None listed
Conditions
Brief summary
Participants will attend the Nutrition and Metabolism Laboratory at AUT South Campus. They will be required to report to the Nutrition and Metabolism Laboratory at the AUT South Campus on 3 mornings. At the first two baseline visits ( one week apart), blood will be drawn by a phlebotomist and measured for ß-Carotenes and lipid profile concentration. Participants will be provided with fifty-six standard slices (50g of each slice) of a vegetable-enriched Nothing Else (AUT trademark) test bread during their second visit and will be asked to consume four slices daily for a period of two weeks. Participants will again visit the laboratory for a further sample. The plasma blood sample prepared for ß-Carotenes will be frozen until ready to be transported to Christchurch for ß-Carotene analyses. It is hypothesized that the plasma ß-Carotenes and lipid profile concentration will be improved after two weeks of daily consumption of the vegetable-enriched Nothing Else (AUT trademark) bread.
Interventions
The bread contains wheat flour, wheat bran, sweetcorn, canola oil, sprouted wheat flour, pumpkin flour, iodised salt, yeast, flaxseed and wholemeal wheat flour.
Four standard slices (50gx 4=200g) everyday to be consumed according to participants usual way of bread eating.
Pre-post study design
The study involves sampling participants blood at two baselines with one week apart for beta carotene and lipid profile concentration measurement. Participants are then required to consume the bread daily
The bread contains wheat flour, wheat bran, sweetcorn, canola oil, sprouted wheat flour, pumpkin flour, iodised salt, yeast, flaxseed and wholemeal wheat flour. Four standard slices (50gx 4=200g) everyday to be consumed according to participants usual way of bread eating. Pre-post study design The study involves sampling participants blood at two baselines with one week apart for beta carotene and lipid profile concentration measurement. Participants are then required to consume the bread daily for two weeks. At the end of the two weeks of bread consumption, participant blood will again be sampled for beta carotene and lipid profile measurements. Participants were given diary to help with the monitoring of the bread consumption.
Sponsors
Auckland University of Technology
Study design
Allocation
Non-randomised trial
Intervention model
Single group
Primary purpose
Prevention
Masking
Open (masking not used)
Eligibility
Sex/Gender
All
Age
18 Years to No maximum
Healthy volunteers
Yes
Inclusion criteria
Regular bread eaters
Exclusion criteria
Consumption of vitamin A supplement, liver conditions and allergy to gluten
Outcome results
None listed