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Trial registered on ANZCTR

Registration number

ACTRN12615001129572

Ethics application status

Approved

Date submitted

10/10/2015

Date registered

26/10/2015

Date last updated

17/07/2017

Type of registration

Retrospectively registered

Titles & IDs

Public title

The influence of oral taste sensitivity on satiety and nutrients intake in human subjects

Scientific title

Influence of oral taste sensitivity on satiety and nutrient intake after different soup preloads:A randomized, crossover study in adult human subjects

Secondary ID [1]

None

Universal Trial Number (UTN)

Trial acronym

Linked study record

Health condition

Health condition(s) or problem(s) studied:

Obesity

Condition category

Condition code

Diet and Nutrition

Other diet and nutrition disorders

Oral and Gastrointestinal

Normal oral and gastrointestinal development and function

Diet and Nutrition

Obesity

Intervention/exposure

Study type

Interventional

Description of intervention(s) / exposure

Subjects will be screened based on their taste sensitivity to sucrose and MSG before they participate into the soup preload and eating behavior study..

The study will be conducted over 3 non-consecutive test days with one-week interval at the sensory laboratory at the University of Queensland.Three different soups will be tested:
1- control soup: 12g plain flour + 200ml water;
2-MSG soup: 12g plain flour + 1g MSG + 200ml water;
3-sweet soup: 9.6g plain flour + 2g sucrose + 200ml water;
Participants will arrive at 8:00 - 8:30 a.m. in a fasted state having consumed nothing but water from at least 2300 hours the night before. After brief introduction and the first saliva collection, they will be provided with 200ml of either MSG soup, placebo soup or Sweet soup in randomised order 10 min after arrival. The washout time between two soup conditions was one-week. They will be asked to finish the soup within 5 minutes using a given spoon. Subjects will then stay in the lab for 60 minutes before the buffet meal was provided. They will choose any kinds of food and consume as much or as little as they want until reach comfortably fullness and satiation. Participants are free to ask for more foods if they finish any of the food served. The ad libitum meal session will last for up to 40 minutes..
Subjects will also taste 5ml samples of MSG and sweet soup before preload, then at 0 minute and 60 minutes after the soup preload. Soup pleasantness was measured by rating on a visual analogue scale after tasting the sample. Subjective appetite and sensory specific appetite will be measured using visual analogue scales. Saliva samples will be taken at the following time points: arrival, 0min, 30 min 60 min after the soup and after the ad libitum meal.

Intervention code [1]

Behaviour

Comparator / control treatment

cross-over intervention. All participants will consume all three types of soups.. The sweet soup, the MSG soup and the control soup.

Control group

Placebo

Outcomes

Primary outcome [1]

sensory specific satiety to sweet soup/MSG soup; subjects will rate the pleasantness on visual analogue scale with very unpleasant and very pleasant at the two ends, after tasting a small sample of the sweet soup and the MSG soup, both before and at two time points (0min and 60min) after soup consumption, sensory specific satiety score will be calculated with the subjective ratings;

Timepoint [1]

Before soup preload and at both 0 minute and at 60 minutes after soup preload consumption

Primary outcome [2]

Macronutrients and energy intake, All food items will be weighed before and after consumption to calculate the quantity of each food item consumed, the macronutrients and energy consumption will be further calculated based on the nutritional value provided by manufacturer with the amount (gram) of food consumed.

Timepoint [2]

Directly after the ad libitum Buffet food eating at each of the 3 testing sessions

Secondary outcome [1]

Appetite/satiety sensations (hunger/fullness) using a labeled magnitude satiety scale (LMSS);

Timepoint [1]

At arrival, 0, 15, 30, 60 minutes after soup preload and after ad libitum meal

Secondary outcome [2]

Appetite/satiety sensation (subjective desire to eat) using a visual analogue scale (VAS);

Timepoint [2]

At arrival, 0, 15, 30, 60 minutes after soup preload and after ad libitum meal

Secondary outcome [3]

Appetite/satiety sensation (subjective ratings on how much food they think they can eat, also known as perspective food consumption) on a visual analogue scale (VAS);

Timepoint [3]

At arrival, 0, 15, 30, 60 minutes after soup preload and after ad libitum meal

Secondary outcome [4]

Hormone in saliva: ghrelin, GLP-1 and leptin will be measured using ELISA

Timepoint [4]

At arrival, 0, 30, 60 minutes after soup preload and after ad libitum meal

Eligibility

Key inclusion criteria

Healthy, non-vegetarian. Everyone who shows interest in participating the study, judge themselves as healthy and do not meet the exclusion criteria.

