Effects of dietary environment on stress conditions and taste sensitivity.

Effects of dietary environment on stress conditions and taste sensitivity. - Effects of dietary environment on stress and taste sensitivity.

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000055569

Enrollment

Registered

2024-09-30

Start date

2024-09-02

Completion date

Unknown

Last updated

2026-06-29

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

Conditions

Healthy volunteers

Interventions

Participants are asked to spend 5 minutes in each of three different environments (normal, relaxed, and tense).

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: Healthy adults who are expected to be able to distinguish five fundamental tastes.

Exclusion criteria

Exclusion criteria: Persons who are suspected to have taste disorders. Persons who are allergic to test foods.

Design outcomes

Primary

Measure	Time frame
Taste sensitivity	—

Secondary

Measure	Time frame
Blood pressure, pulse rate, and salivary amylase activity	—

Countries

Japan

Contacts

Public ContactShin Kamiyama

Faculty of Human Life Studies, University of Niigata Prefecture Department of Health and Nutrition

kammy@unii.ac.jp025-368-8269

Outcome results

None listed

Source: JPRN (via WHO ICTRP) · Data processed: Jul 3, 2026