AppetiteNCT05534152
Effect of Sumac on Appetite and Food Intake
A study testing sumac in people with Appetite and Food Intake, run by Oxford Brookes University at 1 site in United Kingdom.
Trial summary
Sumac, is a spice that is widely used in Turkish, Iranian and Middle Eastern foods. In these regions, the fruit of sumac is used for seasoning or flavouring, as an appetizer and for souring food. Read more about this study
- Who is it for?
- Ages 18 to 80 yearsHealthy volunteers can take part
- Conditions the study is for
- Appetite, Food Intake
- What is being tested?
- sumac
- Could I receive a placebo?
- Yes, some participants may receive a placebo
- How many people
- 40 participants
- Where
- 1 siteUnited Kingdom
- Study dates
- 1 Nov 2018to 15 Mar 2020
- Phase
- Interventional
- Are there results?
- None posted in the registry
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 18 to 80 years
- All sexes
- Healthy volunteers accepted
- Adult, Older adult
Who may be able to join
- • Adults, aged >65 years
- Adults, 18-35 years
- No allergy to any herbs and spices
- No allergy to vegetables including celery and tomato
- Non-smoker
- Do not have a cold or hay fever (on test day)
Show all 11Show fewer
- No medication that may affect the sensory taste such as: antibiotics, antihistamines and decongestants, anti-inflammatory agents, and muscle relaxants (Bromley, 2000)
- Ability to read and understand written information in English
- Ability to attend, stand and sit for up to one hour
- The normal level of capability of functional activity (i.e. traveling out to the neighbourhood, shopping alone)
- Not diagnosed with Dementia
Who cannot join
- Disease that may affect the taste and smell sensation including local chronic or acute inflammatory nasal disease and oral and perioral infections
Trial locations and contacts
1 site in 1 country.
United Kingdom1 site
Oxford Brookes Centre for Nutrition and Health
Oxford, OX3 0BP
About this study
Official title: The Effect of Consumption of Sumac in Vegetable Soup on Appetite and Food Intake Among Older Adults (Aged Over 65 Years) and Young Adults (Aged 18-35 Years)
Sumac, is a spice that is widely used in Turkish, Iranian and Middle Eastern foods. In these regions, the fruit of sumac is used for seasoning or flavouring, as an appetizer and for souring food. This spice has also been used in herbal folk medicine to relieve certain conditions including bowel disorders, anorexia and indigestion. In addition, many studies have shown that sumac contains a high level of antioxidant activity and polyphenol content that may benefit certain diseases such as cancer and diabetes. The aim of this study was to assess the level of the appetite and food intake among young adults in comparison with free living older adults following the consumption of sumac. This was achieved by assessing the amount of food intake during a lunch course and the impact on food intake for the subsequent 12 hours.
Read the detailed description
Rhus coriaria Linn, also known as Sumac, is a spice that is widely used in Turkish, Iranian and Middle Eastern foods. In these regions, the fruit of sumac is used for seasoning or flavouring, as an appetizer and for souring food. This spice has also been used in herbal folk medicine to relieve certain conditions including bowel disorders, anorexia and indigestion. In addition, many studies have shown that sumac contains a high level of antioxidant activity and polyphenol content that may benefit certain diseases such as cancer and diabetes.
Taste and smell perception may play a vital role in food preference, nutrient intake and appetite; however, both ageing and disease can have a negative impact on these senses. It has been suggested that by 2025 the older adult population (i.e. those aged 60years and over) worldwide will rapidly increase and reach 1.12 billion. One of the major physiological changes in this age group is the loss or reduction in sensory perception including smell and taste. These changes as a result of ageing and medication increase the risk of poor health by reducing the enjoyment of food followed by decreasing food and nutrient intake.
It is possible, therefore, that all these factors together may lessen the enjoyment of food, leading to malnutrition and disease complications. In light of the above, the aim of this study was to assess the level of the appetite and food intake among young adults in comparison with free living older adults following the consumption of sumac. This was achieved by assessing the amount of food intake during a lunch course and the impact on food intake for the subsequent 12 hours.
