N/A
Completed N=39
Shifting Salty Taste Preferences in Children
Development
Source: ClinicalTrials.gov NCT02909764 ↗
Enrolled (actual)
39
Serious AEs
0.0%
Results posted
Aug 2019
Primary outcomePrimary: Most Preferred Level of Salt Taste — 0.44; 0.34; 0.42; 0.43 mol/L — p=0.30
Summary
The goals of the proposed research are to determine whether repeated exposure to a low sodium food will result in reduced preference for salt in that food among children; and to determine whether such reductions in preference are related to dietary intake of salt, taste receptor genotype, and anthropometric and physiological measures.
Outcome Measures
| Outcome | Result | p-value |
|---|---|---|
| PRIMARY Most Preferred Level of Salt Taste |
0.44; 0.34; 0.42; 0.43 | 0.30 |
| PRIMARY Relative Preference for Regular vs Low Sodium Cereal |
3; 5; 7; 4 | <0.05 sig |
| SECONDARY Salt Taste Detection Thresholds |
4.4; 3.6; 4.6; 5.4 | 0.32 |
| SECONDARY Most Preferred Level of Sucrose |
0.72; 0.57; 0.76; 0.64 | 0.77 |
| SECONDARY Intake of Cereal During Intervention Period |
27.8; 19.3; 33.3; 17.9; 30.6; 18.9 | <0.05 sig |
| SECONDARY Blood Pressure |
113.7; 115.5; 65.1; 66.6 | >0.40 |
Eligibility Criteria
Inclusion Criteria
- Healthy
- Willingness to consume no other cereals during intervention
Exclusion Criteria
- Allergies and/or taking medication that affects taste
Data sourced from ClinicalTrials.gov (NCT02909764). Outcome figures and adverse-event rates are extracted automatically from the registry's posted results and are provided for clinician reference, not as a substitute for the primary publication. Informational only — not medical advice.