Children, Only Clinical Trial
Official title:
The Effect of a Nutrient Dense Food on the Skin Carotenoid Levels of School Age Children
Background: In a previous study, children who consumed a high-carotenoid juice over 8 weeks
significantly increased skin carotenoid levels as compared to children who consumed a
placebo juice. A naturally carotenoid-rich baked product, potentially marketable as a
healthy breakfast food alternative, was developed by Utah State University researchers.
Objective: To determine the effect and response of a carotenoid-rich baked product on change
in skin carotenoid levels among children.
Design: A six week randomized controlled trial. Participants/setting: Participants were
children age 5-18 during March-June, 2015 living in Cache County, UT (n=46). Intervention:
Children were randomly assigned to one of two groups: treatment (n=23) with a high
carotenoid baked food or control (n=25) who consumed a baked food with no carotenoids.
Children were asked to eat the designated portion of the assigned food once a day for six
weeks. Skin carotenoid levels were measured every two weeks by a BioPhotonic scanner and
reported in Raman intensity counts. Participants were asked to maintain their diet and
completed a food frequency questionnaire at Baseline, Week 3, and Week 6. Uneaten portions
of the food were returned to clinic, counted, and recorded.
Main outcome measures: Change in skin carotenoid levels as measured in Raman counts over 6
weeks.
Statistical analysis performed: Repeated-measures ANOVA was used to assess the group
differences in Raman counts.
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