Evaluation of Egg Consumption and Its Enrichment With Annatto on Cardiovascular Risk and Satiety in Healthy Adults
NCT05088577 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 105
Last updated 2021-10-29
Summary
Healthy adult volunteers (n= 105; 18-59 years) were randomly allocated to consume daily for 8 weeks, either two whole eggs (egg group), two whole eggs added with annatto (annatto-enriched egg group), or two egg whites (control). Volunteers were asked to continue with the habitual physical activity and diet, except for the consumption of additional eggs, egg whites or annatto.
It is hypothesized that participants consuming eggs would have a less atherogenic lipid profile, feel more satisfied and increase antioxidant levels in blood, compared to the control group. Participants in the annatto-enriched egg group would have greater antioxidant capacity than the egg group and compared to control.
Conditions
- Healthy Volunteers
Interventions
- DIETARY_SUPPLEMENT
-
Whole egg
Daily consumption of two whole eggs during 8 weeks
- DIETARY_SUPPLEMENT
-
Annatto-enriched egg
Daily consumption of two whole eggs enriched with annatto during 8 weeks
- DIETARY_SUPPLEMENT
-
Egg whites - Control
Daily consumption of two eggs whites during 8 weeks
Sponsors & Collaborators
-
Instituto Colombiano para el Desarrollo de la Ciencia y la Tecnología (COLCIENCIAS)
collaborator OTHER_GOV -
Universidad de Antioquia
lead OTHER
Principal Investigators
-
Jacqueline Barona-Acevedo, PhD · Universidad de Antioquia
Study Design
- Allocation
- RANDOMIZED
- Purpose
- BASIC_SCIENCE
- Masking
- DOUBLE
- Model
- PARALLEL
Eligibility
- Min Age
- 18 Years
- Max Age
- 59 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2019-10-11
- Primary Completion
- 2020-12-18
- Completion
- 2020-12-18
Countries
- Colombia
Study Locations
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