Corvallis, Oregon 97331


Purpose:

Although salivary contents play a major role in the early stage of food digestion process, their role in taste perception of glucose polymers is essentially unknown. It is hypothesized that the differences in salivary contents, more specifically salivary amylase concentration and activity, influence taste perception of glucose polymers and ultimately eating behavior, which is related to risks in various diseases. The current project is designed to investigate 2 aims. Aim 1 will investigate the variation in salivary contents across individuals and its role in taste perception of glucose polymers. Aim 2 will focus on the role of salivary contents in food liking and disliking.


Criteria:

Inclusion Criteria: - self-reported healthy adults between the ages of 18-60 who are fluent in English. Exclusion Criteria: - adults 61 years old and above - smokers - pregnant women - taking any prescription pain/ insulin medication - has a history of taste or smell loss or other oral disorders (e.g., burning mouth syndrome) - has current oral lesions, canker sores, or piercings - has a history of food allergy


NCT ID:

NCT02589353


Primary Contact:

Principal Investigator
Juyun Lim
Oregon State University

Juyun Lim
Phone: 541-737-6507
Email: juyun.lim@oregonstate.edu


Backup Contact:

N/A


Location Contact:

Corvallis, Oregon 97331
United States

Juyun Lim
Phone: 541-737-6507
Email: juyun.lim@oregonstate.edu

Site Status: Recruiting


Data Source: ClinicalTrials.gov

Date Processed: January 21, 2020

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