Taste TestingNCT03134079
Influence on Food Liking of Adding Spices to Replace Dietary Sugar
A study testing apple crisp, tea and oatmeal in people with Taste Testing, run by University of Colorado, Denver.
Trial summary
This study aims to reduce the amount of sugar in a particular food item and add spices to see if the food liking of that item rates as high or higher in a post meal survey. Through the weekly feeding and testing of the menu items the investigators will determine an opinion of the participants. Read more about this study
- Who is it for?
- Ages 18 to 65 yearsHealthy volunteers can take part
- Conditions the study is for
- Taste Testing
- What is being tested?
- apple crisp, tea and oatmeal
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 160 participants
- Where
- No sites listed yet
- Study dates
- 10 Sep 2015to 20 Nov 2015
- Phase
- Interventional
- Are there results?
- None posted in the registry
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 18 to 65 years
- All sexes
- Healthy volunteers accepted
- Adult, Older adult
Who may be able to join
- age 18-65 years
Who cannot join
- diagnosed taste or sensory disorders that would prevent subject from evaluating the food
- known eating disorders
- allergies to the test food/ingredients
- medical conditions that may adversely affect taste (e.g., dysgeusia)
- inability to complete the protocol
- personal dietary restrictions towards test meal items
Show all 10Show fewer
- dislike of the particular food items to be served in the test meals
- Subjects who do not consume foods or beverages that contain sugar or to which they have added sugar will be excluded.
- Subjects who have not consumed or would not be willing to consume hot tea, oatmeal or baked apple products will be excluded.
- Subjects who are pregnant or trying to become pregnant will be excluded.
About this study
This study aims to reduce the amount of sugar in a particular food item and add spices to see if the food liking of that item rates as high or higher in a post meal survey. Through the weekly feeding and testing of the menu items the investigators will determine an opinion of the participants. Results of these surveys will determine whether participants enjoy the reduced sugar options as much as their full sugar counterparts.
Read the detailed description
The Investigators will determine the overall consumer acceptability of a breakfast meal (tea and oatmeal) and a dessert (apple crisp) using a randomized, three-period, within subjects, crossover design. The three test conditions will be (1) Full sugar ("FS"), (2) reduced sugar (and calorie) with no added spice ("RS") and (3) reduced sugar (and calorie) plus spice ("RSS"). The two reduced sugar meals will be matched for calories. Subjects will taste each condition of the item on a separate day; tastings will be one week apart.
- Conditions
- Taste Testing
- Being tested
- apple crisp, tea, oatmeal
- Keywords
- Taste Test, Spices, Reduced sugar, Food liking
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
apple crispOther
Subjects tasted three items (apple crisp, tea and oatmeal) in a randomized sequence schedule to allow for tasting the three recipes (full sugar recipe, reduced sugar recipe and reduced sugar plus spice recipe) over three weeks. Oatmeal and tea were served together as a breakfast meal and tastings of oatmeal and tea were done over 3 weeks and tastings for apple crisp (served alone) were done over 3 different weeks. Subjects tasted one of the three recipes at each weekly seating.
teaOther
Subjects tasted three items (apple crisp, tea and oatmeal) in a randomized sequence schedule to allow for tasting the three recipes (full sugar recipe, reduced sugar recipe and reduced sugar plus spice recipe) over three weeks. Oatmeal and tea were served together as a breakfast meal and tastings of oatmeal and tea were done over 3 weeks and tastings for apple crisp (served alone) were done over 3 different weeks. Subjects tasted one of the three recipes at each weekly seating.
oatmealOther
Subjects tasted three items (apple crisp, tea and oatmeal) in a randomized sequence schedule to allow for tasting the three recipes (full sugar recipe, reduced sugar recipe and reduced sugar plus spice recipe) over three weeks. Oatmeal and tea were served together as a breakfast meal and tastings of oatmeal and tea were done over 3 weeks and tastings for apple crisp (served alone) were done over 3 different weeks. Subjects tasted one of the three recipes at each weekly seating.
