Normal Subjects Who Agree to Participate in Taste TestingNCT03139552

Influence on Food Liking of Adding Spices to Replace Sugar Using CLT

A study testing Apple Crisp, Tea and Oatmeal in people with Normal Subjects Who Agree to Participate in Taste Testing, run by University of Colorado, Denver.

Completed

Finished. The study has ended and is not enrolling. Results may be posted on the official record.

Official record

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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 taste testing of the menu items (using sequential monadic CLT methodology) the investigators will determine an opinion of the… Read more about this study

Who is it for?: Ages 18 to 65 yearsHealthy volunteers can take part
Conditions the study is for: Normal Subjects Who Agree to Participate in 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: 150 participants
Where: No sites listed yet
Study dates: 17 Oct 2016to 9 Dec 2016
Phase: Interventional
Are there results?: Yes, posted in the registrySummary in the doctors' view

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

-ages 18-65

Who cannot join

diagnosed taste or sensory disorder
known eating disorder
allergies to test food/ingredients
medical conditions that may adversely affect taste (ie: dysgeusia)
inability to complete protocol or to participate in all three taste testing sessions
personal dietary restrictions towards test items

Show all 10Show fewer

dislike of the particular food items to be served in taste tests
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

Official title: Influence of Food Liking of Adding Spices to Replace Dietary Sugar Using Sequential Monadic CLT Methodology

Read the detailed description

The investigators will compare the overall consumer acceptability of each of three test items (tea, oatmeal and apple crisp) across the three test conditions using central location test (CLT) and cross-over design. The three test conditions for each test item 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 items will be matched for calories. Subjects will be provided the test items using sequential monadic CLT methodology (Central Location Test methodology which involves product evaluation after a brief exposure (one sample-subject contact) under standardized conditions whereby subjects are given each of the 3 recipes of each test item (e.g., oatmeal with full sugar, oatmeal with reduced sugar, oatmeal with reduced plus spice) back to back (all within one sitting) in a random order. The investigators are interested in using the sequential monadic CLT methodology and having subjects taste all 3 recipes of each item in one sitting which is a commonly used test modality for sensory studies.

Conditions: Normal Subjects Who Agree to Participate in 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 the three recipes (full sugar recipe, reduced sugar recipe, and reduced sugar plus spice recipe) of apple crisp in a randomized sequence schedule. Tastings for each test item (apple crisp, tea and oatmeal) were done during separate weeks. Subjects tasted each recipe of an item at one sitting (ie: subject completed apple crisp tastings during one seating during first week, oatmeal tastings during one seating the next week and tea tastings during one seating the next and final week).
TeaOther
Subjects tasted the three recipes (full sugar recipe, reduced sugar recipe, and reduced sugar plus spice recipe) of tea in a randomized sequence schedule. Tastings for each test item (apple crisp, tea and oatmeal) were done during separate weeks. Subjects tasted each recipe of an item at one sitting (ie: subject completed apple crisp tastings during one seating during first week, oatmeal tastings during one seating the next week and tea tastings during one seating the next and final week).
OatmealOther
Subjects tasted the three recipes (full sugar recipe, reduced sugar recipe, and reduced sugar plus spice recipe of oatmeal in a randomized sequence schedule. Tastings for each test item (apple crisp, tea and oatmeal) were done during separate weeks. Subjects tasted each recipe of an item at one sitting (ie: subject completed apple crisp tastings during one seating during first week, oatmeal tastings during one seating the next week and tea tastings during one seating the next and final week).

Study groups in NCT03139552
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 (apple crisp, tea and oatmeal). 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 (apple crisp, tea and oatmeal). 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 (apple crisp, tea and oatmeal). 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.

Overall Liking of Apple Crisp
Overall liking of apple crisp with a 9-point hedonic rating scale instrument (whereby 0 = dislike extremely and 9 = like extremely )
Measured: Day of taste testing
Overall Liking of Tea
Overall liking of tea with a 9-point hedonic rating scale instrument (whereby 0 = dislike extremely and 9 = like extremely )
Measured: day of taste testing
Overall Liking of Oatmeal
Overall liking of oatmeal with a 9-point hedonic rating scale instrument (whereby 0 = dislike extremely and 9 = like extremely )
Measured: day of taste testing

Secondary outcomes (9)

