NCT01856816|Completed
Effect of Meal Patterning on Carotenoid Absorption From Vegetables
S26
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S26
Sponsor study identifier
interventional
6
0 countries
N/A
Study Start
May 2011
Date type not reportedThis date has not been verified as actual or estimated.
Primary Completion
July 2011
Actual (reported)Study Completion
August 2011
Actual (reported)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.
Registry-reported information. Elapsed time and enrollment totals alone do not measure study progress or recruitment pace.
August 2011
Actual (reported)Click on a node to explore related trials.
Some registry-reported names shown below are not yet linked in this graph.
Dates and qualifiers reported by the registry. Estimated dates do not confirm that a milestone has occurred.
May 2011
Date type not reportedThis date has not been verified as actual or estimated.
July 2011
Actual (reported)August 2011
Actual (reported)May 15, 2013
Actual (reported)May 17, 2013
Actual (reported)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
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.
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.
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.
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.
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.
Mario Ferruzzi, PhD
Purdue University
Wayne Campbell, PhD
Purdue University
6 participants (actual enrollment reported by the registry).
First Submitted
May 15, 2013
First Posted
May 17, 2013
Study Start
May 2011
Date type not reportedThis date has not been verified as actual or estimated.
Comparing Diet and Exercise Approaches in Women
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.
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Primary Completion
July 2011
Actual (reported)Study Completion
August 2011
Actual (reported)Last Updated
May 17, 2013
Record last verified: 2013-05
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Source: ClinicalTrials.gov.
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