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Influence of Spices on Mixed Vegetable Intake Including Brassica Vegetables

NCT02012283 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 20

Last updated 2019-11-04

Study results available
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Summary

This study is being done to determine that carefully designed spice mixtures can override any taste aversion to brassica vegetables, increase consumption of vegetable dishes which include brassica vegetables.

Conditions

  • Overcoming Resistance to Eating Cruciferous Vegetables

Interventions

OTHER

Food consumption

Cooked vegetables with spices or without spices

Sponsors & Collaborators

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
30 Years
Max Age
60 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2012-11-30
Primary Completion
2013-06-30
Completion
2013-06-30

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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 NCT02012283 on ClinicalTrials.gov