An interventional study of Chocolate Milk and Chocolate milk substitute in Diet Habit, Diet Modification and Taste, Altered, sponsored by Purdue University. Completed at 1 site in United States. Open to participants aged 18 Years to 45 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2023-05-25.
Sponsored by Purdue University · Not applicable, Interventional, and Basic science
Participants will be chosen through an initial sensory test to find high and low-perceivers of astringency. Selected participants will drink a chocolate milk or milk substitute beverage for one week each with washout weeks in between. At the end of each week participants will taste and rate multiple beverages for their astringency and other sensory properties. Participants will provide saliva samples weekly for proteomic analysis and (potentially) analysis of polyphenols. Participants will also be asked to provide a 24 hour dietary recall once per week. Data will be analyzed to determine if there is a relationship between polyphenol exposure, astringency ratings, and salivary protein composition.
985 studies on the registry are indexed under Feeding Behavior; 178 are open to participants now.
This study's enrollment of 63 is below the median of 77 across 700 interventional studies indexed under Feeding Behavior.
Browse Feeding Behavior studies →Purdue University is the lead sponsor of 175 studies on the registry; 21 are open to participants now.
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Exclusion Criteria:
Participant receives bovine milk, then milk substitute, then milk substitute treated with gelatin
Other: Chocolate Milk · Other: Chocolate milk substitute · Other: Chocolate milk substitute with gelatin
Participant receives bovine milk, then milk substitute with gelatin, then milk substitute
Other: Chocolate Milk · Other: Chocolate milk substitute · Other: Chocolate milk substitute with gelatin
Participant receives milk substitute, then bovine milk, then milk substitute with gelatin.
Other: Chocolate Milk · Other: Chocolate milk substitute · Other: Chocolate milk substitute with gelatin
Participant receives milk substitute, then milk substitute with gelatin, then bovine milk
Other: Chocolate Milk · Other: Chocolate milk substitute · Other: Chocolate milk substitute with gelatin
Participant receives milk substitute with gelatin, then milk substitute, then bovine milk.
Other: Chocolate Milk · Other: Chocolate milk substitute · Other: Chocolate milk substitute with gelatin
Participant receives milk substitute with gelatin, then bovine milk, then milk substitute.
Other: Chocolate Milk · Other: Chocolate milk substitute · Other: Chocolate milk substitute with gelatin
Chocolate bovine milk will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.
Chocolate milk substitute will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.
Chocolate milk substitute with gelatin added will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.
Relative salivary proteins in saliva
Measure relative amounts of salivary proteins in participant saliva.
Time frame: 1 year
Subject Diets
Collect participant 24 hour dietary recalls to generate data on eating patterns and dietary choices. Analyze correlations with saliva and sensory ratings. Dietary data that will be analyzed include measures such as: fruit and vegetable intake, fat intake (and type of fat). 24 hour recalls will be assess using the ASHA online tool, which collects data on all foods eaten in the last 24 hours.
Time frame: 8 months
Chocolate milk flavor ratings
Measure subjects ratings for astringency, bitterness, sweetness, and liking for chocolate milk. A generalized visual analog scale will be used, ranging from 0 ("None" for intensity and "Worst ever" for liking) to 100 ("Strongest ever" for intensity and "Best ever" for liking).
Time frame: 8 months
Chocolate milk substitute flavor ratings
Measure subjects ratings for astringency, bitterness, sweetness, and liking for chocolate almond milk. A generalized visual analog scale will be used, ranging from 0 ("None" for intensity and "Worst ever" for liking) to 100 ("Strongest ever" for intensity and "Best ever" for liking).
Time frame: 8 months
Chocolate milk substitute with gelatin flavor ratings
Measure subjects ratings for astringency, bitterness, sweetness, and liking for chocolate almond milk with added gelatin. A generalized visual analog scale will be used, ranging from 0 ("None" for intensity and "Worst ever" for liking) to 100 ("Strongest ever" for intensity and "Best ever" for liking).
Time frame: 8 months
Polyphenol content in saliva samples
Measure polyphenol content in expectorated subject saliva samples.
Time frame: 8 months
Plan to share: No — IPD will not be shared.
No publications or documents are linked to this record.
Ran from Jun 2017 to primary completion in Jan 2018, 6 months.
Of 503 non-industry interventional studies with no phase under Feeding Behavior, half reached primary completion within 14 months of starting (the median), counting those still running; a quarter within 5 and three quarters within 31. This study's 6 months is below that.
Counting every sponsor, half of 515 studies reached it within 14 months; a quarter within 5 and three quarters within 31.
How these figures are worked out, and which studies are left out of them.
This study is completed, as verified in May 2023. You cannot join it, but the record below documents what was studied.
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