This project will assess the effect of Huel on markers of gastrointestinal inflammation of 30 generally healthy individuals. The aim is to identify any changes in the markers of inflammation status of volunteers in any of the 9 markers to be monitored. Inflammation status will be measured at the start of the study, after one week of their habitual diets and again after four weeks of consuming two ready to drink Huel products per day, one Hot \& Savoury Huel (grain-based option only) and the remainder of their calorie intake to be made up of Huel Powder (v3.1).
Study Type
INTERVENTIONAL
Allocation
NA
Purpose
BASIC_SCIENCE
Masking
NONE
Enrollment
30
Ready to eat huel foods. Containing 2 ready to drink shakes, one savoury meal pack and meal replacement powder. Consumption amounts were based on energy needs of each person
Faculty of Medical Sciences
Newcastle upon Tyne, Tyne and Wear, United Kingdom
C-Reactive protein
Time frame: baseline and after 4 weeks supplementation
neutrophils
Time frame: baseline and after 4 weeks supplementation
TNF-alpha
Time frame: baseline and after 4 weeks supplementation
IL-10
Time frame: baseline and after 4 weeks supplementation
IL-6
Time frame: baseline and after 4 weeks supplementation
linoleic acid
Time frame: baseline and after 4 weeks supplementation
arachidonic acid
Time frame: baseline and after 4 weeks supplementation
alpha-linoleic acid
Time frame: baseline and after 4 weeks supplementation
eicosapentaenoic acid
Time frame: baseline and after 4 weeks supplementation
Body Mass Index
Time frame: baseline and after 4 weeks supplementation
Body mass
Time frame: baseline and after 4 weeks supplementation
Waist cercumference
Time frame: baseline and after 4 weeks supplementation
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