| Literature DB >> 33200185 |
Connie M Weaver1, Naomi K Fukagawa2, DeAnn Liska3, Richard D Mattes4, Gregory Matuszek5, Jeri W Nieves6, Sue A Shapses7,8, Linda G Snetselaar9.
Abstract
Training to ensure good documentation practices and adherence to regulatory requirements in human nutrition randomized controlled trials has not been given sufficient attention. Furthermore, it is difficult to find this information conveniently organized or in a form relevant to nutrition protocols. Current gaps in training and research surveillance exist in clinical nutrition research because training modules emphasize drugs and devices, promote reliance on monitoring boards, and lack nutrition expertise on human nutrition research teams. Additionally, because eating is essential, ongoing, and highly individualized, it is difficult to distinguish risks associated with interventions from eating under free-living conditions. Controlled-feeding trials provide an option to gain more experimental control over food consumed, but at a price of less external validity, and may pose human behavior issues that are unrelated to the intervention. This paper covers many of the expected practices for documentation and regulation that may be encountered in planning and conducting nutrition intervention trials with examples and references that should be useful to clinical nutrition researchers, funders of research, and research institutions. Included are definitions and guidance on clinical nutrition research oversight (institutional review boards, data safety and monitoring boards, US FDA); participant safety; standard operating procedures; training of investigators, staff, and students; and local culture and reporting requirements relevant to diet-related clinical research conduct and documentation.Entities:
Keywords: data safety and monitoring boards; diet; documentation; institutional review boards; investigational new drugs; nutrition; randomized controlled trials; regulation; scientific integrity; standard operating procedures
Mesh:
Year: 2021 PMID: 33200185 PMCID: PMC7850145 DOI: 10.1093/advances/nmaa118
Source DB: PubMed Journal: Adv Nutr ISSN: 2161-8313 Impact factor: 8.701
Documentation needs for different types of diet-related interventions[1]
| Single food, food component, or supplement not currently marketed ( | Single food, food component, or supplement currently marketed in some form ( | Dietary meal/pattern manipulations with provision of food/meals ( | Diet pattern/behavioral manipulations by advice or guidelines only ( | |
|---|---|---|---|---|
| Examples and Intent of Use |
To support a new health claim petition of structure/function claim for a dietary substance or food For use in the diagnosis, cure, mitigation, treatment, or prevention of a disease (e.g., use as a drug) To obtain bioavailability, safety, or physiological outcome data (not indicated as a drug use) of a new dietary substance To obtain bioavailability, safety, or physiological outcome data of a currently marketed dietary substance produced by a new manufacturing process or in a new form or composition that could substantially change the structure or availability of the active food, component, or supplement |
To support a new health claim petition or structure/function claim for a dietary substance or food To obtain bioavailability, safety, or physiological outcome data (not indicated as a drug use) on a food or supplement currently marketed, when the use is consistent with current or allowable usage (e.g., food additive petition, GRAS, NDI, ODI) To obtain bioavailability, safety, or physiological outcome data (not indicated as a drug use) of a substance manufactured by a new process or in a new form that would not substantially change the structure or availability of the active food, component, or supplement |
To obtain physiological outcome data on changes in dietary patterns, such as altering the ratio of saturated-to-polyunsaturated fats, on health outcomes |
To understand the effect of specific dietary instructions or guidelines on nutrient intakes and associations with health outcomes To assess factors related to adherence with dietary guidelines and recommendations |
| Considerations |
Some studies may require an IND ( If foods are provided in bulk or as controlled diets, or are prepared on-site, some safety and quality recommendations under “Dietary/Meal Pattern Manipulations” column should be considered |
Some studies may require an IND ( If foods are provided in bulk or as controlled diets, or are prepared on-site, some safety and quality recommendations under “Dietary/Meal Pattern Manipulations” column should be considered |
Some studies may require an IND ( If foods are provided in bulk or as controlled diets, or are prepared on-site, some safety and quality recommendations under “Dietary/Meal Pattern Manipulations” column should be considered | — |
| Description of the Intervention |
Total amount of test substance to be delivered/consumed Route of administration Duration of intervention Chemistry/composition of the active substance, including source and important components Composition of the product containing the active substance, including excipients and amount per serving Composition of the control/placebo |
Total amount of test substance to be delivered/consumed Route of administration Duration of intervention For manufactured foods and supplements, the Nutrition Facts Panel or Supplement Facts Panel, respectively, along with the Ingredient lists on the labels can be used for composition description The composition of the control/placebo should be detailed |
Total amount of nutrient or description of nutrient pattern in test foods/diets Total daily intake of foods, including menus per different caloric intake needs, and nutrition information of foods (for manufactured foods, the Nutrition Facts Panel and Ingredient List on the food label can be used for composition description) Duration of intervention Control/comparator foods/meals and menus for different caloric intake needs |
