Effect of Pulse Fractions on Indices of Lipid, Carbohydrate and Energy Metabolism as Well as Oxidative Status in Overweight, Hyperlipidemic Individuals
试验速览
- 阶段
- 2 期
- 状态
- 已完成
- 入组人数
- 23
- 试验地点
- 1
- 主要终点
- Lipid levels
研究概览
简要总结
The purpose of this study is to determine if whole and fractionated yellow pea flour, administered at USDA recommended dosages (50 g/day), improve risk factors associated with cardiovascular disease and diabetes.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Prevention
- 盲法
- Single (Participant)
入排标准
- 年龄范围
- 18 Years 至 75 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 否
入选标准
- •BMI between 25 and 40 kg/m2
- •Hypercholesterolemic
排除标准
- •Use of prescription and natural lipid lowering therapies
- •Myocardial infarction
- •Coronary artery bypass
- •Congestive heart failure,
- •Inflammatory bowel disease
- •Pancreatitis
- •Renal disease
- •Chronic alcohol usage (> 2 drinks/day).
- •Eating disorders
- •Expending > 4000 kcal/week through exercise
研究组 & 干预措施
1
Whole yellow pea flour
干预措施: Whole yellow pea flour (Other)
2
Fractionated yellow pea flour
干预措施: Fractionated pea flour (Other)
3
White wheat flour
干预措施: White wheat flour (Other)
结局指标
主要结局
Lipid levels
时间窗: Day 1 & 2 and Day 28 & 29 of each treatment phase
Postprandial glucose response
时间窗: During week 1 and week 4 of each treatment phase
Fasting Insulin
时间窗: Day 1 & 2 and Day 28 & 29 of each treatment phase
Insulin homeostasis modeling assessment
时间窗: Day 1 & 2 and Day 28 & 29 of each treatment phase
Energy expenditure
时间窗: During week 1 and week 4 of each treatment phase
body composition
时间窗: Day 1 and Day 29 of each treatment phase
Antioxidant status
时间窗: Day 1 & 2 and Day 28 & 29 of each treatment phase
Postprandial substrate utilization
Postprandial dietary fatty acid oxidation
次要结局
未报告次要终点