Assessment of Postprandial Response After Consumption of Plant-based Burgers
试验速览
- 阶段
- 不适用
- 状态
- 尚未招募
- 入组人数
- 10
- 试验地点
- 1
- 主要终点
- Change in triglycerides (mmol/L)
研究概览
简要总结
This study evaluates the blood lipid and glucose response to two burgers: 1) A plant-based meat alternative burger and 2) a regular beef burger in a cross-over trial.
详细描述
Postprandial blood lipids and glucose are risk factors for cardiovascular disease. This study evaluates the postprandial response to consuming a plant-based meat-alternative burger and a regular beef burger. Ten participants will consume each burger on separate days. Blood lipids, glucose, and blood pressure will be assessed for six hours after each condition.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Treatment
- 盲法
- Triple (Participant, Investigator, Outcomes Assessor)
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
- •Body mass index 25 or higher
排除标准
- •Not diagnosed with diabetes
- •Not on any medications for glucose or lipids
研究组 & 干预措施
Plant-based burger
Plant-based meat alternative burger
干预措施: Acute consumption of different burger types (Dietary Supplement)
Beef burger
Regular beef burger
干预措施: Acute consumption of different burger types (Dietary Supplement)
结局指标
主要结局
Change in triglycerides (mmol/L)
时间窗: 6 hours
Blood measure of triglycerides
次要结局
- Change in glucose (mmol/L)(6 hours)
- Change in cholesterol (mmol/L)(6 hours)
- Change in high density lipoprotein (mmol/L)(6 hours)
- Change in low density lipoprotein (mmol/L)(6 hours)
- Change in systolic blood pressure (mmHg)(6 hours)
- Change in diastolic blood pressure (mmHg)(6 hours)
研究者
Phil Chilibeck
Professor
University of Saskatchewan