Effects of a Spiced Meat Patty on Inflammation in Men With Type 2 Diabetes

Not Applicable

Completed

• Conditions: Type II Diabetes Mellitus
• Interventions: Other: Spice polyphenols

• Registration Number: NCT01076829
• Lead Sponsor: University of California, Los Angeles

Brief Summary

Polyphenols belong to the largest group of secondary metabolites produced by plants, mainly, in response to biotic or abiotic stresses such as infections, wounding, UV irradiation, exposure to ozone, pollutants, and other hostile environmental conditions. It is thought that the molecular basis for the protective action of polyphenols in plants is their antioxidant and free radical scavenging properties. These numerous phenolic compounds are major biologically active components of spices, aromas, essential oils, and traditional medicines. In order to investigate the impact of spice polyphenols on postprandial flow-mediated dilation, nitric oxide, glucose, insulin, triglycerieds, oxidized LDL, and cytoxic lipid peroxidation products (MDA) levels in men with type 2 diabetes, the investigators propose to achieve the following specific aims using a randomized crossover study design:

1. To determine the effect of a ground beef patty meal with and without polyphenol-rich spices on postprandial levels of plasma oxidized LDL, triglycerides, insulin, glucose, and malondialdehyde (MDA).

2. To determine the effect of a ground beef patty meal with and without polyphenol-rich spices on postprandial levels of nitric oxide and flow-mediated dilation.

3. To determine the effect of a ground beef patty meal with and without a spice blend on MDA accumulation in urine.

This study will determine whether spice polyphenols exert a beneficial effect by inhibition of the absorption of lipotoxin MDA in males with type 2 diabetes mellitus.Men with diabetes mellitus type 2 have been selected for this study to enable assessment of markers of vascular health including nitric oxide in plasma and flow-mediated dilation. These findings may help to explain the potentially harmful effects of oxidizable fats found in foods and the important benefit of dietary polyphenols in ameliorating this potentially harmful effect.

Detailed Description

10 male subjects with type 2 diabetes mellitus who will be recruited based on inclusion and exclusion criteria. The study will be carried out in accordance with the guidelines of the Human Subjects Protection Committee of the University of California, Los Angeles. All subjects will give written informed consent before the study begins. After the screening visit, each subject will come to the Center for Human Nutrition on two 1-day test phases separated by at least one week. At each of phases, subjects will consume, in a random order, two different test meals consisting of either: a) a ground dark meat beef patty seasoned with salt only, or b) a ground dark meat beef patty seasoned with a spice mixture and salt. The subjects will be asked to avoid eating high fat meat meals and all spice products for 3 days before the day of each of the two experimental phases

Study Timeline

• Study Start: 2009-07
• Study First Submitted: 2010-02-25
• Study First Submitted QC: 2010-02-25
• Study First Posted: 2010-02-26
• Status Verified: 2013-12
• Primary Completion: 2014-06
• Study Completion: 2014-06
• Last Update Submitted: 2014-06-09
• Last Update Posted: 2014-06-10

Recruitment & Eligibility

• Status: COMPLETED
• Sex: Male
• Target Recruitment: 10

Inclusion Criteria

• Have a diagnosis of Type II Diabetes Mellitus and currently being treated with oral medication but no insulin or glucose intolerant on no medications with a fasting blood sugar of > 110 mg/dl but less than 126 mg/dl fasting.
• Have an HbA1C lvel <9 % at Screening
• Male 35-70 years old
• Non-smokers, or smoke < 1 cigarette per day
• Must weigh a minimum of 110 pounds
• Willing to maintain normal activity and eating patterns for the duration of the study
• Willing to avoid meat, fish or poultry for three days on two occasions prior to the test procedure
• Consuming less than two alcoholic drinks per day
• Not taking dietary supplements
• No known allergy to beef, cloves, cinnamon, oregano, turmeric, cumin, rosemary, sage, red pepper, ginger, black pepper, paprika or garlic

Exclusion Criteria

• Currently using insulin
• Abnormal liver function
• Currently taking steroidal drugs
• Known HIV positive or AIDS
• Chronic infectious disease
• Cancer treated within the past two years
• Participation in a therapeutic research study within 30 days of baseline
• Allergy to beef, cloves, cinnamon, oregano, rosemary, ginger, black pepper, paprika or tumeric
• History of hear failure with EF < 30, chronic renal failure with GFR < 30 ml/min
• Currently taking vasoactive medications such as but not limited to calcium channel blockers, nitrates, beta blockers, phosphodiesterase inhibitors
• History of Raynauds
• History of smoking within 5 years

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Spice patty	Spice polyphenols	hamburger meat cooked with spice mixture
salt patty	Spice polyphenols	Subjects consume salt containing hamburger meat

Primary Outcome Measures

Name	Time	Method
The protocol is designed to study the effect of spice on MDA production in hamburg meat	2 days

Trial Locations

Locations (1)

David Geffen School of Medicine, UCLA Center for Human Nutrtiion; 🇺🇸 Los Angeles, California, United States