BLIND COMPARISON OF PATIENT PREFERENCE FOR FLAVORED COLESTID GRANULESAND QUESTRAN LIGHT

OBJECTIVE: To compare the sensory and mixability characteristics of Fl avored Colestid Granules (a new colestipol formulation) with Questran Light (the most recent cholestyramine formulation). METHODOLOGY: Seven ty-two nonsmoking adults between the ages of 25 and 64 years were enro lled in the study. Subjects assessed the sensory and mixability charac teristics of each product in chilled bottled water and orange juice af ter at least a one-hour fast. Products were administered in a double-b lind, randomized fashion. The sensory characteristics that were rated included overall rating, aftertaste, appearance, aroma, color, consist ency, flavor, sweetness, mouthfeel, and thickness. Each characteristic was rated with a nine-point hedonic scale. Mixability of the products was assessed on a five-point scale. Subjects also were asked to choos e which product they preferred as to sensory and mixability characteri stics in each vehicle. RESULTS: Fifty-three of the 72 subjects preferr ed the sensory characteristics of Flavored Colestid Granules in water (p<0.001). Questran Light was preferred by 61 subjects when mixed in o range juice (p<0.001). The sensory characteristic rating scores also s upported subject preferences for Flavored Colestid Granules in water a nd Questran Light in orange juice. Mixability of Flavored Colestid Gra nules was rated significantly better (p<0,001) than Questran Light in water. There was no significant difference for mixability between die products in orange juice. CONCLUSIONS: Questran Light was significantl y preferred on a sensory basis when mixed in orange juice. Flavored Co lestid Granules was significantly preferred over Questran Light for bo th sensory and mixability characteristics with water as the vehicle.