The Effect of Huel on Markers of Inflammation

NCT07049874 | Active Not Recruiting

• 1 other identifier: Prot1
• Study Type: interventional
• Target: 30
• Locations: 1 country
• Sites: 1

Brief Summary

This project will assess the effect of Huel on markers of gastrointestinal inflammation of 30 generally healthy individuals. The aim is to identify any changes in the markers of inflammation status of volunteers in any of the 9 markers to be monitored. Inflammation status will be measured at the start of the study, after one week of their habitual diets and again after four weeks of consuming two ready to drink Huel products per day, one Hot \& Savoury Huel (grain-based option only) and the remainder of their calorie intake to be made up of Huel Powder (v3.1).

Conditions

4 Weeks Supplementation of Huel Ready to Eat Foods

Keywords

protein; plant based; Plant protein; inflammation

Outcome Measures

Primary Outcomes (5)

• C-Reactive protein

  baseline and after 4 weeks supplementation

• neutrophils

  baseline and after 4 weeks supplementation

• TNF-alpha

  baseline and after 4 weeks supplementation

• IL-10

  baseline and after 4 weeks supplementation

• IL-6

  baseline and after 4 weeks supplementation

Secondary Outcomes (7)

• linoleic acid

  baseline and after 4 weeks supplementation

• arachidonic acid

  baseline and after 4 weeks supplementation

• alpha-linoleic acid

  baseline and after 4 weeks supplementation

• eicosapentaenoic acid

  baseline and after 4 weeks supplementation

• Body Mass Index

  baseline and after 4 weeks supplementation

Study Arms (1)

4 weeks consumption of Huel ready to eat foods

EXPERIMENTAL

Dietary Supplement: Huel

Interventions

Huel DIETARY_SUPPLEMENT

Ready to eat huel foods. Containing 2 ready to drink shakes, one savoury meal pack and meal replacement powder. Consumption amounts were based on energy needs of each person

4 weeks consumption of Huel ready to eat foods

Eligibility Criteria

• Age: 18 Years+
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64), Older Adult (65+)

You may qualify if:

• Generally healthy Aged 18 years and over Non-pregnant, Non-lactating non-smoking

You may not qualify if:

• Smoker Pregnant Lactating BMI \>30 Food allergy Disordered eating Disorder which could impact the study outcomes Medications which could impact the study outcomes

Sponsors & Collaborators

• Newcastle University: lead
• Aelius Biotech: collaborator

Study Sites (1)

Faculty of Medical Sciences

Newcastle upon Tyne, Tyne and Wear, NE18ST, United Kingdom

Location

MeSH Terms

Conditions

Inflammation

Interventions

SLC30A9 protein, human

Condition Hierarchy (Ancestors)

Pathologic Processes; Pathological Conditions, Signs and Symptoms

Study Officials

• Anthony W Watson, PhD

  Newcastle University

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: NA
• Masking: NONE
• Masking Details: This is an open label study
• Purpose: BASIC SCIENCE
• Intervention Model: SINGLE GROUP
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Lecturer in Human Nutrition

Study Record Dates

• First Submitted: June 25, 2025
• First Posted: July 3, 2025
• Study Start: February 1, 2025
• Primary Completion: August 1, 2025
• Study Completion: August 1, 2025
• Last Updated: July 3, 2025

Record last verified: 2025-06

Data Sharing

• IPD Sharing: Will not share

Locations

GB (1)