Impact of Bean Polyphenols and Phytic Acid on Iron Absorption
NCT01472484 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 20
Last updated 2012-06-19
Summary
Recently isolated low PA varieties (lpa) in wheat, rice, maize, barley and beans might have the potential to alleviate iron bioavailability problems associated with PA. These plants have normal phosphate levels, but reduced PA phosphate due to various modifications of the biosynthetic pathway of PA. So far lpa crops are in an early stage of development, most of them exhibiting reduced yield and seed germination. However, the lpa bean isolated by Campion and co-workers 2009 by chemical mutagenesis exhibited only 10 % of the native bean PA concentration without any defects in terms of growth and yield.
Crossing the lpa variety with bean varieties low in PP and high in iron might lead to the development of a variety which has the potential to improve the iron status of bean consuming populations.
The following study will evaluate the relative impact of PA and PP on iron absorption from beans by comparing iron absorption from four different bean varieties. Iron absorption from a bean with normal PA concentration and high PP concentration will be compared to iron absorption from a bean with normal PA and low PP concentration as well as to two lpa varieties, one with high and one with low PP concentration.
Conditions
- Blood Iron Isotope Enrichment
Interventions
- OTHER
-
586/8x87 white
2 x 50 g
- OTHER
-
586/8x87 brown
2 x 50 g
- OTHER
-
BAT 881
2 x 50 g
- OTHER
-
586/8
2 x 50 g
Sponsors & Collaborators
-
Swiss Federal Institute of Technology
lead OTHER
Principal Investigators
-
Richard Hurrell, Prof. Dr. · ETH Zürich
Study Design
- Allocation
- RANDOMIZED
- Purpose
- BASIC_SCIENCE
- Masking
- SINGLE
- Model
- CROSSOVER
Eligibility
- Min Age
- 18 Years
- Max Age
- 40 Years
- Sex
- FEMALE
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2011-12-31
- Primary Completion
- 2012-01-31
- Completion
- 2012-01-31
Countries
- Switzerland
Study Locations
More Related Trials
-
Intervention With Lupin Protein-enriched Foods in Hypercholesterolemic Subjects
NCT01598649 ·Status: COMPLETED ·Phase: NA
-
Measuring Dietary Iron Absorption From Edible Insects and Assessing the Effect of Chitin Content on Iron Bioavailability (Study 2)
NCT05328141 ·Status: UNKNOWN ·Phase: NA
-
High Fiber Rye Foods for Weight and Body Fat Reduction
NCT03097237 ·Status: COMPLETED ·Phase: NA
-
Soybean Based Diets and CVD Risk Factors
NCT00175097 ·Status: COMPLETED ·Phase: NA
-
The Influence of Different Food Componente on Zinc Absorption in Young Adults Consuming Zinc Fortified Porridges Prepared From Maize, Beans and Sorghum: a Series of Six Similar Randomized, Single-blind Studies
NCT01210794 ·Status: COMPLETED
-
Postprandial Effects of Bean and Whole Grain Consumption on Arterial Stiffness
NCT05818358 ·Status: COMPLETED ·Phase: NA
-
Zinc Absorption in Flakes Derived from Sprouted or Hydrothermally Processed Wheat
NCT06236620 ·Status: COMPLETED ·Phase: NA
-
Effect of Consuming Beans for One Month on Blood Lipids, Satiety, Intake Regulation and Body Weight
NCT00741923 ·Status: COMPLETED ·Phase: NA
-
Influence of Rapeseed Proteins on the Postprandial Metabolic Response
NCT03620812 ·Status: COMPLETED ·Phase: NA
-
Fatty Acid Taste Rating With or Without Sour Taste Adaptation
NCT04248374 ·Status: COMPLETED ·Phase: NA
-
Effects of Plant-based Polar Lipids on Acute and Second Meal Glucose Tolerance and Appetite Sensations
NCT05844085 ·Status: COMPLETED ·Phase: NA
-
Dietary Iron Requirements
NCT07139821 ·Status: RECRUITING ·Phase: NA
-
Effects of Proportioning Meat and Plant-based Protein-rich Foods on Cardiovascular Disease Risk Factors (S58)
NCT04820829 ·Status: COMPLETED ·Phase: NA
-
Effect of Canned Beans of Multiple Varieties in Daily Amounts of 1 Cup and 1/2 Cup on Serum LDL Cholesterol and Other Cardiovascular Disease Risk Biomarkers in Adults With Elevated LDL Cholesterol
NCT03830970 ·Status: COMPLETED ·Phase: NA
-
Impact of Slowly Digestible Carbohydrates on the Gut-brain Axis
NCT05349903 ·Status: COMPLETED ·Phase: NA
-
The Effect of Dietary Fibre and Plant Protein on Appetite and Metabolic Function
NCT01965210 ·Status: COMPLETED ·Phase: NA
-
Oat Phenolics Bioavailability
NCT02574039 ·Status: COMPLETED ·Phase: NA
-
Effects of Pulses Through the Gut Microbiome and Bioavailability of Bioactive Compounds
NCT05999136 ·Status: RECRUITING ·Phase: NA
-
Effect of Dairy Fat on Plasma Phytanic Acid in Human
NCT01343576 ·Status: COMPLETED ·Phase: NA
-
The Effects of Rye Crisp Bread on Appetite and Metabolic Function
NCT02011217 ·Status: COMPLETED ·Phase: NA
-
Bioavailability of Compounds From Different Bean Varieties in Healthy Individuals.
NCT02342340 ·Status: COMPLETED ·Phase: NA
-
the Effect of a Red Rice Nutrition Supplement on Cholesterol Levels
NCT01558050 ·Status: COMPLETED ·Phase: PHASE4
-
Use of a Soy-based Meal Replacement Weight Loss Intervention to Impact Ectopic Fat
NCT01298817 ·Status: COMPLETED ·Phase: NA
-
Barley Protein and CVD
NCT00334308 ·Status: COMPLETED ·Phase: PHASE2
-
Health Effects of Oat Bioactives (Betaglucan) in Human
NCT05801653 ·Status: COMPLETED ·Phase: NA