The Effect of Huel on Markers of Inflammation
试验速览
- 阶段
- 不适用
- 状态
- 进行中（未招募）
- 入组人数
- 30
- 试验地点
- 2
- 主要终点
- neutrophils
研究概览
简要总结
This project will assess the effect of Huel on markers of gastrointestinal inflammation of 30 generally healthy individuals. The aim is to identify any changes in the markers of inflammation status of volunteers in any of the 9 markers to be monitored. Inflammation status will be measured at the start of the study, after one week of their habitual diets and again after four weeks of consuming two ready to drink Huel products per day, one Hot & Savoury Huel (grain-based option only) and the remainder of their calorie intake to be made up of Huel Powder (v3.1).
研究设计
- 研究类型
- Interventional
- 分配方式
- Na
- 干预模型
- Single Group
- 主要目的
- Basic Science
- 盲法
- None
盲法说明
This is an open label study
入排标准
- 年龄范围
- 18 Years 至 —（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Generally healthy Aged 18 years and over Non-pregnant, Non-lactating non-smoking
排除标准
- •Smoker Pregnant Lactating BMI >30 Food allergy Disordered eating Disorder which could impact the study outcomes Medications which could impact the study outcomes
结局指标
主要结局
neutrophils
时间窗: baseline and after 4 weeks supplementation
C-Reactive protein
时间窗: baseline and after 4 weeks supplementation
TNF-alpha
时间窗: baseline and after 4 weeks supplementation
IL-10
时间窗: baseline and after 4 weeks supplementation
IL-6
时间窗: baseline and after 4 weeks supplementation
次要结局
- linoleic acid(baseline and after 4 weeks supplementation)
- arachidonic acid(baseline and after 4 weeks supplementation)
- Body mass(baseline and after 4 weeks supplementation)
- Waist cercumference(baseline and after 4 weeks supplementation)
- alpha-linoleic acid(baseline and after 4 weeks supplementation)
- eicosapentaenoic acid(baseline and after 4 weeks supplementation)
- Body Mass Index(baseline and after 4 weeks supplementation)
研究者
Anthony Watson
Lecturer in Human Nutrition
Newcastle University