This study assessed the use of sumac at 1% dose (0.37g) of total volume of a vegetable soup (150g), in two forms: 1) added to finished cooked soup 2) added to the soup from the beginning of the cooking process, in addition to consumption of the same soup without added sumac as the control soup. The study comprised of 20 young adults (18-35 years old) and 20 free living older adults aged >65 years. Each participant in these groups attended the Oxford Brookes Centre for Nutrition and Health (OxBCNH) for three sessions and each session lasted up to one hour.
- Conditions
- Appetite, Food Intake
- Being tested
- sumac
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
sumacOther
1% iranian brown sumac
| Study group | Role | What they receive |
|---|---|---|
| Soup with no sumac | Placebo comparator | 150 g butternut squash soup with no added sumac Receives: Other: sumac |
| Sumac added to soup at the end of cooking | Experimental | 150 g butternut squash soup with 1% sumac added at the end of cooking Receives: Other: sumac |
| Sumac added to the sumac during cooking | Experimental | 150 g butternut squash soup with 1% sumac added during cooking Receives: Other: sumac |
What is being measured
The primary outcome is the main question the study is designed to answer.
Energy intake in kilojoules and kilocalories
Energy intake at an ad libitum lunch after the soup and for the rest of the day using Nutritics dietary assessment software.
Measured: 9 hours
Carbohydrate intake in grams
Carbohydrate intake at an ad libitum lunch after the soup and for the rest of the day using Nutritics dietary assessment software.
Measured: 9 hours
Protein intake in grams
Protein intake at an ad libitum lunch after the soup and for the rest of the day using Nutritics dietary assessment software.
Measured: 9 hours
Fat intake in grams
Fat intake at an ad libitum lunch after the soup and for the rest of the day using Nutritics dietary assessment software.
Measured: 9 hours
Amount of food consumed at lunch in grams
Amount of food (pasta) consumed in grams at the ad libitum lunch
Measured: 9 hours
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted9 Sep 2022
- Study start1 Nov 2018
- Primary completion28 Feb 2020
- Study completion15 Mar 2020
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for AppetiteStudies of the same condition, open and under way.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Interventional
- Phase
- Phase N/A
- Primary purpose
- Supportive care
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- Single blind
- Who is masked
- Participant
- Enrolment
- 40 participants (actual)
Sponsor and investigators
- Lead sponsor
- Oxford Brookes University
- Sponsor type
- University, hospital or other
- Responsible party
- Principal investigator, Dr. Sangeetha Thondre, Oxford Brookes University
- Investigators
- Sangeetha Thondre, PhD, Principal investigator, Oxford Brookes University
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT05534152
- Sponsor's protocol ID
- UREC 181174
- Status last verified
- Sep 2023
- First submitted
- 31 Jul 2022
- Last updated
- 6 Sep 2023
- Results posted
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- No
Study at a glance
From the registry record, last updated by the sponsor on 6 Sep 2023. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- The Effect of Consumption of Sumac in Vegetable Soup on Appetite and Food Intake Among Older Adults (Aged Over 65 Years) and Young Adults (Aged 18-35 Years)
- ClinicalTrials.gov ID
- NCT05534152
- Acronym / sponsor ID
- UREC 181174
- Conditions
- Appetite, Food Intake
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 40 participants (actual)
- Lead sponsor
- Oxford Brookes UniversityUniversity, hospital or other
- Study start
- 1 Nov 2018 (actual)
- Primary completion
- 28 Feb 2020 (actual)
- Study completion
- 15 Mar 2020 (actual)
- First posted
- 9 Sep 2022 (actual)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
Sumac, is a spice that is widely used in Turkish, Iranian and Middle Eastern foods. In these regions, the fruit of sumac is used for seasoning or flavouring, as an appetizer and for souring food. This spice has also been used in herbal folk medicine to relieve certain conditions including bowel disorders, anorexia and indigestion. In addition, many studies have shown that sumac contains a high level of antioxidant activity and polyphenol content that may benefit certain diseases such as cancer and diabetes. The aim of this study was to assess the level of the appetite and food intake among young adults in comparison with free living older adults following the consumption of sumac. This was achieved by assessing the amount of food intake during a lunch course and the impact on food intake for the subsequent 12 hours.
Detailed description
Rhus coriaria Linn, also known as Sumac, is a spice that is widely used in Turkish, Iranian and Middle Eastern foods. In these regions, the fruit of sumac is used for seasoning or flavouring, as an appetizer and for souring food. This spice has also been used in herbal folk medicine to relieve certain conditions including bowel disorders, anorexia and indigestion. In addition, many studies have shown that sumac contains a high level of antioxidant activity and polyphenol content that may benefit certain diseases such as cancer and diabetes.
