Extrait

Background and study aims We have developed a theoretical model for studying the release of nutrients from plant foods, specifically lipid (fat) from almond cells. The model calculates the amount of lipid released from the ruptured cells of almond cubes of specific size. The model shows that as the cubes get smaller, the number of ruptured cells, and therefore the amount of lipid released per gram of almond, increases. We require information on the number of particles of each size for chewed almond in order to calculate the amount of lipid released in a more realistic situation. The main aim of the study is to measure the size of almond particles that have been chewed sufficiently to be swallowed. Who can participate? We are looking for adults who have healthy teeth and are not allergic to almonds or associated allergens to participate in this study. What does the study involve? Once we have checked the eligibility and participants have given consent, we will ask them to attend a chewing session. Participants may be requested to attend a maximum of five additional sessions. During each session (about 1.5-2 hours) they will be given ten samples of almonds (raw whole almonds or cooked whole almonds, with the skins). They will be asked to chew and swallow the first two samples as normal, while we count the number of chews and record the time from their first chew to the swallowing. For the remaining eight samples, they will be asked to chew normally but then spit out the contents of their mouth rather than swallowing them. Between each sample they will be given some water to rinse their mouth which we will also collect. In addition, some participants will be asked to chew and spit a small handful of each type of almond, which will be used for the simulated digestion. This may be at the same time or separate from the main sessions. Finally at the end of one session, we will ask you to suck some almond cubes for 30 seconds before spitting them out. What are the possible benefits and risks of participating? We don’t anticipate any direct benefits to participants from taking part, but it will help us understand the digestion and absorption of fat from plant foods. However, anthropometric measurements (height, weight and BMI) will be available to all participants at the screening stage. Results will be available to all participants. We believe the risks to participants are minimal as the study involves everyday activities. Our main concern is that individuals who are allergic to nuts do not take part. Where is the study run from? Kings College London, UK. When is the study starting and how long is it expected to run for? The study started in April 2011 and will run until May 2014. Who is funding the study? The Biotechnology and Biological Sciences Research Council (BBSRC), UK. Who is the main contact? Terri Grassby [email protected] Myriam Grundy [email protected]

Critère d'inclusion

• Digestion and nutrient bioaccessibility

Liens

• ictrp
• isrctn