A Study of Strawberries and Disease Risk

Summary

The purpose of this study is to test whether compounds found in strawberries (polyphenolics which are typically found in berry products, tea, coffee, red wine, and chocolate) will help reduce insulin resistance and inflammation, known factors in your blood associated with disease risk, when eaten with a standard high fat/carbohydrate meal.

Conditions

• Nutritional and Metabolic Diseases
• Inflammation
• Physiological Responses

Interventions

DIETARY_SUPPLEMENT

Placebo

whole milk shake without strawberry powder served with the high fat/carbohydrate test meal

DIETARY_SUPPLEMENT

10G

whole milk shake with 10g strawberry powder served with the high fat/carbohydrate test meal

DIETARY_SUPPLEMENT

20G

whole milk shake with 20 strawberry powder served with the high fat/carbohydrate test meal

DIETARY_SUPPLEMENT

40G

whole milk shake with 40g strawberry powder served with the high fat/carbohydrate test meal

DIETARY_SUPPLEMENT

Placebonofiber

Placebo without Fiber

Sponsors & Collaborators

• California Strawberry Commission

  collaborator OTHER

• Clinical Nutrition Research Center, Illinois Institute of Technology

  lead INDUSTRY

Principal Investigators

• Indika Edirisinghe, PhD · Institute for Food Safety and Health

• Britt Burton-Freeman, PhD, MS · Institute for Food Safety and Health

Study Design

Allocation

RANDOMIZED

Purpose

BASIC_SCIENCE

Masking

SINGLE

Model

CROSSOVER

Eligibility

Min Age

18 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2010-09-15

Primary Completion

2015-10-15

Completion

2015-10-15

Countries

• United States

Study Locations