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Investigating the Sensory Attributes of Selenium-fortified Biscuits and Their Effects on Selenium-status

NCT03770676 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 102

Last updated 2022-01-18

No results posted yet for this study

Summary

This intervention study will investigate the relationship between consumption of selenium-fortified biscuits fortified with selenium-enriched yeast (approximately 60mcg of selenium per day for 14 days) and both plasma selenium concentration and plasma selenoprotein P concentration in adult human volunteers. It will also investigate how selenium-status may affect changes in sensory perception of the fortified biscuits when consumed for 7 and 14 consecutive days (Flavour-Nutrient Learning).

Conditions

  • Selenium Status

Interventions

DIETARY_SUPPLEMENT

Selenium-fortified biscuits

Selenium-fortified biscuits, fortified with selenium-enriched yeast (approx. 60 mcg selenium per day, for 14 days). One of three novel flavours.

Sponsors & Collaborators

  • Fera Science Ltd.

    collaborator UNKNOWN

  • Newcastle University

    lead OTHER

Principal Investigators

  • Kirsten Brandt, PhD · Newcastle University

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
DOUBLE
Model
PARALLEL

Eligibility

Min Age
18 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2018-12-03
Primary Completion
2020-03-15
Completion
2020-03-15

Countries

  • United Kingdom

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 NCT03770676 on ClinicalTrials.gov