The Effects of Peanuts and Peanut Products on Glucose Control and Vascular Function
NCT01405300 · Status: COMPLETED · Phase: PHASE1 · Type: INTERVENTIONAL · Enrollment: 20
Last updated 2023-08-21
Summary
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).
Conditions
Interventions
- DIETARY_SUPPLEMENT
-
Control
34.8 g dextrose, 150 g heavy whipping cream, 39g chocolate syrup, 15 g sunflower oil, 22 g safflower oil, 27 g powdered egg whites, 9.6 g of fiber supplement, water and crushed ice. It will deliver \~1200 kcal.
- DIETARY_SUPPLEMENT
-
Peanut
34.8 g dextrose. 137 g heavy whipping cream, 39g chocolate syrup + 3 oz peanuts with skin. It will deliver \~1200 kcal.
Sponsors & Collaborators
-
Peanut Institute
collaborator UNKNOWN -
Penn State University
lead OTHER
Principal Investigators
-
Penny M Kris-Etherton, PhD, RD · Penn State University
-
Ann C Skulas-Ray, PhD · Penn State University
-
Xiaoran Liu · Penn State University
Study Design
- Allocation
- RANDOMIZED
- Purpose
- TREATMENT
- Masking
- SINGLE
- Model
- CROSSOVER
Eligibility
- Min Age
- 20 Years
- Max Age
- 50 Years
- Sex
- MALE
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2011-08-31
- Primary Completion
- 2014-05-31
- Completion
- 2014-06-30
Countries
- United States
Study Locations
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