Particle Sizing of Masticated Tree Nuts - Pistachios and Brazils

Not Applicable

• Conditions: Healthy
• Interventions: Other: Chewing of nuts

• Registration Number: NCT02497768
• Lead Sponsor: King's College London

Brief Summary

The investigators want to understand how oral processing (chewing) of nuts affects particle size and the presence of lipid (fat) on the cut surfaces.

The main objective of the study is to:

Measure the size of nut particles that have been chewed sufficiently to be swallowed.

The secondary objective of this study is to:

Measure any changes in lipid content due to chewing and compare it to a prediction from a theoretical model.

The investigators have developed a theoretical model for determining the release of nutrients from plant foods, specifically lipid (fat) from almonds. The model has been used to calculate the amount of lipid released from chewed almonds. The model shows that only about 10% of the lipid is immediately released. The investigators require information on the particle size distribution (number of particles of each size) for other chewed nuts to calculate the amount of lipid released for other nuts. This will allow us to check the validity of our model for other foods.

Detailed Description

Not available

Study Timeline

• Study Start: 2015-06
• Study First Submitted: 2015-07-07
• Study First Submitted QC: 2015-07-14
• Study First Posted: 2015-07-15
• Primary Completion: 2015-08
• Status Verified: 2016-03
• Last Update Submitted: 2016-03-08
• Last Update Posted: 2016-03-09
• Study Completion: 2016-04

Recruitment & Eligibility

• Status: UNKNOWN
• Sex: All
• Target Recruitment: 10

Inclusion Criteria

• Must be generally healthy
• Must have eaten nuts within the last month with no adverse effects

Exclusion Criteria

• Must not be allergic to nuts of any kind
• Must not have any teeth missing (apart from unerupted wisdom teeth)
• Must not have bleeding gums
• Must not have had dental treatment (other than checkups) in the last 3 months
• Must not be currently suffering from any infectious disease that may be passed on via saliva e.g. Glandular fever, flu

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: SINGLE_GROUP

Arm && Interventions

Group	Intervention	Description
Chewing of nuts	Chewing of nuts	8 samples (4-5 g) of nuts (pistachios or Brazils) on two separate visit days.

Primary Outcome Measures

Name	Time	Method
Particle size distribution of masticated nuts	At time of expectoration, up to 90 seconds after each sample ingested	Particle size distribution of masticated nuts as measured by laser diffraction and sieving.

Secondary Outcome Measures

Name	Time	Method
Lipid content of masticated nuts	At time of expectoration, up to 90 seconds after each sample ingested.	Lipid content of masticated nuts as measured by Soxhlet to be compared to predictions form mathematical model.

Trial Locations

Locations (1)

Diabetes and Nutritional Sciences Division, School of Medicine, King's College London; 🇬🇧 London, United Kingdom