Sulforaphane
Dietary SupplementIntervention soup with dietary sulforaphane
NCT Number: NCT03878368
To determine whether dietary sulforaphane (SFN), naturally available from eating broccoli, improves pain in people with knee osteoarthritis (OA), the trial will compare broccoli soup (rich in SFN) with a soup, which does not contain broccoli (control), but looks and tastes the same. Sixty-four participants with moderate osteoarthritis, chosen at random, will either have the broccoli or the control soup. The participants will eat the soup once-a-day, for 4 days-a-week for 3 months.
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Notify Me50 year and older
All sexes
Interventional
Not applicable
Norfolk & Norwich University Hospital, Norwich, Norfolk, United Kingdom
This is the first clinical trial to test the benefits of eating broccoli on pain and physical function in knee osteoarthritis (OA).
Many fruits and vegetables in the normal human diet contain substances that may improve human health or disease. There is increasingly strong laboratory data that indicate that exposure to these substances at the levels found in the diet influence the way in which osteoarthritis develops. Sulforaphane (SFN) is a naturally occurring substance found in vegetables such as broccoli and is known to have helpful effects on cartilage cells. Sulforaphane derived from broccoli, has a potential role in limiting pain and cartilage destruction in OA.
The investigators have shown that:
The investigators aim to discover for the first time in man, whether a broccoli-rich diet will improve pain and physical function in participants with knee osteoarthritis. The study will provide the much-needed preliminary data that will allow the investigators to design a clinical trial to prove that broccoli can be recommended as a helpful food for people with OA.
The trial will compare broccoli soup (rich in SFN) with a soup, which does not contain broccoli (control), but looks and tastes the same. Sixty-four participants with moderate osteoarthritis will either have the broccoli or the control soup, chosen at random. The participants will eat the soup once-a-day, for 4 days-a-week for 3 months. The investigators will measure pain and physical function at the start of the trial, at 6 weeks and at 12 weeks and look at the changes in these. The investigators will also take blood samples and collect urine to measure SFN levels.
Healthy volunteers accepted: Yes
Only the study team can determine whether someone qualifies for participation.
Inclusion criteria
Exclusion criteria
Intervention soup with dietary sulforaphane
Control soup without dietary sulforaphane
Time frame: Baseline and 12 weeks.
Change in the WOMAC (Western Ontario and McMaster Universities Arthritis Index) pain subscale.
Time frame: 6 weeks
Pain (5 items): during walking, using stairs, in bed, sitting or lying, and standing upright
Time frame: 6 & 12 weeks
Physical Function (17 items): using stairs, rising from sitting, standing, bending, walking, getting in / out of a car, shopping, putting on / taking off socks, rising from bed, lying in bed, getting in / out of bath, sitting, getting on / off toilet, heavy domestic duties, light domestic duties
Time frame: 6 & 12 weeks
Stiffness (2 items): after first waking and later in the day
Time frame: 6&12 weeks
Minimum score '0' to maximum score '10' Lower numerical value is the better outcome
Time frame: 6&12 weeks
Minimum score '0' to maximum score '10' Lower numerical value is the better outcome
Time frame: 6&12 weeks
Minimum score '0' to maximum score '10' Lower numerical value is the better outcome
Time frame: 6&12 weeks
Minimum score '0' to maximum score '10' Lower numerical value is the better outcome
Time frame: 6&12 weeks
Minimum score '0' to maximum score '10' Lower numerical value is the better outcome
Time frame: 6&12 weeks
Joint manikin
Time frame: 6&12 weeks
Self-Assessment
Time frame: 6&12 weeks
Use of rescue analgesics/NSAIDs
University of East Anglia
Other
A Dietary Intervention Trial to Examine the Effect of Broccoli Bioactives (Specifically Sulforaphane) on Osteoarthritis (OA)
Acronym: BRIO
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