Effect of a Synergistic Food Basket on Metabolic Syndrome Risk
NCT01527253 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 52
Last updated 2014-05-23
Summary
The study evaluates the effect of a diet combining two different functional concepts on markers associated to cardiometabolic risk. The functional concepts are selected on the basis of their reported ability to influence the inflammatory tonus. It is hypothesized that the medium-term consumption of a diet combining low GI-prebiotic foods may positively influence various biomarkers associated with the risk for developing metabolic syndrome and cardiometabolic disease. Also, the combination of functional mechanisms are expected to result in synergistic effects.
Conditions
- Metabolic Syndrome
- Insulin Resistance
Interventions
- OTHER
-
Synergistic food basket
A low glycemic index diet enriched in dried legumes and wholegrain cereals is compared with a control regime lacking these functional ingredients for their ability to ameliorate different markers associated with the risk for developing cardiometabolic disease
Sponsors & Collaborators
-
Anti-Diabetic Food Centre
collaborator OTHER -
Lund University
lead OTHER
Principal Investigators
-
Inger Björck, PhD Prof. · Antidiabetic Food Centre, Lund University
-
Juscelino Tovar, PhD · Antidiabetic Food Centre, Lund University
-
Anne Nilsson, PhD · Lund University
-
Maria Johansson, PhD · Antidiabetic Food Centre, Lund University
Study Design
- Allocation
- RANDOMIZED
- Purpose
- PREVENTION
- Masking
- NONE
- Model
- CROSSOVER
Eligibility
- Min Age
- 50 Years
- Max Age
- 70 Years
- Sex
- FEMALE
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2011-09-30
- Primary Completion
- 2012-05-31
- Completion
- 2012-12-31
Countries
- Sweden
Study Locations
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