Study Results
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View full resultsBasic Information
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COMPLETED
NA
100 participants
INTERVENTIONAL
2016-06-01
2017-11-29
Brief Summary
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Detailed Description
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Conditions
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Study Design
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RANDOMIZED
PARALLEL
PREVENTION
SINGLE
Study Groups
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Intervention
6 recipes will be sent by post every 2 weeks for a 12 week period. Dietary recommendations will also be provided at the start of the intervention period to increase the relevance of the recipes.
Recipe provision
6 recipes will be provided every 2 weeks by post for 12 weeks
Control
Dietary recommendations will be provided at the start of the study period, such that the intervention regards the recipes, not the recommendations
No interventions assigned to this group
Interventions
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Recipe provision
6 recipes will be provided every 2 weeks by post for 12 weeks
Eligibility Criteria
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Inclusion Criteria
* living in the community
* being able to give consent
* not being allergic to eggs
* not suffering from known renal insufficiency, or having a pacemaker or defibrillator.
* not suffering from known hypercholesterolaemia, or known familial hypercholesterolaemia.
* not having undergone chemotherapy or radiotherapy in the last 6 months
* not suffering from any condition, or receiving medication or treatment that the participants feel affects their eating or sense of flavour.
* being able to perform the physical performance tests (e.g. walk, sit on a chair)
* being able to read and understand English
55 Years
ALL
Yes
Sponsors
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British Egg Industry Council
UNKNOWN
Bournemouth University
OTHER
Responsible Party
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Principal Investigators
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Katherine M Appleton, PhD
Role: PRINCIPAL_INVESTIGATOR
Bournemouth University
Provided Documents
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Document Type: Study Protocol and Statistical Analysis Plan
Other Identifiers
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BUREC12036
Identifier Type: -
Identifier Source: org_study_id
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