Influence of Spices on Mixed Vegetable Intake Including Brassica Vegetables

NCT ID: NCT02012283

Last Updated: 2019-11-04

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 20 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2012-11-30
• Study Completion Date: 2013-06-30

Brief Summary

This study is being done to determine that carefully designed spice mixtures can override any taste aversion to brassica vegetables, increase consumption of vegetable dishes which include brassica vegetables.

Detailed Description

This study is to determine the liking of vegetables, intentions to consume vegetables and differences in responses in consumption of three individual vegetables including: broccoli florets, cauliflower florets, baby spinach with and without spices added by measuring: (1) the actual intake of blanched dishes of vegetables using a modified Universal Eating Monitor when dishes are eaten plain or with added spices in random order; and (2) level of eating by baseline eating restraint using the Three Factor Eating Questionnaire (TFEQ).

This study will be conducted in healthy overweight subjects (30-60 years, Body Mass Index >25 and <30). A total of 20 subjects will be recruited (10 men and 10 women). Subjects will be further stratified by whether their level of restrained eating (10 high and 10 low restraint in each group). All participants will complete a general recruitment questionnaire which incorporates the TFEQ (Stunkard & Messick, 1985, Cappelleri 2009) along with measures of food and drink preferences and allergies. To ensure large differences in restraint between groups, subjects will be pre-selected depending on their score on the TFEQ cognitive restraint scale, with scores greater than two defined as high restraint (HR), and two or less than two as low restraint (LR). An equal number of high restraint and low restraint eaters will be tested.

Three different vegetables with or without spices given a total of 6 dishes will be tested in 6 visits per subject. The order in which each participant will be presented with the spiced or plain vegetables is randomized. Participants will be presented with a tray containing one of the three different vegetables served as a buffet in containers. As each subject ingests the dish with or without spices the rate of eating and amount eaten will be measured using a computer-based system modified from the Universal Eating Monitor.

Broccoli will be seasoned with pre-prepared spice mix containing garlic powder (0.7g), onion powder (0.7g), black pepper (0.25g) and basil leaves (0.12g); cauliflower (300g) with garlic (0.1g), dill weed (0.12g), onion (0.05g) and black pepper (0.05g); and spinach (300g) with dried chervil (0.07g), dried chives (0.13g), garlic (0.4g) and onion (0.4g).

Conditions

Overcoming Resistance to Eating Cruciferous Vegetables

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: CROSSOVER
• Primary Study Purpose: OTHER
• Blinding Strategy: SINGLE

Study Groups

Vegetable Intake with Spices Added

Subjects consuming vegetables with mixed-spices added.

Group Type: EXPERIMENTAL

Food consumption

Intervention Type: OTHER

Cooked vegetables with spices or without spices

Vegetable Intake without Spices Added

Subjects consuming vegetables without spice.

Group Type: ACTIVE_COMPARATOR

Food consumption

Intervention Type: OTHER

Cooked vegetables with spices or without spices

Interventions

Food consumption

Cooked vegetables with spices or without spices

Intervention Type: OTHER

Eligibility Criteria

Inclusion Criteria

1. Age 30-60 years of age at screen.

2. BMI >25 and <30

3. In good health

4. Eat <3 serving of vegetable per day.

c. Subjects must read and sign the Institutional Review Board-approved written informed consent prior to the initiation of any study specific procedures or enrollment. A subject will be excluded for any condition that might compromise the ability to give truly informed consent.

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Exclusion Criteria

1. Any history of gastrointestinal disease except for appendectomy

2. Any subject with a history of diabetes mellitus, or other serious medical condition, such as chronic hepatic or renal disease, bleeding disorder, congestive heart disease, chronic diarrhea disorders, myocardial infarction, coronary artery bypass graft, angioplasty within 6 months prior to screening, current diagnosis of uncontrolled hypertension (defined as systolic BP>160mmHg, diastolic BP>95mmHg), active or chronic gastrointestinal disorders, bulimia, anorexia, or endocrine diseases (except thyroid disease requiring medication) as indicated by medical history or routine physical examination.

3. Any subject allergic to spice or vegetables

4. Any subject who currently uses tobacco products.

5. Any subject who participates in vigorous physical activity on a regular basis.

6. Any subject who is unable or unwilling to comply with the study protocol.

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• Minimum Eligible Age: 30 Years
• Maximum Eligible Age: 60 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

University of California, Los Angeles

OTHER

Sponsor Role: lead

Responsible Party

Zhaoping Li

Dr. Zhaoping Li

Responsibility Role: PRINCIPAL_INVESTIGATOR

References

Li, Z. , Krak, M. , Zerlin, A. , Brahe, L. , Rheinwald-Jones, A. , Thames, G. , Zhang, Y. , Tseng, C. and Heber, D. (2015) The Impact of Spices on Vegetable Consumption: A Pilot Study. Food and Nutrition Sciences, 6, 437-444.

Reference Type: RESULT

Other Identifiers

VEGSPICE-12-001119

Identifier Type: -

Identifier Source: org_study_id