Consuming a product containing 35-40 gram of freeze dried kale a day.

Type2 Diabetes

Freeze-dried Brassica oleracea var. acephala

Intervention

Placebo

Aarhus University

Novel Organic Kale Products for Prevention of Obesity/Type 2 Diabetes

The blood glucose incremental area under curve, OGTT

Per Bendix Jeppesen

Associate. Prof, Phd, Diabetes and hormone diseases

University of Aarhus

Future Food Innovation

Participants will complete the 4 week intervention, 4 week washout, then 4 week control period (monitor only)

Participants will complete the 4 week control period (monitor only), 4 week washout, then 4 week intervention

Colon Cancer Prevention

Participants will be provided frozen dark leafy green vegetables, and counseled to consume 1 cup cooked dark green leafy vegetables (2 servings) daily over the 4 week period while maintaining their normal red meat intake. This will occur during the first 4 week period of the study.

High chlorophyll diet - intervention 1st

Participants will be provided frozen dark leafy green vegetables, and counseled to consume 1 cup cooked dark green leafy vegetables (2 servings) daily over the 4 week period while maintaining their normal red meat intake. This will occur during the last 4 week period of the study.

High chlorophyll diet - control 1st

Meat and Three Greens website and link to eligibility survey

Auburn University

Exploring the Effects of a High Chlorophyll Dietary Intervention to Reduce Colon Cancer Risk in Adults

Exploring the Effects of a High Chlorophyll Dietary Intervention to Reduce Colon Cancer Risk in Adults: The Meat and Three Greens Feasibility Trial

Retain 90% of sample at crossover and 80% at completion

Meet chlorophyll intake goals 90% of days

16s changes in microbiota alpha diversity

Body fat percentage using Bioelectrical Impedence Analysis

Acceptability of the diets will be measured by the Food Acceptability Questionnaire (FAQ) total score. The FAQ is a 10 item questionnaire scored on a 7-point likert scale with total scores ranging from 7-70.

Andrew Fruge

Assistant Professor and Director, Didactic Program in Dietetics

4 week intervention and control periods will be delivered and separated by a 4 week washout. The order of intervention and control periods will be randomly allocated

Daily consumption of 30 g of raw, fresh, broccoli sprouts, not cooked, during 10 weeks (70 days), followed by other 90 days of no ingestion of broccoli sprouts

Obesity

Inflammation

Broccoli sprouts

Effects of the Consumption of Broccoli Sprouts in Overweight Subjects

Plasma levels of IL-6 measured at days 0, 70, 90 and 160 days of intervention

Plasma levels of C-reactive protein measured at days 0, 70, 90 and 160 days of intervention

24 h-urine levels of glucosinolates and their metabolites measured by UHPLC-MS/MS

Débora Villaño

Proffesor

Universidad Católica San Antonio de Murcia

National Research Council, Spain

The intervention consisted on a 10-week period which included daily consumption of a portion (30 g) of raw, fresh broccoli sprouts. After the intervention period, a follow-up recovery period for all subjects continued for other 90 days with no ingestion of broccoli sprouts.

Subjects consuming vegetables with mixed-spices added.

Subjects consuming vegetables without spice.

Subjects consumed each vegetable without spice first and then with spice mix added

No Spice First, Then Spice

Subjects consumed each vegetable with spice mix added first and then without spice

Spice First, Then No Spice

Total

Sex: Female, Male

Vegetable intake (grams) was measured while ingesting using an Universal Eating Monitor integrating a hidden weighing apparatus with specialized data collection software to analyze human eating.

The amount of vegetable consumed with or without spices.

Vegetable Intake With and Without Spices

Differences Between Plain and Spiced Vegetables Intake

Twenty subjects were categorized based on their score on the Three-Factor Eating Questionnaire with score greater than 2 defined as high restraint (HR), and 2 or less defined as low restraint (LR) eaters.

Broccoli intake with or without spices in high restraint eaters.

Broccoli Intake Among High Restraint Eaters

Broccoli intake with or without spices in low restraint eaters.

Broccoli Intake Among Low Restraint Eaters

Difference in Broccoli Intake With or Without Spice Among Higher Restraint Eaters and Low Restraint Eaters

Subjects receiving plain vegetable, then vegetable with spices added

Subjects receiving vegetable with mixed-spices added, then plain vegetable

Spice First, Then no Spice

First Intervention

Second Intervention

Third Intervention

Zhaoping Li, Professor

Subjects consumed broccoli with spices added.

Broccoli With Spices

Subjects consumed broccoli without spices.

Broccoli No Spices

Subjects consumed cauliflower with spices added.

Cauliflower With Spices

Subjects consumed cauliflower without spices.

Cauliflower No Spices

Subjects consumed spinach with spices added.

Spinach With Spices

Subjects consumed spinach without spices.

Spinach No Spices

Overcoming Resistance to Eating Cruciferous Vegetables

Cooked vegetables with spices or without spices

Food consumption

Influence of Spices on Mixed Vegetable Intake Including Brassica Vegetables

Influence of Spices on Mixed Vegetable Intake Including Brassica

Zhaoping Li

Dr. Zhaoping Li

University of California, Los Angeles

A healthy Nordic diet with high content of bitter strong tasting vegetables and cabbages.

A diet habitually consumed in the Nordic countries

A healthy Nordic diet with high content of sweet and mild tasting vegetables and cabbages.

Type 2 Diabetes

The participants in the two experimental arms will each have to consume 500 g of vegetables and cabbages daily.

Diet intervention

Click here for more information about this study: Maximising the Taste and Health Value of Plant Food Products (MAXVEG)

Hospital Vendsyssel, Center for Clinical Research

Maximising the Taste and Health Value of Plant Food Products

Maximising the Taste and Health Value of Plant Food Products - Impact on Vegetable Consumption, Consumer Preferences and Human Health Factors.

Measured as the AUC from an Oral Glucose Tolerance Test

The fasting blood samples will be analyzed for: glucose, insulin, glucagon, HbA1c, lipids (triglycerides, HDL-, LDL- and total cholesterol), cytokines (, adipokines biomarkers of oxidative stress parathyroid hormone, vitamin D and GLP-1.
Urine samples for metabolomics (isoprostanes and water-soluble metabolites).

brassica montana/obesitas

Novel Organic Kale Products for Prevention of Obesity/Type 2 Diabetes

Exploring the Effects of a High Chlorophyll Dietary Intervention to Reduce Colon Cancer Risk in Adults

Effects of the Consumption of Broccoli Sprouts in Overweight Subjects

Influence of Spices on Mixed Vegetable Intake Including Brassica Vegetables

Maximising the Taste and Health Value of Plant Food Products

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