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Taste preferences of salt and fat in foods

Contributions of both salt and fat concentrations in food on pleasantness in healthy participants

Status
Not yet recruiting
Phases
Unknown
Study type
Interventional
Source
ANZCTR
Registry ID
ACTRN12614000955617
Enrollment
50
Registered
2014-09-08
Start date
2014-09-22
Completion date
Unknown
Last updated
2020-01-13

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

None listed

Brief summary

This study aims to investigate the interactions and effects of salt and fat consumption on palatability. The objective is to quantify the contributions of different concentrations of salt and fat in food on subjective liking and wanting in humans classified according to fatty acid taste sensitivity. Fifty participants, aged 18-45 will participate in the study and will taste food samples with varying salt and fat contents. Subjective liking and wanting will be assessed in addition to assessing individuals oral fatty acid sensitivity.

Interventions

Exposure consists of tasting food samples consisting different salt and fat concentrations. Food samples will be 10 ml of tomato soup. There will be 20 different fat/salt combinations. Salt concentrations are 0, 1.5, 3, 4.5, and 6% of salt. Fat concentrations will be 0, 10, 20 and 30% of fat. Participants will taste 10 samples per session. There will be 4 sessions, 2 on hedonic ratings (pleasantness, desire) two on intensity ratings. Participants will also be tested on oral fat taste sensitivit

Exposure consists of tasting food samples consisting different salt and fat concentrations. Food samples will be 10 ml of tomato soup. There will be 20 different fat/salt combinations. Salt concentrations are 0, 1.5, 3, 4.5, and 6% of salt. Fat concentrations will be 0, 10, 20 and 30% of fat. Participants will taste 10 samples per session. There will be 4 sessions, 2 on hedonic ratings (pleasantness, desire) two on intensity ratings. Participants will also be tested on oral fat taste sensitivity, by using a 3 ascending force choice test. This will be executed in a session before and after the taste sessions of tomato soup. The durations of the sessions is 1 hour, with at least two days in between.

Sponsors

Deakin University
Lead SponsorUniversity

Study design

Allocation
Non-randomised trial
Primary purpose
Prevention

Eligibility

Sex/Gender
All
Age
18 Years to 45 Years
Healthy volunteers
Yes

Inclusion criteria

Healthy, adult participants

Exclusion criteria

smoking difficulties with eating or swallowing gained or lost 5 kg or more in the last year

Outcome results

None listed

Source: ANZCTR · Data processed: Feb 4, 2026