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Recipe for Heart Health

NCT04828447 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 60

Last updated 2024-08-02

No results posted yet for this study

Summary

The overall objectives of this project are to compare clinical parameters in moderate risk Atherosclerotic Cardiovascular Disease (ASCVD) patients following a Whole Food Plant Based (WFPB) diet containing a high (4 TB) compared to a low (\<1 tsp) amount of raw extra virgin olive oil.

Conditions

Interventions

DIETARY_SUPPLEMENT

Olive Oil

Subjects will be randomized to either high or low dose of olive oil and follow a whole food plant based diet.

Sponsors & Collaborators

  • University of Florida

    lead OTHER

Principal Investigators

  • Monica Aggarwal, MD · University of Florida

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
100 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Start
2021-04-14
Primary Completion
2022-06-22
Completion
2024-04-01

Countries

  • United States

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 NCT04828447 on ClinicalTrials.gov