Effects Gluten Intake on Body Composition, Energy Expenditure and Adipokine Profile in Non-celiac Women With Obesity
NCT03129932 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 40
Last updated 2020-07-31
Summary
This is a double-masked, crossover, randomized, controlled study that aims to evaluate, in women with obesity, a possible influence of wheat gluten on food choices, body weight, resting metabolism and circulating inflammation markers and adipokines. The volunteers will be randomized into two groups, half of them will initiate the experiment by taking 2 placebo muffins daily for 4 weeks (Placebo phase) and the remnant volunteers will take 2 corn muffins containing 12g of gluten/each for 4 weeks (Gluten phase). At the 1st, 4th and 8th experimental weeks will be evaluated body weight, body composition, lipid profile, glucose, insulin, leptin, adiponectin, and inflammatory markers.
Conditions
Interventions
- DIETARY_SUPPLEMENT
-
gluten phase
2 cakes containing 9g of vital gluten/each will be consume during the 4 weeks of intervention
- DIETARY_SUPPLEMENT
-
placebo phase
2 cakes without gluten will be consume during the 4 weeks of intervention
Sponsors & Collaborators
-
Conselho Nacional de Desenvolvimento Científico e Tecnológico
collaborator OTHER_GOV -
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior.
collaborator OTHER_GOV -
Jacqueline Isaura Alvarez Leite
lead OTHER
Principal Investigators
-
JAQUELINE I ALVAREZ-LEITE, MD, PhD · Federal University of Minas Gerais
Study Design
- Allocation
- RANDOMIZED
- Purpose
- BASIC_SCIENCE
- Masking
- DOUBLE
- Model
- CROSSOVER
Eligibility
- Min Age
- 20 Years
- Max Age
- 50 Years
- Sex
- FEMALE
- Healthy Volunteers
- No
Timeline & Regulatory
- Start
- 2015-01-10
- Primary Completion
- 2019-09-01
- Completion
- 2019-12-01
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