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Broccoli In Osteoarthritis

NCT03878368 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 24

Last updated 2022-05-17

No results posted yet for this study

Summary

To determine whether dietary sulforaphane (SFN), naturally available from eating broccoli, improves pain in people with knee osteoarthritis (OA), the trial will compare broccoli soup (rich in SFN) with a soup, which does not contain broccoli (control), but looks and tastes the same. Sixty-four participants with moderate osteoarthritis, chosen at random, will either have the broccoli or the control soup. The participants will eat the soup once-a-day, for 4 days-a-week for 3 months.

Conditions

Interventions

DIETARY_SUPPLEMENT

Sulforaphane

Intervention soup with dietary sulforaphane

DIETARY_SUPPLEMENT

Placebo

Control soup without dietary sulforaphane

Sponsors & Collaborators

  • University of Leeds

    collaborator OTHER

  • University of East Anglia

    lead OTHER

Principal Investigators

  • Alexander MacGregor, PhD · University of East Anglia

Study Design

Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
QUADRUPLE
Model
PARALLEL

Eligibility

Min Age
50 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2019-05-01
Primary Completion
2021-12-01
Completion
2021-12-01

Countries

  • United Kingdom

Study Locations

More Related Trials

Entities

Diseases

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 NCT03878368 on ClinicalTrials.gov