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The Effect of Spice Consumption on Postprandial Vascular Function

NCT03063320 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 43

Last updated 2023-09-18

No results posted yet for this study

Summary

A 3-period randomized cross-over, controlled feeding study will be conducted to determine the effect of chronic spice consumption on postprandial vascular function. Participants will consume three test diets containing different amounts of spice. Each treatment period will last for 4 weeks. After each diet period a meal test will be conducted. Participants will consume a meal with a spice content corresponding to the diet period they have just completed. Endothelial function will be measured at 2 and 4 hours after meal consumption. Blood samples will also be taken during the 4 hours after meal consumption for measurement of lipids, immune and inflammatory markers.

Conditions

  • Cardiovascular Risk Factor

Interventions

OTHER

Spice blend

Test spices include cardamom, coriander, cumin, ginger, paprika, red pepper, turmeric, cinnamon

Sponsors & Collaborators

  • Penn State University

    lead OTHER

Principal Investigators

  • Penny M Kris-Etherton, PhD · Penn State University

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2017-01-25
Primary Completion
2020-02-26
Completion
2020-02-26

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 NCT03063320 on ClinicalTrials.gov