AppetiteNCT06089993
Impact of Acute Resistance Exercise on Taste Perception and Appetite Response to Plant Protein in Resistance Trained Adults
A study testing Exercise and Rest in people with Appetite and Taste, Altered, run by University College Dublin at 1 site in Ireland.
Trial summary
Some evidence suggests that taste perception might be modulated by physical exercise, with differences observed after aerobic exercise (DOI:10.1093/chemse/23.4.417) and with habitual exercise (DOI:10.3390/nu11010155). However, the effects of resistance exercise on taste perception has not been studied. Read more about this study
- Who is it for?
- Ages 18 to 40 yearsHealthy volunteers can take part
- Conditions the study is for
- Appetite, Taste, Altered, Exercise
- What is being tested?
- Exercise and Rest
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 29 participants
- Where
- 1 siteIreland
- Study dates
- 8 Aug 2022to 19 May 2023
- 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 40 years
- All sexes
- Healthy volunteers accepted
- Adult
Who may be able to join
- Phase 1: Adult males; Phase 2: Adult females
- Aged between 18 and 40 y.o.)
- Physically active in accordance with IPAQ
- Lifting weights, at least, once a week
- Healthy
- Non-smokers
- BMI between 18 and 30
Who cannot join
- Phase 1: Females; Phase 2: Males
- Subjects younger than 18 or older than 40 y.o.
- BMI lower than 18 and higher than 30
- Insufficiently active individuals
- Physical active individuals that do not perform a regular strength training
- Having any condition health-related that could preclude both their participation in physical testing and a bout of resistance training
Show all 9Show fewer
- Taking medications known to impact taste and/or appetite
- Medical condition known to impact taste and/or appetite
- Medical condition linked to cognitive impairment
Trial locations and contacts
1 site in 1 country.
About this study
Some evidence suggests that taste perception might be modulated by physical exercise, with differences observed after aerobic exercise (DOI:10.1093/chemse/23.4.417) and with habitual exercise (DOI:10.3390/nu11010155). However, the effects of resistance exercise on taste perception has not been studied. This knowledge is important as it may impact the acceptability of foods consumed after exercise.
While plant-protein supplement powders are gaining increased popularity, their palatability and, thereby, acceptability may be a shortcoming. This randomised crossover trial aims to investigate (1) the taste perception and acceptability of plant protein supplement powders and (2) whether resistance exercise modulates taste perception and appetite responses to plant protein.
Read the detailed description
Phase 1 (part 1): A randomised crossover trial, involving 15-20 adult men (aged 18-40 years old). Two conditions (resistance exercise or rest) will be undertaken in randomised order.
Participants will be required to attend three tests visits. The first visit will last approximately 2 hours and involves signing informed consent, body composition assessment (BodPod), strength tests (3-Repetition Maximum) and completion of questionnaires.
The second and third visits are the experimental test visits (exercise or rest) and will last approximately 4 hours each. Individuals will arrive at the laboratory two hours after consuming a standardized breakfast.
Participants will be provided with eight food-grade samples and asked to complete a battery of questionnaires to evaluate taste perception and liking (visual analogue scales (VAS), generalised labelled magnitude scale (gLMS), 9-point Likert scale). The eight samples are: (1) sucrose (2) umami (3) soy protein (4) pea protein (5) hemp protein (6) brown rice (7) whey protein and (8) apple juice. Each sample will be served as a 20-mL-solution. Except for sucrose and umami (in water), the protein-based samples will be served in low sugar apple juice. Subjects will taste the samples in a "sip-and-spit" manner. Each solution will be designated by a 3-digit number and they will be provided in a randomized order.
Participants will then undergo approximately 1 hour of rest (control) or resistance exercise conditions, after which they will repeat an identical tasting session of the 8 samples.
The resistance exercise will be composed of the 4 exercises, that will be performed at a high-to-medium intensity (75% of the maximum calculated), intensity represented by 10 estimated repetitions. Four sets of each exercise will be assisted by the investigator.
