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Studies on the Impact of Taste-aware Intelligent Analysis of Oral Nutritional Supplements
Study Purpose
The goal of this observational study is to test the taste perception threshold and palatability interval of different populations and the difference in taste perception between tumor and stroke patients and healthy people by combining manual sensory evaluation and electronic bionic sensory and investigate the taste perception characteristics and demand of enteral nutrition preparations such as Fortimel in tumor and stroke patients, and the difference in taste perception of enteral nutrition preparations with healthy people by combining manual sensory evaluation and electronic bionic sensory. Participants were tested for different taste perception thresholds using a three-point difference test, with samples materials for basic taste stimuli used, i.e. reference substances tartaric/citric acid (acidic), quinine hydrochloride/caffeine (bitter), anhydrous sodium chloride (salty), sucrose (sweet), and quercetin/alum (astringent) were used to prepare different tastes and concentrations of liquids. The subjects will then evaluate the appearance (color, texture), taste, flavor, and texture of the six different flavored enteral nutrition preparations. The subjects will then perform manual sensory evaluation of the appearance (color, texture), odor, taste, texture, and other properties of the 6 different flavored enteral nutrition preparations.
Recruitment Criteria
Healthy volunteers are participants who do not have a disease or condition, or related conditions or symptoms
An interventional clinical study is where participants are assigned to receive one or more interventions (or no intervention) so that researchers can evaluate the effects of the interventions on biomedical or health-related outcomes.
An observational clinical study is where participants identified as belonging to study groups are assessed for biomedical or health outcomes.
Searching Both is inclusive of interventional and observational studies.
Inclusion Criteria:
1. healthy people aged 18-80 years old (including 18 and 80 years old), patients with specific diseases. 2. specific diseases meet the clinical diagnosis criteria and are not in the clinical treatment period (such as radiotherapy or perioperative period) 3. not wearing a denture and having good oral hygiene. 4. normal vision or corrected vision, no hearing impairment, and no mental behavior disorder. 5. voluntarily participate in this trial and sign the informed consent form.Exclusion Criteria:
1. subjects who may be allergic to the ingredients of the tested food. 2. persons who have an aversion to the food to be tasted or who do not consume the food for cultural, ethnic, or other reasons. 3. pregnant or lactating women. 4. excessive smokers (>15 cigarettes/day) or heavy drinkers (>25g/day for men and >15g/day for women) 5. Eating disorders (binge eating, anorexia, bulimia nervosa, etc.) and those who cannot eat through the mouth. 6. those who underwent ear, nose, and throat, transnasal intracranial occupancy, and oral surgery. 7. Those who currently have severe abnormalities of the respiratory system, endocrine system, immune system, nervous system, circulatory system, digestive system, hematopoietic system, and nervous system, and those who have undergone bariatric surgery. 8. currently taking medications that affect the sense of taste. 9. Subjects who are participating in other clinical trials. 10. other people who have been determined by the investigator to be unsuitable for participation in this trial, patients with conditions that reduce the likelihood of enrollment or complicate enrollment, such as the presence of conditions that predispose to missed visits.Trial Details
This trial id was obtained from ClinicalTrials.gov, a service of the U.S. National Institutes of Health, providing information on publicly and privately supported clinical studies of human participants with locations in all 50 States and in 196 countries.
Phase 1: Studies that emphasize safety and how the drug is metabolized and excreted in humans.
Phase 2: Studies that gather preliminary data on effectiveness (whether the drug works in people who have a certain disease or condition) and additional safety data.
Phase 3: Studies that gather more information about safety and effectiveness by studying different populations and different dosages and by using the drug in combination with other drugs.
Phase 4: Studies occurring after FDA has approved a drug for marketing, efficacy, or optimal use.
The sponsor is the organization or person who oversees the clinical study and is responsible for analyzing the study data.
The person who is responsible for the scientific and technical direction of the entire clinical study.
Category of organization(s) involved as sponsor (and collaborator) supporting the trial.
The disease, disorder, syndrome, illness, or injury that is being studied.
1. Combining manual sensory evaluation and electronic bionic sensory, assessing the differences in taste perception between tumor and stroke patients and healthy individuals by measuring the basic taste perception threshold and palatability interval and analyzing facial expressions. 2. Combining manual sensory evaluation with electronic bionic senses and simultaneous facial expression analysis to assess the taste perception characteristics and needs of tumor and stroke patients for different flavors of enteral nutrition preparations. 3. Establishing an information base of electronic tongue taste data, facial expression emotion and flavor data of nutritional preparations based on the electronic tongue and facial expression data of relevant assays obtained simultaneously during the above experiments.
Arms
: stroke patients
Participants were tested for different taste perception thresholds using a three-point difference test, with samples materials for basic taste stimuli were used, i.e. reference substances tartaric/citric acid (acidic), quinine hydrochloride/caffeine (bitter), anhydrous sodium chloride (salty), sucrose (sweet), and quercetin/alum (astringent) were used to prepare different tastes and concentrations of liquids. The subjects will then evaluate the appearance (color, texture), taste, flavor, and texture of the six different flavored enteral nutrition preparations. The subjects will then perform manual sensory evaluation of the appearance (color, texture), odor, taste, texture, and other properties of the 6 different flavored enteral nutrition preparations.
: cancer patients
Participants were tested for different taste perception thresholds using a three-point difference test, with samples materials for basic taste stimuli were used, i.e. reference substances tartaric/citric acid (acidic), quinine hydrochloride/caffeine (bitter), anhydrous sodium chloride (salty), sucrose (sweet), and quercetin/alum (astringent) were used to prepare different tastes and concentrations of liquids. The subjects will then evaluate the appearance (color, texture), taste, flavor, and texture of the six different flavored enteral nutrition preparations. The subjects will then perform manual sensory evaluation of the appearance (color, texture), odor, taste, texture, and other properties of the 6 different flavored enteral nutrition preparations.
: healthy people
Participants were tested for different taste perception thresholds using a three-point difference test, with samples materials for basic taste stimuli were used, i.e. reference substances tartaric/citric acid (acidic), quinine hydrochloride/caffeine (bitter), anhydrous sodium chloride (salty), sucrose (sweet), and quercetin/alum (astringent) were used to prepare different tastes and concentrations of liquids. The subjects will then evaluate the appearance (color, texture), taste, flavor, and texture of the six different flavored enteral nutrition preparations. The subjects will then perform manual sensory evaluation of the appearance (color, texture), odor, taste, texture, and other properties of the 6 different flavored enteral nutrition preparations.
Interventions
Other: - Samples materials of basic taste stimuli and enteral nutrition preparations
Samples materials of basic taste stimuli were used, i.e. reference substances tartaric/citric acid (acidic), quinine hydrochloride/caffeine (bitter), anhydrous sodium chloride (salty), sucrose (sweet), and quercetin/alum (astringent) and six different flavored enteral nutrition preparations.
Contact a Trial Team
If you are interested in learning more about this trial, find the trial site nearest to your location and contact the site coordinator via email or phone. We also strongly recommend that you consult with your healthcare provider about the trials that may interest you and refer to our terms of service below.
International Sites
Status
Recruiting
Address
Dongcheng district，Peking union medical college hospital
Beijing, Beijing, 100010
Site Contact
Wei Chen, M.D.
[email protected]
010-69154095
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