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Provitamin A Absorption and Conversion With Avocados

Information source: Ohio State University
ClinicalTrials.gov processed this data on August 20, 2015
Link to the current ClinicalTrials.gov record.

Condition(s) targeted: Healthy

Intervention: Post-prandial Feeding Study (Other)

Phase: N/A

Status: Completed

Sponsored by: Ohio State University

Official(s) and/or principal investigator(s):
Steven J Schwartz, Ph.D., Principal Investigator, Affiliation: Ohio State University

Summary

Vitamin A is necessary in the human diet. The form of vitamin A found in fruits and vegetables is not "active" and must be converted to the active form in the human body. However, information on the ability of humans to absorb and convert vitamin A to the active form is still lacking. In this study, the investigators will observe the absorption and conversion of vitamin A from orange tomato sauce and/or carrots after a meal with fat (from avocado fruit) and a meal without fat. The investigators will also test whether eating these foods might protect the blood against damage that could lead to heart disease.

Clinical Details

Official title: Enhancing Human Intestinal Absorption of Carotenoids and Bioconversion of Carotene to Vitamin A in the Presence of Hass Avocados

Study design: Allocation: Randomized, Endpoint Classification: Bio-availability Study, Intervention Model: Crossover Assignment, Masking: Open Label, Primary Purpose: Basic Science

Primary outcome: Post-prandial levels of provitamin A and vitamin A

Secondary outcome: post-prandial antioxidant status of blood

Detailed description: The primary objective of this study will be to demonstrate that adding avocados to a carotene rich meal will promote the absorption of provitamin A carotenoids and enhance the delivery of greater quantities of vitamin A. This objective will be accomplished by quantitation of the immediate post-prandial plasma concentrations of parent carotenoids and vitamin A metabolites after subjects consume a meal with or without avocado in combination with a serving of tomato sauce (containing nutritionally relevant amounts of beta-carotene) or carrots. The secondary objective of this study will be to determine if higher levels of carotenoids and other antioxidants transported in the bloodstream will have a protective role in promoting cardiovascular health. This objective will be accomplished by testing the oxidation capacity of lipoprotein fractions before and after meal supplementation.

Eligibility

Minimum age: 18 Years. Maximum age: 70 Years. Gender(s): Both.

Criteria:

Inclusion Criteria:

- Total cholesterol (140 to 200 mg/dL)

- BMI 17 to 30

- Age 18-70 years

Exclusion Criteria:

- Lactating, pregnant, or plan to be pregnant during study

- Tobacco use (cigarettes or chewing tobacco)

- Metabolic disease

- Malabsorption disorders

- History of cancer, esophageal, gastric, or intestinal ulcers

- History of liver or kidney insufficiency or failure

- Allergies to tomatoes or tomato products

- Allergies to carrots

- Allergies to avocados

- Obesity (BMI>30)

- Hypercholesterolemia (total cholesterol> 200mg/dL)

Locations and Contacts

The Ohio State University Clinical Research Center, Columbus, Ohio 43210, United States
Additional Information

Starting date: September 2011
Last updated: April 22, 2015

Page last updated: August 20, 2015

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