Effects of Peanut Consumption on Postprandial Inflammation, Glucose and Triglycerides (PKEPEANUT)

Pilot Study of the Effect of Peanut Consumption on Postprandial Inflammatory Status, Glucose and Triglycerides

This pilot study will investigate the effects of acute peanut consumption on markers of inflammation, triglycerides and glucose. The hypothesis is that a high glucose/SFA meal will increase postprandial production of the inflammatory marker, C-reactive protein (CRP), and that the addition of peanuts to the control meal will reduce the production of CRP, as well as triglycerides and glucose.

Study Overview

• Status: Completed
• Conditions: Cardiovascular Disease
• Intervention / Treatment: Dietary supplement: Glucose and whipping cream; Dietary supplement: Peanuts; Dietary supplement: Oil Blend

Detailed Description

Previous research has demonstrated that a single meal high in saturated fatty acids (SFA) and glucose can induce increases in IL-6, TNF-α and CRP in abdominally obese and diabetic subjects. As over two-thirds of the U.S. population is overweight or obese, it is important to identify foods that can attenuate postprandial increases in lipids, glucose and inflammation in this population. Therefore, the purpose of the pilot study is to determine whether a high SFA / high glucose control meal will induce an acute inflammatory response in overweight individuals, and whether the addition of peanuts to this meal will ameliorate this response. To ensure that these effects are due to peanuts, and not to the increase in total fat, we will compare this response to another test meal that includes an oil blend with a similar fatty acid composition to peanuts.

• Study Type: Interventional
• Enrollment (Actual): 6
• Phase: Phase 1

Contacts and Locations

Study Locations

• United States
  • Pennsylvania
    • University Park, Pennsylvania, United States, 16802
      • Penn State University

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 30 years to 50 years (Adult)
• Accepts Healthy Volunteers: Yes

Description

Inclusion Criteria:

• BMI >28
• LDL_C below 130 mg/dl
• TG below 350 mg/dl
• Blood pressure within normal ranges (below 140/90 mmHg)

Exclusion Criteria:

• Smoking
• Allergies to peanuts or dairy products
• Known intolerance for high fat meals
• History of CVD, kidney disease, diabetes or inflammatory disease
• Use of non-steroidal anti-inflammatories or immunosuppressants
• Conditions requiring the use of steroids
• Use of medication or supplements for elevated lipids, blood pressure or glucose

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Treatment
• Allocation: Randomized
• Interventional Model: Crossover Assignment
• Masking: Single

Number of Arms

3

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Placebo Comparator: Control; Shake containing heavy whipping cream, glucose and chocolate syrup	Dietary supplement: Glucose and whipping cream; An oral liquid glucose (75g) and fat (high saturated fat from 60g heavy whipping cream) load. Chocolate syrup is added for flavor.
Experimental: Peanut; Shake containing control (whipping cream, glucose and chocolate syrup) + 3oz of peanuts	Dietary supplement: Peanuts; Shake containing 3.0oz of peanuts (including skin) + control (heavy whipping cream, glucose and chocolate syrup)
Experimental: Oil blend; Shake containing control (heavy whipping cream, glucose and chocolate syrup) + oil blend (equivalent to fatty acids provided in 3oz peanuts)	Dietary supplement: Oil Blend; Shake containing an oil blend (sunflower, sesame, olive and palm oils) + control (heavy whipping cream, glucose and chocolate syrup). The amount of oil added to the control will provide an equivalent amount of fat to that provided in 3 oz (85g) of peanuts

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Time Frame
Serum C-reactive protein	0min
Serum C-reactive protein	60 min
Serum C-reactive protein	120 min
Serum C-reactive protein	240 min

Secondary Outcome Measures

Outcome Measure	Time Frame
Serum Glucose	0 min
Serum Insulin	0 min
Serum Triglycerides	0 min
Serum Glucose	60 min
Serum Glucose	120 min
Serum Glucose	240 min
Serum Insulin	60 min
Serum Insulin	120 min
Serum Insulin	240 min
Serum Triglycerides	60 min
Serum Triglycerides	120 min
Serum Triglycerides	240 min

Collaborators and Investigators

• Sponsor: Penn State University
• Collaborators: The Peanut Institute
• Investigators: Principal Investigator: Alison M Hill, Ph.D, Penn State University, Department of Nutritiontal Sciences; Principal Investigator: Penny M. Kris-Etherton, Ph.D, Penn State University, Department of Nutritional Sciences; Study Director: Li Wang, Penn State University, Department of Nutritional Sciences

Study record dates

Study Major Dates

• Study Start: August 1, 2009
• Primary Completion (Actual): January 1, 2010
• Study Completion (Actual): February 1, 2010

Study Registration Dates

• First Submitted: April 13, 2010
• First Submitted That Met QC Criteria: July 29, 2010
• First Posted (Estimated): July 30, 2010

Study Record Updates

• Last Update Posted (Actual): August 21, 2023
• Last Update Submitted That Met QC Criteria: August 16, 2023
• Last Verified: August 1, 2023

More Information

Terms related to this study

• Keywords: Overweight; Obese
• Additional Relevant MeSH Terms: Cardiovascular Diseases
• Other Study ID Numbers: PKE105