CI

At a glance

ClinicalIndex Comparison Record
N/ACompleted· 182 enrolled
Drug / intervention
Whole egg powder +2 moreother
Likely dose
Not stated in record
Structured eligibility isn't available for this trial yet — see the full criteria in the Eligibility tab below.

Standardized by ClinicalIndex from the ClinicalTrials.gov record · verify against the source.

Search/NCT03739424
NCT03739424N/ACompleted
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Egg Consumption, Skeletal Health, and Cognition in Normal Weight and Obese Children: A Randomized Controlled Trial

University of Georgia·interventional·Posted Nov 13, 2018·Updated Nov 3, 2020

In Brief

A clinical study evaluating Whole egg powder, Whole milk powder, and 1 other intervention for Bone Health and Cognitive Health. Completed, enrolled 182 participants across 1 site.

Detailed Summary

This project is the first egg feeding randomized controlled trial (RCT) in children. The goal of this RCT is to determine if eating formulated whole egg products for 9 months improves bone health and cognitive function in children ages 9-13 years more than children consuming products made of milk powder or gelatin.

Study Details

Study Typeinterventional
Allocation--
Masking--
Primary Purpose--
ConditionsBone Health, Cognitive Health
CountriesUnited States
CollaboratorsEgg Nutrition Center

Timeline

N/ACompletedFinished
20192020202120222023202420252026
First PostedNov 13, 2018
Enrollment StartApr 28, 2018
Primary CompletionJul 11, 2020
TodayJul 2, 2026
Enrollment to primary: 2.2 yearsPosted 7.6 years ago

Interventions

Whole egg powderother

Participants will receive waffles, pancakes, brownies, ice cream and mac and cheese made with whole egg powder. The food projects were developed specifically for this study by the University of Georgia's Food Product Innovation and Commercialization Center and consumer tested by children within the study age range prior to intervention enrollment.

Whole milk powderother

Participants will receive waffles, pancakes, brownies, ice cream and mac and cheese made with whole milk powder. The food projects were developed specifically for this study by the University of Georgia's Food Product Innovation and Commercialization Center and consumer tested by children within the study age range prior to intervention enrollment.

Gelatin food productother

Participants will receive waffles, pancakes, brownies, ice cream and mac and cheese made with gelatin. The food projects were developed specifically for this study by the University of Georgia's Food Product Innovation and Commercialization Center and consumer tested by children within the study age range prior to intervention enrollment.