Measuring Dietary Iron Absorption From Edible Insects and Assessing the Effect of Chitin Content on Iron Bioavailability (Study 2)

NCT ID: NCT05328141

Last Updated: 2022-06-10

Basic Information

• Recruitment Status: UNKNOWN
• Clinical Phase: NA
• Total Enrollment: 11 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2022-05-20
• Study Completion Date: 2022-07-30

Brief Summary

Due to the growing world population, there is a need to develop viable ecological and nutritional alternatives to animal food products. However, animal products are a key dietary source of well-absorbed iron, and iron deficiency and iron deficiency anemia remain highly prevalent in high- and low-income countries. Meat and fish provide a substantial proportion of absorbed iron in the western diet by two distinct components: a) heme iron is well absorbed (20-45% fractional absorption) and is not affected by most dietary enhancers and inhibitors, which often affect non-heme iron absorption; b) peptides in muscle meat exert an enhancing effect the absorption of non-heme iron contained in other meal components. The potential of edible insects as a dietary source of well-absorbed iron has not been investigated in detail. In particular, it is unclear whether insects provide an iron moiety similar to hemoglobin which would be well absorbed and unaffected by other dietary components, and whether their presence in a test meal exerts an enhancing effect on iron bioavailability from the whole meal.

To differentiate iron absorption from insect biomass from other sources, insects will be intrinsically labelled with the stable iron isotope 57Fe, while other food iron components will be labelled with the iron isotope 58Fe.The present studiy will provide novel data to elucidate the nutritional value as sources of dietary iron of insect species Xylotrupes gideon. X. gideon is an insect species traditionally widely consumed in SubSaharan Africa and South East Asia and recognised by FAO as an edible insect species. X gideon is produced in ZHAW facilities in Linthal, Switzerland under controlled conditions aiming to a highly sustainable and high nutritional value food product. Furthermore the benefit of ascorbic acid addition to X.gideon biomass on iron absorption will be quantified.

Conditions

Iron-deficiency

Study Design

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

Study Groups

Bread and butter

A toast bread with butter meal without insect biomass with FeSO4 (isotopic iron 54)

Group Type: EXPERIMENTAL

Bread and butter

Intervention Type: OTHER

A bread with butter meal without insect biomass with FeSO4 (isotopic iron 54)

X.gideon

Intrinsically labelled (57Fe) or non labelled X.gideon flour mixed with butter and sugar meal with FeSO4 (extrinsic label, isotopic iron 58)

Group Type: EXPERIMENTAL

X.gideon

Intervention Type: OTHER

Intrinsically labelled (57Fe) or non labelled X.gideon flour mixed with butter and sugar meal with FeSO4 (extrinsic label, isotopic iron 58)

X.gideon with ascorbic acid

Intrinsically labelled (57Fe) or non labelled X.gideon flour mixed with butter and sugar meal with FeSO4 (extrinsic label, isotopic iron 58) and ascorbic acid

Group Type: EXPERIMENTAL

X.gideon with ascorbic acid

Intervention Type: OTHER

Intrinsically labelled (57Fe) or non labelled X.gideon flour mixed with butter and sugar meal with FeSO4 (extrinsic label, isotopic iron 58) and ascorbic acid

Interventions

Bread and butter

A bread with butter meal without insect biomass with FeSO4 (isotopic iron 54)

Intervention Type: OTHER

X.gideon

Intrinsically labelled (57Fe) or non labelled X.gideon flour mixed with butter and sugar meal with FeSO4 (extrinsic label, isotopic iron 58)

Intervention Type: OTHER

X.gideon with ascorbic acid

Intrinsically labelled (57Fe) or non labelled X.gideon flour mixed with butter and sugar meal with FeSO4 (extrinsic label, isotopic iron 58) and ascorbic acid

Intervention Type: OTHER

Eligibility Criteria

Inclusion Criteria

• Female, 18 to 45 years old
• Normal Body Mass Index (18.5 - 25 kg/m2)
• Body weight ≤ 55 kg
• Non-anemic (hemoglobin (Hb) >12.0 g/dL)
• Serum Ferritin < 25 μg/L;
• Normal CRP (<5.0 mg/L), indicating no inflammation
• Knowledge of English at least at level B2 (assessed by self-declaration)
• Signed informed consent

Exclusion Criteria

• Pregnancy (assessed by self-declaration)
• Lactating up to 6 weeks before study initiation
• Any metabolic, gastrointestinal kidney or chronic disease such as diabetes, hepatitis, hypertension, cancer or cardiovascular diseases (according to the participants own statement)
• Continuous/long-term use of medication (except for oral contraceptives and anti-acne medication)
• Consumption of mineral and vitamin supplements within 2 weeks prior to 1st meal administration
• Blood transfusion, blood donation or significant blood loss (accident, surgery) over the past 4 months
• Earlier participation in a study using iron stable isotopes or participation in any clinical study within the last 30 days
• Participant who cannot be expected to comply with study protocol (e.g. not available on certain study appointments
• Cigarette smoking ( > 1 cigarette per day)

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 45 Years
• Eligible Sex: FEMALE
• Accepts Healthy Volunteers: Yes

Sponsors

Zurich University of Applied Sciences

OTHER

Sponsor Role: collaborator

Swiss Federal Institute of Technology

OTHER

Sponsor Role: lead

Responsible Party

Responsibility Role: SPONSOR

Principal Investigators

Nikolin Hilaj, MSc

Role: PRINCIPAL_INVESTIGATOR

Laboratory of Human Nutrition ETH Zürich

Locations

ETH Zurich, Laboratory of Human Nutrition

Zurich, , Switzerland

Countries

Switzerland

Other Identifiers

Sust-iron-able2

Identifier Type: -

Identifier Source: org_study_id