Achieving Nutritional Adequacy Of Vitamin K With An Egg/Plant-Based Food Pairing

Summary

Malnutrition of the fat-soluble nutrient vitamin K (phylloquinone; PQ) is problematic. Since PQ is rich in plant foods (e.g. spinach) that are mostly absent of accessible lipid, dietary patterns that can potentiate PQ bioavailability by pairing vegetables with lipid-rich foods have been emphasized. The purpose of this study is to use deuterium-labeled spinach (containing stable isotopes of PQ) to validate eggs as a dietary tool to improve PQ bioavailability directly from a model plant food, and hence achieve nutrient adequacy. It is expected that compared with deuterium-labeled spinach alone, co-ingestion of eggs will increase plasma bioavailability of spinach-derived deuterium-labeled PQ without affecting time to maximal concentrations or half-lives. Further, phospholipid-rich egg yolk lipid will enhance nutrient bioavailability compared with vegetable oil. The outcomes will serve as the foundation for easy-to-implement message of public health importance in support of whole eggs and egg whites as part of a plant-based dietary pattern.

Conditions

• Nutritional Requirements

Interventions

OTHER

Zero hard-boiled egg at 0 h

No eggs will be consumed on test day along with spinach consumption

OTHER

One hard-boiled egg at 0 h

One egg will be consumed on test day along with spinach consumption

OTHER

Two hard-boiled eggs at 0 h

Two eggs will be consumed on test day along with spinach consumption

OTHER

Three hard-boiled eggs at 0 h

Three eggs will be consumed on test day along with spinach consumption

OTHER

One hard-boiled egg at 3 h

One egg will be consumed on test day three hours after spinach consumption

OTHER

One hard-boiled egg at 0 h + One hard-boiled egg at 3 h

Two eggs will be consumed on test day: one along with spinach consumption and the other one three hours after spinach consumption

OTHER

Two egg whites at 0 h

Two egg whites will be consumed on test day along with spinach consumption

OTHER

Vegetable oil at 0 h

9.6 grams of Vegetable oil will be consumed on test day along with spinach consumption

Sponsors & Collaborators

• Ohio State University

  lead OTHER

Principal Investigators

• Richard Bruno, Ph.D. · Ohio State University

Study Design

Allocation

NON_RANDOMIZED

Purpose

BASIC_SCIENCE

Masking

NONE

Model

CROSSOVER

Eligibility

Min Age

18 Years

Max Age

65 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2021-06-01

Primary Completion

2024-07-15

Completion

2024-07-15

Countries

• United States

Study Locations