- ICH GCP
- Registro de ensayos clínicos de EE. UU.
- Ensayo clínico NCT01527253
Effect of a Synergistic Food Basket on Metabolic Syndrome Risk
Effects of a Synergistic Food Basket on Markers of Metabolic Syndrome Risk in Healthy Mature Women
Descripción general del estudio
Estado
Condiciones
Intervención / Tratamiento
Descripción detallada
The intervention is carried out in healthy women following a randomized crossover design in which an "active" (functional") diet is compared with a control diet formulated in agreement with the Nordic Dietary Recommendations but lacking the functional ingredients of the active regime.
The active diet supplies important daily amounts of dried legumes and wholegrain cereal products.
Each dietary treatment is applied for 4 weeks separated by a 4-6 week washout period. Subjects are encouraged to maintain a stable body weight under the whole trial.
Tipo de estudio
Inscripción (Actual)
Fase
- No aplica
Contactos y Ubicaciones
Ubicaciones de estudio
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Skane
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Lund, Skane, Suecia, 221 00
- Antidiabetic Food Centre, Chemical Centre. Lund University
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Criterios de participación
Criterio de elegibilidad
Edades elegibles para estudiar
Acepta Voluntarios Saludables
Géneros elegibles para el estudio
Descripción
Inclusion Criteria:
- BMI between 25 and 32 kg/m2
Exclusion Criteria:
- Fasting blood glucose > 6.1 mmol/L
- Medication for high blood pressure and/or elevated blood cholesterol
Plan de estudios
¿Cómo está diseñado el estudio?
Detalles de diseño
- Propósito principal: Prevención
- Asignación: Aleatorizado
- Modelo Intervencionista: Asignación cruzada
- Enmascaramiento: Ninguno (etiqueta abierta)
Armas e Intervenciones
Grupo de participantes/brazo |
Intervención / Tratamiento |
---|---|
Experimental: Active Diet
Subjects eat a diet designed according to the Nordic Dietary Recommendations containing important amounts of specific legume and cereal ingredients that provide substrates for the intestinal microflora (prebiotics)
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A low glycemic index diet enriched in dried legumes and wholegrain cereals is compared with a control regime lacking these functional ingredients for their ability to ameliorate different markers associated with the risk for developing cardiometabolic disease
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Experimental: Control diet
Subjects eat a diet designed according to the Nordic Dietary Recommendations but lacks the specific legume and cereal ingredients that provide substrates for the intestinal microflora (prebiotics).
|
A low glycemic index diet enriched in dried legumes and wholegrain cereals is compared with a control regime lacking these functional ingredients for their ability to ameliorate different markers associated with the risk for developing cardiometabolic disease
|
¿Qué mide el estudio?
Medidas de resultado primarias
Medida de resultado |
Periodo de tiempo |
---|---|
Change from baseline in LDL cholesterol after each dietary period
Periodo de tiempo: Week 0 and after 4 weeks (Start and End of the intervention arm)
|
Week 0 and after 4 weeks (Start and End of the intervention arm)
|
Medidas de resultado secundarias
Medida de resultado |
Medida Descripción |
Periodo de tiempo |
---|---|---|
Change from baseline in LDL-cholesterol/HDL-cholesterol after each dietary period
Periodo de tiempo: Week 0 and after 4 weeks (Start and End of the intervention arm)
|
Week 0 and after 4 weeks (Start and End of the intervention arm)
|
|
Change from baseline in fasting plasma triglycerides after each dietary period
Periodo de tiempo: Week 0 and after 4 weeks (Start and End of the intervention arm)
|
Week 0 and after 4 weeks (Start and End of the intervention arm)
|
|
Change from baseline in fasting CRP after each dietary period
Periodo de tiempo: Week 0 and after 4 weeks (Start and End of the intervention arm)
|
Week 0 and after 4 weeks (Start and End of the intervention arm)
|
|
Change from baseline in fasting plasma PYY after each dietary period
Periodo de tiempo: Week 0 and after 4 weeks (Start and End of the intervention arm)
|
Satiety signalling hormone PYY
|
Week 0 and after 4 weeks (Start and End of the intervention arm)
|
