IL-6 in saliva sweet recognition threshold and sweet preference will be investigated.

Secondary parameters to be analyzed are the preference for fatty substances, the perception threshold for the perception threshold for the fatty taste, taste receptors in saliva for the sweet and fatty taste, the concentration of 8-epi-PGF2α in the urine as a marker for oxidative stress, and the number of fungiform papillae on the tongue are determined.

Eligibility criteria: Inclusion Criteria:

* healthy
* non-smoking
* normal taste and smell perception

Exclusion Criteria:

* pregnancy or breast-feeding
* regular smokers
* regular intake of medication
* metabolic diseases that require drug therapy
* ageusia or anosmia
* alcohol or drug addiction
* intake of antibiotics within the past 2 months
* vegan diet
* viral or bacterial infection wihtin the past three weeks

Primary outcomes:
measure: Taste sensitivity
timeFrame: day 1
measure: Taste preference
timeFrame: day 1
measure: Body composition
timeFrame: day 1
measure: Low-grade inflammation
timeFrame: day 1
Secondary outcomes:
measure: Oxidative Stress
timeFrame: day 1
measure: fungiform papillae density
timeFrame: day 1
Other outcomes:
Locations:
city: Vienna
country: Austria
facility: Christian Doppler Laboratory for Taste Research
Study officials:
affiliation: University of Vienna
name: Barbara Lieder, PhD
role: PRINCIPAL_INVESTIGATOR
References: