Food Preferences, Food Sensitivity, Individual Difference
Conditions
Keywords
Mouthdrying, Saliva Flow, Mucoadhesion, Oral Nutritional Supplements
Brief summary
Brief Summary: This study aims to investigate whether protein fortification of beverages causes mouthdrying and mucoadhesion and whether this is influenced by saliva flow.
Detailed description
To investigate whether whey protein beverages causes mouthdrying and reduces acceptability compared with a control beverage (whey permeate beverage) and to determine whether manipulating salivary flow rates influences mouthdrying. To determine whether mucoadhesion is a probable cause of mouthdrying.
Interventions
BEHAVIORALLiquid Model
To study the perception of whey beverages using sensory methods (rating drying as well as discrimination tests which is the stronger in drying) Measuring mucoadhesion via protein content remaining in saliva following swallowing of whey protein and whey permeate beverages.
Sponsors
University of Reading
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
OTHER
Masking
SINGLE (Subject)
Intervention model description
This study involves both a crossover design where each participant tastes both the control product and the protein fortified product with an appropriate break between the two sessions. 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 30 Years
Healthy volunteers
Yes
Inclusion criteria
* Healthy * No food allergies or intolerances * Non smokers
Exclusion criteria
* Taking prescribed medication that could influence study outcomes (such as saliva flow) * Relevant food allergies or intolerances * Outside age criteria * Cancer * Had oral surgery or a stroke * Smoker * Diabetic * Anyone who currently has COVID-19 symptoms or who has had COVID-19 within the last 4 weeks
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Mucoadhesion and Mouthdrying | Saliva collection and mouthdrying scoring throughout visits, 2 days | Following swallowing of different whey beverage samples (whey protein / whey permeate), volunteers will be asked either to rate samples for mouthdrying or to spit their saliva into a tube at specific timepoints (15s & 60s) with appropriate rest periods. The rating and spitting times will be set within a balanced order protocol. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Mouthdrying from whey beverages | 1 day (Sampled at study visit one) | Perceived mouth drying from whey beverages (whey permeate / whey protein) using data from sensory methods (rating drying as well as discrimination tests which is the stronger in drying). Scale for scoring is the gLMS scale (general linear magnitude scale); higher value is worse outcome. |
| Manipulating saliva flow and mouthdrying from whey beverages | 1 day (Sampled at study visit one) | Volunteers will be asked to manipulate their saliva flow and consume whey beverages (whey permeate / whey protein) and score perceived mouth drying (data will be collected from sensory methods (rating drying as well as discrimination tests which is the stronger in drying) |
| Saliva collection | 1 day (Sampled at study visit two) | Salivary flow rates from unstimulated and stimulated saliva samples. |
Countries
United Kingdom
Outcome results
None listed