Appetite Clinical Trial
Official title:
The Effect of Consumption of Sumac in Vegetable Soup on Appetite and Food Intake Among Older Adults (Aged Over 65 Years) and Young Adults (Aged 18-35 Years)
Verified date | September 2023 |
Source | Oxford Brookes University |
Contact | n/a |
Is FDA regulated | No |
Health authority | |
Study type | Interventional |
Sumac, is a spice that is widely used in Turkish, Iranian and Middle Eastern foods. In these regions, the fruit of sumac is used for seasoning or flavouring, as an appetizer and for souring food. This spice has also been used in herbal folk medicine to relieve certain conditions including bowel disorders, anorexia and indigestion. In addition, many studies have shown that sumac contains a high level of antioxidant activity and polyphenol content that may benefit certain diseases such as cancer and diabetes. The aim of this study was to assess the level of the appetite and food intake among young adults in comparison with free living older adults following the consumption of sumac. This was achieved by assessing the amount of food intake during a lunch course and the impact on food intake for the subsequent 12 hours.
Status | Completed |
Enrollment | 40 |
Est. completion date | March 15, 2020 |
Est. primary completion date | February 28, 2020 |
Accepts healthy volunteers | Accepts Healthy Volunteers |
Gender | All |
Age group | 18 Years to 80 Years |
Eligibility | Inclusion Criteria: - • Adults, aged >65 years - Adults, 18-35 years - No allergy to any herbs and spices - No allergy to vegetables including celery and tomato - Non-smoker - Do not have a cold or hay fever (on test day) - No medication that may affect the sensory taste such as: antibiotics, antihistamines and decongestants, anti-inflammatory agents, and muscle relaxants (Bromley, 2000) - Ability to read and understand written information in English - Ability to attend, stand and sit for up to one hour - The normal level of capability of functional activity (i.e. traveling out to the neighbourhood, shopping alone) - Not diagnosed with Dementia Exclusion Criteria: - Disease that may affect the taste and smell sensation including local chronic or acute inflammatory nasal disease and oral and perioral infections |
Country | Name | City | State |
---|---|---|---|
United Kingdom | Oxford Brookes Centre for Nutrition and Health | Oxford |
Lead Sponsor | Collaborator |
---|---|
Oxford Brookes University |
United Kingdom,
Type | Measure | Description | Time frame | Safety issue |
---|---|---|---|---|
Primary | Energy intake in kilojoules and kilocalories | Energy intake at an ad libitum lunch after the soup and for the rest of the day using Nutritics dietary assessment software. | 9 hours | |
Primary | Carbohydrate intake in grams | Carbohydrate intake at an ad libitum lunch after the soup and for the rest of the day using Nutritics dietary assessment software. | 9 hours | |
Primary | Protein intake in grams | Protein intake at an ad libitum lunch after the soup and for the rest of the day using Nutritics dietary assessment software. | 9 hours | |
Primary | Fat intake in grams | Fat intake at an ad libitum lunch after the soup and for the rest of the day using Nutritics dietary assessment software. | 9 hours | |
Primary | Amount of food consumed at lunch in grams | Amount of food (pasta) consumed in grams at the ad libitum lunch | 9 hours |
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