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NCT07421466
Sweet and salty tastes can influence food intake. Increased intensity of these tastes has been shown to decrease food intake and increase satiation compared to the less intense taste, independent of palatability. Umami taste intensity has been shown to reduce subsequent food intake, especially when paired with protein content in foods. Taste can be related with nutrient content of the diet, with sweet foods having carbohydrates, salty foods containing sodium, and umami foods containing protein. However, no study has yet investigated the impact of umami and food intake, using the approach of similar palatability and differing taste intensity levels. Given its relationship with nutrient signaling, it is important to explore the relationship between umami intensity and satiation. Therefore, this study aims to compare ad libitum food intake of two levels with similar palatability and differing umami taste intensities (high and low) to food intake from a meal with optimum taste intensity. Study population 40-50 healthy, normal weight participants from Wageningen and surroundings will be included. Previous studies have applied this method in sweet and salty tastes with 15-59 participants. Test session 1: Hedonic mapping Determine individual's most preferred level of umami taste in 6 risotto samples, using pairwise staircase comparison. Samples will contain a fixed level of salt (0.2 w/w%), and MSG concentrations ranging from 0.2-2.1 w/w%. Per individual, The optimal tasting MSG intensity will be selected based on forced choice. Test session 2, 3 and 4: ad libitum risotto lunch meals In a randomized cross-over design, participants will receive the optimum, high and low MSG risotto. The following will be measured: * Test meal consumption (primary outcome); * Meal liking after one bite; * Water consumption; * Absolute taste intensity ratings of the meal; * Relative taste intensity ratings of the meal; * Habitual dietary taste exposure (tasteFFQ). Study procedures Subjects will be provided with a standardized breakfast and to not consume anything between breakfast and lunch session. This will be validated upon arrival to the lunch meal. They will also be asked to refrain from eating for one hour after the test session. Participants will be asked to fill in the tasteFFQ, to investigate the link between dietary taste patterns and hedonic umami taste ratings. Data analysis Data will be analyzed using Rstudio. First, normality will be assessed, and data will be normalized if needed. Difference in food intake in grams between the three intensities will be compared using ANOVA. A post-hoc test will be applied if statistical outcomes are significant. Categorical variables will be compared using Chi-square test.
NCT07317752
The goal of this observational study is to examine how frequently changes in taste occur in people with early-stage breast cancer who receive chemotherapy. It will also look at how these taste changes affect nutrition and quality of life. The main questions this study aims to answer are: * How many participants develop changes in taste during chemotherapy? * How do these changes affect eating habits, nutrition, and daily life? Participants are women with non-metastatic breast cancer who are receiving chemotherapy before or after surgery. Researchers will use standardized taste tests to measure how well participants can perceive different flavors. These tests are designed to provide accurate and reproducible results. Participants will: * Take part in taste tests during their chemotherapy treatment * Have their nutritional status evaluated * Answer questions about their quality of life
NCT06933290
To determine the effect of flavored, carbonated drinks on salivary flow rate, saliva composition, and taste perceptions compared with control drinks (water, carbonated water, non-carbonated)
NCT06124742
The goal of this clinical trial is aimed to assess the gustatory perception and alteration in patients using either clear aligners or fix orthodontics treatment in orthodontic patient aged +18 years and not have any endocrine abnormalities, internal diseases, middle ear affections, xerostomia, or depression. The main question it aims to answer are: Does the clear aligner have an effect on taste perception following the treatment? Participants will be given a questionnaire before and after the orthodontic treatment to assess the taste perception following the orthodontic treatment. In addition, The Burghart taste strips (ODOFIN taste strips) will clinically assess the taste's function by using four concentrations on three separate occasions (T0, T1, and T2) ,The taste strips will be placed in about the same order; they will apply to the protruding tongue immediately posterior to its first third, either to the left or right side, to study lateralization. subjects will then be asked to close their mouths and choose one of five possible answers on a scale (sweet, sour, salty, bitter, no taste).
NCT02090478
The purpose of the study is to determine how reducing the amount of simple sugars in the diet affects sweet taste perception. Healthy adult subjects will be assigned to either follow their usual diet, or to replace sugar calories with fats or starch. The investigators hypothesize that eating less sugar will: 1. cause foods and drinks with a given amount of sugar to taste sweeter 2. cause people to prefer lower levels of sugar in foods and drinks