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Dietary Lipids as Primary Modulators of Carotenoid Absorption in Vegetables

NCT01006174 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 55

Last updated 2013-01-17

No results posted yet for this study

Summary

The purpose of this research study is to determine how dietary fats and oils influence the absorption of beneficial plant pigments (carotenoids) from vegetables. The study will examine changes in blood carotenoids in response to eating a salad with different fats/oils.

Conditions

  • Absorption of Carotenoids From Vegetables

Interventions

OTHER

Soybean Oil

Depending on the experimental group assigned, each subject which will be given one of three different amounts of soybean oil that is added to a salad.

OTHER

Canola Oil

Depending on the experimental group assigned, each subject which will be given one of three different amounts of canola oil that is added to a salad.

OTHER

Butter

Depending on the experimental group assigned, each subject which will be given one of three different amounts of butter that is added to a salad.

Sponsors & Collaborators

  • Purdue University

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
DOUBLE
Model
PARALLEL

Eligibility

Min Age
18 Years
Max Age
50 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2009-03-31
Primary Completion
2010-02-28
Completion
2010-05-31

Countries

  • United States

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT01006174 on ClinicalTrials.gov