Effects of Egg Consumption on Carotenoid Absorption From Co-consumed, Non-Egg Food

NCT01951313 | Completed

• 1 other identifier: 1308013929
• Study Type: interventional
• Target: 17
• Locations: 1 country
• Sites: 1

Brief Summary

The 2010 Dietary Guidelines for Americans emphasizes consumption of 4.5 cups of fruits and vegetables daily but average intake of US adults is only 2.6 cups. This low consumption of fruits and vegetables results in limited availability of certain nutrients found in these foods such as carotenoids. Dietary carotenoids have health beneficial properties and are known to fight against disease. Eggs are known to be a good source of carotenoids and eggs may improve the absorption of carotenoids found in co-consumed fruits and vegetables. Therefore, we are interested to see if consuming eggs with a mixed-vegetable salad will increase carotenoid absorption.

Conditions

Will Consuming Eggs With a Mixed Vegetable Salad Increase Carotenoid Absorption

Keywords

Meal tolerance test focusing on carotenoids absorption

Outcome Measures

Primary Outcomes (1)

• Carotenoids absorption

  Carotenoids absorption Area under the curve of carotenoids such as lutein, zeaxanthin, α-carotene, α-cryptoxanthin, β-cryptoxanthin, β-carotene, and lycopene and vitamin E in plasma triacylglycerol rich lipoproteins fractions

  6-8 weeks

Study Arms (1)

Egg consumption

EXPERIMENTAL

No egg 75g of scrambled eggs 150g of scrambled eggs

Other: Egg consumption

Interventions

Egg consumption OTHER

Subjects will participate in 3 testing days (randomized, crossover design). Each day, the subject will consume a carefully portioned mix-vegetable salad without eggs (C, control); 75g (about 1½ eggs) scrambled whole egg (LE, low egg), and 150g (about 3 eggs) scrambled whole egg (HE, high egg). Prior to each testing day, subjects will consume a low-carotenoid diet for 7 days to reduce blood carotenoid concentration. In the testing day, blood collected every 60 minutes for 10 hours will be processed to analyze carotenoid and vitamin E concentrations. At the 5-h time point, subjects will be fed a low fat (\< 2g) and low carotenoid (\< 2000µg) meal as the 2nd meal.

Egg consumption

Eligibility Criteria

• Age: 19 Years - 45 Years
• Sex: male
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Male 19 to 45y BMI 18.5-29.9kg/m2 generally healthy non-smoker

You may not qualify if:

• Female deep vein thrombosis intestinal disorders fasting blood glucose \>110mg/dL smoking drinking more than 3 alcoholic drinks per day taking lipid-lowering medications or dietary supplements affecting plasma cholesterol concentration.

Sponsors & Collaborators

• Purdue University: lead
• American Egg Board: collaborator

Study Sites (1)

Purdue University

West Lafayette, Indiana, 47907, United States

Location

Related Publications (2)

• Kim JE, Ferruzzi MG, Campbell WW. Egg Consumption Increases Vitamin E Absorption from Co-Consumed Raw Mixed Vegetables in Healthy Young Men. J Nutr. 2016 Nov;146(11):2199-2205. doi: 10.3945/jn.116.236307. Epub 2016 Sep 21.

  PMID: 27655756 DERIVED

• Kim JE, Gordon SL, Ferruzzi MG, Campbell WW. Effects of egg consumption on carotenoid absorption from co-consumed, raw vegetables. Am J Clin Nutr. 2015 Jul;102(1):75-83. doi: 10.3945/ajcn.115.111062. Epub 2015 May 27.

  PMID: 26016861 DERIVED

Study Officials

• Wayne W Campbell, Ph.D

  Purdue University

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: NA
• Masking: SINGLE
• Who Masked: CARE PROVIDER
• Purpose: BASIC SCIENCE
• Intervention Model: SINGLE GROUP
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Professor

Study Record Dates

• First Submitted: September 12, 2013
• First Posted: September 26, 2013
• Study Start: January 1, 2014
• Primary Completion: May 1, 2014
• Study Completion: May 1, 2014
• Last Updated: June 18, 2014

Record last verified: 2014-06

Locations

US (1)