Optimising vegetable based convenience food production
Research type
Research Study
Full title
Optimising vegetable based convenience food production to retain compounds found in vegetables.
IRAS ID
147255
Contact name
Aedin Cassidy
Contact email
Sponsor organisation
University of East Anglia
Research summary
This research will test the retention and availability to the body (known as ’bioavailability’), of compounds consumed within a novel vegetable-based convenience food in healthy volunteers (male and females, ≥ 18 years). A comparison of the ’bioavailability’ after the vegetable based convenience food will be made against a meal of cooked vegetables. A cross over design will be used i.e. participants will experience all treatments, with the order of test material administration conducted in a random order.\n\nOn each test day, the levels of the compounds derived from vegetables will be assessed in the urine and blood collected prior to, and for 24 hours after the single consumption of the test materials. A wash-out period of at least 1 week will be observed between each intervention day, to avid any carry-over effects.\n\nIn preparation for each test day, eligible volunteers will be asked to restrict the intake of some fruits and vegetables for 3 days before, and during the study and full instructions of alternative foods will be provided. Standardised foods will be provided during the observation period, to further control for dietary variations. \n\nThe study (including consent, screening and intervention) will typically last 2 to 3 months. A successful study may help to identify strategies to increase the intake of compounds found in vegetables, through alternative means. \n
REC name
East of England - Cambridgeshire and Hertfordshire Research Ethics Committee
REC reference
14/EE/0070
Date of REC Opinion
22 Apr 2014
REC opinion
Further Information Favourable Opinion