The Effects of Foods on Cell Damage Study
NCT02696811 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 38
Last updated 2017-10-31
Summary
Studies have shown that certain compounds inside vegetables can reduce the risk of cancer. Carrots in particular have an association with reduced incidence of colorectal, bladder and breast cancer. Compounds in carrots, called polyacetylenes, have been studied in isolated cells that have shown a reduction in cancer cells as well as inflammatory markers which have been associated with an increased risk of cancer. These polyacetylenes have not been well studied in the human body and it is unclear whether they are able to affect the biomarkers of health (disease) including DNA damage and inflammatory markers. The aim of this research project is to determine whether eating a portion of white carrots every day for 6 weeks can lead to a reduction in DNA damage and inflammatory markers compared to a control period of 6 weeks consuming a polyacetylene-free diet and a control food of a high fibre oat biscuit.
Conditions
- DNA Damage
- Inflammation
Interventions
- DIETARY_SUPPLEMENT
-
White carrots
White carrots contain compounds called polyacetylenes, including falcarinol, falcarindiol and falcarindiol-3-acetate.
- DIETARY_SUPPLEMENT
-
Oat biscuits
The 3 oat biscuits contain the same amount of fibre and sugar as the white carrot but without the polyacetylenes.
Sponsors & Collaborators
-
Newcastle University
lead OTHER
Principal Investigators
-
Kirsten Brandt · Newcastle University
Study Design
- Allocation
- RANDOMIZED
- Purpose
- PREVENTION
- Masking
- SINGLE
- Model
- PARALLEL
Eligibility
- Min Age
- 45 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2015-10-31
- Primary Completion
- 2016-09-30
- Completion
- 2016-09-30
Countries
- United Kingdom
Study Locations
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