NCT01405300
已完成
1 期
The Effects of Peanuts and Peanut Products on Glucose Control and Vascular Function
概览
- 阶段
- 1 期
- 状态
- 已完成
- 入组人数
- 20
- 试验地点
- 1
- 主要终点
- Change from baseline in Flow-Mediated Dilation at 4 hours postprandial
概览
简要总结
Pilot study data have demonstrated that peanuts ameliorate the postprandial glucose and insulin response when incorporated into an acute high fat/high glucose meal. However, it is unclear whether acute consumption of peanuts can also influence vascular function. This study will therefore evaluate the effects of acute peanut consumption on vascular function, glycemic control, and plasma lipids. The hypothesis is that that addition of peanuts to a high fat/high glucose meal will reduce the production of triglycerides, glucose, and improve endothelial function as measured by flow-mediated dilation (FMD).
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
- Single (Participant)
入排标准
- 年龄范围
- 20 Years 至 50 Years（Adult）
- 性别
- Male
- 接受健康志愿者
- 是
入选标准
- •20-50 years of age
- •LDL-C below 160 mg/dL
- •Triglyceride below 350 mg/dL
- •Blood pressure within normal ranges (below 140/90 mmHg)
- •Not taking medication for elevated lipids, blood pressure or glucose
排除标准
- •Allergies to peanuts or dairy products
- •Known intolerance for high fat meals
- •History of cardiovascular disease (CVD), kidney disease, diabetes or inflammatory diseases such as GI disorders and arthritis
- •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
- •Donation of blood or plasma during the study
- •History of thyroid disease
- •Lactose intolerance
结局指标
主要结局
Change from baseline in Flow-Mediated Dilation at 4 hours postprandial
时间窗: 0 min; 240 min
次要结局
- Change from baseline in serum glucose over 4 hours postprandial(0 min, 30 min, 60 min, 120 min, 240 min)
- Change from baseline in serum insulin over 4 hours postprandial(0 min, 30 min, 60 min, 120 min, 240 min)
- Change from baseline in oxidative stress over 4 hours postprandial(0 min, 30 min, 60 min, 120 min, 240 min)
- Change from baseline in serum lipids over 4 hours postprandial(0 min, 30 min, 60 min, 120 min, 240 min)
研究者
研究点 (1)
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