The Effect of Huel on Markers of Inflammation

Newcastle University

Status: Active, not recruiting

Conditions: 4 Weeks Supplementation of Huel Ready to Eat Foods

Treatments: Dietary Supplement: Huel

Study type: Interventional

Funder types: Other

Identifiers

NCT07049874

Prot1

Details and patient eligibility

About

This project will assess the effect of Huel on markers of gastrointestinal inflammation of 30 generally healthy individuals. The aim is to identify any changes in the markers of inflammation status of volunteers in any of the 9 markers to be monitored. Inflammation status will be measured at the start of the study, after one week of their habitual diets and again after four weeks of consuming two ready to drink Huel products per day, one Hot & Savoury Huel (grain-based option only) and the remainder of their calorie intake to be made up of Huel Powder (v3.1).

Enrollment: 30 estimated patients

Sex: All

Ages: 18+ years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

Generally healthy Aged 18 years and over Non-pregnant, Non-lactating non-smoking

Exclusion criteria

Smoker Pregnant Lactating BMI >30 Food allergy Disordered eating Disorder which could impact the study outcomes Medications which could impact the study outcomes

Trial design

Primary purpose: Basic Science

Allocation: N/A

Interventional model: Single Group Assignment

Masking: None (Open label)

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30 participants in 1 patient group

4 weeks consumption of Huel ready to eat foods

Experimental group

Treatment:

Dietary Supplement: Huel