Health
Conditions
Keywords
body weight, glucose, lipid, metabolites, gut microbiota
Brief summary
The purpose of this study is to research the changes of typical thermal processing food intervention on health outcome, metabolites, and gut microbiota, in order to explore the molecular mechanism of interaction between maillard reaction associated hazards and complex food matrix, and provide scientific basis and reference model for combining food nutrition and safety protection.
Interventions
OTHERWarm Water
300 mL Warm Water per day for 8 weeks
OTHERCaffeinated Coffee
300 mL Caffeinated Coffee per day for 8 weeks
OTHERDecaffeinated Coffee
300 mL Decaffeinated Coffee per day for 8 weeks
Sponsors
Zhejiang University
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
OTHER
Masking
TRIPLE (Subject, Investigator, Outcomes Assessor)
Eligibility
Sex/Gender
ALL
Age
17 Years to 29 Years
Healthy volunteers
Yes
Inclusion criteria
* Non-smoking, non-occupational exposed healthy volunteers, 18.5\<BMI\<30 kg/m\^2, were screened. If the evaluation of disease history, blood biochemistry and blood routine was normal, the volunteers were considered healthy.
Exclusion criteria
* The main
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Change in blood glucose from baseline | 8 weeks |
| Change in blood lipids from baseline | 8 weeks |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Urinary biomarkers levels of acrylamide, furans, and furfuryl alcohol | 8 weeks; 24 hours | Urinary levels of environmental pollutants (e.g., acrylamide, furans, and furfuryl alcohol), measured using liquid chromatography-mass spectrometry (LC-MS) |
| Change of metabolites | 8 weeks | — |
| Change in gut microbiota | 8 weeks | — |
Countries
China
Outcome results
None listed