Food Preferences, Food Sensitivity, Individual Difference
Conditions
Keywords
Older adults, Oral Nutritional Supplements, Saliva Flow, Mucoadhesion, Mouthdrying
Brief summary
Brief Summary: This study aims to investigate whether protein fortification of foods and beverages causes mouthdrying and mucoadhesion and whether this is influenced by age and saliva flow.
Detailed description
To investigate whether whey protein beverages cause mouthdrying in older adults and if perception and acceptance are influenced by repeated consumption, age and individual differences in saliva flow. To investigate whether protein fortification of cupcakes causes mouthdrying and if perception and acceptance are influenced by repeated consumption, age and individual differences in saliva flow in a home environment. To investigate whether mucoadhesion is present within different food models, if sensitivity to mucoadhesion increases with age and to determine if a reduced salivary flow results in strengthened mucoadhesion.
Interventions
BEHAVIORALSolid Model
Cupcakes will be used, with the amount of protein varied to study the effect on perception of the products (using sensory methods rating drying and discrimination tests 'which is the stronger in drying'). Measuring mucoadhesion via protein content remaining in saliva samples following consumption of cupcakes.
BEHAVIORALLiquid Model
To study the perception of whey protein beverages using repeated consumption sensory methods (e.g. rating mouthdrying over repeated sips of the drink).
Sponsors
University of Reading
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
OTHER
Masking
SINGLE (Subject)
Masking description
All samples provided to the participant are labelled with 3 digit random codes
Intervention model description
This study involves both a crossover design where each participant tastes both the control product (not fortified) and the protein fortified product with an appropriate break between the two sessions. It is also both a within and between groups design as the responses from the older participants will be compared to the younger participants. The study will be conducted single blind as it not feasible to blind the researcher. Each participant will attend 2 study visits and all foods will be presented with random blinding codes.
Eligibility
Sex/Gender
ALL
Age
18 Years to No maximum
Healthy volunteers
Yes
Inclusion criteria
* Age (18-30 years or over 65 years) * Healthy
Exclusion criteria
* Cognitively impaired * Allergies, intolerance and special dietary requirements (for example coeliac disease, lactose / gluten intolerance) * Suffer from diabetes * Oral surgery * Stroke * Smoker * Cancer
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Mucoadhesion | Change in protein left in mouth over from baseline to after consumption (45s) | Ex-vivo analysis using cupcakes (whey permeate and whey protein) (expectorated saliva collection to analyse protein for the extent of mucoadhesion) |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Mouthdrying from cupcakes | Change in perceived mouthdruing from baseline over consumption (5 minutes) | Perceived mouth drying from protein fortified lemon cupcake and whey permeate lemon cupcake using data from repeated consumption sensory methods (rating drying on line scales) |
| Mouthdrying from whey protein beverages | Change in perceived mouthdruing from baseline over consumption (20 minutes) | Perceived mouth drying from whey protein beverage using data from repeated consumption sensory methods (rating drying on line scales) |
| Saliva Collection | Days 1 and 2 | Salivary flow rates from unstimulated and stimulated saliva samples |
| Questionnaire | Day 1 | Dental status, mouth behaviour, attitudes and portion size data via a questionnaire |
Countries
United Kingdom
Outcome results
None listed