The purpose of this study is to research the changes of typical thermal processing food intervention on health outcome, metabolites, and gut microbiota, in order to explore the molecular mechanism of interaction between maillard reaction associated hazards and complex food matrix, and provide scientific basis and reference model for combining food nutrition and safety protection.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
OTHER
Masking
TRIPLE
Enrollment
156
300 mL Warm Water per day for 8 weeks
300 mL Caffeinated Coffee per day for 8 weeks
300 mL Decaffeinated Coffee per day for 8 weeks
Zhejiang university
Hangzhou, China
Change in blood glucose from baseline
Time frame: 8 weeks
Change in blood lipids from baseline
Time frame: 8 weeks
Urinary biomarkers levels of acrylamide, furans, and furfuryl alcohol
Urinary levels of environmental pollutants (e.g., acrylamide, furans, and furfuryl alcohol), measured using liquid chromatography-mass spectrometry (LC-MS)
Time frame: 8 weeks; 24 hours
Change of metabolites
Time frame: 8 weeks
Change in gut microbiota
Time frame: 8 weeks
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