Detailed dietary instructions/counseling approach Duration of total intervention Frequency of interactions Method of delivery (e.g., group vs individual, Web-based, etc.) Control or comparison interventions or conditions |
| Safety and Justification |
Justification for the total amount and route of the intervention Evidence of safe consumption or safety data should be available and a review by someone appropriately trained should be conducted Test products and controls/placebos should be manufactured under appropriate cGMPs Participants should receive specific instructions on safe handling and storage Documentation of amounts dispensed, returned, destroyed, and/or consumed should performed |
Justification for the total amount and route of the intervention Test product use should be consistent with current GRAS or approved food additive petition (food/dietary component), or an ODI or NDI (supplement), or have evidence from marketing experience of safe use under conditions of the study Test ingredients and controls/placebos should be manufactured under appropriate cGMPs If food is prepared and not prepackaged, key personnel preparing food should have training and certification in food handling If participants take foods home with them: ✓ Foods should be packed in containers that do not leak or spill ✓ Provision of a food cooler and ice packs may be required ✓ Participants should be made aware of food storage and handling requirements |
Justifications for amount used compared to a typical serving size and evidence of safe consumption at this level Ingredients and prepared foods should be manufactured under appropriate cGMPs Individuals preparing foods on-site should have appropriate training and certification in safe food-handling procedures Foods should be appropriately stored for food safety needs, and food prepared on-site may need to be tested for safety Daily menus should be designed by someone appropriately trained in dietary assessment (e.g., RDN) to ensure adequate calories and nutrient intakes If participants take foods home with them: ✓ Foods should be packed in containers that do not leak or spill ✓ Provision of a food cooler and ice packs may be required ✓ Participants should be made aware of food storage and handling requirements |
Justification for the mode of intervention delivery, and for the length, number, and frequency of intervention contacts Describe intended mechanistic target and clinical endpoints, and the theory upon which the intervention is based Discuss known or potential problems associated with the control group chosen in light of the specific disease, health behavior, and intervention(s) being studied Identify possible unintended consequences of behavioral intervention (e.g., eating disorder, phobias) |
| Description of Study Intervention(s) Administration |
Timing per each amount to be consumed/delivered with justification (e.g., multiple or single events) Duration and the relation to meals/snack consumption, if applicable Conditions under which administration amount or timing may be changed (e.g., scale-up dosing) Instructions to study participants about when or how to prepare and take the study product, with details on handling of delayed or missed study product consumption Products should be maintained in a manner such that it would not be consumed by others, and all unused products should be returned for documentation of destruction |
Timing per each amount to be consumed/delivered with justification (e.g., multiple or single events) Duration and the relation to meals/snack consumption, if applicable Conditions under which administration amount or timing may be changed (e.g., scale-up dosing) Instructions to study participants about when or how to prepare and take the study product, which may be provided by the label information If a caloric food is introduced, and body weight maintenance necessary, participants should be counseled on appropriate food substitutions by someone trained and experienced in dietary assessments (e.g., RDN). Participants should be instructed that no other individuals should consume the test products Documentation of consumption events and lost or destroyed product should occur |
For controlled meals or foods consumed only at the test site, documentation of the timing of delivery, what foods were provided to the participants, and what foods were or were not consumed should be documented; in addition, identification of who prepares and delivers the foods, and whether a quality-control check (e.g., second person reviews and signs off) has been conducted Foods provided as pack-outs, instructions to study participants about when or how to prepare and take the study product, which may be provided by the label information Details on handling of delayed or missed meals |
Total number of full sessions and partial sessions/check-in sessions Frequency or schedule of sessions Details on interventionists and setting (e.g., group setting, virtual delivery, face-to-face individual sessions) Other parameters relevant to delivery (e.g., intensity, difficulty level, intervals between tests in computer-administered applications, etc.) Interaction participants may have with other participants |
| Preparation, Packaging, Labeling, and Blinding of the Intervention |
