N/A
Completed N=20
Influence of Spices on Mixed Vegetable Intake Including Brassica Vegetables
Overcoming Resistance to Eating Cruciferous Vegetables
Source: ClinicalTrials.gov NCT02012283 ↗
Enrolled (actual)
20
Serious AEs
0.0%
Results posted
Oct 2019
Primary outcomePrimary: Differences Between Plain and Spiced Vegetables Intake — 134.1; 212.5; 204.8; 178.1 gram — p=0.001
Summary
This study is being done to determine that carefully designed spice mixtures can override any taste aversion to brassica vegetables, increase consumption of vegetable dishes which include brassica vegetables.
Outcome Measures
| Outcome | Result | p-value |
|---|---|---|
| PRIMARY Differences Between Plain and Spiced Vegetables Intake |
134.1; 212.5; 204.8; 178.1; 146.0; 118.7 | 0.001 sig |
| SECONDARY Difference in Broccoli Intake With or Without Spice Among Higher Restraint Eaters and Low Restraint Eaters |
141.7; 126.4; 270.8; 154.2 | 0.031 sig |
Eligibility Criteria
Inclusion Criteria
- Age 30-60 years of age at screen.
- BMI >25 and 160mmHg, diastolic BP>95mmHg), active or chronic gastrointestinal disorders, bulimia, anorexia, or endocrine diseases (except thyroid disease requiring medication) as indicated by medical history or routine physical examination.
- Any subject allergic to spice or vegetables
- Any subject who currently uses tobacco products.
- Any subject who participates in vigorous physical activity on a regular basis.
- Any subject who is unable or unwilling to comply with the study protocol.
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Data sourced from ClinicalTrials.gov (NCT02012283). Outcome figures and adverse-event rates are extracted automatically from the registry's posted results and are provided for clinician reference, not as a substitute for the primary publication. Informational only — not medical advice.