Status:
COMPLETED
Investigating Consumers Perception and Acceptance of Whey Beverages
Lead Sponsor:
University of Reading
Conditions:
Individual Difference
Food Sensitivity
Eligibility:
All Genders
18-30 years
Phase:
NA
Brief Summary
Brief Summary: This study aims to investigate whether protein fortification of beverages causes mouthdrying and mucoadhesion and whether this is influenced by saliva flow.
Detailed Description
To investigate whether whey protein beverages causes mouthdrying and reduces acceptability compared with a control beverage (whey permeate beverage) and to determine whether manipulating salivary flow...
Eligibility Criteria
Inclusion
- Healthy
- No food allergies or intolerances
- Non smokers
Exclusion
- Taking prescribed medication that could influence study outcomes (such as saliva flow)
- Relevant food allergies or intolerances
- Outside age criteria
- Cancer
- Had oral surgery or a stroke
- Smoker
- Diabetic
- Anyone who currently has COVID-19 symptoms or who has had COVID-19 within the last 4 weeks
Key Trial Info
Start Date :
August 6 2020
Trial Type :
INTERVENTIONAL
Allocation :
ACTUAL
End Date :
September 10 2020
Estimated Enrollment :
40 Patients enrolled
Trial Details
Trial ID
NCT04507399
Start Date
August 6 2020
End Date
September 10 2020
Last Update
March 12 2021
Active Locations (1)
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1
Sensory Science Centre, Department of Food and Nutritional Science, University of Reading, Reading, Berkshire, United Kingdom
Reading, United Kingdom, RG66UR