---
title: Investigation of the Perception of Protein Fortified Foods and Beverages
nct_id: NCT03798730
overall_status: COMPLETED
phase: NA
sponsor: University of Reading
study_type: INTERVENTIONAL
primary_condition: Individual Difference
countries: United Kingdom
canonical_url: "https://parkinsonspathways.com/agent/trials/NCT03798730.md"
clinicaltrials_gov: "https://clinicaltrials.gov/study/NCT03798730"
ct_last_update_post_date: 2020-02-12
last_seen_at: "2026-05-12T06:30:42.514Z"
source: ClinicalTrials.gov (mirrored, no enrichment)
---
# Investigation of the Perception of Protein Fortified Foods and Beverages

**NCT ID:** [NCT03798730](https://clinicaltrials.gov/study/NCT03798730)

## Key Facts

- **Status:** COMPLETED
- **Phase:** NA
- **Study Type:** INTERVENTIONAL
- **Target Enrollment:** 84
- **Lead Sponsor:** University of Reading
- **Conditions:** Individual Difference, Food Sensitivity, Food Preferences
- **Start Date:** 2019-01-07
- **Completion Date:** 2019-07-10
- **CT.gov Last Update:** 2020-02-12

## Brief Summary

This study aims to investigate whether protein fortification of foods and beverages causes mouthdrying and mucoadhesion and whether this is influenced by age and saliva flow.

## Detailed Description

1. To investigate, by using protein fortified foods and beverages, whether mucoadhesion to the oral cavity is greater for older adults compared to younger adults and determine whether it is related to salivary flow rate.
2. To determine whether protein fortification of foods and beverages causes mouthdrying and whether perception and acceptance are influenced by age and individual differences in saliva flow.

These aims will be investigated using two different models: a liquid model using whey protein and a solid model using protein fortified biscuits and cakes.

## Eligibility

- **Minimum age:** 18 Years
- **Sex:** ALL
- **Healthy Volunteers:** Yes

```
Inclusion Criteria:

* Age 18-30 years or over 65 years
* Self reported as healthy (no specific disease states)

Exclusion Criteria:

* Cognitively impaired
* Allergies or intolerances that include coeliac disease, lactose or gluten intolerance
* Diabetic
* Had oral surgery
* Had stroke
* Smoker
```

## Arms

- **Solid Model** (EXPERIMENTAL) — 1. Cake

   -Control Vanilla Cake and Protein Fortified Vanilla Cake
2. Biscuit -Control Lemon Biscuit and Protein Fortified Lemon Biscuit
- **Liquid Model** (EXPERIMENTAL) — Whey Protein Beverages

* Native sample (protein unheated)
* Denatured whey protein (protein heated to denature)

## Interventions

- **Solid Model** (BEHAVIORAL) — Cake and biscuit will be used, with the amount of protein varied to study the effect on perception of the products (using sensory methods of rating drying and discrimination tests "which is the stronger in drying")
- **Liquid Model** (BEHAVIORAL) — Intervention Description: To study the effect of protein denaturation on perception of whey protein beverages using sensory methods (rating drying as well as discrimination tests "which is the stronger in drying"). Measuring mucoadhesion via protein content remaining in saliva following swallowing of whey protein beverages.

## Primary Outcomes

- **Saliva sample to examine change over time of protein remaining in mouth (Mucoadhesion)** _(time frame: Saliva collection at 4 timepoints post swallowing of each sample (15s, 30s, 60s, 120s) at study visits two and three, reported at 1 year.)_ — Participants drink whey protein beverages (unheated and heated protein) then after different time points post swallowing (15 seconds to 5 minutes) expectorated saliva is collected to analyse protein for the extent of mucoadhesion)

## Secondary Outcomes

- **Mouthdrying from cake** _(time frame: At one time point (visit 3) reported at 1 year.)_
- **Mouthdrying from biscuits** _(time frame: At one time point (visit 2) reported at 1 year.)_
- **Mouthdrying from whey protein** _(time frame: At one time point (visit 1) reported at 1 year.)_
- **Saliva Collection** _(time frame: Reported at 1 year (Unstimulated saliva flow taken at the start of every study visit. Stimulated saliva flow taken at the start of study visit one.))_
- **Questionnaire** _(time frame: At one time point (visit 1) reported at 1 year.)_

## Locations (1)

- Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading, Reading, Berkshire, United Kingdom

## Recent Field Changes (last 30 days)

- `status.overallStatus` — added _(2026-05-12)_
- `status.primaryCompletionDate` — added _(2026-05-12)_
- `status.completionDate` — added _(2026-05-12)_
- `status.lastUpdatePostDate` — added _(2026-05-12)_
- `design.phases` — added _(2026-05-12)_
- `design.enrollmentCount` — added _(2026-05-12)_
- `eligibility.criteria` — added _(2026-05-12)_
- `eligibility.minAge` — added _(2026-05-12)_
- `eligibility.sex` — added _(2026-05-12)_
- `outcomes.primary` — added _(2026-05-12)_
- `outcomes.secondary` — added _(2026-05-12)_
- `armsInterventions.arms` — added _(2026-05-12)_
- `armsInterventions.interventions` — added _(2026-05-12)_
- `sponsor.lead` — added _(2026-05-12)_
- `results.hasResults` — added _(2026-05-12)_
- `locations.sensory science centre, department of food and nutritional sciences, university of reading|reading|berkshire|united kingdom` — added _(2026-05-12)_

---

*Canonical: https://parkinsonspathways.com/agent/trials/NCT03798730.md*  
*Source data (authoritative): https://clinicaltrials.gov/study/NCT03798730*  
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