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Fatty Acid Taste Thresholds: Caproic, Lauric, Oleic, Linoleic, Linolenic

NCT01996566 · Status: COMPLETED · Type: OBSERVATIONAL · Enrollment: 30

Last updated 2015-10-15

No results posted yet for this study

Summary

Differences in human oral sensitivity for caproic, lauric, oleic, linoleic, and linolenic acids will be explored. Prior work indicates that there may be a learning effect in measuring detection thresholds for free fatty acids. This study is designed to determine the number of visits necessary to attenuate this learning effect and also to test whether this effect continues across different types of fatty acids or is specific to each fatty acid. This will aid in understanding how many visits are required to obtain reliable data and if less expensive fatty acids can be used to attenuate learning before testing thresholds for more expensive fatty acids.

Conditions

  • Taste Sensitivity
  • Fatty Acid Type

Sponsors & Collaborators

  • Purdue University

    lead OTHER

Eligibility

Min Age
18 Years
Max Age
60 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2013-01-31
Primary Completion
2014-08-31
Completion
2015-08-31

Countries

  • United States

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT01996566 on ClinicalTrials.gov