Achieving Nutritional Adequacy Of Vitamins E and K With An Egg/Plant-Based Food Pairing - Study 2Last updated on July 2021
- Recruitment Status
- Not yet recruiting
- Estimated Enrollment
- Same as current
- Nutritional Requirements
- Not Applicable
- Allocation: RandomizedIntervention Model: Crossover AssignmentMasking: None (Open Label)Primary Purpose: Prevention
- Between 18 years and 65 years
- Both males and females
In the US, 92-96% and 43-63% of men and women do not meet recommended intakes for ?T and PQ, respectively. Dietary recommendations strongly encourage a diet rich in fruits and vegetables to meet dietary ?T and PQ requirements. However, ?T and PQ bioavailability from most plant foods is quite poor, t...
In the US, 92-96% and 43-63% of men and women do not meet recommended intakes for ?T and PQ, respectively. Dietary recommendations strongly encourage a diet rich in fruits and vegetables to meet dietary ?T and PQ requirements. However, ?T and PQ bioavailability from most plant foods is quite poor, thereby emphasizing a need for effective food pairings that can enhance the absorption and promote adequate status of these health-promoting nutrients. The objective of this study is to demonstrate that an effective food pairing of spinach with phospholipid lipid-rich eggs promotes intestinal absorption of spinach-derived ?T and PQ, and hence achieve nutrient adequacy. Our hypothesis is that phospholipid-rich whole eggs will enhance spinach-derived ?T and PQ bioavailability compared with vegetable oil, and will be most functionally responsible for the benefits of eggs to enhance nutrient absorption. Further, egg whites will more greatly promote nutrient bioaccessibility compared with spinach alone. To test this, our specific aim is to assess egg-mediated improvements in ?T and PQ bioavailability by conducting a pharmacokinetic study in healthy men and women. Participants will ingest deuterium-labeled spinach (containing 2 mg ?T and 500 ?g PQ) alone (0 g fat), with two egg whites (0 g fat), 2 whole eggs (9.6 g fat), or vegetable oil (9.6 g fat) in a randomized cross-over design. Eucaloric diets will be controlled for ?T and PQ intakes for 3 d prior to and during the initial 24 h of each trial to minimize heterogeneity of pharmacokinetic responses. Spinach-derived deuterium-labeled ?T and PQ will be measured in plasma and isolated chylomicrons collected at timed intervals from 0-72 h post-meal ingestion, and biomarkers of antioxidant status and oxidative distress will be assessed at baseline (0 h) of each trial. Outcomes from this study are expected to establish that egg lipids substantially enhance plant-derived ?-T and PQ bioavailability (based on AUC0-72 h, Cmax, and % estimated absorption) independent of any changes in oxidative distress. The rationale for this study is that, by establishing the efficacy of eggs and egg yolk lipids to potentiate plant-derived fat-soluble nutrient bioavailability, a strong framework will exist for an easily implementable health-promoting food pairing strategy to overcome malnutrition of ?T and PQ.
- NCT #
- Not Provided
- Not Provided