An interventional study of Burger and Beetroot Study in Oxidative Stress, sponsored by University of Aberdeen. Completed at 1 site in United Kingdom. Open to male participants aged 21 Years to 60 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2014-06-23.
Sponsored by University of Aberdeen · Not applicable, Interventional, and Basic science
Consumption of "ready meals" and other convenience foods are rapidly increasing. However, their nutritional value is problematical. For example, many are high in fats which are potentially oxidisable resulting in the formation of toxic end products. Consequently the aim of this study is to assess whether consumption of "ready meals" rich in certain fats leads to a post-prandial increase in lipid oxidation products in plasma and whether this can be ameliorated by reformulating the meals with natural extracts rich in phytochemicals with potential antioxidant activity in the stomach
Many of these lipid oxidation products such as malondialdehyde are known to be genotoxic and potentially detrimental to health. Consequently the aim of this study is to assess whether consumption of "ready meals" rich in certain fats leads to a post-prandial increase in lipid oxidation products in plasma and whether this can be ameliorated by reformulating the meals with natural extracts rich in phytochemicals with potential antioxidant activity in the stomach.
Diet design requirements:
The basic "ready meal" is a turkey burger consisting of
However, there are four experimental forms of the burger.
Beetroot (http://www.kanegrade.com/powders.htm) has been selected for the burger reformulation as it is a Scottish product rich in phytochemicals with potential antioxidant efficacy. An additional benefit may a blood pressure lowering effect. Initial taste tests indicate acceptable palatability.
All other components of the burger are formulated to be as similar as possible.
Fatty acid profiles and the "basic eight" used on food labels will be determined on the diets. Susceptibility of the diets to oxidise will be assessed using RANCIMAT.
Ready Meal Intervention:
This will be a latin square format whereby each volunteer consumes 4 treatments on separate occasions. This is a powerful design to assess whether incorporation of phytochemicals from Scottish products improves the health benefits of processed food as each volunteer acts as his/her own control. Volunteers will be randomly allocated to four groups
There will be a washout period of at least 7 days between each treatment.
Volunteers:
Healthy volunteers aged 21 to 60 years will be recruited and attend HNU having fasted from 22.00h the previous evening on four test days. On arrival, they will be asked to provide a urine sample. The volunteers will then have a cannula inserted by a trained nurse and an initial baseline blood sample will be taken (volume 10 ml). The subjects will then be asked to consume the assigned breakfast within a 15 minute period. Water will be provided. Volunteers will then be requested to provide 10ml blood samples at 1h, 2h, 4h and 6h and 24 hrs. A 24 hr urine sample also will be obtained, starting the day of the test day. Blood pressure will be recorded at each time point.
Volunteers will not be included if they
University of Aberdeen is the lead sponsor of 170 studies on the registry; 23 are open to participants now.
Counted across the registry records on this site, refreshed daily.
Exclusion Criteria:
Are taking any medicines prescribed by their GP Have a known allergy to beetroot Are vegan Regularly take nutritional supplements Have given a large blood donation in last three months
Other: Burger and Beetroot Study
50% fat, 10% beetroot extract
Lipid peroxides
Indices of oxidised lipids in plasma
Time frame: up to 24 hours
Blood pressure
Systolic and diastolic blood pressure
Time frame: up to 24 hours
This study is completed, as verified in Jun 2014. You cannot join it, but the record below documents what was studied.
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University of Aberdeen