A randomized, controlled, cross-over post-prandial trial in healthy human volunteers will be conducted at the IH Asper Institute to determine the effect whole ground flaxseed, roasted then ground whole flaxseed, whole intact flaxseed and flaxseed hulls mixed into yogurt on blood cyanide levels.
Participants will receive yogurt containing the following flaxseed products in a random order: 1. 40 g ground flaxseed, untreated; 2. 40 g ground flaxseed, roasted before grinding; 3. 40 g intact whole flaxseed; 4. 28 g flaxseed hulls; 5. 0 g flaxseed. Venous blood will be collected at the following time points: 0 (before consumption of test product), 15, 30, 45, 60, 75, 90, 120, 150, 180 min. Urine will be collected prior to consumption of test product and 180 min. Primary endpoints: 1) Peak blood level of cyanide and incremental area under the curve (iAUC) for cyanide in blood over a 3h postprandial period. Secondary endpoint: 1) cyanogenic glycoside and thiocyanate concentrations in plasma and urine over a 3h postprandial period. Tertiary endpoints: 1) metabolic profile in plasma and urine over 3 h postprandial period.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Enrollment
12
175 g yogurt with no flax product
175 g yogurt with 40 g whole ground flaxseed
175 g yogurt with 40 g roasted then ground whole flaxseed
I. H. Asper Clinical Research Institute
Winnipeg, Manitoba, Canada
Peak blood level of cyanide
highest concentration of cyanide during 180 min postprandial period
Time frame: 180 minutes
iAUC blood cyanide
incremental area under the curve for cyanide from 0-180 min
Time frame: 180 min
Cyanogenic glycoside and thiocyanate concentrations in plasma and urine
Time frame: 180 minutes
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175 g yogurt with 40 g of whole intact flaxseeds
175 g yogurt with 28 g flax hulls