Overcoming Resistance to Eating Cruciferous Vegetables
Conditions
Keywords
spices and vegetables
Brief summary
This study is being done to determine that carefully designed spice mixtures can override any taste aversion to brassica vegetables, increase consumption of vegetable dishes which include brassica vegetables.
Detailed description
This study is to determine the liking of vegetables, intentions to consume vegetables and differences in responses in consumption of three individual vegetables including: broccoli florets, cauliflower florets, baby spinach with and without spices added by measuring: (1) the actual intake of blanched dishes of vegetables using a modified Universal Eating Monitor when dishes are eaten plain or with added spices in random order; and (2) level of eating by baseline eating restraint using the Three Factor Eating Questionnaire (TFEQ). This study will be conducted in healthy overweight subjects (30-60 years, Body Mass Index \>25 and \<30). A total of 20 subjects will be recruited (10 men and 10 women). Subjects will be further stratified by whether their level of restrained eating (10 high and 10 low restraint in each group). All participants will complete a general recruitment questionnaire which incorporates the TFEQ (Stunkard & Messick, 1985, Cappelleri 2009) along with measures of food and drink preferences and allergies. To ensure large differences in restraint between groups, subjects will be pre-selected depending on their score on the TFEQ cognitive restraint scale, with scores greater than two defined as high restraint (HR), and two or less than two as low restraint (LR). An equal number of high restraint and low restraint eaters will be tested. Three different vegetables with or without spices given a total of 6 dishes will be tested in 6 visits per subject. The order in which each participant will be presented with the spiced or plain vegetables is randomized. Participants will be presented with a tray containing one of the three different vegetables served as a buffet in containers. As each subject ingests the dish with or without spices the rate of eating and amount eaten will be measured using a computer-based system modified from the Universal Eating Monitor. Broccoli will be seasoned with pre-prepared spice mix containing garlic powder (0.7g), onion powder (0.7g), black pepper (0.25g) and basil leaves (0.12g); cauliflower (300g) with garlic (0.1g), dill weed (0.12g), onion (0.05g) and black pepper (0.05g); and spinach (300g) with dried chervil (0.07g), dried chives (0.13g), garlic (0.4g) and onion (0.4g).
Interventions
OTHERFood consumption
Cooked vegetables with spices or without spices
Sponsors
University of California, Los Angeles
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
OTHER
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
ALL
Age
30 Years to 60 Years
Healthy volunteers
Yes
Inclusion criteria
1. Age 30-60 years of age at screen. 2. BMI \>25 and \<30 3. In good health 4. Eat \<3 serving of vegetable per day. c. Subjects must read and sign the Institutional Review Board-approved written informed consent prior to the initiation of any study specific procedures or enrollment. A subject will be excluded for any condition that might compromise the ability to give truly informed consent. \-
Exclusion criteria
1. Any history of gastrointestinal disease except for appendectomy 2. Any subject with a history of diabetes mellitus, or other serious medical condition, such as chronic hepatic or renal disease, bleeding disorder, congestive heart disease, chronic diarrhea disorders, myocardial infarction, coronary artery bypass graft, angioplasty within 6 months prior to screening, current diagnosis of uncontrolled hypertension (defined as systolic BP\>160mmHg, diastolic BP\>95mmHg), active or chronic gastrointestinal disorders, bulimia, anorexia, or endocrine diseases (except thyroid disease requiring medication) as indicated by medical history or routine physical examination. 3. Any subject allergic to spice or vegetables 4. Any subject who currently uses tobacco products. 5. Any subject who participates in vigorous physical activity on a regular basis. 6. Any subject who is unable or unwilling to comply with the study protocol. \-
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Differences Between Plain and Spiced Vegetables Intake | 1 day | Vegetable intake (grams) was measured while ingesting using an Universal Eating Monitor integrating a hidden weighing apparatus with specialized data collection software to analyze human eating. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Difference in Broccoli Intake With or Without Spice Among Higher Restraint Eaters and Low Restraint Eaters | 1 day | Twenty subjects were categorized based on their score on the Three-Factor Eating Questionnaire with score greater than 2 defined as high restraint (HR), and 2 or less defined as low restraint (LR) eaters. |
Participant flow
Recruitment details
The enrollment period was 11/2012 - 6/2013. The enrollment took place in a private setting the clinic located at the site.
Pre-assignment details
Twenty subjects completed a general recruitment questionnaire were recruited. They were categorized based on their score on the Three-Factor Eating Questionnaire with score greater than 2 defined as high restraint eaters, and 2 or less defined as low restraint eaters. First Intervention was broccoli, second was cauliflower and third was spinach.