Phase 1 (part 2): The second part of each test visit (exercise or rest) involves the participant consuming a soy protein drink (30g soy protein powder, according to most of the manufacturer's recommendation) solubilized in 200ml low-sugar apple juice (to increase palatability). After an hour of rest, the participant will then be served an ad libitum lunch meal (pasta bake with tomato sauce and cheese, strawberry yogurt and water). Appetite will be assessed both during rest and after the lunch meal via VAS.
Saliva samples will also be collected at three time-points during the test visit to provide insight into potential mechanisms contributing to alterations in taste perception and appetite.
Phase 2: Part 1 is extended to 15-20 adult female participants (18-40 years old) to provide insight into any potential sex differences in findings. The eight samples tested are identical except brown rice protein is replaced with clear protein isolate (a form of hydrolysed pea protein).
- Conditions
- Appetite, Taste, Altered, Exercise
- Being tested
- Exercise, Rest
- Keywords
- protein, plant protein, soy protein, hemp protein, brown rice protein, pea protein, whey protein, taste perception, taste, appetite, sensory perception, Visual Analogue Scale, Likert Scale, strength training, resistance training
- Medical subject headings
- Dysgeusia, Motor Activity
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
ExerciseOther
The total volume of exercise is 40 repetitions of each of the 4 exercises. The participant is instructed to perform a maximum of 10 repetitions each set, with 1'30'' rest between sets and between exercises. The researcher provides instructions and verbal encouragement. The total duration of the exercise bout is between 1 hour and 1 hour and 15 minutes.
Part 1: Before and after the exercise condition the participant is sampling 8 different samples: (1) sucrose (2) umami (3) soy protein (4) pea protein (5) hemp protein (6) brown rice (7) whey protein and (8) apple juice.
All protein sources are 3 grams dissolved in 20ml apple juice. Sucrose is 1.66g in 20ml water and umami tastant is 0.09g in 20ml water.
Part 2: a 30g soy protein bolus in 200ml apple juice is given to the participant. After 1 hour energy intake is assessed with an ad libitum lunch meal.
RestOther
The participant remains in sedentary activities such as reading or using a laptop.
Part 1: Before and after the rest condition the participant is sampling 8 different samples: (1) sucrose (2) umami (3) soy protein (4) pea protein (5) hemp protein (6) brown rice (7) whey protein and (8) apple juice.
All protein sources are 3 grams dissolved in 20ml apple juice. Sucrose is 1.66g in 20ml water and umami tastant is 0.09g in 20ml water.
Part 2: a 30g soy protein bolus in 200ml apple juice is given to the participant. After 1 hour energy intake is assessed with an ad libitum lunch meal.
| Study group | Role | What they receive |
|---|---|---|
| Exercise | Experimental | Resistance exercise involves 4 exercises (bench pull, bench press, leg extension and unilateral leg press), that are performed at 75% of maximum, determined from 3-RM test. Receives: Other: Exercise |
| Rest | Experimental | One hour rest. Receives: Other: Rest |
What is being measured
The primary outcome is the main question the study is designed to answer.
Part 1: Change in Taste Intensity
Taste intensity from Generalised Labelled Magnitude Scale (gLMS)
Validated 200 millimetre scales will be used to assess intensity of the taste of each sample.
This scale has anchors located at each end of the scale and along the scale (barely detectable, weak, moderate, strong, very strong, strongest imaginable). On the bottom end of the scale, the extreme negative response (0 mm) is represented, while the top end (200 mm) represents the positive response. Participants mark along the line where it most represents their subjective perception between both ends.
Measured: 2 hours: (1) baseline sampling session, (2) post-intervention sampling session (i.e. after 1 hour resistance training or rest).
Part 1: Change in Liking of the samples
9-point Likert Scale to rate overall liking of each sample, from 0 (dislike extremely) to 9 (like extremely).
