Effect of Meal Patterning on Carotenoid Absorption From Vegetables

NCT01856816 | Completed

• 1 other identifier: 1102010527
• Study Type: interventional
• Target: 6
• Locations: 0 countries
• Sites: N/A

Brief Summary

The purpose of this research study is to determine how different meal patterns influence the absorption of beneficial plant pigments (carotenoids) from vegetables. The hypothesis is that carotenoid absorption will be lower when daily vegetables are consumed in one meal compared two smaller meals throughout the day.

Conditions

Carotenoid; Bioavailability; Dietary Modification

Outcome Measures

Primary Outcomes (1)

• Area under the concentration (AUC) vs time curve for carotenoids in the triglyceride-rich lipoprotein (TRL) fraction of plasma.

  0, 2, 3, 4, 5, 6, 7, 8, 9, 10, 12 hours post dose

Study Arms (3)

Meal Pattern Treatment A

EXPERIMENTAL

A large vegetable salad (262g) and with a moderate amount of canola oil (8g) was consumed over a two meal period as designated by treatment group A.

Other: Meal Pattern Treatment A

Meal Pattern Treatment B

EXPERIMENTAL

A large vegetable salad (262g) and with a moderate amount of canola oil (8g) was consumed over a two meal period as designated by treatment group B.

Other: Meal Pattern Treatment B

Treatment Group C

OTHER

A large vegetable salad (262g) and with a moderate amount of canola oil (8g) was consumed over a two meal period as designated by treatment group C.

Other: Meal Pattern Treatment C

Interventions

Meal Pattern Treatment A OTHER

In treatment A, subjects consumed 100% of salad vegetables and canola oil in the first meal and 0% in the second. Additional protein-rich "chef's salad" ingredients were distributed equally between meals.

Meal Pattern Treatment A

Meal Pattern Treatment B OTHER

In treatment B, subjects consumed 50% of salad vegetables and canola oil in the first meal and 50% in the second. Additional protein-rich "chef's salad" ingredients were distributed equally between meals.

Meal Pattern Treatment B

Meal Pattern Treatment C OTHER

In treatment C, subjects consumed 75% of vegetables and oil in the first meal and 25% in the second. Additional protein-rich "chef's salad" ingredients were distributed equally between meals.

Treatment Group C

Eligibility Criteria

• Age: 18 Years - 50 Years
• Sex: male
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Age range: 18-50 years
• Body mass index (BMI: weight (kg)/height (m2)) ranging from 20-29 kg/m²
• Weight stable (\<4.5 kg change within the last 3 months)
• Constant habitual activity pattern, not to exceed activities of a recreational level over the past 3 months
• Have clinically normal blood profiles (specifically normal liver and kidney functions and fasting blood glucose of ≤110 mg/dl)
• Non-smoking
• Non-diabetic
• No current use of medication affecting lipid profile
• No intestinal disorders including lipid malabsorption, lactose intolerance
• No heavy consumption of alcohol (\>2 drinks per day)
• No current use of dietary supplements that affect cholesterol, (e.g. Benocol or fiber supplements) or a willingness to discontinue their use during the study

You may not qualify if:

• Diabetic
• Use of lipid altering medications

Sponsors & Collaborators

• Purdue University: lead

Study Officials

• Mario Ferruzzi, PhD

  Purdue University

  PRINCIPAL INVESTIGATOR

• Wayne Campbell, PhD

  Purdue University

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: INVESTIGATOR
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Prof. Foods and Nutrition

Study Record Dates

• First Submitted: May 15, 2013
• First Posted: May 17, 2013
• Study Start: May 1, 2011
• Primary Completion: July 1, 2011
• Study Completion: August 1, 2011
• Last Updated: May 17, 2013

Record last verified: 2013-05