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Trial registered on ANZCTR
Registration number
ACTRN12611000057987
Ethics application status
Not yet submitted
Date submitted
11/01/2011
Date registered
17/01/2011
Date last updated
17/01/2011
Type of registration
Prospectively registered
Titles & IDs
Public title
Genetic and environmental influences on taste receptors in the prevention of obesity
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Scientific title
Genetic and environmental influences on taste receptors in the prevention of obesity amongst individuals who are hyper (more) and hypo (less) sensitive to prototypical taste stimuli as measured via the evaluation of taste function and taste receptor gene expression, prior to, and following four weeks consumption of a standardised (DASH) diet.
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Secondary ID [1]
253386
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Nil
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Universal Trial Number (UTN)
U1111-1119-0014
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Trial acronym
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Linked study record
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Health condition
Health condition(s) or problem(s) studied:
Obesity
260939
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Condition category
Condition code
Diet and Nutrition
259071
259071
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0
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Obesity
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Intervention/exposure
Study type
Interventional
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Description of intervention(s) / exposure
During this study, subjects will be evaluated for their taste sensitivity to a number of prototypical taste stimuli including sucrose (sweet taste), citric acid (sour taste), sodium chloride (salty taste), caffeine (bitter taste), oleic acid (fatty acid taste) and monosodium glutamate (umami taste). Individuals who are hyper- or hypo- sensitive to any of these taste stimuli, as defined by a score greater than, or less than 2 standard deviations from the mean, will be asked to participate in the study, which will involve consumption of a standardised diet, the Dietary Approaches to Stop Hypertension (DASH) diet. Whilst this diet was developed to reduce sodium intake, it is accepted as a suitable diet for general health, due to the high levels of fruits and vegetables, as well as whole grains that comprise the diet, and limitations on sugars and fats. The DASH diet will be customized to each participant. For this, all participants will receive recipe cards for cooking DASH style meals and information on how much of each specific food or food group (vegetables, fruits etc) they will be required to consume. In general, the DASH diet recommends the following 1) 7-8 serves of whole grains (whole wheat breads, pasta, cereals etc), 2) 4-5 serves of vegetables (where 1 serve is equal to 1 cup of raw vegetables, or 1/2 cup cooked vegetables), 3) 4-5 serves of fruit (where 1 serve is equal to 1 medium fruit, 1/4 cup dried fruit or 1/2 cup canned fruit), 4) 2-3 serves of low-fat or fat free dairy (where 1 serve is equal to 200 g yoghurt or 200 mls milk), 5) 2-3 serves of oils and fats (where 1 serve is equal to 1 teaspoon of unsaturated oil, low-fat salad dressing, or mayonnaise) per day. To account for differences in body size and energy needs, all diets will be customized for each participant. Taste sensitivity as well as taste receptor gene expression will be measured prior to and following the diet intervention, which will run for four weeks. For this, all participants will complete 4 X 30 minute taste tests, two prior to the intervention, and two during week four of the intervention, as well as 2 x 30 minute testing sessions where tongue tissue will be collected, once prior to, and the other following the intervention. The DASH diet will be consumed by all participants for 4 weeks.
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Intervention code [1]
257833
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Treatment: Other
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Comparator / control treatment
no control - all subjects will consume the diet
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Control group
Uncontrolled
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Outcomes
Primary outcome [1]
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The primary outcome in this study will be taste sensitivity, which will be measured via determining the detection threshold, which is the lowest amount of tastant required for it to be detected, for the following tastants sucrose (sweet taste), citric acid (sour taste), sodium chloride (salty taste), caffeine (bitter taste), oleic acid (fatty acid taste) and monosodium glutamate (umami taste).
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Assessment method [1]
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Timepoint [1]
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Taste thresholds will be established prior to the intervention and during week four of the dietary intervention
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Primary outcome [2]
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The second primary outcome will be taste receptor gene expression, which will be measured via collecting micrograms of tongue tissue, by gently scraping the tongue with a cell scrapper or cell brush. Tongue tissue will be combined with commercially available gene probes, which are used to measure the expression of taste receptor genes
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Assessment method [2]
259930
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Timepoint [2]
259930
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Taste receptor gene expression will be established prior to the intervention and during week four of the dietary intervention
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Secondary outcome [1]
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Dietary intake changes as a result of the intervention will be captured by use of 24 hour food recalls.