| Study group | Role | What they receive |
|---|---|---|
| full sugar recipe | Active comparator | Each subject was randomly assigned to one of six possible sequences to taste three recipes of each test item. Oatmeal and tea were served together and tastings occurred over three weeks; tasting of apple crisp occurred over three different weeks. Tastings of the three recipes occurred one week apart. The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS):
Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A Receives: Other: apple crisp; Other: tea; Other: oatmeal |
| reduced sugar recipe | Experimental | Each subject was randomly assigned to one of six possible sequences to taste three recipes of each test item. Oatmeal and tea were served together and tastings occurred over three weeks; tasting of apple crisp occurred over three different weeks. Tastings of the three recipes occurred one week apart. The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS):
Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A Receives: Other: apple crisp; Other: tea; Other: oatmeal |
| reduced sugar plus spice recipe | Experimental | Each subject was randomly assigned to one of six possible sequences to taste three recipes of each test item. Oatmeal and tea were served together and tastings occurred over three weeks; tasting of apple crisp occurred over three different weeks. Tastings of the three recipes occurred one week apart. The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS):
Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A Receives: Other: apple crisp; Other: tea; Other: oatmeal |
What is being measured
The primary outcome is the main question the study is designed to answer.
9-point hedonic scale rating instrument to rate meal satisfaction
Overall liking of each meal with a 9-point hedonic scale rating instrument. The scale is a 9-point likert scale with scores ranging from 1 - 9 to assess liking (where the lowest rating of 1 indicated extreme disliking and the highest rating of 9 indicated extreme liking).
Measured: The day of tasting (once per week for 3 weeks)
Secondary outcomes (2)
9-point hedonic scale rating of the entree item (where applicable)
Overall liking of the entree item of each meal with a 9-point hedonic scale rating instrument for each item. The scale is a 9-point likert scale with scores ranging from 1 - 9 to assess liking (where the lowest rating of 1 indicated extreme disliking and the highest rating of 9 indicated extreme liking).
Measured: The day of tasting (once per week for 3 weeks)
9-point hedonic scale rating of the beverage item (where applicable)
Over9-point hedonic scale ratingall liking of the beverage item of each meal with a instrument for each item. The scale is a 9-point likert scale with scores ranging from 1 - 9 to assess liking (where the lowest rating of 1 indicated extreme disliking and the highest rating of 9 indicated extreme liking).
Measured: The day of tasting (once per week for 3 weeks)
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted28 Apr 2017
- Study start10 Sep 2015
- Primary completion20 Nov 2015
- Study completion20 Nov 2015
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Publications (12)Papers the sponsor has linked to this study.
- Other trials for Taste TestingStudies of the same condition, open and under way.
- More trials run by University of Colorado, DenverThe sponsor's other registered studies.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Interventional
- Phase
- Phase N/A
- Primary purpose
- Other
- Allocation
- Randomised
- Intervention model
- Crossover
- Model description
- Subjects were asked to taste test 3 versions of test items (in randomized order) and provide a liking score for each (tastings of each recipe were done on separate occasions separated by one week)
- Masking
- Single blind
- Who is masked
- Participant
- Enrolment
- 160 participants (actual)
Sponsor and investigators
- Lead sponsor
- University of Colorado, Denver
- Sponsor type
- University, hospital or other
- Collaborators
- McCormick Science Institute
- Responsible party
- Sponsor
- Investigators
- John C. Peters, PhD, Principal investigator, University of Colorado, Denver
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT03134079
- Sponsor's protocol ID
- 14-1535
- Status last verified
- Nov 2018
- First submitted
- 26 Apr 2017
- Last updated
- 15 Nov 2018
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- No
Publications
Krauss RM, Eckel RH, Howard B, Appel LJ, Daniels SR, Deckelbaum RJ, Erdman JW Jr, Kris-Etherton P, Goldberg IJ, Kotchen TA, Lichtenstein AH, Mitch WE, Mullis R, Robinson K, Wylie-Rosett J, St Jeor S, Suttie J, Tribble DL, Bazzarre TL. AHA Dietary Guidelines: revision 2000: A statement for healthcare professionals from the Nutrition Committee of the American Heart Association. Circulation. 2000 Oct 31;102(18):2284-99. doi: 10.1161/01.cir.102.18.2284. No abstract available.
