Effects of Peanut Consumption on Postprandial Inflammation, Glucose and Triglycerides

Phase 1

Completed

• Conditions: Cardiovascular Disease
• Interventions: Dietary Supplement: Glucose and whipping cream; Dietary Supplement: Oil Blend; Dietary Supplement: Peanuts

• Registration Number: NCT01173042
• Lead Sponsor: Penn State University

Brief Summary

This pilot study will investigate the effects of acute peanut consumption on markers of inflammation, triglycerides and glucose. The hypothesis is that a high glucose/SFA meal will increase postprandial production of the inflammatory marker, C-reactive protein (CRP), and that the addition of peanuts to the control meal will reduce the production of CRP, as well as triglycerides and glucose.

Detailed Description

Previous research has demonstrated that a single meal high in saturated fatty acids (SFA) and glucose can induce increases in IL-6, TNF-α and CRP in abdominally obese and diabetic subjects. As over two-thirds of the U.S. population is overweight or obese, it is important to identify foods that can attenuate postprandial increases in lipids, glucose and inflammation in this population. Therefore, the purpose of the pilot study is to determine whether a high SFA / high glucose control meal will induce an acute inflammatory response in overweight individuals, and whether the addition of peanuts to this meal will ameliorate this response. To ensure that these effects are due to peanuts, and not to the increase in total fat, we will compare this response to another test meal that includes an oil blend with a similar fatty acid composition to peanuts.

Study Timeline

• Study Start: 2009-08
• Primary Completion: 2010-01
• Study Completion: 2010-02
• Study First Submitted: 2010-04-13
• Study First Submitted QC: 2010-07-29
• Study First Posted: 2010-07-30
• Status Verified: 2023-08
• Last Update Submitted: 2023-08-16
• Last Update Posted: 2023-08-21

Recruitment & Eligibility

• Status: COMPLETED
• Sex: Male
• Target Recruitment: 6

Inclusion Criteria

• BMI >28
• LDL_C below 130 mg/dl
• TG below 350 mg/dl
• Blood pressure within normal ranges (below 140/90 mmHg)

Exclusion Criteria

• Smoking
• Allergies to peanuts or dairy products
• Known intolerance for high fat meals
• History of CVD, kidney disease, diabetes or inflammatory disease
• Use of non-steroidal anti-inflammatories or immunosuppressants
• Conditions requiring the use of steroids
• Use of medication or supplements for elevated lipids, blood pressure or glucose

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Control	Glucose and whipping cream	Shake containing heavy whipping cream, glucose and chocolate syrup
Oil blend	Oil Blend	Shake containing control (heavy whipping cream, glucose and chocolate syrup) + oil blend (equivalent to fatty acids provided in 3oz peanuts)
Peanut	Peanuts	Shake containing control (whipping cream, glucose and chocolate syrup) + 3oz of peanuts

Primary Outcome Measures

Name	Time	Method
Serum C-reactive protein	240 min

Secondary Outcome Measures

Name	Time	Method
Serum Triglycerides	240 min
Serum Glucose	240 min
Serum Insulin	240 min

Trial Locations

Locations (1)

Penn State University; 🇺🇸 University Park, Pennsylvania, United States