Measured: 2 hours: (1) baseline sampling session, (2) post-intervention sampling session (i.e. after 1 hour resistance training or rest). Change scores will be compared between exercise and rest condition.
Part 2: Change in Appetite - Composite Appetite Score
Validated 100 millimetre Visual Analogue Scales (VAS) will be used to assess appetite, at six (6) set time points throughout the experimental visit. This VAS has anchors located at each end of the scale. On the left end of the scale, the extreme negative response (0 mm) is represented, while the right end (100 mm) represents the positive response. Participants mark along the line where it most represents their subjective perception between both ends. Composite Appetite Score derived from aspects such as hunger, fullness, desire to eat and prospective food consumption will be calculated.
Measured: 3.5 hours: (1) at participant arrival, (2) after exercise or resting condition (3) immediately after the protein bolus (4) 30 minutes after the protein bolus (5) 60 minutes after the protein bolus (6) after the lunch meal
Part 2: Energy Intake
Energy intake measurement. Participants will be given a standardised fixed breakfast to be eaten at home 2 hours prior the testing visit. At the end of the testing visit participants will be served with ad libitum lunch meal in the laboratory. Lunch EI (kilocalories) will be measured objectively, by weighing foods before and after consumption and calculating energy intake based on their nutritional data. EI will be compared between exercise and rest conditions
Measured: Day 2 and Day 3
Secondary outcomes (17)
Part 2: changes in cortisol
Saliva sample will be collected by passive drooling three (3) times.
Measured: 3 hours: (1) immediately after participant arrival, (2) after exercise or rest, (3) 1 hour after exercise or rest (i.e. immediately before the lunch meal)
Part 2: changes in testosterone
Saliva sample will be collected by passive drooling three (3) times.
Measured: 3 hours: (1) immediately after participant arrival, (2) after exercise or rest, (3) 1 hour after exercise or rest (i.e. immediately before the lunch meal)
Part 2: Palatability - Pleasantness
100 millimetre Visual Analogue Scales (VAS) will be used immediately after the protein bolus and the lunch meal. This VAS has anchors located at each end of the scale. On the left end of the scale (0 mm), the extreme negative response is represented, while the right end (100 mm) represents the positive response. Participants mark along the line where it most represents their subjective perception between both ends. Data will be compared between exercise and rest conditions.
Measured: Day 2 and Day 3
Part 2: Palatability - Filling
100 millimetre Visual Analogue Scales (VAS) will be used immediately after the protein bolus and the lunch meal. This VAS has anchors located at each end of the scale. On the left end of the scale (0 mm), the extreme negative response is represented, while the right end (100 mm) represents the positive response. Participants mark along the line where it most represents their subjective perception between both ends.Data will be compared between exercise and rest conditions.
Measured: Day 2 and Day 3
Part 2: Palatability - Satisfaction
100 millimetre Visual Analogue Scales (VAS) will be used immediately after the protein bolus and the lunch meal. This VAS has anchors located at each end of the scale. On the left end of the scale (0 mm), the extreme negative response is represented, while the right end (100 mm) represents the positive response. Participants mark along the line where it most represents their subjective perception between both ends.Data will be compared between exercise and rest conditions.
Measured: Day 2 and Day 3
Part 2: Palatability - Taste
100 millimetre Visual Analogue Scales (VAS) will be used immediately after the protein bolus and the lunch meal. This VAS has anchors located at each end of the scale. On the left end of the scale (0 mm), the extreme negative response is represented, while the right end (100 mm) represents the positive response. Participants mark along the line where it most represents their subjective perception between both ends.Data will be compared between exercise and rest conditions.
