Improving vitamin E and K absorption with eggs and spinach
Achieving Nutritional Adequacy Of Vitamins E and K With An Egg/Plant-Based Food Pairing - Study 1
NA · Ohio State University · NCT04287816
This study is testing if eating hard-boiled eggs with spinach can help people absorb more vitamins E and K.
Quick facts
| Phase | NA |
|---|---|
| Study type | Interventional |
| Enrollment | 10 (estimated) |
| Ages | 18 Years to 65 Years |
| Sex | All |
| Sponsor | Ohio State University (other) |
| Locations | 1 site (Columbus, Ohio) |
| Trial ID | NCT04287816 on ClinicalTrials.gov |
What this trial studies
This study aims to enhance the bioavailability of vitamins E and K by pairing deuterium-labeled spinach with varying amounts of hard-boiled eggs. Participants will consume spinach with different quantities of eggs to assess how this food pairing affects the absorption of these essential nutrients. The study will utilize a randomized cross-over design to evaluate the impact of egg intake on the plasma levels of vitamins E and K derived from spinach. The goal is to establish an effective dietary strategy to improve nutrient adequacy in individuals with low intake of these vitamins.
Who should consider this trial
Good fit: Ideal candidates for this study are healthy adults with a BMI between 19-25 who do not have any gastrointestinal disorders and are not taking medications that affect lipid or glucose metabolism.
Not a fit: Patients with egg allergies, those who are pregnant or lactating, and individuals with a history of gastrointestinal disorders may not benefit from this study.
Why it matters
Potential benefit: If successful, this approach could significantly improve the nutritional status of individuals who struggle to meet their vitamin E and K requirements.
How similar studies have performed: While the specific pairing of eggs and spinach is novel, previous studies have indicated that dietary fat can enhance the absorption of fat-soluble vitamins, suggesting potential for success.
Eligibility criteria
Show full inclusion / exclusion criteria
Inclusion Criteria: * Body Mass Index (BMI) = 19-25 kg/m2 * Normolipidemic (total cholesterol \<240 mg/dL; triglyceride \<150 mg/dL) * Fasting glucose \<100 mg/dL * Normal hematocrit level (41%-50% for men and 36%-48% for women) * Normal hemoglobin level (13.5-17.5 g/dL for men and 12.0-15.5 g/dL for women) * No use of dietary supplements for \>1 month * No use of medications that affect lipid or glucose metabolism * Non-smoker * No history of gastrointestinal disorders Exclusion Criteria: * Egg allergy * Alcohol intake \> 2 drinks per day * Aerobic activity \>7 h/wk * Body mass change \>2 kg in the past 1 month * Women who are pregnant, lactating, or initiated or changed birth control in the past 3 month * Vegetarian
Where this trial is running
Columbus, Ohio
- Ohio State University — Columbus, Ohio, United States (RECRUITING)
Study contacts
- Principal investigator: Richard S Bruno, Ph.D. — Ohio State University
- Study coordinator: Richard S Bruno, Ph.D.
- Email: bruno.27@osu.edu
- Phone: 614-292-5522
How to participate
- Review the eligibility criteria above with your treating physician.
- Visit the official trial page on ClinicalTrials.gov for the most current contact information and recruitment status.
- Contact the listed study coordinator or principal investigator to request pre-screening. Pre-screening is free and never obligates you to enroll.
Conditions: Nutritional Requirements, Vitamin E, Vitamin K, Egg, Spinach