Raw Banana Flour-Enriched Muffins for Hypertensive Patients
NCT07145710 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 42
Last updated 2025-09-05
Summary
This study evaluated the effects of raw banana flour (RBF)-enriched muffins on hypertensive patients in Lahore, Pakistan. A total of 34 patients were divided into three groups: a control group and two intervention groups receiving muffins with 35% (C1) or 40% (C2) RBF for 10 weeks. Sensory evaluation showed high acceptability of the 35% RBF muffins, comparable to control muffins. Clinical outcomes indicated that both intervention groups experienced improvements in body weight, BMI, blood pressure, liver enzymes, and lipid profiles, with more pronounced benefits observed in the 40% RBF group. The findings suggest that RBF-enriched muffins, particularly at 40% substitution, can offer functional, nutritional, and clinical benefits for individuals with hypertension.
Conditions
- Hypertension (HTN)
- Lipid Profile
- Liver Enzymes
Interventions
- DIETARY_SUPPLEMENT
-
Whole wheat muffin
Participants received Whole wheat muffin once a day
- DIETARY_SUPPLEMENT
-
Whole wheat muffin enriched with raw banana flour (RBF) (contains 17.5g RBF)
Participants received Whole wheat muffin enriched with raw banana flour (RBF) (contains 17.5g RBF)
- DIETARY_SUPPLEMENT
-
Whole wheat muffin enriched with raw banana flour (RBF) (contains 20g RBF)
Participants received Whole wheat muffin enriched with raw banana flour (RBF) (contains 20g RBF)
Sponsors & Collaborators
-
University of Lahore
lead OTHER
Study Design
- Allocation
- RANDOMIZED
- Purpose
- SUPPORTIVE_CARE
- Masking
- SINGLE
- Model
- PARALLEL
Eligibility
- Min Age
- 35 Years
- Max Age
- 55 Years
- Sex
- ALL
- Healthy Volunteers
- No
Timeline & Regulatory
- Start
- 2024-08-08
- Primary Completion
- 2024-10-18
- Completion
- 2024-10-20
Countries
- Pakistan
Study Locations
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