Selenium Status Clinical Trial
Official title:
Investigating Flavour-nutrient Learning in Humans Using Novel-flavoured, Selenium-fortified Biscuits
This intervention study will investigate the relationship between consumption of selenium-fortified biscuits fortified with selenium-enriched yeast (approximately 60mcg of selenium per day for 14 days) and both plasma selenium concentration and plasma selenoprotein P concentration in adult human volunteers. It will also investigate how selenium-status may affect changes in sensory perception of the fortified biscuits when consumed for 7 and 14 consecutive days (Flavour-Nutrient Learning).
There are different forms of selenium supplementation which may be used to improve selenium-status, one being selenium-enriched yeast. Selenium is an essential micronutrient consumed through food, however the selenium contents of foods is variable, and depends upon the soil the food has been grown in. The UK population may not consume enough selenium through their diet, due to selenium levels in British soil being low and the use of North American wheat flour being increasingly replaced with lower selenium European flour. It is therefore relevant to explore the ability of selenium-enriched yeast to improve selenium status if initially low. It is also important to investigate if the sensory attributes of selenium-fortified foods are different to unfortified foods. Additionally, investigating Flavour-Nutrient Learning (how selenium-status might change sensory perception of selenium-rich foods) could improve understanding of food choices. This study aims to investigate the following topics: 1. The relationship between selenium intake (through selenium-fortified biscuits) and selenium-status. 2. How selenium-status affects sensory perception of selenium-fortified biscuits (Flavour Nutrient Learning, FNL). ;
| Status | Clinical Trial | Phase | |
|---|---|---|---|
| Recruiting |
NCT03219853 -
Investigating the Sensory Effects of Selenium-enriched Parsnips.
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N/A | |
| Completed |
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Phase 1 |