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Trial registered on ANZCTR

Registration number
Ethics application status
Date submitted
Date registered
Date last updated
Type of registration
Retrospectively registered

Titles & IDs
Public title
Gender differences in fat preference and perception in healthy volunteers.
Scientific title
Gender differences in fat taste preferences and perception in healthy volunteers.
Secondary ID [1] 287277 0
Universal Trial Number (UTN)
Trial acronym
Linked study record

Health condition
Health condition(s) or problem(s) studied:
Obesity 295910 0
Condition category
Condition code
Diet and Nutrition 296160 296160 0 0
Oral and Gastrointestinal 296161 296161 0 0
Normal oral and gastrointestinal development and function

Study type
Description of intervention(s) / exposure
Participants will be exposed to four different taste sessions. The first two session will involve fat taste sensitivity tests (on paper and in milk in randomised order) and the last two involve preference for salt/fat combinations and preference for sugar/fat concentrations (in randomised order).
The oral fat taste sensitivity tests will be assessed by using a three ascending forced choice tests. Participants will be asked to identify the "odd" tasting sample from three samples (two controls and one fat containing sample), in ascending concentration of fat, in which the lowest detectable fatty acid concentration will be identified. The detection threshold was defined as the concentration that was correctly identified as the odd sample three consecutive times. The total number of tests carried out will depend on the ability to taste fat. This will be done by using milk as base (one session) or filter paper (one session). In the filter paper session, the fatty acid concentrations or control (mineral oil) is loaded onto filter paper placed on participants tongue. The following concentrations of oleic acid (C18:1) are used in the fat taste sensitivity test: 0.02, 0.06., 1, 1.4, 2, 2.8, 3.8, 5, 6.4, 8, 9.8, 12, 20 mM.
Participants will taste food samples with different salt and fat concentrations (tomato soup) and different sugar and fat concentrations (custard). Food samples will be 15 ml.
There will be 16 salt/fat combinations and 16 sugar/fat combinations. Salt concentrations are 0, 0.35, 0.7 and 1.5% salt. Sugar concentrations are 0, 5, 10 and 20%. Fat concentrations are 0. 5, 10 and 20%. The duration of the sessions will be between 30 - 90 minutes, with at least two days in between the sessions.
Intervention code [1] 292587 0
Intervention code [2] 292643 0
Comparator / control treatment
This is a within subjects design, participants are their own controls (ratings at 0% fat, salt, sugar against higher concentrations)
Control group

Primary outcome [1] 295839 0
Gender differences in subjective ratings of pleasantness by using a 100mm visual analogue scale
Timepoint [1] 295839 0
Directly after tasting the food sample (1 min)
Secondary outcome [1] 316677 0
fat taste sensitivity
Timepoint [1] 316677 0
assessed by an ascending forced choice test, total duration depends on sensitivity (between 30 - 90 min).
Responses to each test are given immediately after tasting (1-2 minutes)

Key inclusion criteria
Healthy adult participants
BMI (18.5-25 kg/m2)
Minimum age
18 Years
Maximum age
50 Years
Both males and females
Can healthy volunteers participate?
Key exclusion criteria
being pregnant or give breastfeeding
difficulties with eating or swallowing

Study design
Purpose of the study
Allocation to intervention
Non-randomised trial
Procedure for enrolling a subject and allocating the treatment (allocation concealment procedures)
Methods used to generate the sequence in which subjects will be randomised (sequence generation)
Masking / blinding
Open (masking not used)
Who is / are masked / blinded?

Intervention assignment
Other design features
Not Applicable
Type of endpoint(s)
Statistical methods / analysis

Recruitment status
Date of first participant enrolment
Date of last participant enrolment
Date of last data collection
Sample size
Accrual to date
Recruitment in Australia
Recruitment state(s)

Funding & Sponsors
Funding source category [1] 291837 0
Name [1] 291837 0
Deakin University
Address [1] 291837 0
221 Burwood highway, Burwood, vic 3125
Country [1] 291837 0
Primary sponsor type
Deakin University
221 Burwood highway, Burwood, vic 3125
Secondary sponsor category [1] 290505 0
Name [1] 290505 0
Address [1] 290505 0
Country [1] 290505 0

Ethics approval
Ethics application status
Ethics committee name [1] 293355 0
Deakin University Human Research Ethics Committee (DUHREC)
Ethics committee address [1] 293355 0
221 Burwood highway, Burwood, vic 3125
Ethics committee country [1] 293355 0
Date submitted for ethics approval [1] 293355 0
Approval date [1] 293355 0
Ethics approval number [1] 293355 0

Brief summary
This study aims to investigate fat taste preference in a sweet vs. a savoury food and the differences between men and women. 30 males and 30 females (18-50 y, BMI: 18.5-25 kg/m2) will be included in the study. In addition, individual fat taste sensitivity will be measured by two different methods. The study will aid to the contributions of either salt, sugar, and fat on food pleasantness, and the minimum levels that are required for food pleasantness in order to prevent obesity.
Trial website
Trial related presentations / publications
Public notes

Principal investigator
Name 59534 0
Dr Dieuwerke Bolhuis
Address 59534 0
221 Burwood highway, Burwood, VIC 3125
Country 59534 0
Phone 59534 0
+61 3 92468215
Fax 59534 0
Email 59534 0
Contact person for public queries
Name 59535 0
Dr Dieuwerke Bolhuis
Address 59535 0
221 Burwood highway, Burwood, VIC 3125
Country 59535 0
Phone 59535 0
+61 3 92468215
Fax 59535 0
Email 59535 0
Contact person for scientific queries
Name 59536 0
Prof Russell Keast
Address 59536 0
221 Burwood highway, Burwood, VIC 3125
Country 59536 0
Phone 59536 0
+61 3 92446944
Fax 59536 0
Email 59536 0

No information has been provided regarding IPD availability
Summary results
No Results