PubMed 11056107Essed NH, Kleikers S, van Staveren WA, Kok FJ, de Graaf C. No effect on intake and liking of soup enhanced with mono-sodium glutamate and celery powder among elderly people with olfactory and/or gustatory loss. Int J Food Sci Nutr. 2009;60 Suppl 5:143-54. doi: 10.1080/09637480802710216. Epub 2009 May 21.
PubMed 19462326Howard BV, Wylie-Rosett J. Sugar and cardiovascular disease: A statement for healthcare professionals from the Committee on Nutrition of the Council on Nutrition, Physical Activity, and Metabolism of the American Heart Association. Circulation. 2002 Jul 23;106(4):523-7. doi: 10.1161/01.cir.0000019552.77778.04. No abstract available.
PubMed 12135957Trumbo P, Schlicker S, Yates AA, Poos M; Food and Nutrition Board of the Institute of Medicine, The National Academies. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids. J Am Diet Assoc. 2002 Nov;102(11):1621-30. doi: 10.1016/s0002-8223(02)90346-9. No abstract available.
PubMed 12449285Johnson RJ, Segal MS, Sautin Y, Nakagawa T, Feig DI, Kang DH, Gersch MS, Benner S, Sanchez-Lozada LG. Potential role of sugar (fructose) in the epidemic of hypertension, obesity and the metabolic syndrome, diabetes, kidney disease, and cardiovascular disease. Am J Clin Nutr. 2007 Oct;86(4):899-906. doi: 10.1093/ajcn/86.4.899.
PubMed 17921363King, SC, Snow, J, Meiselman, HL, Sainsbury, J, Carr, BT, McCafferty, D, Serrano, D, Gillette, M, Millard, L, Li, Q. Development of a questionnaire to measure consumer wellness associated with foods: The WellSense profile. Food Quality and Preference 39: 82-94, 2014.
Littell, RC, Miliken, GA, Stroup, WW, Wolfinger, RD, Schabenberger, O, (eds.): SAS for Mixed Models, Second edn. Cary, NC: SAS Institute Inc, 2006.
Malik VS, Popkin BM, Bray GA, Despres JP, Hu FB. Sugar-sweetened beverages, obesity, type 2 diabetes mellitus, and cardiovascular disease risk. Circulation. 2010 Mar 23;121(11):1356-64. doi: 10.1161/CIRCULATIONAHA.109.876185. No abstract available.
PubMed 20308626Peters JC, Polsky S, Stark R, Zhaoxing P, Hill JO. The influence of herbs and spices on overall liking of reduced fat food. Appetite. 2014 Aug;79:183-8. doi: 10.1016/j.appet.2014.04.019. Epub 2014 Apr 24.
PubMed 24769295Polsky S, Beck J, Stark RA, Pan Z, Hill JO, Peters JC. The influence of herbs, spices, and regular sausage and chicken consumption on liking of reduced fat breakfast and lunch items. J Food Sci. 2014 Oct;79(10):S2117-26. doi: 10.1111/1750-3841.12643. Epub 2014 Sep 12.
PubMed 25219391McGuire S. U.S. Department of Agriculture and U.S. Department of Health and Human Services, Dietary Guidelines for Americans, 2010. 7th Edition, Washington, DC: U.S. Government Printing Office, January 2011. Adv Nutr. 2011 May;2(3):293-4. doi: 10.3945/an.111.000430. Epub 2011 Apr 30. No abstract available.
