Non-heme Iron Absorption From Single Meals of Fava Bean Protein, Beef Protein and Cod Protein

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

Get a concise snapshot of the trial, including recruitment status, study phase, enrollment targets, and key timeline milestones.

Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

30 participants

Study Classification

INTERVENTIONAL

Study Start Date

2021-09-06

Study Completion Date

2022-06-02

Brief Summary

Review the sponsor-provided synopsis that highlights what the study is about and why it is being conducted.

The aim of this study is to investigate the non-heme iron absorption from single meals of texturized fava bean protein, which has been suggested as a protein source suitable for replacement of meat, compared to the non-heme iron absorption from beef protein and cod protein meals. The study participants are women of fertile ages, which is one of the main groups at risk of developing iron deficiency. Since a dietary shift towards increasingly plant based is being pushed, investigating nutritional effects of such a shift is essential to avoid potential negative effects such as an increase of nutritional deficiencies. The study includes two cross-over single-blinded iron isotope trials in apparent healthy Swedish women of the ages 18-45 years, each of whom served as their own control. Participants will be served matched test meals containing beef and fava bean protein (Study 1), or cod and fava bean protein (Study 2) with radiolabeled non-heme iron 55Fe and 59Fe. Absorption of non-heme iron from test meals will be measured by whole-body counting, and erythrocyte incorporation by liquid scintillation.

Related Clinical Trials

Explore similar clinical trials based on study characteristics and research focus.

Impact of Bean Polyphenols and Phytic Acid on Iron Absorption

NCT01472484

Blood Iron Isotope Enrichment

COMPLETED NA

Amino Acid Bioavilability of Fava Beans

NCT05047757

Ileal Digestibility of Amino Acids

COMPLETED NA

Soybean Based Diets and CVD Risk Factors

NCT00175097

Hypercholesterolemia

COMPLETED NA

High Fiber Rye Foods for Weight and Body Fat Reduction

NCT03097237

Overweight Obesity

COMPLETED NA

The Impact of Faba Bean Rich Bread on Iron Status, Postprandial Lipaemia and Satiety

NCT06466746

Anemia, Iron Deficiency Cardiometabolic Disease Low Iron Stores

RECRUITING NA

Detailed Description

Dive into the extended narrative that explains the scientific background, objectives, and procedures in greater depth.

Conditions

See the medical conditions and disease areas that this research is targeting or investigating.

Healthy Nutrition, Healthy

Study Design

Understand how the trial is structured, including allocation methods, masking strategies, primary purpose, and other design elements.

Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Primary Study Purpose

OTHER

Blinding Strategy

SINGLE

Participants

Meals are served from identical plastic boxes. Participants are served the meals in a separate room from preparation

Study Groups

Review each arm or cohort in the study, along with the interventions and objectives associated with them.

Study group 1. Texturized fava protein meal and beef protein meal

Participants recruited to study group 1 will be served a meal with fava bean protein (B) and beef protein (A), each meal twice which in total brings four meals on four consecutive days as fasting breakfast. Meals are served in the order BBAA

Group Type OTHER

Single meal non-heme iron absorption

Intervention Type OTHER

Two study groups, each designed as cross-over single-blinded iron isotope trials in apparent healthy Swedish women of the ages 18-45 years. Each participant serves as their own control. Meals are tagged with radiolabeled non-heme iron 55Fe and 59Fe.

Study group 2. Texturized fava protein meal and cod protein meal

Participants recruited to study group 1 will be served a meal with fava bean protein (B) and cod protein (A), each meal twice which in total brings four meals on four consecutive days as fasting breakfast. Meals are served in the order BBAA

Group Type OTHER

Single meal non-heme iron absorption

Intervention Type OTHER

Two study groups, each designed as cross-over single-blinded iron isotope trials in apparent healthy Swedish women of the ages 18-45 years. Each participant serves as their own control. Meals are tagged with radiolabeled non-heme iron 55Fe and 59Fe.

Interventions

Learn about the drugs, procedures, or behavioral strategies being tested and how they are applied within this trial.

Single meal non-heme iron absorption

Two study groups, each designed as cross-over single-blinded iron isotope trials in apparent healthy Swedish women of the ages 18-45 years. Each participant serves as their own control. Meals are tagged with radiolabeled non-heme iron 55Fe and 59Fe.

Intervention Type OTHER

Eligibility Criteria

Check the participation requirements, including inclusion and exclusion rules, age limits, and whether healthy volunteers are accepted.

Inclusion Criteria

* Female
* Age 18-45
* Is tolerant to intake of fava bean
* Eats fish and meat
* Feels healthy
* Can eat a breakfast consisting of three potato-based patties