Status:
COMPLETED
Impact of Food Structure on Micronutrient Bioavailability in Human
Lead Sponsor:
Françoise Nau
Collaborating Sponsors:
Centre de Recherche en Nutrition Humaine d'Auvergne
University Hospital, Clermont-Ferrand
Conditions:
Food Structure Impact on Micronutrient Bioavailability
Eligibility:
MALE
20-30 years
Phase:
NA
Brief Summary
The nutritional quality of foods strongly depends on the structure / texture of foods, because of the impact on food disintegration, and then on digestion process and nutrient utilization by the human...
Detailed Description
The main objective consists in understanding how food structure / texture impacts on micronutrient bioavailability. The second objective consists in studying food disintegration at oral phase (in the ...
Eligibility Criteria
Inclusion
- no smoking since 6 months at least
- no pathology and no medical treatment
- no history of calcium lithiasis
- BMI \>=20 and \<=30 kg/m²
- normal biological status
- no dislike for the food tested
- good dental health, no pain, no treatment in progress, no orthodontics since 3 years
Exclusion
- hypercalcemia (\>2.52 mmol/L), hyperphosphoremia (\>1.58 mmol/L)
- known pathology
- allergy or intolerance to one of the food matrix components (egg, vitamins B12, B9, D, lutein, pea, gluten)
- intake of food supplements and/or UVdose for the 3 months before the study, except enriched foods
- exposure to UV during the 2 weeks before the study and all along the study
- vitamin D \< 80µg/L
Key Trial Info
Start Date :
December 7 2017
Trial Type :
INTERVENTIONAL
Allocation :
ACTUAL
End Date :
April 19 2018
Estimated Enrollment :
12 Patients enrolled
Trial Details
Trial ID
NCT03413267
Start Date
December 7 2017
End Date
April 19 2018
Last Update
August 20 2019
Active Locations (1)
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1
Centre de Recherche en Nutrition HUmaine d'Auvergne
Clermont-Ferrand, France, 63009