Effects of Egg Consumption on Carotenoid Absorption From Co-consumed, Non-Egg Food
EffectEffects of Egg Consumption on Carotenoid Absorption From Co-consumed, Non-Egg Food
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Detailed Description
Study Type
Study Type
Enrollment (Actual)
Enrollment
Phase
Phase
- Not Applicable
Contacts and Locations
Study Locations
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-
Indiana
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West Lafayette, Indiana, United States, 47907
- Purdue University
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-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Genders Eligible for Study
Description
Inclusion Criteria:
Male 19 to 45y BMI 18.5-29.9kg/m2 generally healthy non-smoker
Exclusion Criteria:
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.
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Basic Science
- Allocation: N/A
- Interventional Model: Single Group Assignment
- Masking: Single
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
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Experimental: Egg consumption
No egg 75g of scrambled eggs 150g of scrambled eggs
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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.
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What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
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Carotenoids absorption
Time Frame: 6-8 weeks
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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
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Collaborators and Investigators
Sponsor
Sponsor
Collaborators
Collaborators
Investigators
Investigators
- Principal Investigator: Wayne W Campbell, Ph.D, Purdue University
Publications and helpful links
General Publications
- 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.
- 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. Erratum In: Am J Clin Nutr. 2015 Oct;102(4):981.
Study record dates
Study Major Dates
Study Start
Study Start
Primary Completion (Actual)
Primary Completion
Study Completion (Actual)
Study Completion
Study Registration Dates
First Submitted
First Submitted
First Submitted That Met QC Criteria
First Submitted That Met QC Criteria
First Posted (Estimate)
First Posted
Study Record Updates
Last Update Posted (Estimate)
Last Update Posted
Last Update Submitted That Met QC Criteria
Last Update Submitted That Met QC Criteria
Last Verified
Last Verified
More Information
Terms related to this study
Other Study ID Numbers
Other Study ID Numbers
- 1308013929
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