Name and address of manufacturing facility Controls under which products are produced (e.g., cGMP), and products should be accompanied with a Certificate of Analysis Any preparation by study staff and/or study participants should be described, including thawing, diluting, mixing, and reconstitution/preparation Batch-to-batch variability should be addressed Describe appearance of product and packaging Label information should include the expiration date and a generic list of ingredients or, for blinded products, possible ingredients, and coded to clearly identify the product while maintaining blinding Labels should indicate the product is for research purposes only and not to be consumed by anyone other than the participant Description of blinding of the intervention (if applicable), who is blinded/unblinded, and efforts to ensure that the study intervention and control/placebo are as indistinguishable as possible Description of the procedures for unblinding (e.g., SAE), and measures to prevent unblinding (e.g., laboratory measurements), as well as process for reporting of inadvertent unblinding |
Name and address of manufacturing facility, and controls under which products are produced (e.g., cGMP), and products should be accompanied with a Certificate of Analysis, unless marketed and labeled foods/supplements are used Any preparation by study staff and/or study participants should be described, including thawing, diluting, mixing, and reconstitution/preparation Appearance of product and packaging Label information should include the expiration date and a generic list of ingredients or, for blinded products, possible ingredients and coded to clearly identify the product while maintaining blinding Labels should indicate the product is for research purposes only and not to be consumed by anyone other than the participant Description of blinding, if applicable, and efforts to ensure that the study intervention and control/placebo are as indistinguishable as possible for double-blinded studies If blinding is not an option (e.g., different food comparisons), then indicate who will be blinded (e.g., lab personnel, statisticians, etc.) or unblinded, and how the blinding will be maintained and assessed If prepackaged products are used, indicate how the product will be relabeled for blinding Description of the procedures for unblinding (e.g., SAE), and measures to prevent unblinding (e.g., laboratory measurements), as well as process for reporting of inadvertent unblinding |
Adequately describe all food items, and identify food brands, including description of the food items, size, and type of packaging Indicate the shelf life for each food item A protocol with standardized recipes (e.g., cooking technique, time, temperature, and specific ingredients brands/suppliers) should be developed for foods prepared in a metabolic kitchen to ensure consistency of nutrient composition throughout the trial Weigh food items using electronic analytical balances that are accurate to at least 0.1 g; accuracy of the balances should be checked weekly A production sheet/log for each meal preparation should be maintained and double-signed for confirmation of food composition All prepared food items should be clearly and adequately labeled for storage The label on foods served to the participant should show a generic description and a code to preserve the masking of foods in a blinded study To ensure the test and control foods are safe for consumption, microbiological tests (e.g., If participants are allowed to select items on their own, then an approach to analysis of these items (e.g., return of all food labels, providing duplicate foods, food diaries, etc.) should be considered |
Training of interventionists, if required, should indicate date and type of training Describe blinding of the intervention (if applicable) and methods to ensure control/placebo are as indistinguishable as possible Identify who is blinded/unblinded, methods to ensure the blinding, and procedures for unblinding (e.g., SAE); if study is unblinded, provide rationale If blinding is known to be imperfect, describe plans to assess the magnitude of the problem or manage it Provide implementation details for procedures to minimize bias, as long as this does not compromise the randomization or blinding |
| Storage, Stability, and Variability of Study Products |
Appropriate storage for control and test products that takes into account consistent quality (e.g., texture, flavor and acceptability) and stability (e.g., protection from light, temperature, humidity) should be known and described Study products should be shelf-stable for the length of the intervention, and it should be known whether the bioactive in the test food is still viable during the intervention (e.g., length, freeze-thaw cycles, etc.) Samples of the control and intervention foods should be archived until the last participants have completed and the first analysis has been conducted in case questions on product safety or integrity arise |
Appropriate storage for control and test products that takes into account consistent quality (e.g., texture, flavor and acceptability) and stability (e.g., protection from light, temperature, humidity) should be known and described Study products should be shelf-stable for the length of the intervention and it should be known whether the bioactive in the test food is still viable during the intervention (e.g., length, freeze-thaw cycles, etc.) Samples of the control and intervention foods should be archived until the last participants have completed and the first analysis has been conducted in case questions on product safety or integrity arise |
Proper food-handling and food storage practices must be followed to prevent cross-contamination with foodborne pathogens or allergens Appropriate storage for both control and test products to ensure food safety, quality (e.g., texture, flavor and acceptability), and stability of the intervention (e.g., viscosity, bioactives, etc.) should be known and may differ for the different foods Study products should be shelf-stable for the length of the intervention For prepackaged foods/supplements, storage information provided by product labels should be followed and is usually adequate Archiving until the study is complete may be considered for some key foods, but may not be feasible for all food items |
Not relevant |
| Dispensing, Accountability, and Adherence to Diet-related Intervention |
