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The Effect of Processing on the Measured Energy Value of Almonds in the Human Diet

NCT02034383 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 18

Last updated 2015-02-13

No results posted yet for this study

Summary

The objective of this study is to measure the effect of processing (roasting, slicing, or grinding) on the energy value of almonds in the human diet and study molecular mechanisms that may help explain the beneficial health effects of almonds.

Conditions

  • Healthy
  • Focus: Effect of Processing on Energy Value of Almonds

Interventions

OTHER

Control

Controlled diet for 3 weeks with 0 servings/day of almonds.

OTHER

Whole Almonds

Controlled diet for 3 weeks with 1.5 servings/day of whole, natural almonds.

OTHER

Roasted Whole Almonds

Controlled diet for 3 weeks with 1.5 servings/day of roasted whole almonds.

OTHER

Diced Almonds

Controlled diet for 3 weeks with 1.5 servings/day of diced almonds.

OTHER

Almond Butter

Controlled diet for 3 weeks with 1.5 servings/day of almond butter.

Sponsors & Collaborators

  • Almond Board of California

    collaborator OTHER

  • David Baer

    lead FED

Principal Investigators

  • David J. Baer, Ph.D. · USDA Beltsville Human Nutrition Research Center

Study Design

Allocation
RANDOMIZED
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
25 Years
Max Age
75 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2014-03-31
Primary Completion
2014-07-31
Completion
2014-07-31

Countries

  • United States

Study Locations

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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 NCT02034383 on ClinicalTrials.gov