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Effects of a Six-Day Whole-Diet Intervention on Taste Perception and Dietary Behaviour in Young Adults
Sponsor: Sunway University
Summary
This study aims to investigate the effects of a specific diet modification on the pleasantness, desire, and saltiness intensities of selected foods and an ad libitum breakfast buffet through a randomized controlled trial with three arms. Participants will be randomized to either increase, decrease, or make no change to their daily intake of foods with a specific taste for six consecutive days, and outcomes will be assessed at two time points, at baseline (Day 1) and after the intervention (Day 7), alongside measures of adherence to the assigned diet. Each participant will receive an instruction to modify specific aspects of their diets for six days. This study is crucial for addressing diet-related health issues such as obesity, diabetes, and hypertension in Malaysia. By providing robust evidence on the effectiveness of specific diet modifications, the study can inform public health policies, improve dietary recommendations tailored to Malaysian cultural preferences, and promote long-term benefits.
Official title: Effects of a Six-Day Whole-Diet Intervention on Taste Perception, Dietary Behaviour, and Individual Differences in Young Adults
Key Details
Gender
All
Age Range
18 Years - 35 Years
Study Type
INTERVENTIONAL
Enrollment
115
Start Date
2026-06-01
Completion Date
2026-08-31
Last Updated
2026-07-24
Healthy Volunteers
Yes
Conditions
Interventions
Experimental: Increased Salty Food Intake
Participants assigned to the increase group were instructed to increase their consumption of salty-tasting foods and beverages for six consecutive days (Days 1-6) while living in their usual environment. Participants selected their own foods and beverages but were encouraged to choose options consistent with a higher-salt dietary pattern. Written guidance and meal examples were provided to support implementation. Outcomes were assessed at baseline (Day 1) and after the intervention (Day 7).
Experimental: Decrease Salty Food Intake
Participants assigned to the decrease group were instructed to reduce their consumption of salty-tasting foods and beverages for six consecutive days (Days 1-6). Participants selected their own foods and beverages while attempting to minimize intake of high-salt items according to written guidance and examples. Outcomes were assessed at baseline (Day 1) and after the intervention (Day 7). A six-day, self-directed dietary intervention designed to reduce exposure to salty foods and beverages under free-living conditions. Participants modified their habitual diet without direct provision of foods by the investigators
Active Comparator: Maintain Usual Diet
Participants assigned to the maintain group were instructed to continue their usual eating habits and dietary practices for six consecutive days without making deliberate changes to salty food consumption. Outcomes were assessed at baseline (Day 1) and after the intervention (Day 7). A six-day control condition in which participants maintained their habitual dietary intake under free-living conditions.
Locations (1)
Department of Biomedical Sciences, Sir Jeffrey Cheah Sunway Medical School, Faculty of Medical and Life Sciences, Sunway University,.
Subang Jaya, Selangor, Malaysia