None listed
Conditions
Brief summary
Investigating factors that influence taste perception provides an insight why individuals may over consume certain foods. There are a number of factors which influence taste perception, including environmental (dietary) and genetic factors. In this study we will be investigating the influence of frequent oral (mouth) exposure to certain taste stimuli on taste perception. As certain genes have been found to be associated with individual differences in taste perception, it is also of interest to investigate the role genetics has in taste perception particularly following oral exposure to certain taste stimuli. It is hypothesised that oral exposure to certain tastants will reduce participants taste sensitivity, that is make them less sensitive, to that specific tastant.
Interventions
Participants will be completing four, 2-week oral rinse interventions, where they are required to rinse their mouth out with 30ml of a food grade solution, 3 times a day (directly after breakfast, lunch and dinner), for 30 seconds, participants will be instructed not to swallow the solution.
In a randomised, cross-over intervention design participants will be exposed to all four interventions in a uniquely randomised order, with a 3-week washout between each oral rinse intervention. Participants
Participants will be completing four, 2-week oral rinse interventions, where they are required to rinse their mouth out with 30ml of a food grade solution, 3 times a day (directly after breakfast, lunch and dinner), for 30 seconds, participants will be instructed not to swallow the solution. In a randomised, cross-over intervention design participants will be exposed to all four interventions in a uniquely randomised order, with a 3-week washout between each oral rinse intervention. Participants will be sent via text or email a link to a compliance survey where they will be required to record all rinses completed on that day, or any rinses missed on that day, this will be sent out between 7-8.30pm daily. The rinses include: - 400 mM Monopotassium Glutamate - 400 mM Monosodium Glutamate - 400 mM sucrose - 400 mM sodium chloride Participants will be provided with the solutions for the two weeks and will be instructed to keep the solutions in the fridge for the duration of the intervention, once the intervention has been completed participants can dispose of the bottles as required. Participants will complete the oral rinse intervention at home/away from the research facility.
Sponsors
Deakin University, School of Exercise and Nutrition Sciences, Centre for Advanced Sensory Science.
Study design
Allocation
Randomised controlled trial
Intervention model
Crossover
Primary purpose
Treatment
Masking
Open (masking not used)
Eligibility
Sex/Gender
All
Age
18 Years to 50 Years
Healthy volunteers
Yes
Inclusion criteria
Any participant, provided they do not meet any of the exclusion criteria.
Exclusion criteria
- non smoker - not currently pregnant - no allergies to the food grade chemicals in the rinse - no known taste impairments
Outcome results
None listed