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Black Walnuts and Health

NCT04849949 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 34

Last updated 2021-04-20

No results posted yet for this study

Summary

Walnuts are a nutrient dense food, but most health research is on English walnuts (EW). Black walnuts (BW) contain a different antioxidant and fatty acid profile, and more protein, compared to EW. The purpose of the study was to compare postprandial responses following the consumption of 3 breakfast meals containing either butter (control), BW, or EW.

Conditions

  • Healthy

Interventions

OTHER

Control

Participants in this group received a traditional muffin with butter as the predominant source of fat.

OTHER

Black walnut

Participants in this group received a muffin in which part of the butter was substituted out for black walnuts.

OTHER

English walnut

Participants in this group received a muffin in which part of the butter was substituted out for English walnuts.

Sponsors & Collaborators

  • University of Georgia

    lead OTHER

Principal Investigators

  • Chad M Paton, PhD · University of Georgia

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
DOUBLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
45 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2017-08-10
Primary Completion
2018-02-27
Completion
2018-02-27

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 NCT04849949 on ClinicalTrials.gov