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Effects of Proportioning Meat and Plant-based Protein-rich Foods on Cardiovascular Disease Risk Factors (S58)

NCT04820829 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 44

Last updated 2024-02-14

No results posted yet for this study

Summary

This project will assess the effects of consuming different proportions of red meat (RM) and plant-based, protein-rich foods (nuts, seeds, and soy products - NSS) incorporated into a U.S. Healthy Eating Pattern (HEP) on cardiovascular disease risk factors in adults at high risk of developing a heart-related disease.

Conditions

  • Healthy Diet
  • Cardiovascular Risk Factor

Interventions

OTHER

High RM, low NSS

Participants in this group will consume nine 3-oz-eq servings of RM per week and 2-oz-eq servings of NSS per week.

OTHER

Moderate RM, Moderate NSS

Participants in this group will consume five 3-oz-eq servings of RM per week and 5-oz-eq servings of NSS per week.

OTHER

Low RM, High NSS

Participants in this group will consume one 3-oz-eq serving of RM per week and 8-oz-eq servings of NSS per week.

Sponsors & Collaborators

  • Purdue University

    lead OTHER

Principal Investigators

  • Wayne Campbell, PhD · Purdue University

Study Design

Allocation
RANDOMIZED
Purpose
SCREENING
Masking
SINGLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2021-03-01
Primary Completion
2023-11-20
Completion
2023-11-20

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 NCT04820829 on ClinicalTrials.gov