Minimum age

18 Years

Maximum age

40 Years

Sex

Both males and females

Can healthy volunteers participate?

Yes

Key exclusion criteria

smoking
vegetarian
difficulties with eating or swallowing
taste/olfactory dysfunction

Study design

Purpose of the study

Prevention

Allocation to intervention

Randomised controlled 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

Who is / are masked / blinded?

Intervention assignment

Crossover

Other design features

Phase

Type of endpoint/s

Statistical methods / analysis

Recruitment

Recruitment status

Completed

Date of first participant enrolment

Anticipated

Actual

17/11/2014

Date of last participant enrolment

Anticipated

Actual

1/11/2015

Date of last data collection

Anticipated

Actual

16/11/2015

Sample size

Target

Accrual to date

Final

Recruitment in Australia

Recruitment state(s)

QLD

Funding & Sponsors

Funding source category [1]

University

Name [1]

The University of Queensland

Address [1]

The University of Queensland, St Lucia,4072, Brisbane, QLD

Country [1]

Australia

Primary sponsor type

University

Name

The University of Queensland

Address

The University of Queensland, St Lucia,4072, Brisbane, QLD

Country

Australia

Secondary sponsor category [1]

None

Name [1]

Address [1]

Country [1]

Ethics approval

Ethics application status

Approved

Ethics committee name [1]

The University of Queensland Behavioral & Social Sciences Ethical Review Committee

Ethics committee address [1]

Ethics committee country [1]

Australia

Date submitted for ethics approval [1]

Approval date [1]

27/08/2014

Ethics approval number [1]

2014001036

Summary

Brief summary

The aim of this project is to study whether the oral sensitivity to basic tastes (umami taste, Monosodium glutamate MSG and sweet taste; sucrose) would influence on human eating behavior which include total energy intake, sensitivity to satiety, appetite hormone profiles and salivary flow rate and hormone profiles. The purpose of this project is to improve the understanding of the correlation between taste perception and food eating behaviors.

Trial website

Trial related presentations / publications

P. HAN, E.ROURA. Sweet taste sensitivity relates to salivary leptin and food selection from  a  buffet  meal  in  humans.  XXVI  Annual  meeting  of  European  Chemoreception Research    Organization    (ECRO),    Athens,    Greece    8th-10th    Sep.    2016    (Poster Presentation)

Public notes

Contacts

Principal investigator

Name

Mr Pengfei Han

Address

C504 Hartley Teakle Building (83#), Center for Nutrition and Food Sciences, the University of Queensland, St Lucia, 4072, QLD

Country

Australia

Phone

+61 426 882 330

Fax

pengfei.han@uqconnect.edu.au

Contact person for public queries

Name

Eugeni Roura

Address

S435 Hartley Teakle Building (83#), Center for Nutrition and Food Sciences, the University of Queensland, St Lucia, 4072, QLD

Country

Australia

Phone

+61 (0)7 3365 2526

Fax

e.roura@uq.edu.au

Contact person for scientific queries

Name

Eugeni Roura

Address

S435 Hartley Teakle Building (83#), Center for Nutrition and Food Sciences, the University of Queensland, St Lucia, 4072, QLD

Country

Australia

Phone

+61 (0)7 3365 2526

Fax

e.roura@uq.edu.au

No information has been provided regarding IPD availability

What supporting documents are/will be available?

No Supporting Document Provided

Results publications and other study-related documents

Documents added manually

No documents have been uploaded by study researchers.

Documents added automatically

Source	Title	Year of Publication	DOI
Embase	Salivary leptin and TAS1R2/TAS1R3 polymorphisms are related to sweet taste sensitivity and carbohydrate intake from a buffet meal in healthy young adults.	2017	https://dx.doi.org/10.1017/S0007114517002872

N.B. These documents automatically identified may not have been verified by the study sponsor.

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Documents added automatically