PubMed 22332062Peters JC, Marker R, Pan Z, Breen JA, Hill JO. The Influence of Adding Spices to Reduced Sugar Foods on Overall Liking. J Food Sci. 2018 Mar;83(3):814-821. doi: 10.1111/1750-3841.14069. Epub 2018 Feb 24.
PubMed 29476623
Study at a glance
From the registry record, last updated by the sponsor on 15 Nov 2018. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Influence on Food Liking of Adding Spices to Replace Dietary Sugar
- ClinicalTrials.gov ID
- NCT03134079
- Acronym / sponsor ID
- 14-1535
- Conditions
- Taste Testing
- Keywords
- Taste Test, Spices, Reduced sugar, Food liking
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 160 participants (actual)
- Lead sponsor
- University of Colorado, DenverUniversity, hospital or other
- Collaborators
- McCormick Science Institute
- Study start
- 10 Sep 2015 (actual)
- Primary completion
- 20 Nov 2015 (actual)
- Study completion
- 20 Nov 2015 (actual)
- First posted
- 28 Apr 2017 (actual)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
This study aims to reduce the amount of sugar in a particular food item and add spices to see if the food liking of that item rates as high or higher in a post meal survey. Through the weekly feeding and testing of the menu items the investigators will determine an opinion of the participants. Results of these surveys will determine whether participants enjoy the reduced sugar options as much as their full sugar counterparts.
Detailed description
The Investigators will determine the overall consumer acceptability of a breakfast meal (tea and oatmeal) and a dessert (apple crisp) using a randomized, three-period, within subjects, crossover design. The three test conditions will be (1) Full sugar ("FS"), (2) reduced sugar (and calorie) with no added spice ("RS") and (3) reduced sugar (and calorie) plus spice ("RSS"). The two reduced sugar meals will be matched for calories. Subjects will taste each condition of the item on a separate day; tastings will be one week apart.
Study design
- Primary purpose
- Other
- Allocation
- Randomised
- Intervention model
- Crossover
- Masking
- Single blind (participant)
- Number of arms
- 3
- Model description
- Subjects were asked to taste test 3 versions of test items (in randomized order) and provide a liking score for each (tastings of each recipe were done on separate occasions separated by one week)
| Arm | Type | Receives |
|---|---|---|
| full sugar recipe | Active comparator | Other: apple crisp, Other: tea, Other: oatmealEach subject was randomly assigned to one of six possible sequences to taste three recipes of each test item. Oatmeal and tea were served together and tastings occurred over three weeks; tasting of apple crisp occurred over three different weeks. Tastings of the three recipes occurred one week apart. The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS): Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A |
| reduced sugar recipe | Experimental | Other: apple crisp, Other: tea, Other: oatmealEach subject was randomly assigned to one of six possible sequences to taste three recipes of each test item. Oatmeal and tea were served together and tastings occurred over three weeks; tasting of apple crisp occurred over three different weeks. Tastings of the three recipes occurred one week apart. The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS): Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A |
| reduced sugar plus spice recipe | Experimental | Other: apple crisp, Other: tea, Other: oatmealEach subject was randomly assigned to one of six possible sequences to taste three recipes of each test item. Oatmeal and tea were served together and tastings occurred over three weeks; tasting of apple crisp occurred over three different weeks. Tastings of the three recipes occurred one week apart. The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS): Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A |
Who may qualify
- Ages
- 18 to 65 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult, Older adult
Key inclusion criteria (1 listed)
- age 18-65 years
