NCT05534152

Brief Summary

Sumac, is a spice that is widely used in Turkish, Iranian and Middle Eastern foods. In these regions, the fruit of sumac is used for seasoning or flavouring, as an appetizer and for souring food. This spice has also been used in herbal folk medicine to relieve certain conditions including bowel disorders, anorexia and indigestion. In addition, many studies have shown that sumac contains a high level of antioxidant activity and polyphenol content that may benefit certain diseases such as cancer and diabetes. The aim of this study was to assess the level of the appetite and food intake among young adults in comparison with free living older adults following the consumption of sumac. This was achieved by assessing the amount of food intake during a lunch course and the impact on food intake for the subsequent 12 hours.

Trial Health

87
On Track

Trial Health Score

Automated assessment based on enrollment pace, timeline, and geographic reach

Enrollment
40

participants targeted

Target at P25-P50 for not_applicable

Timeline
Completed

Started Nov 2018

Geographic Reach
1 country

1 active site

Status
completed

Health score is calculated from publicly available data and should be used for screening purposes only.

Trial Relationships

Click on a node to explore related trials.

Study Timeline

Key milestones and dates

Study Start

First participant enrolled

November 1, 2018

Completed
1.3 years until next milestone

Primary Completion

Last participant's last visit for primary outcome

February 28, 2020

Completed
16 days until next milestone

Study Completion

Last participant's last visit for all outcomes

March 15, 2020

Completed
2.4 years until next milestone

First Submitted

Initial submission to the registry

July 31, 2022

Completed
1 month until next milestone

First Posted

Study publicly available on registry

September 9, 2022

Completed
Last Updated

September 6, 2023

Status Verified

September 1, 2023

Enrollment Period

1.3 years

First QC Date

July 31, 2022

Last Update Submit

September 4, 2023

Conditions

AppetiteFood Intake

Outcome Measures

Primary Outcomes (5)

  • Energy intake in kilojoules and kilocalories

    Energy intake at an ad libitum lunch after the soup and for the rest of the day using Nutritics dietary assessment software.

    9 hours

  • Carbohydrate intake in grams

    Carbohydrate intake at an ad libitum lunch after the soup and for the rest of the day using Nutritics dietary assessment software.

    9 hours

  • Protein intake in grams

    Protein intake at an ad libitum lunch after the soup and for the rest of the day using Nutritics dietary assessment software.

    9 hours

  • Fat intake in grams

    Fat intake at an ad libitum lunch after the soup and for the rest of the day using Nutritics dietary assessment software.

    9 hours

  • Amount of food consumed at lunch in grams

    Amount of food (pasta) consumed in grams at the ad libitum lunch

    9 hours

Study Arms (3)

Soup with no sumac

PLACEBO COMPARATOR

150 g butternut squash soup with no added sumac

Other: sumac

Sumac added to soup at the end of cooking

EXPERIMENTAL

150 g butternut squash soup with 1% sumac added at the end of cooking

Other: sumac

Sumac added to the sumac during cooking

EXPERIMENTAL

150 g butternut squash soup with 1% sumac added during cooking

Other: sumac

Interventions

sumacOTHER

1% iranian brown sumac

Soup with no sumacSumac added to soup at the end of cookingSumac added to the sumac during cooking

Eligibility Criteria

Age18 Years - 80 Years
Sexall
Healthy VolunteersYes
Age GroupsAdult (18-64), Older Adult (65+)

You may qualify if:

  • Adults, aged \>65 years
  • Adults, 18-35 years
  • No allergy to any herbs and spices
  • No allergy to vegetables including celery and tomato
  • Non-smoker
  • Do not have a cold or hay fever (on test day)
  • No medication that may affect the sensory taste such as: antibiotics, antihistamines and decongestants, anti-inflammatory agents, and muscle relaxants (Bromley, 2000)
  • Ability to read and understand written information in English
  • Ability to attend, stand and sit for up to one hour
  • The normal level of capability of functional activity (i.e. traveling out to the neighbourhood, shopping alone)
  • Not diagnosed with Dementia

You may not qualify if:

  • Disease that may affect the taste and smell sensation including local chronic or acute inflammatory nasal disease and oral and perioral infections

Contact the study team to confirm eligibility.

Sponsors & Collaborators

Study Sites (1)

Oxford Brookes Centre for Nutrition and Health

Oxford, OX3 0BP, United Kingdom

Location

Study Officials

  • Sangeetha Thondre, PhD

    Oxford Brookes University

    PRINCIPAL INVESTIGATOR

Study Design

Study Type
interventional
Phase
not applicable
Allocation
RANDOMIZED
Masking
SINGLE
Who Masked
PARTICIPANT
Purpose
SUPPORTIVE CARE
Intervention Model
PARALLEL
Sponsor Type
OTHER
Responsible Party
PRINCIPAL INVESTIGATOR
PI Title
Senior Lecturer

Study Record Dates

First Submitted

July 31, 2022

First Posted

September 9, 2022

Study Start

November 1, 2018

Primary Completion

February 28, 2020

Study Completion

March 15, 2020

Last Updated

September 6, 2023

Record last verified: 2023-09

Data Sharing

IPD Sharing
Will not share

Locations

GB(1)