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

Gut Health Clinical Trial

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

Clinical Trial 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.

Clinical Trial 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). ;

Study Design

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT03842514
Study type Interventional
Source University of Aberdeen
Contact
Status Completed
Phase N/A
Start date May 1, 2019
Completion date March 4, 2020
View Details
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