Invitation to participate in a study
Blackcurrant Modifies Gut Microbiota and Reduces the Risk of Postmenopausal Osteoporosis: A Pilot Randomized Clinical Trial
The University of Connecticut, Department of Nutritional Sciences is looking for volunteers to take part in a research study. The purpose of this study is to find out how the blackcurrant consumption impacts gut microbiome and bone mass in adult women at risk of bone loss. Participants will be asked to visit the Department of Nutritional Sciences in Storrs, CT, for 5 clinical visits over a period of 13 weeks. At these visits, we will measure your weight, waist circumference, and blood pressure, as well as collect a blood sample.
To participate in this study, you must meet the following criteria:
- Healthy woman aged 45-60
- Be classified as perimenopausal (defined as at least one menses in the last 12 months, or had hysterectomy or endometrial ablation without bilateral oophorectomy before age 55, or no more than 5 years since had the final menstrual cycle
- Willing to ingest a blackcurrant supplement or placebo as well as 400 mg calcium and 500 IU vitamin D daily for 6 months
- No cardiovascular disease, diabetes, cancer, liver or kidney disease
- Not on hormone replacement therapy for at least one year
- Not heavy smokers (>20 cigarettes/day) or heavy drinkers (>2 drinks/day)
- Not taking prescription medications altering bone and Ca metabolism
- Willing to avoid other dietary supplements and foods extremely rich in anthocyanins and fermented dairy products for the duration of the study
- Willing to have 3 blood draws, 3 stool collections, and 2 bone scans
Participation in this study will provide you with information about your bone density scan results and diet analysis reports, which may provide you insight into your overall nutrition and bone health status. Additionally, you will help scientists better understand the benefits of blackcurrant consumption.
Participants will receive up to $180 for completing the study.
To learn more about this study, contact
Rachel Hair (678) 381-3733, Rachel.hair@uconn.edu; or
Ock Chun, Principal Investigator Ock.chun@uconn.edu
This research is conducted under the direction of Ock K. Chun and Rachel Hair in the Department of Nutritional Sciences.
For more information, contact: Rachel Hair, Department of Nutrition at 678-381-3733, rachel.hair@uconn.edu