Taste and smell perception may play a vital role in food preference, nutrient intake and appetite; however, both ageing and disease can have a negative impact on these senses. It has been suggested that by 2025 the older adult population (i.e. those aged 60years and over) worldwide will rapidly increase and reach 1.12 billion. One of the major physiological changes in this age group is the loss or reduction in sensory perception including smell and taste. These changes as a result of ageing and medication increase the risk of poor health by reducing the enjoyment of food followed by decreasing food and nutrient intake.
It is possible, therefore, that all these factors together may lessen the enjoyment of food, leading to malnutrition and disease complications. In light of the above, the aim of this study was to assess the level of the appetite and food intake among young adults in comparison with free living older adults following the consumption of sumac. This was achieved by assessing the amount of food intake during a lunch course and the impact on food intake for the subsequent 12 hours.
This study assessed the use of sumac at 1% dose (0.37g) of total volume of a vegetable soup (150g), in two forms: 1) added to finished cooked soup 2) added to the soup from the beginning of the cooking process, in addition to consumption of the same soup without added sumac as the control soup. The study comprised of 20 young adults (18-35 years old) and 20 free living older adults aged >65 years. Each participant in these groups attended the Oxford Brookes Centre for Nutrition and Health (OxBCNH) for three sessions and each session lasted up to one hour.
Study design
- Primary purpose
- Supportive care
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- Single blind (participant)
- Number of arms
- 3
| Arm | Type | Receives |
|---|---|---|
| Soup with no sumac | Placebo comparator | Other: sumac150 g butternut squash soup with no added sumac |
| Sumac added to soup at the end of cooking | Experimental | Other: sumac150 g butternut squash soup with 1% sumac added at the end of cooking |
| Sumac added to the sumac during cooking | Experimental | Other: sumac150 g butternut squash soup with 1% sumac added during cooking |
Who may qualify
- Ages
- 18 to 80 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult, Older adult
Key inclusion criteria (11 listed)
- • Adults, aged >65 years
Key exclusion criteria (1 listed)
- Disease that may affect the taste and smell sensation including local chronic or acute inflammatory nasal disease and oral and perioral infections
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Interventions
| Intervention | Type | Arms |
|---|---|---|
| sumac1% iranian brown sumac | Other | Soup with no sumac, Sumac added to soup at the end of cooking, Sumac added to the sumac during cooking |
Primary outcome
Energy intake in kilojoules and kilocalories
Time frame: 9 hours
Energy intake at an ad libitum lunch after the soup and for the rest of the day using Nutritics dietary assessment software.
Carbohydrate intake in grams
Time frame: 9 hours
Carbohydrate intake at an ad libitum lunch after the soup and for the rest of the day using Nutritics dietary assessment software.
Protein intake in grams
Time frame: 9 hours
Protein intake at an ad libitum lunch after the soup and for the rest of the day using Nutritics dietary assessment software.
Fat intake in grams
Time frame: 9 hours
Fat intake at an ad libitum lunch after the soup and for the rest of the day using Nutritics dietary assessment software.
Amount of food consumed at lunch in grams
Time frame: 9 hours
Amount of food (pasta) consumed in grams at the ad libitum lunch
Results and safety
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 6 Sep 2023.
- Individual participant dataSharing planned: No
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Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part. This study is not recruiting at the moment.
Sangeetha Thondre, PhD principal investigator
Oxford Brookes University
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing sumac in people with Appetite and Food Intake, run by Oxford Brookes University at 1 site in United Kingdom.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 11 inclusion and 1 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: finished, as of the sponsor's last update on 6 Sep 2023. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in United Kingdom. Whether a site is taking part right now should be confirmed with that site. See every site.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. Some participants in this study may receive a placebo. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
How can a doctor refer a patient or contact the research team?
The record lists no contact. The official record names the sponsor, who can be asked directly. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Energy intake in kilojoules and kilocalories (time frame: 9 hours). The study lists 5 primary outcomes in all. It is what the study was designed to measure, not a finding.
Where can I read the original study information?
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 6 Sep 2023.