Quinoa Biscuit & CVD Risk Trial
- Conditions
- Lipid ProfileCardiovascular DiseasesDyslipidemias
- Interventions
- Dietary Supplement: Quinoa biscuitDietary Supplement: Control biscuit
- Registration Number
- NCT03291548
- Lead Sponsor
- University of Ulster
- Brief Summary
Cardiovascular disease (CVD) is one of the most common chronic diseases in older populations, which has been increasing in line with rising overweight and obesity levels in recent years. Dietary intake is a major modifiable risk factor for CVD, and one such recommendation is to increase the intake of essential (omega-3) polyunsaturated fats in our diets, for example by consuming more oily fish. We know, however, from large population level dietary surveys, that many individuals within the United Kingdom (UK) population are not consuming enough oily fish. Therefore, alternative dietary sources of omega-3 polyunsaturated fats are required to help meet consumer needs.
Quinoa is a traditional Andean seed crop consumed in a similar fashion to staple cereal grains in Europe, and the popularity of quinoa has been growing worldwide because of its nutritional content and perceived healthiness. Quinoa contains a small amount of fat, but the ratio of omega-6 and omega-3 essential fats is more favourable in quinoa than in other plant oils. An opportunity therefore exists to incorporate quinoa flour into more frequently consumed food products (e.g. biscuits) as an alternative means of increasing consumers omega-3 intake.
The purpose of this study is to investigate the effect of consuming quinoa-enriched biscuits, compared to control, on markers of CVD risk over 4-weeks in older adults.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 40
- Free-living, apparently healthy adults
- Aged 50-75 years at recruitment
- Low fish consumers (<2 servings/wk)
- Non-smokers
- Not regularly consuming plant stanols
- Non-free-living adults
- Aged <50 or >75 years at recruitment
- Fish consumers (2 servings/wk or more)
- Current smokers
- Pregnant/lactating females
- Coeliac disease, wheat intolerance or any other food allergy or intolerance that would prevent consumption of the biscuits
- Currently taking any fish oil-containing supplement
- Diagnosed with a chronic medical condition (such as diabetes; CVD autoimmune/ inflammatory disorders; cancer)
- Prescribed cholesterol or blood pressure lowering medications
- Daily consumption of plant stanols
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description Quinoa Biscuit Quinoa biscuit The quinoa-enriched biscuits containing 7.11g quinoa flour. Control biscuit Control biscuit The placebo control biscuit: an iso-energetic, matched product in terms of appearance, taste, texture and smell.
- Primary Outcome Measures
Name Time Method Total cholesterol Change from baseline compared to control arm Plasma cholesterol
- Secondary Outcome Measures
Name Time Method LDL-cholesterol Change from baseline compared to control arm measured in plasma
Poly-unsaturated fatty acid status Change from baseline compared to control arm measured in plasma
Triglycerides Change from baseline compared to control arm measured in plasma
total/HDL-cholesterol ratio Change from baseline compared to control arm measured in plasma
Blood pressure Change from baseline compared to control arm Diastolic and systolic
Inflammatory status Change from baseline compared to control arm C-reactive protein
Weight Change from baseline compared to control arm Kg
HDL-cholesterol Change from baseline compared to control arm measured in plasma
Antioxidant status Change from baseline compared to control arm Ferric-reducing Ability Plasma
Trial Locations
- Locations (1)
Human Intervention Studies Unit, Ulster University
🇬🇧Coleraine, Londonderry, United Kingdom