Optimal Value Increase of Egg Products

Not Applicable

Completed

• Conditions: Healthy; Inflammation; Aging

• Registration Number: NCT04606628
• Lead Sponsor: University of Oslo

Brief Summary

The aim of this project is to evaluate daily intake of eggshell membrane taken as supplement (capsule), will reduce markers of inflammation in older people.

Detailed Description

Not available

Study Timeline

• Study Start: 2020-10-15
• Study First Submitted: 2020-10-15
• Study First Submitted QC: 2020-10-22
• Study First Posted: 2020-10-28
• Primary Completion: 2021-10-01
• Study Completion: 2021-10-01
• Status Verified: 2022-01
• Last Update Submitted: 2022-01-05
• Last Update Posted: 2022-01-21

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 57

Inclusion Criteria

The study will include home-dwelling men and women ≥ 70 years. All subjects have to be in a good enough condition to meet up at the Department of Nutrition, University of Oslo at two occasions during the study period.

Exclusion Criteria

• CRP >10 mg/L
• Egg allergy
• Use of medication affecting inflammation
• Unstable use of medication or supplements last 3 months
• Unwilling to keep the physical activity level, habitual dietary intake, tobacco use and weight stable during the study period
• Severe illness last 3 months
• Unwilling to perform physical tests
• Eligibility
• Diabetes type I or II, HbA1c ≥ 6.5 %

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: PARALLEL

Primary Outcome Measures

Name	Time	Method
Change in plasma levels of inflammatory markers	Measured at baseline and after 4 weeks (end of study)	concentration of TNFalpha

Secondary Outcome Measures

Name	Time	Method
Peripheral blood mononuclear cell (PBMC) gene expression	Measured at baseline and after 4 weeks	mRNA levels of of genes involved in lipid metabolism and inflammation
Changes in metabolome plasma profile	Measured at baseline and after 4 weeks	concentration of low molecular molecules in blood
Changes in body weight	Measured at baseline and after 4 weeks	Weight (kg) measured by digital scale
Changes in body mass index (BMI)	Measured at baseline and after 4 weeks	Measured as body weight in kg/height in meter2 ( kg/m2)
Change in microbiota composition (optional)	Measured at baseline and after 4 weeks	bacteria type and diversity
Changes in physical performance	Measured at baseline and after 4 weeks	Short Physical Performance Battery (SPPB) test (includes balance test, chair test (sit to stand) and walk test)
Changes in body composition - measured by Bioimpedance (BIA)	Measured at baseline and after 4 weeks	fat free mass (% and kg), fatt mass (% and in kg)
Changes in markers related to lipid metabolism	Measured at baseline and after 4 weeks	Blood concentrations of e.g. triglycerides, total-, LDL- and HDL- cholesterol, free fatty acids and lipoprotein subclasses
Changes in satiety hormones	Measured at baseline and after 4 weeks	e.g. concentration of serum ghrelin, amylin, leptin
Change in muscle strength	Measured at baseline and after 4 weeks	Measured by grip strength

Trial Locations

Locations (1)

University of Oslo; 🇳🇴 Oslo, Norway