Key exclusion criteria (10 listed)
- diagnosed taste or sensory disorders that would prevent subject from evaluating the food
- known eating disorders
- allergies to the test food/ingredients
- medical conditions that may adversely affect taste (e.g., dysgeusia)
- inability to complete the protocol
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Interventions
| Intervention | Type | Arms |
|---|---|---|
| apple crispSubjects tasted three items (apple crisp, tea and oatmeal) in a randomized sequence schedule to allow for tasting the three recipes (full sugar recipe, reduced sugar recipe and reduced sugar plus spice recipe) over three weeks. Oatmeal and tea were served together as a breakfast meal and tastings of oatmeal and tea were done over 3 weeks and tastings for apple crisp (served alone) were done over 3 different weeks. Subjects tasted one of the three recipes at each weekly seating. | Other | full sugar recipe, reduced sugar plus spice recipe, reduced sugar recipe |
| teaSubjects tasted three items (apple crisp, tea and oatmeal) in a randomized sequence schedule to allow for tasting the three recipes (full sugar recipe, reduced sugar recipe and reduced sugar plus spice recipe) over three weeks. Oatmeal and tea were served together as a breakfast meal and tastings of oatmeal and tea were done over 3 weeks and tastings for apple crisp (served alone) were done over 3 different weeks. Subjects tasted one of the three recipes at each weekly seating. | Other | full sugar recipe, reduced sugar plus spice recipe, reduced sugar recipe |
| oatmealSubjects tasted three items (apple crisp, tea and oatmeal) in a randomized sequence schedule to allow for tasting the three recipes (full sugar recipe, reduced sugar recipe and reduced sugar plus spice recipe) over three weeks. Oatmeal and tea were served together as a breakfast meal and tastings of oatmeal and tea were done over 3 weeks and tastings for apple crisp (served alone) were done over 3 different weeks. Subjects tasted one of the three recipes at each weekly seating. | Other | full sugar recipe, reduced sugar plus spice recipe, reduced sugar recipe |
Primary outcome
9-point hedonic scale rating instrument to rate meal satisfaction
Time frame: The day of tasting (once per week for 3 weeks)
Overall liking of each meal with a 9-point hedonic scale rating instrument. The scale is a 9-point likert scale with scores ranging from 1 - 9 to assess liking (where the lowest rating of 1 indicated extreme disliking and the highest rating of 9 indicated extreme liking).
2 secondary outcomes
9-point hedonic scale rating of the entree item (where applicable)
Time frame: The day of tasting (once per week for 3 weeks)
9-point hedonic scale rating of the beverage item (where applicable)
Time frame: The day of tasting (once per week for 3 weeks)
Results and safety
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 15 Nov 2018.
- Background: PubMed 11056107Krauss RM, Eckel RH, Howard B, Appel LJ, Daniels SR, Deckelbaum RJ, Erdman JW Jr, Kris-Etherton P, Goldberg IJ, Kotchen TA, Lichtenstein AH, Mitch WE, Mullis R, Robinson K, Wylie-Rosett J, St Jeor S, Suttie J, Tribble DL, Bazzarre TL. AHA Dietary Guidelines: revision 2000: A statement for healthcare professionals from the Nutrition Committee of the American Heart Association. Circulation. 2000 Oct 31;102(18):2284-99. doi: 10.1161/01.cir.102.18.2284. No abstract available.
- Background: PubMed 19462326Essed NH, Kleikers S, van Staveren WA, Kok FJ, de Graaf C. No effect on intake and liking of soup enhanced with mono-sodium glutamate and celery powder among elderly people with olfactory and/or gustatory loss. Int J Food Sci Nutr. 2009;60 Suppl 5:143-54. doi: 10.1080/09637480802710216. Epub 2009 May 21.
- Background: PubMed 12135957Howard BV, Wylie-Rosett J. Sugar and cardiovascular disease: A statement for healthcare professionals from the Committee on Nutrition of the Council on Nutrition, Physical Activity, and Metabolism of the American Heart Association. Circulation. 2002 Jul 23;106(4):523-7. doi: 10.1161/01.cir.0000019552.77778.04. No abstract available.
