Bioavailability of Vitamin D(25(OH)D) and Omega-3 Fatty Acid (DHA) Enhanced Chicken

N/AActive Not RecruitingNCT05248737

Cornell University84 enrolled

Overview

The purpose of the research is to evaluate if chicken or eggs obtained from chickens that are fed a diet that contains omega-3 fatty acids (DHA/EPA), or vitamin D (as 25(OH)D) provides additional health benefits by improving the status of omega-3 fatty acids or 25(OH)D in healthy adults who eat this bioenhanced chicken or eggs.

The 2015-2020 Dietary Guidelines advocate intake of lean proteins (such as chicken and fish) while limiting intake of saturated fat. Chicken contains similar protein to beef or pork but has less saturated fat. However, chicken, like other terrestrial meats, has little omega-3 polyunsaturated fatty acids such as docosahexaenoic acid (DHA) or eicosapentaenoic acid (EPA) and relatively little vitamin D. Vitamin D insufficiency is common in the US and globally, and has been linked to a number of adverse health outcomes. Vitamin D is ingested primarily from fortified dairy products, but recent animal studies have increased the D content of pork and beef, and the DHA content of chicken and of eggs produced from bioenhanced chickens. Moreover, sunlight exposure alone can enhance the 25(OH)D content of chicken. Notably, supplemental 25(OH)D is more effective than vitamin D at improving vitamin D status in humans, but little is known about the bioavailability of 25(OH)D or DHA/EPA enhanced chicken (muscle) or in enhanced eggs produced from supplemented chickens.

Study Type

OBSERVATIONAL

Enrollment

Conditions

Nutrition, Healthy

Interventions

DHA/EPA fortified chicken plus PlaceboDIETARY_SUPPLEMENT

For participants who received DHA/EPA fortified chicken

non-25(OH)D fortified chicken/eggs plus vitamin D3 supplementDIETARY_SUPPLEMENT

Provided to participants in the group where they consumed non-fortified chicken/eggs

non-DHA bio-enhanced chicken plus supplement DHA Omega-3DIETARY_SUPPLEMENT

Used in the crossover part of the study given to the group who did not received DHA bio-enhanced chicken

Eligibility

Sex: ALLMin age: 18 YearsMax age: 35 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * healthy adults * Non-smoking * Age between 18- 35 yo * Females: premenopausal and not pregnant or lactating * Body mass index (BMI) between 18 - 30 kg/m2. * No preexisting medical complications (such as eating disorders, gastrointestinal disorders, malabsorption diseases, or taking medications known to influence iron homeostasis) Exclusion Criteria: * BMI \<18 or \> 30 kg/m2, * Age \<18 y or \> 50y, * Smoking * Pregnancy, lactating * Have gastrointestinal disorders/malabsorption diseases/dietary restrictions/medication use of medications known to impact DHA/EPA or Vitamin D 25(OH)D absorption * Take vitamin and mineral supplementations

Locations (1)

Human Metabolic Research Unit

Ithaca, New York, United States

Outcomes

Primary Outcomes

Concentration of plasma DHA concentrations

Measuring plasma DHA concentration across different time points to assess DHA bioavailability and absorption

Time frame: Baseline, and time course of 1 hour, 2 hour, 4 hour and 8 hour post meal

Concentrations of serum 25(OH)D, vitamin D2, vitamin D3, 1,25(OH)2D and 24,25(OH)2D3 and vitamin D binding protein

Measuring serum 25(OH)D concentration across different time points to assess 25(OH)D bioavailability and absorption

Time frame: Baseline, and time course of week 2, week 4, week 6, week 8

Data from ClinicalTrials.gov

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