Measured: Day 2 and Day 3
Part 2: Palatability - Sweet
100 millimetre Visual Analogue Scales (VAS) will be used immediately after the protein bolus and the lunch meal. This VAS has anchors located at each end of the scale. On the left end of the scale (0 mm), the extreme negative response is represented, while the right end (100 mm) represents the positive response. Participants mark along the line where it most represents their subjective perception between both ends.Data will be compared between exercise and rest conditions.
Measured: Day 2 and Day 3
Part 2: Palatability - Savoury
100 millimetre Visual Analogue Scales (VAS) will be used immediately after the protein bolus and the lunch meal. This VAS has anchors located at each end of the scale. On the left end of the scale (0 mm), the extreme negative response is represented, while the right end (100 mm) represents the positive response. Participants mark along the line where it most represents their subjective perception between both ends. Data will be compared between exercise and rest conditions.
Measured: Day 2 and Day 3
Part 2: Changes in Hunger
Validated 100 millimetre Visual Analogue Scales (VAS) will be used to estimate changes in appetite, at six (6) set time points throughout the experimental visit. This VAS has anchors located at each end of the scale. On the left end of the scale, the extreme negative response (0 mm) is represented, while the right end (100 mm) represents the positive response. Participants mark along the line where it most represents their subjective perception between both ends. Data will be compared between exercise and rest conditions.
Measured: 3.5 hours: (1) at participant arrival, (2) after exercise or resting condition (3) immediately after the protein bolus (4) 30 minutes after the protein bolus (5) 60 minutes after the protein bolus (6) after lunch. Mixed model ANOVA will be used.
Part 2: Changes in Fullness
Validated 100 millimetre Visual Analogue Scales (VAS) will be used to estimate changes in appetite, at six (6) set time points throughout the experimental visit. This VAS has anchors located at each end of the scale. On the left end of the scale, the extreme negative response (0 mm) is represented, while the right end (100 mm) represents the positive response. Participants mark along the line where it most represents their subjective perception between both ends. Data will be compared between exercise and rest conditions.
Measured: 3.5 hours: (1) at participant arrival, (2) after exercise or resting condition (3) immediately after the protein bolus (4) 30 minutes after the protein bolus (5) 60 minutes after the protein bolus (6) after lunch. Mixed model ANOVA will be used.
Part 2: Changes in Desire to Eat
Validated 100 millimetre Visual Analogue Scales (VAS) will be used to estimate changes in appetite, at six (6) set time points throughout the experimental visit. This VAS has anchors located at each end of the scale. On the left end of the scale, the extreme negative response (0 mm) is represented, while the right end (100 mm) represents the positive response. Participants mark along the line where it most represents their subjective perception between both ends. Data will be compared between exercise and rest conditions.
Measured: 3.5 hours: (1) at participant arrival, (2) after exercise or resting condition (3) immediately after the protein bolus (4) 30 minutes after the protein bolus (5) 60 minutes after the protein bolus (6) after lunch. Mixed model ANOVA will be used.
Part 2: Changes in Prospective Food Consumption
Validated 100 millimetre Visual Analogue Scales (VAS) will be used to estimate changes in appetite, at six (6) set time points throughout the experimental visit. This VAS has anchors located at each end of the scale. On the left end of the scale, the extreme negative response (0 mm) is represented, while the right end (100 mm) represents the positive response. Participants mark along the line where it most represents their subjective perception between both ends. Data will be compared between exercise and rest conditions.
Measured: 3.5 hours: (1) at participant arrival, (2) after exercise or resting condition (3) immediately after the protein bolus (4) 30 minutes after the protein bolus (5) 60 minutes after the protein bolus (6) after lunch. Mixed model ANOVA will be used.
Part 1: Changes in Sensory Perception - Visual Appeal
Validated 100 millimetre Visual Analogue Scales (VAS) will be used to assess sensory perception during two sampling session (8 times each sampling session). This VAS has anchors located at each end of the scale. On the left end of the scale, the extreme negative response (0 mm) is represented, while the right end (100 mm) represents the positive response. Participants mark along the line where it most represents their subjective perception between both ends. Change scores will be compared between exercise and rest conditions.
