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Postprandial Effects of Walnut Components Versus Whole Walnuts on Cardiovascular Disease (CVD) Risk Reduction

NCT00938340 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 20

Last updated 2023-08-21

Study results available
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Summary

The purpose of this study is to evaluate the acute, postprandial effects and mechanism of action of various walnut components (separated nut skins, de-fatted nut meat, nut oil) versus whole walnuts on oxidative stress, inflammation and measures of platelet and endothelial function in healthy adults with moderately elevated cholesterol levels.

Conditions

Interventions

DIETARY_SUPPLEMENT

Walnut "meat"

Separated, ground walnut de-fatted nut meat incorporated into inert food carrier

DIETARY_SUPPLEMENT

Walnut Oil

Walnut oil extracted from nut meat and incorporated into inert food carrier

DIETARY_SUPPLEMENT

Walnut Skins

Separated, ground walnut skins incorporated into inert food carrier

DIETARY_SUPPLEMENT

Whole walnut

85g whole walnuts, ground, incorporated into inert food carrier

Sponsors & Collaborators

  • California Walnut Commission

    collaborator OTHER

  • Penn State University

    lead OTHER

Principal Investigators

  • Penny M Kris-Etherton, PhD · Penn State University

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
21 Years
Max Age
60 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2007-08-31
Primary Completion
2009-02-28
Completion
2009-05-31

Countries

  • United States

Study Locations

More Related Trials

Entities

Diseases

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT00938340 on ClinicalTrials.gov