Status:
COMPLETED
Taste, Fat Sensation and Texture Study
Lead Sponsor:
Wageningen University
Collaborating Sponsors:
Taylor's University
Conditions:
Taste Perception
Fat Sensation
Eligibility:
All Genders
18-55 years
Brief Summary
Food is selected primarily on their taste and texture properties. It is essential to get more insight in taste and texture characteristics of the foods in the Dutch and Malaysian diets for a better un...
Detailed Description
The study is an observational study on taste and texture of commonly consumed Dutch and Malaysian foods with three phases, i.e. screening, training and tasting sessions. The study will be held in the...
Eligibility Criteria
Inclusion
- Age: 18-55 years
- BMI: 18.5-25kg/m2 (self-reported)
- Physically and mentally healthy as not suffering or under control by any medications
- Available during the whole period and shown to be committed to participate 3 times/wk
- Good performance on the sensory tests during the screening
Exclusion
- Smoking (equal or more than 1 unit per day and those stopped smoking less than3 months)
- Excessive alcoholic consumer (more than 21 units per week)
- Being vegetarian or having religious dietary restrictions
- Reported to have certain dental limitations (denture, tongue piercing or difficulties in chewing and swallowing)
- Reported intolerance or allergies to foods
- Using medications that are known to affect taste and smell identification
- Being pregnant or lactating
- Participating and/or planning to participate in other studies for the coming three years
Key Trial Info
Start Date :
March 13 2014
Trial Type :
OBSERVATIONAL
Allocation :
ACTUAL
End Date :
December 22 2016
Estimated Enrollment :
35 Patients enrolled
Trial Details
Trial ID
NCT03233503
Start Date
March 13 2014
End Date
December 22 2016
Last Update
August 20 2025
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