Measured: 2 hours: (1) baseline sampling session, (2) post-intervention sampling session (i.e. after 1 hour resistance training or rest)
Part 1: Changes in Sensory Perception - Smell
Validated 100 millimetre Visual Analogue Scales (VAS) will be used to assess sensory perception during two sampling session (8 times each sampling session). This VAS has anchors located at each end of the scale. On the left end of the scale, the extreme negative response (0 mm) is represented, while the right end (100 mm) represents the positive response. Participants mark along the line where it most represents their subjective perception between both ends.Change scores will be compared between exercise and rest conditions.
Measured: 2 hours: (1) baseline sampling session, (2) post-intervention sampling session (i.e. after 1 hour resistance training or rest)
Part 1: Changes in Sensory Perception - Taste
Validated 100 millimetre Visual Analogue Scales (VAS) will be used to assess sensory perception during two sampling session (8 times each sampling session). This VAS has anchors located at each end of the scale. On the left end of the scale, the extreme negative response (0 mm) is represented, while the right end (100 mm) represents the positive response. Participants mark along the line where it most represents their subjective perception between both ends.Change scores will be compared between exercise and rest conditions.
Measured: 2 hours: (1) baseline sampling session, (2) post-intervention sampling session (i.e. after 1 hour resistance training or rest)
Part 1: changes in Sensory Perception - Aftertaste
Validated 100 millimetre Visual Analogue Scales (VAS) will be used to assess sensory perception during two sampling session (8 times each sampling session). This VAS has anchors located at each end of the scale. On the left end of the scale, the extreme negative response (0 mm) is represented, while the right end (100 mm) represents the positive response. Participants mark along the line where it most represents their subjective perception between both ends.Change scores will be compared between exercise and rest conditions.
Measured: 2 hours: (1) baseline sampling session, (2) post-intervention sampling session (i.e. after 1 hour resistance training or rest)
Part 1: Changes in Sensory Perception - Palatability
Validated 100 millimetre Visual Analogue Scales (VAS) will be used to assess sensory perception during two sampling session (8 times each sampling session). This VAS has anchors located at each end of the scale. On the left end of the scale, the extreme negative response (0 mm) is represented, while the right end (100 mm) represents the positive response. Participants mark along the line where it most represents their subjective perception between both ends.Change scores will be compared between exercise and rest conditions.
Measured: 2 hours: (1) baseline sampling session, (2) post-intervention sampling session (i.e. after 1 hour resistance training or rest)
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted19 Oct 2023
- Study start8 Aug 2022
- Primary completion19 May 2023
- Study completion19 May 2023
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for AppetiteStudies of the same condition, open and under way.
- 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
- Masking
- Single blind
- Who is masked
- Participant
- Enrolment
- 29 participants (actual)
Sponsor and investigators
- Lead sponsor
- University College Dublin
- Sponsor type
- University, hospital or other
- Responsible party
- Principal investigator, Katy Horner, University College Dublin
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT06089993
- Sponsor's protocol ID
- LS-22-30-Horner
- Status last verified
- Oct 2023
- First submitted
- 13 Mar 2023
- Last updated
- 19 Oct 2023
- Results posted
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
Study at a glance
From the registry record, last updated by the sponsor on 19 Oct 2023. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Impact of Acute Resistance Exercise on Taste Perception and Appetite Response to Plant Protein in Resistance Trained Adults
- ClinicalTrials.gov ID
- NCT06089993
- Acronym / sponsor ID
- LS-22-30-Horner
- Conditions
- Appetite, Taste, Altered, Exercise
- Keywords
- protein, plant protein, soy protein, hemp protein, brown rice protein, pea protein, whey protein, taste perception
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 29 participants (actual)
- Lead sponsor
- University College DublinUniversity, hospital or other
- Study start
- 8 Aug 2022 (actual)
- Primary completion
- 19 May 2023 (actual)
- Study completion
- 19 May 2023 (actual)
- First posted
- 19 Oct 2023 (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.
