Diet Habit, Diet Modification, Taste, Altered, Saliva Altered
Conditions
Brief summary
Participants will be chosen through an initial sensory test to find high and low-perceivers of astringency. Selected participants will drink a chocolate milk or milk substitute beverage for one week each with washout weeks in between. At the end of each week participants will taste and rate multiple beverages for their astringency and other sensory properties. Participants will provide saliva samples weekly for proteomic analysis and (potentially) analysis of polyphenols. Participants will also be asked to provide a 24 hour dietary recall once per week. Data will be analyzed to determine if there is a relationship between polyphenol exposure, astringency ratings, and salivary protein composition.
Interventions
OTHERChocolate Milk
Chocolate bovine milk will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.
OTHERChocolate milk substitute
Chocolate milk substitute will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.
OTHERChocolate milk substitute with gelatin
Chocolate milk substitute with gelatin added will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.
Sponsors
Purdue University
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
SINGLE (Subject)
Masking description
Participants will not know the specifics of each beverage they are taking home.
Eligibility
Sex/Gender
ALL
Age
18 Years to 45 Years
Healthy volunteers
Yes
Inclusion criteria
* High or low perceivers of astringency (from initial screening)
Exclusion criteria
* Current smokers (within 30 days), dairy/nut/cocoa allergies, piercings in mouth, mid-range perceiver of astringency, issues with taste, smell, swallowing or choking.
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Relative salivary proteins in saliva | 1 year | Measure relative amounts of salivary proteins in participant saliva. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Subject Diets | 8 months | Collect participant 24 hour dietary recalls to generate data on eating patterns and dietary choices. Analyze correlations with saliva and sensory ratings. Dietary data that will be analyzed include measures such as: fruit and vegetable intake, fat intake (and type of fat). 24 hour recalls will be assess using the ASHA online tool, which collects data on all foods eaten in the last 24 hours. |
| Chocolate milk flavor ratings | 8 months | Measure subjects ratings for astringency, bitterness, sweetness, and liking for chocolate milk. A generalized visual analog scale will be used, ranging from 0 (None for intensity and Worst ever for liking) to 100 (Strongest ever for intensity and Best ever for liking). |
| Chocolate milk substitute flavor ratings | 8 months | Measure subjects ratings for astringency, bitterness, sweetness, and liking for chocolate almond milk. A generalized visual analog scale will be used, ranging from 0 (None for intensity and Worst ever for liking) to 100 (Strongest ever for intensity and Best ever for liking). |
| Chocolate milk substitute with gelatin flavor ratings | 8 months | Measure subjects ratings for astringency, bitterness, sweetness, and liking for chocolate almond milk with added gelatin. A generalized visual analog scale will be used, ranging from 0 (None for intensity and Worst ever for liking) to 100 (Strongest ever for intensity and Best ever for liking). |
| Polyphenol content in saliva samples | 8 months | Measure polyphenol content in expectorated subject saliva samples. |
Countries
United States
Outcome results
None listed