Participants by arm
| Arm | Count |
|---|---|
| No Spice First, Then Spice Subjects consumed each vegetable without spice first and then with spice mix added | 10 |
| Spice First, Then No Spice Subjects consumed each vegetable with spice mix added first and then without spice | 10 |
| Total | 20 |
Baseline characteristics
| Characteristic | No Spice First, Then Spice | Spice First, Then No Spice | Total |
|---|---|---|---|
| Age, Categorical <=18 years | 0 Participants | 0 Participants | 0 Participants |
| Age, Categorical >=65 years | 0 Participants | 0 Participants | 0 Participants |
| Age, Categorical Between 18 and 65 years | 10 Participants | 10 Participants | 20 Participants |
| Sex: Female, Male Female | 5 Participants | 5 Participants | 10 Participants |
| Sex: Female, Male Male | 5 Participants | 5 Participants | 10 Participants |
Adverse events
| Event type | EG000 affected / at risk | EG001 affected / at risk | EG002 affected / at risk | EG003 affected / at risk | EG004 affected / at risk | EG005 affected / at risk |
|---|---|---|---|---|---|---|
| deaths Total, all-cause mortality | — / — | — / — | — / — | — / — | — / — | — / — |
| other Total, other adverse events | 0 / 20 | 0 / 20 | 0 / 20 | 0 / 20 | 0 / 20 | 0 / 20 |
| serious Total, serious adverse events | 0 / 20 | 0 / 20 | 0 / 20 | 0 / 20 | 0 / 20 | 0 / 20 |
Outcome results
Primary
Differences Between Plain and Spiced Vegetables Intake
Vegetable intake (grams) was measured while ingesting using an Universal Eating Monitor integrating a hidden weighing apparatus with specialized data collection software to analyze human eating.
Time frame: 1 day
Population: One female low restraint eater produced irregular data that was removed from analysis population. One male high restraint eater data was removed too to obtain equal number.
| Arm | Measure | Group | Value (MEAN) | Dispersion |
|---|---|---|---|---|
| Vegetable Intake With and Without Spices | Differences Between Plain and Spiced Vegetables Intake | Broccoli without spice | 134.1 gram | Standard Deviation 104 |
| Vegetable Intake With and Without Spices | Differences Between Plain and Spiced Vegetables Intake | Broccoli with spice | 212.5 gram | Standard Deviation 155.3 |
| Vegetable Intake With and Without Spices | Differences Between Plain and Spiced Vegetables Intake | Cauliflower without spice | 204.8 gram | Standard Deviation 159.2 |
| Vegetable Intake With and Without Spices | Differences Between Plain and Spiced Vegetables Intake | Cauliflower with spice | 178.1 gram | Standard Deviation 119.9 |
| Vegetable Intake With and Without Spices | Differences Between Plain and Spiced Vegetables Intake | Spinach without spice | 146.0 gram | Standard Deviation 167.9 |
| Vegetable Intake With and Without Spices | Differences Between Plain and Spiced Vegetables Intake | Spinach with spice | 118.7 gram | Standard Deviation 105.2 |
Comparison: Difference between plain and spiced broccoli intake was compared.p-value: 0.001t-test, 2 sided
Secondary
Difference in Broccoli Intake With or Without Spice Among Higher Restraint Eaters and Low Restraint Eaters
Twenty subjects were categorized based on their score on the Three-Factor Eating Questionnaire with score greater than 2 defined as high restraint (HR), and 2 or less defined as low restraint (LR) eaters.
Time frame: 1 day
| Arm | Measure | Group | Value (MEAN) | Dispersion |
|---|---|---|---|---|
| Vegetable Intake With and Without Spices | Difference in Broccoli Intake With or Without Spice Among Higher Restraint Eaters and Low Restraint Eaters | without spice | 141.7 grams | Standard Deviation 122.2 |
| Vegetable Intake With and Without Spices | Difference in Broccoli Intake With or Without Spice Among Higher Restraint Eaters and Low Restraint Eaters | with spices added | 270.8 grams | Standard Deviation 186.9 |
| Broccoli Intake Among Low Restraint Eaters | Difference in Broccoli Intake With or Without Spice Among Higher Restraint Eaters and Low Restraint Eaters | without spice | 126.4 grams | Standard Deviation 89.1 |
| Broccoli Intake Among Low Restraint Eaters | Difference in Broccoli Intake With or Without Spice Among Higher Restraint Eaters and Low Restraint Eaters | with spices added | 154.2 grams | Standard Deviation 93 |
Comparison: Comparison was made to the broccoli intake with and without spices among low restraint eaters vs. the change among high restraint eaters.p-value: 0.031t-test, 2 sided