Taste, Altered
Conditions
Keywords
taste, inflammation, physical activity, sweet, preference
Brief summary
The aim of this study is to investigate whether differences in taste perception and preference behavior can be attributed to inflammatory processes induced by physical activity. The focus will be on sweet taste and the perception of fat. A non-invasive, observational study design will be used.
Detailed description
This study adresses the question of whether there is a connection between low-grade inflammation caused by physical activity and a change in taste perception and preference for the sweet taste. The taste perception, preference behavior and inflammation in athletic and healthy non-athletic subjects using an observational study design is investigated. The hypothesis is that athletic test subjects, compared to healthy, physically inactive subjects, show increased inflammation values, in the range of a low-grade inflammation, and that this results in a lower sensitivity and increased preference for sweet taste. The primary parameters to be investigated are a possible correlation between the level of physical activity physical activity or body composition and the recognition threshold for the sweet taste as well as the preference. In addition, a correlation between the concentration of TNF-α and IL-6 in saliva sweet recognition threshold and sweet preference will be investigated. Secondary parameters to be analyzed are the preference for fatty substances, the perception threshold for the perception threshold for the fatty taste, taste receptors in saliva for the sweet and fatty taste, the concentration of 8-epi-PGF2α in the urine as a marker for oxidative stress, and the number of fungiform papillae on the tongue are determined.
Interventions
BEHAVIORALPhysical activity
The control and the athletic group differ in the degree of physical acitvity
Sponsors
University of Vienna
Study design
Observational model
COHORT
Time perspective
CROSS_SECTIONAL
Eligibility
Sex/Gender
ALL
Age
18 Years to 45 Years
Healthy volunteers
Yes
Inclusion criteria
* healthy * non-smoking * normal taste and smell perception
Exclusion criteria
* pregnancy or breast-feeding * regular smokers * regular intake of medication * metabolic diseases that require drug therapy * ageusia or anosmia * alcohol or drug addiction * intake of antibiotics within the past 2 months * vegan diet * viral or bacterial infection wihtin the past three weeks
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Taste sensitivity | day 1 | detection threshold for sweet and fatty taste analysed using a 3-AFC test |
| Taste preference | day 1 | preference for sweet and fatty taste analyzed by means of a Food Frequency Questionnaire and food choices from a standardized breakfast |
| Body composition | day 1 | body fat percentage |
| Low-grade inflammation | day 1 | Concentration of interleukin 6 and tumor necrosis factor alpha in unstimulated saliva |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Oxidative Stress | day 1 | 8-epi-PGF2α analysis in urine |
| fungiform papillae density | day 1 | The number of fungiform papillae in a definded area of 1 cm² at the tip of the tongue is counted after staining of the tomgue with methylene blute |
Countries
Austria
Outcome results
None listed