Some evidence suggests that taste perception might be modulated by physical exercise, with differences observed after aerobic exercise (DOI:10.1093/chemse/23.4.417) and with habitual exercise (DOI:10.3390/nu11010155). However, the effects of resistance exercise on taste perception has not been studied. This knowledge is important as it may impact the acceptability of foods consumed after exercise.
While plant-protein supplement powders are gaining increased popularity, their palatability and, thereby, acceptability may be a shortcoming. This randomised crossover trial aims to investigate (1) the taste perception and acceptability of plant protein supplement powders and (2) whether resistance exercise modulates taste perception and appetite responses to plant protein.
Detailed description
Phase 1 (part 1): A randomised crossover trial, involving 15-20 adult men (aged 18-40 years old). Two conditions (resistance exercise or rest) will be undertaken in randomised order.
Participants will be required to attend three tests visits. The first visit will last approximately 2 hours and involves signing informed consent, body composition assessment (BodPod), strength tests (3-Repetition Maximum) and completion of questionnaires.
The second and third visits are the experimental test visits (exercise or rest) and will last approximately 4 hours each. Individuals will arrive at the laboratory two hours after consuming a standardized breakfast.
Participants will be provided with eight food-grade samples and asked to complete a battery of questionnaires to evaluate taste perception and liking (visual analogue scales (VAS), generalised labelled magnitude scale (gLMS), 9-point Likert scale). The eight samples are: (1) sucrose (2) umami (3) soy protein (4) pea protein (5) hemp protein (6) brown rice (7) whey protein and (8) apple juice. Each sample will be served as a 20-mL-solution. Except for sucrose and umami (in water), the protein-based samples will be served in low sugar apple juice. Subjects will taste the samples in a "sip-and-spit" manner. Each solution will be designated by a 3-digit number and they will be provided in a randomized order.
Participants will then undergo approximately 1 hour of rest (control) or resistance exercise conditions, after which they will repeat an identical tasting session of the 8 samples.
The resistance exercise will be composed of the 4 exercises, that will be performed at a high-to-medium intensity (75% of the maximum calculated), intensity represented by 10 estimated repetitions. Four sets of each exercise will be assisted by the investigator.
Phase 1 (part 2): The second part of each test visit (exercise or rest) involves the participant consuming a soy protein drink (30g soy protein powder, according to most of the manufacturer's recommendation) solubilized in 200ml low-sugar apple juice (to increase palatability). After an hour of rest, the participant will then be served an ad libitum lunch meal (pasta bake with tomato sauce and cheese, strawberry yogurt and water). Appetite will be assessed both during rest and after the lunch meal via VAS.
Saliva samples will also be collected at three time-points during the test visit to provide insight into potential mechanisms contributing to alterations in taste perception and appetite.
Phase 2: Part 1 is extended to 15-20 adult female participants (18-40 years old) to provide insight into any potential sex differences in findings. The eight samples tested are identical except brown rice protein is replaced with clear protein isolate (a form of hydrolysed pea protein).
Study design
- Primary purpose
- Other
- Allocation
- Randomised
- Intervention model
- Crossover
- Masking
- Single blind (participant)
- Number of arms
- 2
| Arm | Type | Receives |
|---|---|---|
| Exercise | Experimental | Other: ExerciseResistance exercise involves 4 exercises (bench pull, bench press, leg extension and unilateral leg press), that are performed at 75% of maximum, determined from 3-RM test. |
| Rest | Experimental | Other: RestOne hour rest. |
Who may qualify
- Ages
- 18 to 40 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult
Key inclusion criteria (7 listed)
- Phase 1: Adult males; Phase 2: Adult females
- Aged between 18 and 40 y.o.)
