Status:
COMPLETED
Modifying Whey Protein Fortified Drinks and Foods
Lead Sponsor:
University of Reading
Collaborating Sponsors:
Volac International Limited
Conditions:
Individual Difference
Food Sensitivity
Eligibility:
All Genders
18+ years
Phase:
NA
Brief Summary
This study aims to investigate whether consumers differ in mouthdrying sensitivity and if mouthdrying can be modulated.
Detailed Description
1. To investigate whether older adults are more sensitive to whey protein derived mouthdrying compared with younger adults 2. To investigate whether increasing fat levels in a solid whey protein model...
Eligibility Criteria
Inclusion
- Age (18-30 years or over 65 years)
- Healthy
Exclusion
- Relevant food allergies or intolerance
- Outside age criteria
- Diabetic
- Had oral surgery
- Had a stroke
- Smoker
- Cancer Taking prescribed medication that could influence study outcomes Anyone who currently has COVID-19 symptoms or who has had COVID-19 within the last 4 weeks
Key Trial Info
Start Date :
April 21 2021
Trial Type :
INTERVENTIONAL
Allocation :
ACTUAL
End Date :
May 15 2021
Estimated Enrollment :
116 Patients enrolled
Trial Details
Trial ID
NCT04869722
Start Date
April 21 2021
End Date
May 15 2021
Last Update
May 27 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