At a glance

ClinicalIndex Comparison Record

N/ACompleted· 150 enrolled

Drug / intervention

Apple Crisp +2 moreother

Likely dose

Not stated in record

Structured eligibility isn't available for this trial yet — see the full criteria in the Eligibility tab below.

Standardized by ClinicalIndex from the ClinicalTrials.gov record · verify against the source.

Search/NCT03139552

NCT03139552N/ACompleted

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

University of Colorado, Denver·interventional·Posted May 4, 2017·Updated Nov 2, 2018

In Brief

A clinical study evaluating Apple Crisp, Tea, and 1 other intervention for Normal Subjects Who Agree to Participate in Taste Testing. Completed, enrolled 150 participants.

Detailed 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 participants. Results of these surveys will determine whether participants enjoy the reduced sugar options as much as their full sugar counterparts.

Study Details

Study Typeinterventional

Allocation--

Masking--

Primary Purpose--

ConditionsNormal Subjects Who Agree to Participate in Taste Testing

Countries--

CollaboratorsMcCormick Science Institute

Timeline

N/ACompletedFinished

2017201820192020202120222023202420252026

Enrollment StartOct 2016

Primary CompletionDec 2016

First PostedMay 2017

TodayJul 2026

First PostedMay 4, 2017

Enrollment StartOct 17, 2016

Primary CompletionDec 9, 2016

TodayJul 2, 2026

Enrollment to primary: 2 monthsPosted 9.2 years ago

Interventions

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).