Change from baseline in fasting plasma insulin after each dietary period
Periodo de tiempo: Week 0 and after 4 weeks (Start and End of the intervention arm)
|
Week 0 and after 4 weeks (Start and End of the intervention arm)
|
|
Change from baseline in fasting plasma glucose after each dietary period
Periodo de tiempo: Week 0 and after 4 weeks (Start and End of the intervention arm)
|
Week 0 and after 4 weeks (Start and End of the intervention arm)
|
|
Change from baseline in fasting plasma PAI-1 after each dietary period
Periodo de tiempo: Week 0 and after 4 weeks (Start and End of the intervention arm)
|
Week 0 and after 4 weeks (Start and End of the intervention arm)
|
|
Change from baseline in BMI after each dietary period
Periodo de tiempo: Week 0 and after 4 weeks (Start and End of the intervention arm)
|
Body Mass Index
|
Week 0 and after 4 weeks (Start and End of the intervention arm)
|
Change from baseline in blood pressure after each dietary period
Periodo de tiempo: Week 0 and after 4 weeks (Start and End of the intervention arm)
|
Week 0 and after 4 weeks (Start and End of the intervention arm)
|
|
Change from baseline in HOMA-IR after each dietary period
Periodo de tiempo: Week 0 and after 4 weeks (Start and End of the intervention arm)
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Week 0 and after 4 weeks (Start and End of the intervention arm)
|
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Change from baseline in waist circumference after each dietary period
Periodo de tiempo: Week 0 and after 4 weeks (Start and End of the intervention arm)
|
Week 0 and after 4 weeks (Start and End of the intervention arm)
|
Colaboradores e Investigadores
Patrocinador
Colaboradores
Investigadores
- Silla de estudio: Inger Björck, PhD Prof., Antidiabetic Food Centre, Lund University
- Director de estudio: Juscelino Tovar, PhD, Antidiabetic Food Centre, Lund University
- Investigador principal: Maria Johansson, PhD, Antidiabetic Food Centre, Lund University
Publicaciones y enlaces útiles
Publicaciones Generales
- Nilsson AC, Ostman EM, Holst JJ, Bjorck IM. Including indigestible carbohydrates in the evening meal of healthy subjects improves glucose tolerance, lowers inflammatory markers, and increases satiety after a subsequent standardized breakfast. J Nutr. 2008 Apr;138(4):732-9. doi: 10.1093/jn/138.4.732.
- Nilsson A, Ostman E, Preston T, Bjorck I. Effects of GI vs content of cereal fibre of the evening meal on glucose tolerance at a subsequent standardized breakfast. Eur J Clin Nutr. 2008 Jun;62(6):712-20. doi: 10.1038/sj.ejcn.1602784. Epub 2007 May 23.
- Nilsson AC, Ostman EM, Granfeldt Y, Bjorck IM. Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects. Am J Clin Nutr. 2008 Mar;87(3):645-54. doi: 10.1093/ajcn/87.3.645.
- Liljeberg HG, Akerberg AK, Bjorck IM. Effect of the glycemic index and content of indigestible carbohydrates of cereal-based breakfast meals on glucose tolerance at lunch in healthy subjects. Am J Clin Nutr. 1999 Apr;69(4):647-55. doi: 10.1093/ajcn/69.4.647.
- Tovar J, Nilsson A, Johansson M, Bjorck I. Combining functional features of whole-grain barley and legumes for dietary reduction of cardiometabolic risk: a randomised cross-over intervention in mature women. Br J Nutr. 2014 Feb;111(4):706-14. doi: 10.1017/S000711451300305X. Epub 2013 Sep 24.
Fechas de registro del estudio
Fechas importantes del estudio
Inicio del estudio
Finalización primaria (Actual)
Finalización del estudio (Actual)
Fechas de registro del estudio
Enviado por primera vez
Primero enviado que cumplió con los criterios de control de calidad
Publicado por primera vez (Estimar)
Actualizaciones de registros de estudio
Última actualización publicada (Estimar)
Última actualización enviada que cumplió con los criterios de control de calidad
Última verificación
Más información
Términos relacionados con este estudio
Palabras clave
Términos MeSH relevantes adicionales
Otros números de identificación del estudio
- AFC-Food Basket
Esta información se obtuvo directamente del sitio web clinicaltrials.gov sin cambios. Si tiene alguna solicitud para cambiar, eliminar o actualizar los detalles de su estudio, comuníquese con register@clinicaltrials.gov. Tan pronto como se implemente un cambio en clinicaltrials.gov, también se actualizará automáticamente en nuestro sitio web. .
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