None listed
Conditions
Brief summary
The consumption of green kiwifruit, Actinidia deliciosa cv. ‘Hayward”, has been thought to assist in the digestion of food for many years and this has largely been attributed to the presence of the proteolytic enzyme actinidin. Actinidin has been shown to enhance the digestion of protein during the digestive process reducing feelings of over fullness and gastric discomfort following a high protein meal. This study aims to examine the effect of consuming green kiwifruit (containing high levels of the enzyme Actinidin) alongside a high protein meal of 400g steak and measuring the transit rate of the food through the Gastrointestinal tract using SmartPill technology. SmartPill is a wireless single use, ingestible capsule that uses sensor technology to measure pH, pressure and temperature throughout the entire gastrointestinal tract (GIT) over a five day period . They will also be asked to rate feelings of fullness and gastric comfort using visual analogue scales over a 5 hour period. Following an interval of at least seven days, the participants will then cross over to repeat the study and consume the same meat meal with Gold kiwifruit (contains low levels of Actinidin) as a comparison.
Interventions
A randomised controlled crossover study of 10 healthy males.
Test meals are: 400g steak with two Gold Kiwifruit & 250 ml water X 2 : 400g steak with two Green kiwifruit & 250 ml water X1
Visits: Participants will arrive having fasted overnight following the consumption of a standard meal. On arrival they will complete VAS scales rating feelings of hunger, satisfaction, fullness and comfort. They will be given the test food and asked to eat it in full at their own pace but within15 minutes. Th
A randomised controlled crossover study of 10 healthy males. Test meals are: 400g steak with two Gold Kiwifruit & 250 ml water X 2 : 400g steak with two Green kiwifruit & 250 ml water X1 Visits: Participants will arrive having fasted overnight following the consumption of a standard meal. On arrival they will complete VAS scales rating feelings of hunger, satisfaction, fullness and comfort. They will be given the test food and asked to eat it in full at their own pace but within15 minutes. They will immediately be asked to swallow the SmartPIll, attach the transponder and complete further VAS scales which will be repeated each hour for a total of 5 hours. Participants will be given an ad libitum lunch after 5 hours to assess energy intake. Items will be given in moderate excess and participants will be asked to stop eating when comfortably full but will remain for a time period of 30 minutes. Meals will be weighed before and after consumption to assess energy intake. After 5 days, the participants will visit to return the transponder for downloading of the data. After least 7 days, participants will return to consume the next randomised test meal until all three meals have been consumed
Sponsors
The New Zealand Institute for Plant & Food Research Limited
Study design
Allocation
Randomised controlled trial
Intervention model
Crossover
Primary purpose
Prevention
Masking
Open (masking not used)
Eligibility
Sex/Gender
Male
Age
18 Years to 50 Years
Healthy volunteers
Yes
Inclusion criteria
10 generally healthy males. BMI 19 to 30 kg/m2
Exclusion criteria
Major Illness - cardiovascular disease, diabetes, cancer, renal failure, previous gastrointestinal surgery (not including appendectomy), neurological conditions (stroke, multiple sclerosis, spinal cord injury); gastrointestinal disorders such as Crohn's disease, IBS, diverticulitis; major food allergies; allergies to kiwifruit; extreme dietary habits
Outcome results
None listed