Effect a Honey, Spice-blended Baked Good Has on Salivary Inflammation Markers in Adults: a Pilot Study
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 15
- 试验地点
- 2
- 主要终点
- inflammation markers
研究概览
简要总结
The purpose of this research is to determine the effect a spiced-infused baked good has on inflammatory biomarkers in adults who are overweight and/or who has chronic kidney disease. Participants will be involved for 10 days in this research study.
详细描述
The dietary intervention will for 10-days, in which participants will eat a baked good each day for a total of 10 days. This baked good contains honey and spices (cinnamon and turmeric). At the first day of the study, participants will provide a urine sample, saliva sample, be weighed, take a pregnancy test, complete a total of 3 surveys - dietary and spice intake and demographics. Each survey will take no more than 10 minutes for a total of 30 minutes. At the end of the 10 days, participants will provide a saliva sample and complete 2 surveys - dietary and spice intake. Each survey will take no more than 10 minutes for a total of 20 minutes. Each day of the baked good intervention, participants will tick off the amount of baked good consumed (100%, 75%, 50%, 25%, 0%).
研究设计
- 研究类型
- Interventional
- 分配方式
- Na
- 干预模型
- Single Group
- 主要目的
- Prevention
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 —（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •adults who have been diagnosed with CKD and/or have a BMI >24.9
- •have no additional chronic diseases or GI disorders or GI disturbances
- •age 18 years or older
- •no food allergies or dietary restrictions
- •all with no contraindications to consuming anything by mouth as per their physician
排除标准
- •no diagnosis of CKD or BMI <24.9
- •GI disorders, diagnosed with other chronic diseases and conditions, gastrointestinal disturbances
- •pregnant and/or lactating
- •under 18 years old
- •food allergies to wheat, almonds, or aversion to turmeric, cinnamon, and honey. -Dietary restrictions as medically indicated
- •trouble chewing/swallowing as confirmed by physician
结局指标
主要结局
inflammation markers
时间窗: 10 days
Difference in salivary inflammation marker, CRP, concentration pre and post.
次要结局
- Dietary and Spice habits(10 days)