Ranking of Full Sugar Recipe of Apple Crisp
Subjects ranked each recipe in order of likability as first, second or third.
Measured: day of taste testing
Ranking of Reduced Sugar Recipe of Apple Crisp
Subjects ranked each recipe in order of likability as first, second or third.
Measured: day of taste testing
Ranking of Reduced Sugar Plus Spice Recipe of Apple Crisp
Subjects ranked each recipe in order of likability as first, second or third.
Measured: day of taste testing
Ranking of Reduced Sugar Recipe of Tea
Subjects ranked each recipe in order of likability as first, second or third.
Measured: Day of taste testings
Ranking of Full Sugar Recipe of Tea
Subjects ranked each recipe in order of likability as first, second or third.
Measured: day of taste testing
Ranking of Reduced Sugar Plus Spice Recipe of Tea
Subjects ranked each recipe in order of likability as first, second or third.
Measured: day of taste testing
Ranking of Reduced Sugar Recipe of Oatmeal
Subjects ranked each recipe in order of likability as first, second or third.
Measured: day of taste testing
Ranking of Full Sugar Recipe of Oatmeal
Subjects ranked each recipe in order of likability as first, second or third.
Measured: day of taste testing
Ranking of Reduced Sugar Plus Spice Oatmeal
Subjects ranked each recipe in order of likability as first, second or third.
Measured: day of taste testing

Timeline

From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.

17 Oct 20169 Dec 2016

First posted4 May 2017
Study start17 Oct 2016
Primary completion9 Dec 2016
Study completion9 Dec 2016

Resources

Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
Posted resultsParticipant flow, outcome measures and adverse events reported by the sponsor.
Publications (12)Papers the sponsor has linked to this study.
Other trials for Normal Subjects Who Agree to Participate in 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.
Masking: Single blind
Who is masked: Participant
Enrolment: 150 participants (actual)

IDs, dates and publications

ClinicalTrials.gov ID: NCT03139552
Sponsor's protocol ID: 16-1599
Status last verified: Mar 2018
First submitted: 26 Apr 2017
Last updated: 2 Nov 2018
Results posted: Yes, on ClinicalTrials.gov
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 11056107
Essed 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 19462326
Howard 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 12135957
Trumbo 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 12449285
Johnson 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 17921363
King, 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. Car, 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 20308626
Peters 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 24769295
Polsky 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 25219391
McGuire 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 22332062
Peters 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 2 Nov 2018. Recruitment status is as the sponsor reported it: confirm with the study team.

Official title: Influence of Food Liking of Adding Spices to Replace Dietary Sugar Using Sequential Monadic CLT Methodology
ClinicalTrials.gov ID: NCT03139552
Acronym / sponsor ID: 16-1599
Conditions: Normal Subjects Who Agree to Participate in Taste Testing
Keywords: Taste Test, Spices, Reduced sugar, Food liking
Study type: Interventional
Recruitment status: Completed
Enrolment: 150 participants (actual)
Lead sponsor: University of Colorado, DenverUniversity, hospital or other
Collaborators: McCormick Science Institute
Study start: 17 Oct 2016 (actual)
Primary completion: 9 Dec 2016 (actual)
Study completion: 9 Dec 2016 (actual)
First posted: 4 May 2017 (actual)
Results: Posted 2 Nov 2018

Clinical summary

The research question as the sponsor registered it. This describes what the study plans to test, not what it found.

Detailed description

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.

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 (apple crisp, tea and oatmeal). 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 (apple crisp, tea and oatmeal). 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 (apple crisp, tea and oatmeal). 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)

-ages 18-65

Key exclusion criteria (10 listed)

diagnosed taste or sensory disorder
known eating disorder
allergies to test food/ingredients
medical conditions that may adversely affect taste (ie: dysgeusia)
inability to complete protocol or to participate in all three taste testing sessions

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 the three recipes (full sugar recipe, reduced sugar recipe, and reduced sugar plus spice recipe) of apple crisp in a randomized sequence schedule. Tastings for each test item (apple crisp, tea and oatmeal) were done during separate weeks. Subjects tasted each recipe of an item at one sitting (ie: subject completed apple crisp tastings during one seating during first week, oatmeal tastings during one seating the next week and tea tastings during one seating the next and final week).	Other	full sugar recipe, reduced sugar plus spice recipe, reduced sugar recipe
TeaSubjects tasted the three recipes (full sugar recipe, reduced sugar recipe, and reduced sugar plus spice recipe) of tea in a randomized sequence schedule. Tastings for each test item (apple crisp, tea and oatmeal) were done during separate weeks. Subjects tasted each recipe of an item at one sitting (ie: subject completed apple crisp tastings during one seating during first week, oatmeal tastings during one seating the next week and tea tastings during one seating the next and final week).	Other	full sugar recipe, reduced sugar plus spice recipe, reduced sugar recipe
OatmealSubjects tasted the three recipes (full sugar recipe, reduced sugar recipe, and reduced sugar plus spice recipe of oatmeal in a randomized sequence schedule. Tastings for each test item (apple crisp, tea and oatmeal) were done during separate weeks. Subjects tasted each recipe of an item at one sitting (ie: subject completed apple crisp tastings during one seating during first week, oatmeal tastings during one seating the next week and tea tastings during one seating the next and final week).	Other	full sugar recipe, reduced sugar plus spice recipe, reduced sugar recipe