Unmarketed study products must be maintained in a locked controlled storage and a full inventory must be maintained at all times The approach to how study products will be obtained and/or provided to the study site should be detailed How/by whom the study interventions will be distributed at the site should be detailed Unused study products must be returned and the disposal process documented All study products should be fully accounted for in product inventory logs Participants should be given clear instructions not to share any study products and to report if study products were lost or not maintained under appropriate storage conditions The approach to compliance assessment should be clear, including what documents will be required (e.g., daily log, food diary) and how compliance will be calculated If other records are required for the source documentation, these should be defined |
Study products should be maintained in a controlled storage and an inventory of products maintained The approach to how study products will be obtained and/or provided to the site should be detailed How/by whom the study interventions will be distributed at the site should be detailed Disposal of unused study products should be detailed, including by whom, and accounted for in product inventory logs Participants should be given clear instructions not to share any study products and to report if study products were lost or not maintained under appropriate storage conditions The approach to compliance assessment should be clear, including what documents will be required (e.g., daily log, food diary), and how compliance will be calculated If other records are required for the source documentation, these should be defined |
Proper food-handling and food storage practices must be followed to prevent cross-contamination with foodborne pathogens, as well as quality (e.g., texture, flavor, and acceptability), and stability of the intervention Foods dispensed in meals should be documented per person (daily log) and any returned items noted and weighed for compliance assessment Compliance should be monitored (e.g., by inspecting returned food containers for uneaten items, and weighing and reporting uneaten items in a daily food record) Participants should be given clear instructions to eat all the provided food items; not to share food items; and to report if any food items were lost due to spillage |
Participants’ adherence (attendance at intervention visits, exposure to intervention materials) should be documented and tracked Indicate which documents will be used for adherence (e.g., attendance, time in sessions, questionnaires, etc.) and how adherence will be calculated Indicate the minimum completion for inclusion in analysis |
| Variability of Study Products and/or Fidelity of the Intervention |
Batch-to-batch variability should be addressed |
Batch-to-batch variability should be addressed |
For controlled feeding with multiple menu plans, best practices include obtaining analytical composition for a random number of foods/menus to confirm the consistency of the preparation If dietary counseling is included in the intervention, then those providing the counseling should be trained for consistent delivery, and a plan for monitoring the administration should be developed |
Consistent delivery of the dietary/behavioral counseling should be addressed, as relevant, to include training procedures (such as cross-training or mock sessions) and monitoring the administration Alternatively, if the study purpose is to address aspects of consistent delivery and/or understand variability in delivery of an intervention, then a plan for how variability will be monitored should be developed For group- or cluster-randomized trials and individually randomized group-treatment trials, describe the plan to track changes in the structure of the groups or clusters over the course of the study |
| Concomitant Therapy and/or Rescue Medications, and Other Concerns |
Indicate if/how data on concomitant medications, supplements, or other therapies will be collected List allowable medications, supplements, treatments, and/or procedures that may be provided during the study Discuss any known or potential problems associated with the intervention and/or control in light of the specific outcomes being studied |
Indicate if/how data on concomitant medications, supplements, or other therapies will be collected List allowable medications, supplements, treatments, and/or procedures that may be provided during the study Discuss known or potential problems associated with the intervention and/or in light of the specific outcomes being studied |
Indicate if/how data on concomitant medications, supplements, or other therapies will be collected List allowable medications, supplements, treatments, and/or procedures that may be provided during the study Discuss known or potential problems associated with the intervention and/or control in light of the specific outcomes being studied |
Indicate if/how data on concomitant medications, supplements, or other therapies will be collected List allowable medications, supplements, treatments, and/or procedures that may be provided during the study Discuss known or potential problems associated with the intervention, and/or the control in light of the specific outcomes being studied |
1cGMP, current Good Manufacturing Practices; GRAS, Generally Recognized As Safe; IND, Investigational New Drug; NDI, New Dietary Ingredient; ODI, Old Dietary Ingredient; RDN, registered dietitian; SAE, serious adverse event
FIGURE 1Training diagram. This schematic can provide some guidance but would need to be modified for a specific institution or trial with possible unique training requirements. CITI, Collaborative Institutional Training Initiative; PI, principal investigator.
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| Approvals/Revision/Dates Names/Titles of Supervisor or PI | ||