Recovery
Conditions
Brief summary
The aim of this project, would be to develop a new formula, with high nutrition content on a vegan basis. The investigators expect to produce this novel vegan-based juice product, which does not exist on the marked today. The juice would consist of different selected varieties of vegetables and fruits. Beside the vegetables, the juice will also contain plant oils to increase the calorie level, as well as a protein sources containing amino acids with high anabolic effects. The products will be tested in an intervention study on patients with inflammatory bowel disease.
Interventions
DIETARY_SUPPLEMENTVegan drink
Vegan based drink containing vegetables, fruits and plant oils. Dose: 500 mL a day
DIETARY_SUPPLEMENTControl
Placebo drink Dose: 500 mL a day
Sponsors
Future Food Innovation
Per Bendix Jeppesen
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
SUPPORTIVE_CARE
Masking
TRIPLE (Subject, Investigator, Outcomes Assessor)
Eligibility
Sex/Gender
ALL
Age
18 Years to 85 Years
Healthy volunteers
No
Inclusion criteria
* Between 18 and 85 years old * Diagnosed with or show signs of UC or Crohns disease * Mild symptoms i.e intestinal symptoms * Has had the same medicin the previous week before starting in the study
Exclusion criteria
* Food or vegetable allergi * Cognitive diseases e.g alzheimers or dementia * Has diabetes requiring insulin or GLP-1 analog treatment (NB: No does include T2D patients, taking tablets or other diabetes therapy)
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Inflammatory factors | 3 weeks | F-calprotectin |
Countries
Denmark
Contacts
Primary ContactPer B Jeppesen, Prof
Outcome results
None listed