NCT03842514

Food Additives - Do Processed Diets Impact on Gut and Metabolic Health

Investigation of the Effects of Dietary Lecithin on Intestinal Permeability, Bacterial Translocation, Microbiota and Glucose Metabolism

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 20 (actual)
• Sponsor: University of Aberdeen · Academic / Other
• Sex: All
• Age: 18 Years
• Healthy volunteers: Accepted

Summary

This dietary intervention study will assess the effect in healthy human volunteers of an E number which is a food additive and commonly used and consumed emulsifier, on gut function, gut inflammation and glucose metabolism. We will be using a powdered soy lecithin product in the food to compare a diet with and without this ingredient.

Detailed description

A dietary intervention study to investigate the effect, in healthy human volunteers, of dietary lecithin (soy lecithin), a commonly used/consumed emulsifier, on markers of gut function particularly bacterial translocation (assessed by measure of venous blood bacterial DNA, circulating lipopolysaccharide \[LPS\] binding protein and soluble CD14), gut inflammation (assessed by measurement of faecal calprotectin), gut microbiota activity/composition (faecal short-chain fatty acid \[SCFA\] profile and bacterial diversity \[16S ribosomal RNA genes\]) and glucose metabolism (measured by oral glucose tolerance test \[OGGT\], plasma fasted lipids and insulin).

Conditions

• Gut Health
• Metabolic Health

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Soya lecithin	The lecithin supplement will be soya lecithin granules given as 7.5 g twice daily, incorporated into juices

Timeline

• Start date: 2019-05-01
• Primary completion: 2020-03-04
• Completion: 2020-03-04
• First posted: 2019-02-15
• Last updated: 2020-03-06

Locations

1 site across 1 country: United Kingdom