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Evaluation of the Consumption of Lupins in Brine on Metabolic Markers in Healthy Individuals

NCT06595082 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 60

Last updated 2024-09-19

No results posted yet for this study

Summary

The aim of the project was the evaluation of the effects of the consumption of different amounts of lupins in brine on lipid, glucose, inflammatory, oxidative stress, gut microbiota profile and (epi)genetic markers in healthy volunteers, by means of a 4-week 2-arm parallel randomized controlled trial.

Conditions

  • Lipid Disorder
  • Systemic Inflammatory Response

Interventions

DIETARY_SUPPLEMENT

4-week lupins in brine consumption

Volunteers were asked to consume lupins in brine for 4 weeks.

DIETARY_SUPPLEMENT

4-week lupins in brine consumption and dietary suggestion

Volunteers were asked to consume lupins in brine for 4 weeks and refrain to two servings per week of meat or processed meat or cheese.

Sponsors & Collaborators

  • University of Teramo

    lead OTHER

Principal Investigators

  • Mauro Serafini, PhD · University of Teramo

  • Donato Angelino, PhD · University of Teramo

Study Design

Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
SINGLE
Model
PARALLEL

Eligibility

Min Age
25 Years
Max Age
55 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2024-04-18
Primary Completion
2024-07-24
Completion
2024-07-24

Countries

  • Italy

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 NCT06595082 on ClinicalTrials.gov