Development of a Biomarker for Dietary Furanocoumarins

University of Minnesota (UMN)

Status: Completed

Conditions: Healthy; Cancer

Treatments: Dietary Supplement: Cooked parsnips with parsley

Study type: Interventional

Funder types: Other; NIH

Identifiers

NCT01142037

2009NTLS107

1K07CA128952-01A2 (U.S. NIH Grant/Contract)

0909M72358 (Other Identifier)

Details and patient eligibility

About

Certain plant foods are high in furanocoumarins. Test tube and animal studies suggest that furanocoumarins may help prevent cancer. It is difficult to determine in humans if furanocoumarins do prevent cancer because there isn't an objective way to tell who has eaten these compounds. This study will develop a urine test to determine if an individual ate foods that contain furanocoumarins.

Enrollment: 10 patients

Sex: All

Ages: 18+ years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Must be at least 18 years of age
• Healthy

Exclusion criteria

• History of gastrointestinal, hepatic or renal disorder
• Currently taking any prescription or over-the-counter medication
• Currently taking any herbal supplement
• Pregnant or lactating
• Allergies to foods that will be used (parsnips and parsley)

Trial design

Primary purpose: Prevention

Allocation: N/A

Interventional model: Single Group Assignment

Masking: None (Open label)

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10 participants in 1 patient group

Furanocoumarin

Experimental group

Description:

Includes participants first refraining from eating foods with furanocoumarins for one week, followed by 2 weeks of increasing furanocoumarin consumption. Participants will be asked to consume cooked parsnips and parsley.

Treatment:

Dietary Supplement: Cooked parsnips with parsley