NCT01006174

Dietary Lipids as Primary Modulators of Carotenoid Absorption in Vegetables

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 55 (actual)
• Sponsor: Purdue University · Academic / Other
• Sex: All
• Age: 18 Years – 50 Years
• Healthy volunteers: Accepted

Summary

The purpose of this research study is to determine how dietary fats and oils influence the absorption of beneficial plant pigments (carotenoids) from vegetables. The study will examine changes in blood carotenoids in response to eating a salad with different fats/oils.

Conditions

• Absorption of Carotenoids From Vegetables

Interventions

Type	Name	Description
OTHER	Soybean Oil	Depending on the experimental group assigned, each subject which will be given one of three different amounts of soybean oil that is added to a salad.
OTHER	Canola Oil	Depending on the experimental group assigned, each subject which will be given one of three different amounts of canola oil that is added to a salad.
OTHER	Butter	Depending on the experimental group assigned, each subject which will be given one of three different amounts of butter that is added to a salad.

Timeline

• Start date: 2009-03-01
• Primary completion: 2010-02-01
• Completion: 2010-05-01
• First posted: 2009-11-02
• Last updated: 2013-01-17

Locations

1 site across 1 country: United States