- Background: PubMed 12449285Trumbo P, Schlicker S, Yates AA, Poos M; Food and Nutrition Board of the Institute of Medicine, The National Academies. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids. J Am Diet Assoc. 2002 Nov;102(11):1621-30. doi: 10.1016/s0002-8223(02)90346-9. No abstract available.
- Background: PubMed 17921363Johnson RJ, Segal MS, Sautin Y, Nakagawa T, Feig DI, Kang DH, Gersch MS, Benner S, Sanchez-Lozada LG. Potential role of sugar (fructose) in the epidemic of hypertension, obesity and the metabolic syndrome, diabetes, kidney disease, and cardiovascular disease. Am J Clin Nutr. 2007 Oct;86(4):899-906. doi: 10.1093/ajcn/86.4.899.
- BackgroundKing, SC, Snow, J, Meiselman, HL, Sainsbury, J, Carr, BT, McCafferty, D, Serrano, D, Gillette, M, Millard, L, Li, Q. Development of a questionnaire to measure consumer wellness associated with foods: The WellSense profile. Food Quality and Preference 39: 82-94, 2014.
- BackgroundLittell, RC, Miliken, GA, Stroup, WW, Wolfinger, RD, Schabenberger, O, (eds.): SAS for Mixed Models, Second edn. Cary, NC: SAS Institute Inc, 2006.
- Background: PubMed 20308626Malik VS, Popkin BM, Bray GA, Despres JP, Hu FB. Sugar-sweetened beverages, obesity, type 2 diabetes mellitus, and cardiovascular disease risk. Circulation. 2010 Mar 23;121(11):1356-64. doi: 10.1161/CIRCULATIONAHA.109.876185. No abstract available.
- Background: PubMed 24769295Peters JC, Polsky S, Stark R, Zhaoxing P, Hill JO. The influence of herbs and spices on overall liking of reduced fat food. Appetite. 2014 Aug;79:183-8. doi: 10.1016/j.appet.2014.04.019. Epub 2014 Apr 24.
- Background: PubMed 25219391Polsky S, Beck J, Stark RA, Pan Z, Hill JO, Peters JC. The influence of herbs, spices, and regular sausage and chicken consumption on liking of reduced fat breakfast and lunch items. J Food Sci. 2014 Oct;79(10):S2117-26. doi: 10.1111/1750-3841.12643. Epub 2014 Sep 12.
- Background: PubMed 22332062McGuire S. U.S. Department of Agriculture and U.S. Department of Health and Human Services, Dietary Guidelines for Americans, 2010. 7th Edition, Washington, DC: U.S. Government Printing Office, January 2011. Adv Nutr. 2011 May;2(3):293-4. doi: 10.3945/an.111.000430. Epub 2011 Apr 30. No abstract available.
- Results publication: PubMed 29476623Peters JC, Marker R, Pan Z, Breen JA, Hill JO. The Influence of Adding Spices to Reduced Sugar Foods on Overall Liking. J Food Sci. 2018 Mar;83(3):814-821. doi: 10.1111/1750-3841.14069. Epub 2018 Feb 24.
- Individual participant dataSharing planned: No
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Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part. This study is not recruiting at the moment.
John C. Peters, PhD principal investigator
University of Colorado, Denver
Questions about this trial
What is this clinical trial studying?
A study testing apple crisp, tea and oatmeal in people with Taste Testing, run by University of Colorado, Denver.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 1 inclusion and 10 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: finished, as of the sponsor's last update on 15 Nov 2018. Status can change between updates, so confirm with the study contact before making plans.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
How can a doctor refer a patient or contact the research team?
The record lists no contact. The official record names the sponsor, who can be asked directly. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
9-point hedonic scale rating instrument to rate meal satisfaction (time frame: The day of tasting (once per week for 3 weeks)). It is what the study was designed to measure, not a finding.
Where can I read the original study information?
On the ClinicalTrials.gov record for NCT03134079, which also lists 12 linked publications.
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 15 Nov 2018; AzTrials last refreshed its copy on 6 Nov 2026.