None listed
Conditions
Brief summary
This intervention study is designed to assess and quantify the effect of flax and chia seeds, which are high in alpha-linolenic acid (ALA) which can theoretically be converted into the long chain omega 3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The population will be those habitually following a low fat, whole food plant-based diet. This population has been selected as they have a low total, and omega-6 fat intake, which can compete with ALA for conversion to DHA and EPA. The proposed study will consist of a randomised controlled intervention for 8 weeks in a population following a low fat (<20% of total energy intake) whole food plant-based diet including: 1) Flax and chia seeds (22.5 grams of flax seeds and 22.5 grams of chia seeds containing ~10.25 grams of ALA + habitual low fat whole food plant-based diet Or 2) Continued habitual low fat whole food plant-based diet. It is hypothesied that the chia/flax intervention will not induce a significant difference in omega-3 indices
Interventions
Flax and chia seeds (22.5 grams of flax seeds and 22.5 grams of chia seeds containing ~10.25 grams of ALA) in a population following a whole food plant-based diet.
The flax and chia seeds will be incorporated daily (45g/day) into participants existing diets by mixing or adding to meals i.e. sprinkled on oats for 8 weeks.
Adherence will be monitored by asking participants to return all seeds which were not consumed during the 8 week intervention.
Both groups will be asked to continue eating th
Flax and chia seeds (22.5 grams of flax seeds and 22.5 grams of chia seeds containing ~10.25 grams of ALA) in a population following a whole food plant-based diet. The flax and chia seeds will be incorporated daily (45g/day) into participants existing diets by mixing or adding to meals i.e. sprinkled on oats for 8 weeks. Adherence will be monitored by asking participants to return all seeds which were not consumed during the 8 week intervention. Both groups will be asked to continue eating their existing low fat (<20%) whole food plant-based diets. Additionally, both groups will also complete a validated online 24 hour diet recall to measure adherence to the intervention.
Sponsors
University of Wollongong
Study design
Allocation
Randomised controlled trial
Intervention model
Parallel
Primary purpose
Prevention
Masking
Blinded (masking used) (Outcomes Assessor)
Eligibility
Sex/Gender
All
Age
18 Years to No maximum
Healthy volunteers
Yes
Inclusion criteria
• 18-years-old or older • Habitual dietary intake of a whole food, plant-based (WFPB) low fat (<20%) diet > 6 months (Validated with a food frequency questionnaire (FFQ))
Exclusion criteria
• Moderate or high fat diet ( greater than 20% of total energy intake) • Dairy or meat intake • Currently consuming or consumed omega-3 supplements including algal supplements in past 3 months. * Greater than 10 grams of chia, flax, or hemp seeds consumed daily • Flaxseed or chia seed allergy
Outcome results
None listed