- Physically active in accordance with IPAQ
- Lifting weights, at least, once a week
- Healthy
Key exclusion criteria (9 listed)
- Phase 1: Females; Phase 2: Males
- Subjects younger than 18 or older than 40 y.o.
- BMI lower than 18 and higher than 30
- Insufficiently active individuals
- Physical active individuals that do not perform a regular strength training
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 |
|---|---|---|
| ExerciseThe total volume of exercise is 40 repetitions of each of the 4 exercises. The participant is instructed to perform a maximum of 10 repetitions each set, with 1'30'' rest between sets and between exercises. The researcher provides instructions and verbal encouragement. The total duration of the exercise bout is between 1 hour and 1 hour and 15 minutes. Part 1: Before and after the exercise condition the participant is sampling 8 different samples: (1) sucrose (2) umami (3) soy protein (4) pea protein (5) hemp protein (6) brown rice (7) whey protein and (8) apple juice. All protein sources are 3 grams dissolved in 20ml apple juice. Sucrose is 1.66g in 20ml water and umami tastant is 0.09g in 20ml water. Part 2: a 30g soy protein bolus in 200ml apple juice is given to the participant. After 1 hour energy intake is assessed with an ad libitum lunch meal. | Other | Exercise |
| RestThe participant remains in sedentary activities such as reading or using a laptop. Part 1: Before and after the rest condition the participant is sampling 8 different samples: (1) sucrose (2) umami (3) soy protein (4) pea protein (5) hemp protein (6) brown rice (7) whey protein and (8) apple juice. All protein sources are 3 grams dissolved in 20ml apple juice. Sucrose is 1.66g in 20ml water and umami tastant is 0.09g in 20ml water. Part 2: a 30g soy protein bolus in 200ml apple juice is given to the participant. After 1 hour energy intake is assessed with an ad libitum lunch meal. | Other | Rest |
Primary outcome
Part 1: Change in Taste Intensity
Time frame: 2 hours: (1) baseline sampling session, (2) post-intervention sampling session (i.e. after 1 hour resistance training or rest).
Taste intensity from Generalised Labelled Magnitude Scale (gLMS) Validated 200 millimetre scales will be used to assess intensity of the taste of each sample. This scale has anchors located at each end of the scale and along the scale (barely detectable, weak, moderate, strong, very strong, strongest imaginable). On the bottom end of the scale, the extreme negative response (0 mm) is represented, while the top end (200 mm) represents the positive response. Participants mark along the line where it most represents their subjective perception between both ends.
Part 1: Change in Liking of the samples
Time frame: 2 hours: (1) baseline sampling session, (2) post-intervention sampling session (i.e. after 1 hour resistance training or rest). Change scores will be compared between exercise and rest condition.
9-point Likert Scale to rate overall liking of each sample, from 0 (dislike extremely) to 9 (like extremely).
Part 2: Change in Appetite - Composite Appetite Score
Time frame: 3.5 hours: (1) at participant arrival, (2) after exercise or resting condition (3) immediately after the protein bolus (4) 30 minutes after the protein bolus (5) 60 minutes after the protein bolus (6) after the lunch meal
Validated 100 millimetre Visual Analogue Scales (VAS) will be used to assess appetite, at six (6) set time points throughout the experimental visit. This VAS has anchors located at each end of the scale. On the left end of the scale, the extreme negative response (0 mm) is represented, while the right end (100 mm) represents the positive response. Participants mark along the line where it most represents their subjective perception between both ends. Composite Appetite Score derived from aspects such as hunger, fullness, desire to eat and prospective food consumption will be calculated.
