Effect of Sumac on Appetite and Food Intake
Condition: Appetite; Food Intake
Study type: Interventional

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. 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.
    

Intervention name(s): sumac
Intervention type(s): Other
Intervention description(s): 1% iranian brown sumac
Allocation: Randomized
Intervention model: Parallel Assignment
Masking: Single (Participant)
Primary purpose: Supportive Care