The Effect of Spice Consumption on Postprandial Vascular Function
The Effect of Chronic Consumption of Popular Spices on Postprandial Vascular Function
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Detailed Description
Study Type
Study Type
Enrollment (Actual)
Enrollment
Phase
Phase
- Not Applicable
Contacts and Locations
Study Locations
-
-
Pennsylvania
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University Park, Pennsylvania, United States, 16802
- Penn State University
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-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Description
Inclusion Criteria:
Men and postmenopausal women Overweight or obese (25-35kg/m2) Non-smoking Waist circumference >= 94cm for men and >=80cm for women
At least one other of the following:
- LDL- cholesterol >130mg/dL
- CRP >1mg/L
- Triglycerides >=150mg/dL
- HDL <40mg/dL for men or <50mg/dL for women
- Systolic blood pressure >= 130mmHg or diastolic >= 85mmHg
- Fasting glucose >=100mg/dL
Exclusion Criteria:
- Diabetes (fasting glucose >126mg/dL)
- Hypertension (systolic blood pressure >160mmHg or diastolic blood pressure >100mmHg)
- Prescribed anti-hypertensive or glucose lowering drugs
- Established cardiovascular disease, stroke, diabetes, liver, kidney or autoimmune disease
- Use of cholesterol/lipid lowering medication or supplementation (psyllium, fish oil, soy lecithin, phytoestrogens) and botanicals
- Pregnancy or lactation
- Weight loss of >=10% of body weight within the 6 months prior to enrolling in the study
- Vegetarianism
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Prevention
- Allocation: Randomized
- Interventional Model: Crossover Assignment
- Masking: Single
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
Active Comparator: Low Spice
The test meal (~1200kcal and 44g fat) will contain ~0.6g of spice blend
|
Test spices include cardamom, coriander, cumin, ginger, paprika, red pepper, turmeric, cinnamon
|
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Experimental: Moderate Spice
The test meal (~1200kcal and 44g fat) will contain ~3.7g of spice blend
|
Test spices include cardamom, coriander, cumin, ginger, paprika, red pepper, turmeric, cinnamon
|
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Experimental: Culinary Spice
The test meal (~1200kcal and 44g fat) will contain ~7.4g of spice blend
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Test spices include cardamom, coriander, cumin, ginger, paprika, red pepper, turmeric, cinnamon
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What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Change in flow mediated dilation
Time Frame: Change from baseline at 2 hours and 4 hours after meal consumption
|
Endothelial function measured by FMD
|
Change from baseline at 2 hours and 4 hours after meal consumption
|
Secondary Outcome Measures
Secondary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Lipid and lipoproteins
Time Frame: Change from baseline during the 4 hours after meal consumption
|
Total cholesterol, LDL cholesterol, HDL cholesterol, Triglycerides
|
Change from baseline during the 4 hours after meal consumption
|
|
Plasma Inflammatory cytokines
Time Frame: Change from baseline during the 4 hours after meal consumption
|
Serum: IL-1β, IL-6, IL-10, IL-12p70, interferon-gamma, monocyte chemoattractant protein-1, macrophage inflammatory protein-1alpha, TNF-alpha, vascular endothelial growth factor
|
Change from baseline during the 4 hours after meal consumption
|
|
Inflammatory cytokines in isolated peripheral blood mononuclear cells
Time Frame: Change from baseline during the 4 hours after meal consumption
|
TNF-alpha, IL-6,NF-κB, I-κB, MAP kinase, COX-2, iNOS from stimulated and unstimulated lipopolysaccharides in peripheral blood mononuclear cells.
Activation status of macrophages.
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Change from baseline during the 4 hours after meal consumption
|
|
Glucose
Time Frame: Change from baseline during the 4 hours after meal consumption
|
Plasma glucose
|
Change from baseline during the 4 hours after meal consumption
|
|
Insulin
Time Frame: Change from baseline during the 4 hours after meal consumption
|
Plasma insulin
|
Change from baseline during the 4 hours after meal consumption
|
|
Plasma antioxidants
Time Frame: Change from baseline during the 4 hours after meal consumption
|
hydrophilic ORAC, lipophilic ORAC, total ORAC
|
Change from baseline during the 4 hours after meal consumption
|
Collaborators and Investigators
Sponsor
Sponsor
Investigators
Investigators
- Principal Investigator: Penny M Kris-Etherton, PhD, Penn State University
Study record dates
Study Major Dates
Study Start (Actual)
Study Start
Primary Completion (Actual)
Primary Completion
Study Completion (Actual)
Study Completion
Study Registration Dates
First Submitted
First Submitted
First Submitted That Met QC Criteria
First Submitted That Met QC Criteria
First Posted (Actual)
First Posted
Study Record Updates
Last Update Posted (Actual)
Last Update Posted
Last Update Submitted That Met QC Criteria
Last Update Submitted That Met QC Criteria
Last Verified
Last Verified
More Information
Terms related to this study
Other Study ID Numbers
Other Study ID Numbers
- PKE Spice PP
Plan for Individual participant data (IPD)
Plan to Share Individual Participant Data (IPD)?
Drug and device information, study documents
Studies a U.S. FDA-regulated drug product
Studies a U.S. FDA-regulated device product
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