None listed
Conditions
Brief summary
Liquid fish oil is increasingly used in the treatment of a range of inflammatory conditions, however there has not been any work conducted which investigates the acceptability of fish oil to older adults. Considering the evidence that there are numerous factors which affect taste sensitivity in the older population, it may be that fish oil acceptability differs in this group. The aim of the study is to determine the level of acceptability of fish oil to older adults and identify any differences in acceptability between patient groups.
Interventions
Study participants will be asked to taste three different concentrations of oral fish oil (100%, 40% and 10%), diluted with light olive oil, such that the total dosage of eicosapentanoic acid (EPA) will not exceed 5g. The oral fish oil will be presented on fruit juice, and rinsed down by a further dose of fruit juice. The tastings will take place on the same day with approximately 2-3 minutes between samples.
Sponsors
Professor Maria Crotty
Study design
Allocation
Non-randomised trial
Intervention model
Single group
Primary purpose
Treatment
Masking
Blinded (masking used)
Eligibility
Sex/Gender
All
Age
60 Years to No maximum
Healthy volunteers
No
Inclusion criteria
Participants will be selected from inpatients in the rehabilitation wards and acute medical wards at the Repatriation General Hospital, and patients in the outpatient department of the same hospital. Patients with any condition will be considered and assessed for eligibility against the exclusion criteria
Exclusion criteria
Aged less than 60 years; Allergy to fish; Unable to consume thin fluids; Have severe gastrointestinal disturbances; Have recently suffered haemorrhagic stroke; Have conditions which preclude the administration of fish oil; Do not reside in the community at time of hospital admission or outpatients appointment; Unable or unwilling to provide written informed consent
Outcome results
None listed