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The Effect of Huel on Markers of Inflammation
Sponsor: Newcastle University
Summary
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).
Key Details
Gender
All
Age Range
18 Years - Any
Study Type
INTERVENTIONAL
Enrollment
30
Start Date
2025-02-01
Completion Date
2025-08-01
Last Updated
2025-07-03
Healthy Volunteers
Yes
Interventions
Huel
Ready to eat huel foods. Containing 2 ready to drink shakes, one savoury meal pack and meal replacement powder. Consumption amounts were based on energy needs of each person
Locations (1)
Faculty of Medical Sciences
Newcastle upon Tyne, Tyne and Wear, United Kingdom