MedTrace Logo

Omega-3 Bioavailability From Vegetable-omega-3 Enriched Products

NCT04610983 · Status: UNKNOWN · Phase: PHASE2 · Type: INTERVENTIONAL · Enrollment: 24

Last updated 2020-11-02

No results posted yet for this study

Summary

CSIRO's Food Program has developed a novel vegetable-based Omega-3 long-chain polyunsaturated fatty acid (Omega 3)encapsulant to be used as ingredient in various food products, however, it is unknown whether the vegetable-based carrier matrix will affect omega-3 bioavailability. This project aims to compare the bioavailability of omega-3 from two test foods containing vegetable (cauliflower)-encapsulated algal oil (the "ingredient") against a control test product (algal oil gel capsules) across two ethnicities (Australian European vs. Chinese Singaporean).

Conditions

  • Lifestyle

Interventions

DIETARY_SUPPLEMENT

Experimental: Control

2 x algal oil gel capsules delivering 400mg DHA in total

DIETARY_SUPPLEMENT

Experimental: Treatment 1 - Semi-Solid food matrix

Test Food 1: 200g serve soup + "ingredient"

DIETARY_SUPPLEMENT

Treatment 2 - Solid food matrix

Test Food 2: 50g serve extruded snack (savoury snack) + "ingredient"

Sponsors & Collaborators

  • Agency for Science, Technology and Research

    collaborator OTHER

  • Commonwealth Scientific and Industrial Research Organisation, Australia

    lead OTHER_GOV

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
21 Years
Max Age
50 Years
Sex
MALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2020-11-16
Primary Completion
2021-02-28
Completion
2021-02-28

Countries

  • Australia
  • Singapore

Study Locations

More Related Trials

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 NCT04610983 on ClinicalTrials.gov