Research Subject Recruitment

Study on probiotics and lactose intolerance symptoms

The Department of Nutrition Science is conducting a study to see how probiotics impact lactose intolerance symptoms.

Participants must be healthy, nonsmoking, age 18-65, and not allergic to milk but believe they are lactose-intolerant. Other criteria for study participation apply.

This study will consist of a screening day and two testing days approximately 14 days apart. Participants will be required to come to Stone Hall for approximately two consecutive hours on the screening day and eight hours for each testing day.  Participants also will be asked to track any symptoms related to lactose intolerance for two weeks following their last testing day. Participants will receive up to $200 for completing the study.

The principal investigator is Dennis Savaiano, the Virginia C. Meredith Professor of Nutrition Policy. Those interested in participating should contact Anne Wilcox at akwilcox@purdue.edu. IRB# 2021-1099.

 

Study on effects of consuming different proportions of red meat and plant-based, protein-rich foods

This research study is assessing the effects of consuming different proportions of red meat and plant-based, protein-rich foods (nuts, seeds, and soy products) incorporated into a U.S. healthy eating pattern on cardiovascular disease risk factors in adults at high risk of developing a heart-related disease.

The study seeks men and women who are willing to consume a U.S. healthy eating pattern with varying proportions of red meat and plant-based, protein-rich foods for 10 weeks. All food will be provided. Participants are required to attend four study visits at the research site over approximately a three and a half month period. Individuals will be compensated $300 for participating in the study.

Interested subjects should be age 30 to 69, overweight, nonsmokers and nonpregnant. Those interested in participating in the study should contact Harrison Cottingham at hcotting@purdue.edu and mention the “US healthy eating pattern plant-based and animal protein."

The study adheres to all required COVID-19 standard operating procedures. For more information regarding the standard operating procedures, visit the Protect Purdue website.

The principal investigator is Wayne Campbell, professor in the Department of Nutrition Science. IRB#: IRB-2020-587.

 

Mediterranean diet and mushroom nutrition study

This research study is assessing the effects of including mushrooms as part of a healthy eating pattern on indices of perceived mental health/anxiety/depression along with risk factors for cardiovascular disease and Type 2 diabetes.

The study seeks men and women who are willing to consume a Mediterranean-style diet for eight weeks either with or without mushrooms. All food will be provided. Participants are required to attend three study visits at the research site over approximately a three-month period. Individuals will be compensated $300 for participating in the study.

Interested subjects should be age 30 to 69, overweight yet in general good health, nonsmokers and nonpregnant. Those interested in participating in the study should contact Cassi Uffelman at cuffelma@purdue.edu and mention the “Mediterranean Diet and Mushroom Study."

The study adheres to all required COVID-19 standard operating procedures. For more information regarding the standard operating procedures, visit https://protect.purdue.edu.

The principal investigator is Wayne Campbell, professor in the Department of Nutrition Science. IRB#: IRB-2019-650.

 

Nutrition research study

Researchers are looking for men and women ages 30-69 who would like to volunteer for a research study to determine how substitutions of starchy vegetables and refined grains with beef in a healthy vegetarian diet affect cardio-metabolic disease risk factors. 

Participants will be compensated $300 for completing the study. All study foods will be provided at no cost for 10 weeks (two five-week periods).

Interested volunteers should have a body mass index (BMI) between 25 and 37 and be nondiabetic, nonpregnant or nonlactating, and nonsmoking.

Measurements taken during the study will include height, weight, blood pressure, blood samples, stool samples and dietary recalls.

The principal investigator is Wayne Campbell, professor in the Department of Nutrition Science.

For more information, contact Erica Hill at hill155@purdue.edu and/or Yu Wang at wang3651@purdue.edu in the Department of Nutrition Science. Reference study number S53 when responding. IRB#: 1809021091.

 

 

 

 

Department of Nutrition Science, 700 W. State Street, West Lafayette, IN 47907-2059 (765) 494-8228, Fax: (765) 494-0674

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