None listed
Conditions
Brief summary
The primary purpose of this study was ti investigate differences in taste sensitivity to fat, and determine how these differences influence fat and food consumption, fat perception, dietary variety and habits.
Interventions
Subjects are screened for their sensitivity to fat taste via triplicate sensory evaluations, where they need to accurately differentiate between control samples and those containing 1.4mM and 3.8mM oleic acid. Samples are presented to subjects in non-fat milk. Subjects are screened three consecutive times on one day, for each test subjects are presented with 3 samples, 2 control and one fatty acid and asked to pick the odd sample. Subjects are advised to wash their mouth only between tests, no
Subjects are screened for their sensitivity to fat taste via triplicate sensory evaluations, where they need to accurately differentiate between control samples and those containing 1.4mM and 3.8mM oleic acid. Samples are presented to subjects in non-fat milk. Subjects are screened three consecutive times on one day, for each test subjects are presented with 3 samples, 2 control and one fatty acid and asked to pick the odd sample. Subjects are advised to wash their mouth only between tests, not between individual samples within the same test.
Sponsors
Dr Russell Keast
Study design
Allocation
Non-randomised trial
Primary purpose
Educational / counselling / training
Eligibility
Sex/Gender
All
Age
18 Years to 60 Years
Healthy volunteers
Yes
Inclusion criteria
healthy subjects
Exclusion criteria
Subjects were excluded if they were restrained eaters, determined by a score of >12 on factor 1 of the three factor eating questionnaire.
Outcome results
None listed