Skeletal and Cognitive Effects of Nutrition From Eggs
| Status: | Recruiting |
|---|---|
| Conditions: | Orthopedic |
| Therapuetic Areas: | Orthopedics / Podiatry |
| Healthy: | No |
| Age Range: | 9 - 13 |
| Updated: | 11/14/2018 |
| Start Date: | April 28, 2018 |
| End Date: | March 2020 |
| Contact: | Richard D Lewis, PhD |
| Email: | rdlewis@uga.edu |
| Phone: | 706-542-4901 |
Egg Consumption, Skeletal Health, and Cognition in Normal Weight and Obese Children: A Randomized Controlled Trial
This project is the first egg feeding randomized controlled trial (RCT) in children. The goal
of this RCT is to determine if eating formulated whole egg products for 9 months improves
bone health and cognitive function in children ages 9-13 years more than children consuming
products made of milk powder or gelatin.
of this RCT is to determine if eating formulated whole egg products for 9 months improves
bone health and cognitive function in children ages 9-13 years more than children consuming
products made of milk powder or gelatin.
This 9-month randomized controlled trial is an egg product intervention in otherwise healthy,
9-13 year-old children in the early stages of puberty (N=120). It will assess changes in bone
material and geometric properties using dual energy x-ray absorptiometry (DXA) and peripheral
quantitative computed tomography (pQCT). Cognitive function will be measured by the National
Institute of Health's Toolbox. Participants will be randomized to one of 3 treatment (i.e.,
whole egg powder, whole milk powder, or gelatin) groups, and instructed to consume the food
projects 10 times/week in substitute for other similar food products in their diet for
9-months. Five product choices per treatment group will be provided. The food products were
developed specifically for this study by the University of Georgia's Food Product Innovation
and Commercialization center and consumer tested. Additionally, these food products will be
micro-tested prior to distribution to participants. We hypothesize that children consuming
whole egg products will have enhanced bone outcomes and cognitive abilities in comparison to
those consuming whole milk powder or gelatin.
9-13 year-old children in the early stages of puberty (N=120). It will assess changes in bone
material and geometric properties using dual energy x-ray absorptiometry (DXA) and peripheral
quantitative computed tomography (pQCT). Cognitive function will be measured by the National
Institute of Health's Toolbox. Participants will be randomized to one of 3 treatment (i.e.,
whole egg powder, whole milk powder, or gelatin) groups, and instructed to consume the food
projects 10 times/week in substitute for other similar food products in their diet for
9-months. Five product choices per treatment group will be provided. The food products were
developed specifically for this study by the University of Georgia's Food Product Innovation
and Commercialization center and consumer tested. Additionally, these food products will be
micro-tested prior to distribution to participants. We hypothesize that children consuming
whole egg products will have enhanced bone outcomes and cognitive abilities in comparison to
those consuming whole milk powder or gelatin.
Inclusion Criteria:
- Apparently healthy and well-nourished
- White, Black or Hispanic
- Males and females between the chronological ages of 9-13 years
- Sexual maturation rating, as measured by Tanner, at stages 2/3.
- Must be willing to provide a blood sample
- Not allergic to egg or egg products, milk or milk products, or gelatin
Exclusion Criteria:
- Achievement of menarche (females)
- Sexual maturation rating, as measured by Tanner, at stages 4/5
- Known bone disease or disease know to influence bone metabolism (e.g., cerebral palsy,
intestinal malabsorption, juvenile rheumatoid arthritis)
- Known growth disorders
- The use of medications that may influence bone metabolism (e.g., corticosteroids,
attention-deficit/hyperactivity disorder medications)
- Allergic to egg or egg products, milk or milk products, or gelatin
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