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Lentils as a Functional Food to Improve Glucose and Decrease Cardiovascular Risk

NCT01562171 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 102

Last updated 2014-12-12

No results posted yet for this study

Summary

Compared to control foods, consumption of 3 cups of cooked lentils given weekly for 12 weeks will significantly improve glucose tolerance and lower LDL-cholesterol in individuals with high cholesterol and obesity.

Conditions

Interventions

OTHER

Cooked Lentils

Consume food items containing one serving of (0.3 cups) of cooked lentils per day for the first 5 days, followed by one serving of (0.6 cups) of cooked lentils per day 5 times per week (equivalent of 3 cups cooked lentils per week) for the remainder of the 12-week schedule.

OTHER

Potato-Based Foods

Control - Consumption of one serving per day of potato-based foods in matrices similar to those containing lentils in the same 12-week schedule, including the smaller serving size for the first 5 days.

Sponsors & Collaborators

  • Glycemic Index Laboratories, Inc

    collaborator INDUSTRY

  • Agriculture and Agri-Food Canada

    collaborator OTHER_GOV

  • Saskatchewan Pulse Growers

    collaborator OTHER

  • University of Manitoba

    lead OTHER

Principal Investigators

  • Carla Taylor, PhD · University of Manitoba

Study Design

Allocation
RANDOMIZED
Masking
NONE
Model
PARALLEL

Eligibility

Min Age
30 Years
Max Age
75 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Start
2012-03-31
Primary Completion
2014-09-30
Completion
2014-09-30

Countries

  • Canada

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 NCT01562171 on ClinicalTrials.gov