None listed
Conditions
Brief summary
This study aims to investigate the interactions and effects of salt and fat on ad libitum intake. The objective is to quantify the contributions of different concentrations of salt and fat in food on satiation in humans classified according to fatty acid taste sensitivity. Fifty participants, aged 18-60 will participate in the study and consume a lunch either low or high in salt and low or high in fat after a fixed breakfast, on four different testing days. Participants will be classified according to fatty acid taste sensitivity, which will be assessed in two different sessions.
Interventions
-On four different days, ad libitum intake of a soup low or high in salt and low or high in fat (45 min), after a fixed breakfast (45 min).
-Arm 1: low salt and low fat. Arm 2: low salt and high fat. Arm 3: high salt and low fat. Arm 4: high salt and high fat.
-Low salt is 0.04% salt, High salt is 1% salt. Low fat is 0% fat, High fat is 10% fat. Canola oil is used for fat.
-wash out period is one week
Sponsors
Deakin University
Study design
Allocation
Randomised controlled trial
Primary purpose
Prevention
Eligibility
Sex/Gender
All
Age
18 Years to 60 Years
Healthy volunteers
Yes
Inclusion criteria
Healthy adult participants. Everyone who shows interest in participating the study, judge themselves as healthy and do not meet the exclusion criteria.
Exclusion criteria
smoking difficulties with eating or swallowing gained or lost 5 kg or more in the last year Being pregnant of giving breastfeeding
Outcome results
None listed