Kale Bun Ileostomy Study
Research type
Research Study
Full title
Bioavailability and bioactivity of kale phytochemicals and their metabolites in humans following the ingestion of kale buns.
IRAS ID
201241
Contact name
Chris I R Gill
Contact email
Duration of Study in the UK
2 years, 0 months, 1 days
Research summary
Fruit and vegetable consumption is associated with a decreased risk of colorectal cancer, while high processed red meat consumption increases CRC risk. Raspberries may contribute to a reduced risk due to their high concentrations of polyphenols, which have been shown to reduce DNA damage in colon cells. DNA damage can lead to the development of cancer. In this study we wish to examine the ileal output from participants with an ileostomy before and after they consume 200g cooked bacon / 200g cooked bacon & raspberry puree 300g.
To assess the effect of raspberry polyphenolics in vivo we will feed 20 participants who have previously had an ileostomy (removal of colon, >1,5 years post-operative) 200 g of cooked bacon / 200g cooked bacon and 300g raspberry puree in a randomized crossover design and collect the ileal fluid before (0hr) and after (8hr) the feeding. The ileal fluid collected from the participants will have undergone in vivo digestion, we can then analyse the chemical composition and bioactivity of the ileal fluid. The hypothesis being tested is that consumption of cooked bacon plus raspberries will result in lower levels of N-nitroso compounds in ileostomy fluid, sufficient to reduce DNA damage in colon cells.REC name
HSC REC A
REC reference
16/NI/0071
Date of REC Opinion
9 May 2016
REC opinion
Further Information Favourable Opinion