Ignite Creation Date:
2024-05-06 @ 7:31 PM
Last Modification Date:
2024-10-26 @ 3:08 PM
Study NCT ID:
NCT06032832
Status:
NOT_YET_RECRUITING
Last Update Posted:
2024-04-17
First Post:
2023-09-04
Brief Title:
Iron Absorption From Naturally Dephytinized Legumes
Sponsor:
Diego Moretti
Organization:
Swiss Distance University of Applied Sciences
Study Overview
Official Title:
The Effect of Dephytinization on Iron Absorption From a Soy Protein Based Meat Analog and Chickpea-farinata a Randomized Study in Young Women
Status:
NOT_YET_RECRUITING
Status Verified Date:
2024-04
Last Known Status:
None
Delayed Posting:
No
If Stopped, Why?:
Not Stopped
Has Expanded Access:
False
If Expanded Access, NCT#:
N/A
Has Expanded Access, NCT# Status:
N/A
Acronym:
LINDA
Brief Summary:
Consumption of less meat and more plant-based protein can greatly reduce the negative impact of food production on the environment Studies show that vegan diets can decrease greenhouse gas emissions land use and water However it is important to consider the nutritional value of alternatives as meat is a key source of nutrients like iron Iron deficiency anemia IDA is estimated to be the top 5 leading causes of years lived with disability burden globally and the first cause in women Nutritional iron deficiency anemia is often caused by low iron content and low dietary iron bioavailability As meat fish and poultry are excellent sources of bioavailable iron shifting or maintaining a predominantly plant-based diet can increase the risk of iron deficiency ID
Phytic acid the main phosphorus storage compound in plants can hinder iron absorption and other divalent minerals Phytase is an enzyme that breaks down phytic acid which lessens its ability to bind with minerals like iron This enzyme is present in various plant tissues with particularly high amounts found in wheat and rye
There is limited clinical evidence regarding iron absorption from plant-based meat Thus it is important to measure iron absorption from plant-based foods before and after treatment to remove phytic acid dephytinization This study compares the fractional iron absorption FIA of the 1 soy protein concentrate meat analog and 2 Farinata made from chickpea flour both with and without dephytinization
The aim of this study is to determine the effect of phytic acid reduction on iron absorption FIA of the soy protein concentrates meat analog with phytic acid will be compared with FIA from soy protein concentrate without dephytinization In addition this study will compare the FIA in Farinata a traditional Italian dish prepared using chickpea flour both with and without dephytinization
Phytic acid the main phosphorus storage compound in plants can hinder iron absorption and other divalent minerals Phytase is an enzyme that breaks down phytic acid which lessens its ability to bind with minerals like iron This enzyme is present in various plant tissues with particularly high amounts found in wheat and rye
There is limited clinical evidence regarding iron absorption from plant-based meat Thus it is important to measure iron absorption from plant-based foods before and after treatment to remove phytic acid dephytinization This study compares the fractional iron absorption FIA of the 1 soy protein concentrate meat analog and 2 Farinata made from chickpea flour both with and without dephytinization
The aim of this study is to determine the effect of phytic acid reduction on iron absorption FIA of the soy protein concentrates meat analog with phytic acid will be compared with FIA from soy protein concentrate without dephytinization In addition this study will compare the FIA in Farinata a traditional Italian dish prepared using chickpea flour both with and without dephytinization
Detailed Description:
The goal of this clinical trial is to assess the iron absorption from plant-based protein with and without the reduction of phytic acid This study is a randomized control trial cross-over where each participant acts as their own control
Participants will be asked to consume test meals prepared from soy protein and chickpea flour with and without dephytinization that contains isotopic iron 57Fe and 58Fe as ferrous sulfate After 14 days of the test meal administration participants will be given blood samples to access the isotopic iron enrichment in blood
Participants will be asked to consume test meals prepared from soy protein and chickpea flour with and without dephytinization that contains isotopic iron 57Fe and 58Fe as ferrous sulfate After 14 days of the test meal administration participants will be given blood samples to access the isotopic iron enrichment in blood
Study Oversight
Has Oversight DMC:
None
Is a FDA Regulated Drug?:
False
Is a FDA Regulated Device?:
False
Is an Unapproved Device?:
None
Is a PPSD?:
None
Is a US Export?:
None
Is an FDA AA801 Violation?:
None