Clinical trial NCT05242978: Acute Impact of Different Foods and Beverages on Exercise Induced Oxidative Stress and Inflammation
Official title: Acute Impact of Different Foods and Beverages on Exercise Induced Oxidative Stress and Inflammation
Study type: INTERVENTIONAL
Overall status: ENROLLING_BY_INVITATION
Phase: NA
Conditions: Inflammatory Response
Oxidative Stress
Oxidative Stress Induction
Lead sponsor: University of Vienna
Sponsor class: OTHER
First posted: 2022-02-16
Enrollment: 24
Sex: FEMALE
Minimum age (years): 18
Maximum age (years): 40
Standard ages: ADULT
Accepts healthy volunteers: yes
Allocation: RANDOMIZED
Intervention model: CROSSOVER
Intervention model description: acute consumption of anti- and pro- inflammatory foods and beverages 2 hour prior to intense physical activity
Primary purpose: PREVENTION

Brief summary: The aim of this research project is to explore the acute impact of specific foods and beverages, which have been shown to be associated with inflammatory processes, mainly in epidemiological studies, on inflammatory and oxidative stress parameters in healthy humans following a high intensity physical workout.

Detailed description: The aim of this research project is to explore the acute impact of specific foods and beverages, which have been shown to be associated with inflammatory processes, mainly in epidemiological studies, on inflammatory and oxidative stress parameters in healthy humans following a high intensity physical workout. The choice of food will mainly be based on the food groups from the Empirical Dietary Inflammatory Index. For that purpose, seventy-two healthy volunteers will be recruited to perform several interventions in order to assess the impact of different nutrient groups or single- foods on oxidative and inflammatory markers. They will be divided into the three groups beverage consumption, plantbased foods and protein sources. The intense physical activity serves to induce a physiological stress response in the body, known to be accompanied by an increase in oxidative and inflammatory stress parameters. The idea is that anti- inflammatory or antioxidant nutrients could potentially attenuate this stress response in dependence on their anti- inflammatory or antioxidant potential. The operability of this concept has already been tested. The main benefit of this approach is to get a deeper insight into short term effects of single foods or beverages on inflammatory and prooxidative processes in humans by using short term intense physical activity as a stress model. One major practical aspect of this approach is to assess dietary components with respect to their pro- or anti-inflammatory-/oxidative stress potential regarding e.g. non-communicable diseases such as type 2 diabetes, coronary heart disease or the metabolic syndrome. Furthermore, it could help to reduce inflammation or oxidative stress during or following high intense physical exercise in order to reduce the stress response during training or competition in order to enhance regeneration and to foster the training gain in sports.

Eligibility criteria: Inclusion Criteria:

* female human subjects
* aged 18-40 years
* no chronical diseases
* not more than 120 minutes of physical activity per week
* no regular resistance training within the past 6 months
* BMI 18.5 - 24.99 kg/m²
* body fat percentage of at least 20%
* Exclusion Criteria:
* contraindications against physical activity
* anemia
* fructose or lactose intolerance
* smoking
* medications with influence on ROS levels or inflammation
* allergy or intolerance against intervention food/beverages.

Primary outcomes:
measure: ROS change
timeFrame: change from baseline to 2.5 hours
measure: MDA change
timeFrame: change from baseline to 2.5 hours
measure: IL-6 change
timeFrame: change from baseline to 2.5 hours
measure: hs-CRP change
timeFrame: change from baseline to 2.5 hours
Secondary outcomes:
measure: estradiol
timeFrame: baseline
Other outcomes:
Locations:
city: Vienna
country: Austria
facility: University of Vienna
Study officials:
affiliation: University Assistant
name: Markus Gassner, MSc
role: PRINCIPAL_INVESTIGATOR
affiliation: Professor of sports nutrition
name: Daniel König, Univ Prof
role: STUDY_DIRECTOR
References: