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Trial registered on ANZCTR

Registration number
Ethics application status
Date submitted
Date registered
Date last updated
Type of registration
Retrospectively registered

Titles & IDs
Public title
Is taste sensitivity to fat a determinant of food intake, fat consumption and body mass index in humans?
Scientific title
A study evaluating differences in fat taste sensitivity and its relation to energy and fat intake, and body mass index in humans.
Universal Trial Number (UTN)
Trial acronym
Linked study record

Health condition
Health condition(s) or problem(s) studied:
Diet 243556 0
Condition category
Condition code
Diet and Nutrition 239858 239858 0 0

Study type
Description of intervention(s) / exposure
Subjects are screened for their sensitivity to fat taste via triplicate sensory evaluations, where they need to accurately differentiate between control samples and those containing 1.4mM and 3.8mM oleic acid. Samples are presented to subjects in non-fat milk. Subjects are screened three consecutive times on one day, for each test subjects are presented with 3 samples, 2 control and one fatty acid and asked to pick the odd sample. Subjects are advised to wash their mouth only between tests, not between individual samples within the same test.
Intervention code [1] 241160 0
Comparator / control treatment
Control group

Primary outcome [1] 240636 0
Sensitivity to the taste of oleic acid
Timepoint [1] 240636 0
Taste sensitivity was determined on one occasion via triplicate sensory evaluations. This test was completed before all other tests. All tests were conducted within a single test session.
Secondary outcome [1] 257271 0
Fat perception: Subjects were required to rank 4 custards with varying concentrations of fat (0, 2, 6 and 10% canola oil). This test is conducted after taste sensitivity has been determined.
Timepoint [1] 257271 0
Subjects completed this task on one occasion
Secondary outcome [2] 257272 0
Food and fat intake: Subjects completed a 4 day diet record from which energy and macronutrient contents were quantified, the also completed a a food variety questionnaire, to assess dietary variety, and a food habits and behaviour questionnaire, from which dietary habits aand practices were determined
Timepoint [2] 257272 0
Subjects completed all diet related questionnaires within 1 month of sensory testing
Secondary outcome [3] 257273 0
Height, weight and body mass index
Timepoint [3] 257273 0
On the day of sensory testing, all subjects were weighted and measured without shoes and in light clothing. Body mass Index (BMI) was calculated from these measurements.

Key inclusion criteria
healthy subjects
Minimum age
18 Years
Maximum age
60 Years
Both males and females
Can healthy volunteers participate?
Key exclusion criteria
Subjects were excluded if they were restrained eaters, determined by a score of >12 on factor 1 of the three factor eating questionnaire.

Study design
Purpose of the study
Educational / counselling / training
Allocation to intervention
Non-randomised trial
Procedure for enrolling a subject and allocating the treatment (allocation concealment procedures)
Methods used to generate the sequence in which subjects will be randomised (sequence generation)
Masking / blinding
Who is / are masked / blinded?

Intervention assignment
Other design features
Not Applicable
Type of endpoint(s)
Statistical methods / analysis

Recruitment status
Active, not recruiting
Date of first participant enrolment
Date of last participant enrolment
Date of last data collection
Sample size
Accrual to date
Recruitment in Australia
Recruitment state(s)

Funding & Sponsors
Funding source category [1] 237527 0
Name [1] 237527 0
Deakin University
Address [1] 237527 0
School of Exercise and Nutrition Sciences
221 Burwood Highway,
Burwood, 3125
Country [1] 237527 0
Funding source category [2] 237528 0
Government body
Name [2] 237528 0
Commonwealth Scientific and Industrial research organisation
Address [2] 237528 0
Food Science Australia
671 Sneydes Road
Werribee 3030
Country [2] 237528 0
Primary sponsor type
Dr Russell Keast
School of Exercise and Nutrition Sciences
Deakin University
221 Burwood Highway
Burwood, 3125
Secondary sponsor category [1] 237002 0
Government body
Name [1] 237002 0
Commonwealth Scientific and Industrial Research Organisation
Address [1] 237002 0
Food Science Australia
11 Julius Avenue,
Riverside Corporate Park,
North Ryde
NSW 2113,
Country [1] 237002 0

Ethics approval
Ethics application status
Ethics committee name [1] 243659 0
Deakin University Human Research Ethics Comittee
Ethics committee address [1] 243659 0
Research Services
Deakin University
221 Burwwod Highway,
Burwood 3125
Ethics committee country [1] 243659 0
Date submitted for ethics approval [1] 243659 0
Approval date [1] 243659 0
Ethics approval number [1] 243659 0
HEAG H 115 08

Brief summary
The primary purpose of this study was ti investigate differences in taste sensitivity to fat, and determine how these differences influence fat and food consumption, fat perception, dietary variety and habits.
Trial website
Trial related presentations / publications
Public notes

Principal investigator
Name 30075 0
Address 30075 0
Country 30075 0
Phone 30075 0
Fax 30075 0
Email 30075 0
Contact person for public queries
Name 13322 0
Dr Russell Keast
Address 13322 0
School of Exercise and Nutrition Sciences
Deakin University
221 Burwood Highway
Burwood 3125
Country 13322 0
Phone 13322 0
Fax 13322 0
Email 13322 0
Contact person for scientific queries
Name 4250 0
Dr Russell Keast
Address 4250 0
School of Exercise and Nutrition Sciences
Deakin University
221 Burwood Highway
Burwood 3125
Country 4250 0
Phone 4250 0
Fax 4250 0
Email 4250 0

No information has been provided regarding IPD availability
Summary results
Have study results been published in a peer-reviewed journal?
Other publications
Have study results been made publicly available in another format?
Results – basic reporting
Results – plain English summary