Part 2: Energy Intake
Time frame: Day 2 and Day 3
Energy intake measurement. Participants will be given a standardised fixed breakfast to be eaten at home 2 hours prior the testing visit. At the end of the testing visit participants will be served with ad libitum lunch meal in the laboratory. Lunch EI (kilocalories) will be measured objectively, by weighing foods before and after consumption and calculating energy intake based on their nutritional data. EI will be compared between exercise and rest conditions
17 secondary outcomes
Part 2: changes in cortisol
Time frame: 3 hours: (1) immediately after participant arrival, (2) after exercise or rest, (3) 1 hour after exercise or rest (i.e. immediately before the lunch meal)
Part 2: changes in testosterone
Time frame: 3 hours: (1) immediately after participant arrival, (2) after exercise or rest, (3) 1 hour after exercise or rest (i.e. immediately before the lunch meal)
Part 2: Palatability - Pleasantness
Time frame: Day 2 and Day 3
Part 2: Palatability - Filling
Time frame: Day 2 and Day 3
Part 2: Palatability - Satisfaction
Time frame: Day 2 and Day 3
Part 2: Palatability - Taste
Time frame: Day 2 and Day 3
Part 2: Palatability - Sweet
Time frame: Day 2 and Day 3
Part 2: Palatability - Savoury
Time frame: Day 2 and Day 3
Part 2: Changes in Hunger
Time frame: 3.5 hours: (1) at participant arrival, (2) after exercise or resting condition (3) immediately after the protein bolus (4) 30 minutes after the protein bolus (5) 60 minutes after the protein bolus (6) after lunch. Mixed model ANOVA will be used.
Part 2: Changes in Fullness
Time frame: 3.5 hours: (1) at participant arrival, (2) after exercise or resting condition (3) immediately after the protein bolus (4) 30 minutes after the protein bolus (5) 60 minutes after the protein bolus (6) after lunch. Mixed model ANOVA will be used.
Part 2: Changes in Desire to Eat
Time frame: 3.5 hours: (1) at participant arrival, (2) after exercise or resting condition (3) immediately after the protein bolus (4) 30 minutes after the protein bolus (5) 60 minutes after the protein bolus (6) after lunch. Mixed model ANOVA will be used.
Part 2: Changes in Prospective Food Consumption
Time frame: 3.5 hours: (1) at participant arrival, (2) after exercise or resting condition (3) immediately after the protein bolus (4) 30 minutes after the protein bolus (5) 60 minutes after the protein bolus (6) after lunch. Mixed model ANOVA will be used.
Part 1: Changes in Sensory Perception - Visual Appeal
Time frame: 2 hours: (1) baseline sampling session, (2) post-intervention sampling session (i.e. after 1 hour resistance training or rest)
Part 1: Changes in Sensory Perception - Smell
Time frame: 2 hours: (1) baseline sampling session, (2) post-intervention sampling session (i.e. after 1 hour resistance training or rest)
Part 1: Changes in Sensory Perception - Taste
Time frame: 2 hours: (1) baseline sampling session, (2) post-intervention sampling session (i.e. after 1 hour resistance training or rest)
Part 1: changes in Sensory Perception - Aftertaste
Time frame: 2 hours: (1) baseline sampling session, (2) post-intervention sampling session (i.e. after 1 hour resistance training or rest)
Part 1: Changes in Sensory Perception - Palatability
Time frame: 2 hours: (1) baseline sampling session, (2) post-intervention sampling session (i.e. after 1 hour resistance training or rest)
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 19 Oct 2023.
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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.
The record lists no contact. Use the official record to reach the sponsor.
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing Exercise and Rest in people with Appetite and Taste, Altered, run by University College Dublin at 1 site in Ireland.
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 7 inclusion and 9 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 19 Oct 2023. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in Ireland. Whether a site is taking part right now should be confirmed with that site. See every site.
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?
Part 1: Change in Taste Intensity (time frame: 2 hours: (1) baseline sampling session, (2) post-intervention sampling session (i.e. after 1 hour resistance training or rest).). The study lists 4 primary outcomes in all. It is what the study was designed to measure, not a finding.
Where can I read the original study information?
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 19 Oct 2023.