Digestion and nutrient bioaccessibility Nutritional, Metabolic, Endocrine
Conditions
Interventions
Volunteers are randomly allocated to treatments using an electronic randomisation program
1. Mastication and expectoration of whole raw and roasted almonds.
2. Mastication and expectoration of muffin
Sponsors
King's College London (UK)
Eligibility
Sex/Gender
All
Inclusion criteria
Inclusion criteria: 1. Be generally healthy 2. Healthy dentition 3. Be at least 18 years old 4. Have eaten almonds with no adverse effects
Exclusion criteria
Exclusion criteria: You must not: 1. Be allergic to nuts of any kind 2. Be allergic to celery, pears, apples, cherries, peaches or parsley 3. Have any teeth missing (apart from unerupted wisdom teeth) 4. Have bleeding gums 5. Had dental treatment (other than checkups) in the last 3 months 6. Be currently suffering from any infectious disease that may be passed on via saliva e.g. Glandular fever, flu 7. Be allergic to wheat, gluten or milk, if chewing the almond muffin meals
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Measure the size of almond particles that have been chewed sufficiently to be swallowed. Mechanical sieving and laser diffraction are used to measure particle size distribution of the expectorated and digested almonds. | — |
Secondary
| Measure | Time frame |
|---|---|
| 1. Find shape parameters (numerical values) that describe the general particle shape to allow the theoretical model to predict lipid release from intact cells: examined by microscopy (light, scanning electron and transmission) 2. Measure any changes in lipid content and cell-wall polysaccharide composition due to chewing. Quantifying the amount of lipid lost using the Soxhlet method and cell wall changes by gas chromatography. 3. Determine whether cooking almonds affects the release of lipid from the chewed almonds: examined by microscopy (light, scanning electron and transmission) 4. Determine whether lipid is removed from ruptured cells only when in the presence of saliva: examined by microscopy (light, scanning electron and transmission) 5. Determine the effects of chewing on lipid release and cell-wall structure during simulated gastric (stomach) digestion. Quantifying the amount of lipid lost using the Soxhlet method and cell wall changes by gas chromatography. 6. Evaluate how almond incorporated into a complex food structure (muffin) behaves following chewing and simulated digestion. Quantifying the amount of lipid lost using the Soxhlet method and cell wall changes by gas chromatography. Time points: 1. Baseline (analysis of raw and roasted almonds, and muffins) 2. After mastication 3. During/after gastric digestion (various time points depending on the test food, i.e. almond vs muffin) 4. After duodenal digestion Chewed almond and muffins are loaded into an in vitro digestion model (Dynamic Gastric Model at the Institute of Food Research in Norwich) | — |
Countries
United Kingdom
Outcome results
None listed