Primary outcome

Overall Liking of Apple Crisp
Time frame: Day of taste testing
Overall liking of apple crisp with a 9-point hedonic rating scale instrument (whereby 0 = dislike extremely and 9 = like extremely )
Overall Liking of Tea
Time frame: day of taste testing
Overall liking of tea with a 9-point hedonic rating scale instrument (whereby 0 = dislike extremely and 9 = like extremely )
Overall Liking of Oatmeal
Time frame: day of taste testing
Overall liking of oatmeal with a 9-point hedonic rating scale instrument (whereby 0 = dislike extremely and 9 = like extremely )

9 secondary outcomes

Ranking of Full Sugar Recipe of Apple Crisp
Time frame: day of taste testing
Ranking of Reduced Sugar Recipe of Apple Crisp
Time frame: day of taste testing
Ranking of Reduced Sugar Plus Spice Recipe of Apple Crisp
Time frame: day of taste testing
Ranking of Reduced Sugar Recipe of Tea
Time frame: Day of taste testings
Ranking of Full Sugar Recipe of Tea
Time frame: day of taste testing
Ranking of Reduced Sugar Plus Spice Recipe of Tea
Time frame: day of taste testing
Ranking of Reduced Sugar Recipe of Oatmeal
Time frame: day of taste testing
Ranking of Full Sugar Recipe of Oatmeal
Time frame: day of taste testing
Ranking of Reduced Sugar Plus Spice Oatmeal
Time frame: day of taste testing

Results and safety

Results posted to the registry on 2 Nov 2018, as reported by the sponsor. Figures are copied from the record, not re-analysed. Full results on ClinicalTrials.gov.

Participant flow

Group	Started	Completed
Taste Testers	150	147

Primary outcome: Overall Liking of Apple Crisp

Time frame: Day of taste testing. Mean (Standard Deviation). Unit: score on likert rating scale

Measure	Full Sugar Recipe n = 150	Reduced Sugar Recipe n = 150	Reduced Sugar Plus Spice Recipe n = 150
Value	7.31 (1.23)	6.83 (1.25)	7.22 (1.37)

Primary outcome: Overall Liking of Tea

Time frame: day of taste testing. Mean (Standard Deviation). Unit: score on a likert rating scale

Measure	Full Sugar Recipe n = 149	Reduced Sugar Recipe n = 149	Reduced Sugar Plus Spice Recipe n = 149
Value	6.00 (1.64)	5.62 (1.81)	5.85 (1.82)

Primary outcome: Overall Liking of Oatmeal

Time frame: day of taste testing. Mean (Standard Deviation). Unit: score on a likert rating scale

Measure	Full Sugar Recipe n = 148	Reduced Sugar Recipe n = 148	Reduced Sugar Plus Spice Recipe n = 148
Value	6.84 (1.49)	5.70 (1.45)	6.15 (1.54)

9 secondary outcomes are reported in the full results.

Adverse events

Other adverse events reported at 0% frequency or more

Group	Serious adverse events	Other adverse events
Full Sugar Recipe	0 of 0	0 of 0
Reduced Sugar Recipe	0 of 0	0 of 0
Reduced Sugar Plus Spice Recipe	0 of 0	0 of 0

Limitations and caveats (from the sponsor): Due to the nature of the study involving different food recipes, the food preparation staff were not blinded to treatment. The participants were blinded to treatment. Therefore, the study was single blind.

Loading the posted results from ClinicalTrials.gov…

Research links

Official record on ClinicalTrials.govLast updated by the sponsor 2 Nov 2018.
Posted resultsParticipant flow, baseline, all outcome measures and adverse events.
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. Car, 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

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 Normal Subjects Who Agree to Participate in 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 2 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?

Yes. Results are posted in the registry (first posted 2 Nov 2018). A summary is in the For doctors view, and the full results are on ClinicalTrials.gov.

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?

Overall Liking of Apple Crisp (time frame: Day of taste testing). The study lists 3 primary outcomes in all. 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 NCT03139552, 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 2 Nov 2018.