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The Effects of Foods on Cell Damage Study

NCT ID: NCT02696811

Last Updated: 2017-10-31

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

38 participants

Study Classification

INTERVENTIONAL

Study Start Date

2015-10-31

Study Completion Date

2016-09-30

Brief Summary

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Studies have shown that certain compounds inside vegetables can reduce the risk of cancer. Carrots in particular have an association with reduced incidence of colorectal, bladder and breast cancer. Compounds in carrots, called polyacetylenes, have been studied in isolated cells that have shown a reduction in cancer cells as well as inflammatory markers which have been associated with an increased risk of cancer. These polyacetylenes have not been well studied in the human body and it is unclear whether they are able to affect the biomarkers of health (disease) including DNA damage and inflammatory markers. The aim of this research project is to determine whether eating a portion of white carrots every day for 6 weeks can lead to a reduction in DNA damage and inflammatory markers compared to a control period of 6 weeks consuming a polyacetylene-free diet and a control food of a high fibre oat biscuit.

Detailed Description

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Conditions

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DNA Damage Inflammation

Keywords

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cancer inflammation dietary intervention trial

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

PARALLEL

Primary Study Purpose

PREVENTION

Blinding Strategy

SINGLE

Investigators

Study Groups

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Oat biscuits

Participants will eat 3 oat biscuits per day for 6 weeks

Group Type PLACEBO_COMPARATOR

Oat biscuits

Intervention Type DIETARY_SUPPLEMENT

The 3 oat biscuits contain the same amount of fibre and sugar as the white carrot but without the polyacetylenes.

White Carrots

Participants will eat 100g (cooked weight) of white carrots per day for 6 weeks

Group Type EXPERIMENTAL

White carrots

Intervention Type DIETARY_SUPPLEMENT

White carrots contain compounds called polyacetylenes, including falcarinol, falcarindiol and falcarindiol-3-acetate.

Interventions

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White carrots

White carrots contain compounds called polyacetylenes, including falcarinol, falcarindiol and falcarindiol-3-acetate.

Intervention Type DIETARY_SUPPLEMENT

Oat biscuits

The 3 oat biscuits contain the same amount of fibre and sugar as the white carrot but without the polyacetylenes.

Intervention Type DIETARY_SUPPLEMENT

Other Intervention Names

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Falcarinol falcarindiol falcarindiol-3-acetate

Eligibility Criteria

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Inclusion Criteria

* Non -smokers
* BMI between 18.5 and 30

Exclusion Criteria

* smoking
* taking anti-inflammatories
* taking aspirin or aspirin-like drugs
* antibiotic use in the last 3 months
* metabolic conditions or conditions affecting the metabolism or digestion
Minimum Eligible Age

45 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes

Sponsors

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Newcastle University

OTHER

Sponsor Role lead

Responsible Party

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Responsibility Role SPONSOR

Principal Investigators

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Kirsten Brandt

Role: PRINCIPAL_INVESTIGATOR

Newcastle University

Locations

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Agriculture Building, Newcastle University

Newcastle upon Tyne, Tyne and Wear, United Kingdom

Site Status

Countries

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United Kingdom

Other Identifiers

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VEG_01

Identifier Type: -

Identifier Source: org_study_id