At a glance
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Achieving Nutritional Adequacy Of Vitamin E With An Egg/Plant-Based Food Pairing
In Brief
A clinical study evaluating Zero hard-boiled egg at 0 h, One hard-boiled egg at 0 h, and 6 other interventions for Nutritional Requirements. Completed, enrolled 8 participants across 1 site.
Detailed Summary
Malnutrition of the fat-soluble nutrient vitamin E (α-tocopherol; αT) is problematic. Since αT is rich in plant foods (e.g. spinach) that are mostly absent of accessible lipid, dietary patterns that can potentiate αT 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 αT) to validate eggs as a dietary tool to improve αT 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 dose- and time-dependently increase plasma bioavailability of spinach-derived deuterium-labeled αT without affecting time to maximal concentrations or half-lives. Further, phospholipid-rich egg yolk lipid will enhance nutrient bioavailability compared with vegetable oil. The outcome will therefore support an egg-based food pairing that can enhance the health benefits of plant-centric dietary patterns.
Study Details
Timeline
Interventions
No eggs will be consumed on test day along with spinach consumption
One egg will be consumed on test day along with spinach consumption
Two eggs will be consumed on test day along with spinach consumption
Three eggs will be consumed on test day along with spinach consumption
One egg will be consumed on test day three hours after spinach consumption
Two eggs will be consumed on test day: one along with spinach consumption and the other one three hours after spinach consumption
Two egg whites will be consumed on test day along with spinach consumption
9.6 grams of Vegetable oil will be consumed on test day along with spinach consumption