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Assessment method [1]
268834
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Timepoint [1]
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Repeat 24 hour food recalls will be collected prior to initiating the diet, to measure recent food intake. During the intervention, one 24 hour food recall will be collected per week, to measure dietary changes whilst consuming the DASH diet
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Eligibility
Key inclusion criteria
- Adults over the age of 18 years
- Adults living in the Sydney metropolitan area
- Adults with good written and spoken English
-Adults who can attend testing sesions between 9:00am - 5:00pm Monday to Friday
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Minimum age
18
Years
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Maximum age
55
Years
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Sex
Both males and females
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Can healthy volunteers participate?
Yes
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Key exclusion criteria
-Adults with medical conditions known to influence weight
-Adults who are currently, or have been within the past 3 months on a diet, or consuming a special diet
-Adults whose weight has fluctuated by more than 3 kilograms in the past 3 months
-Adulst older than 55 years
-Adults who are restrained eaters
-Adults who are allergic to, or do not wish to consume dairy based products
-Adults with impaired taste, or those consuming medication known to affect taste
-Smokers
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Study design
Purpose of the study
Treatment
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Allocation to intervention
Non-randomised trial
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Procedure for enrolling a subject and allocating the treatment (allocation concealment procedures)
All subjects will participate in the dietary intervention
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Methods used to generate the sequence in which subjects will be randomised (sequence generation)
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Masking / blinding
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Who is / are masked / blinded?
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Intervention assignment
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Other design features
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Phase
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Type of endpoint/s
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Statistical methods / analysis
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Recruitment
Recruitment status
Not yet recruiting
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Date of first participant enrolment
Anticipated
6/04/2011
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Actual
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Date of last participant enrolment
Anticipated
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Actual
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Date of last data collection
Anticipated
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Actual
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Sample size
Target
200
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Accrual to date
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Final
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Recruitment in Australia
Recruitment state(s)
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Funding & Sponsors
Funding source category [1]
258303
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Government body
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Name [1]
258303
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Commonwealth Scientific and Industrial Research Organisation (CSIRO)
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Address [1]
258303
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Riverside Corportae Park
11 julius Avenue
North Ryde
2113
NSW
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Country [1]
258303
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Australia
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Primary sponsor type
Individual
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Name
Dr Conor Delahunty
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Address
CSIRO Food and Nutritional Sciences
Riverside Corportae Park
11 julius Avenue
North Ryde
2113
NSW
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Country
Australia
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Secondary sponsor category [1]
257467
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Government body
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Name [1]
257467
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Commonwealth Scientific and Industrial Research Organisation (CSIRO)
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Address [1]
257467
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CSIRO Food and Nutritional Sciences
Riverside Corportae Park
11 julius Avenue
North Ryde
2113
NSW
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Country [1]
257467
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Australia
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Ethics approval
Ethics application status
Not yet submitted
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Ethics committee name [1]
260287
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CSIRO Food and Nutritional Sciences Human Research Ethics Commitee
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Ethics committee address [1]
260287
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CSIRO Food and Nutritional Sciences
Kintor Road
Adelaide
5000
South Australia
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Ethics committee country [1]
260287
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Australia
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Date submitted for ethics approval [1]
260287
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31/01/2011
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Approval date [1]
260287
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Ethics approval number [1]
260287
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Summary
Brief summary
This study will evaluate the influence of diet on taste sensitivity and taste receptor gene expression in healthy subjects
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Trial website
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Trial related presentations / publications
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Public notes
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Contacts
Principal investigator
Name
32080
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Address
32080
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Country
32080
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Phone
32080
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Fax
32080
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Email
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Contact person for public queries
Name
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Ms Jessica Stewart
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Address
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CSIRO Food and Nutritional Sciences
Riverside Corporate Park
11 Julius Avenue
North Ryde
2113
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Country
15327
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Australia
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Phone
15327
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+ 61 2 9490 8363
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Fax
15327
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Email
15327
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[email protected]
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Contact person for scientific queries
Name
6255
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Ms Jessica Stewart
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Address
6255
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CSIRO Food and Nutritional Sciences
Riverside Corporate Park
11 Julius Avenue
North Ryde
2113
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Country
6255
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Australia
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Phone
6255
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+ 61 2 9490 8363
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Fax
6255
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Email
6255
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[email protected]
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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
No additional documents have been identified.
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