Dietary Intake of Whole Walnuts in Adult Subjects Under Low Cardiovascular Risk (FitALA)
Investigation of Health Effects of Dietary Intake of Whole Walnuts in Adult Subjects Under Low Cardiovascular Risk Towards Established and Molecular Cardiovascular Risk Factors
This cross-over study investigates health effects of dietary intake of whole walnuts towards cardiovascular risk factors in adults under low cardiovascular risk.
Investigators hypothesize that daily intake of whole nuts as a replacement meal, would improve cardiovascular risk factors, including traditional risk factors and molecular biomarkers.
The participants are randomly assigned to receive either study treatment, or no treatment, and are crossed after five weeks.
The study subjects are instructed to continue with their habitual diet and physical activity.
研究概览
详细说明
Recent literature data raise important questions on the beneficial effect of dietary fats. Dietary intake of nuts, although with high caloric burden, is however characterized with high intake of fatty acids with known beneficial health effects. Those fatty acids include mono- (MUFA) and polyunsaturated fatty acids (PUFA), to whom beneficial health effects are ascribed.
Among nuts, walnuts are characterized with comparatively high levels of MUFA and PUFA, especially content of alpha-linolenic PUFA, considered essential fatty acid, since not synthesized endogenously in humans. Dietary intake of alpha-linolenic acid is shown to be inversely related with cardiovascular risk factors, both in interventional studies and epidemiological cohorts. Molecular background of alpha-linolenic actions is bidirectional, and includes the action itself, as well as beneficial endogenous conversion towards long-chain fatty acids, including eicosapentaenoic and docosahexaenoic fatty acid.
Although high caloric intake is indicated with intake of walnuts, literature data suggest that consumption of walnuts does not increase body weight.
Dietary intake of walnuts has been shown to decrease cholesterol fractions, triglycerides and apolipoproteins in adult population. Also, consumption of walnuts was associated with decrease in blood pressure.
The study design is cross-over, controlled, randomized nutritional intervention. The participants are randomly assigned to receive either study treatment, or no treatment, and are crossed after five weeks.
The study subjects are instructed to continue with their habitual diet and physical activity. Additionally, study subjects are instructed to avoid walnuts and nuts other then study treatment, during the complete study period of 10 weeks.
Sample size calculation was conducted by use of online calculators, and was based on the low density lipoprotein (LDL) cholesterol. Namely, in order to achieve decrease in 0.5 mmol/L, in a sample with projected standard deviation of 0.7 mmol/L, and type I and II errors being 0.2 and 0.05, respectively, 62 subjects are needed.
研究类型
注册 (实际的)
阶段
- 不适用
联系人和位置
学习地点
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Belgrade、塞尔维亚、11000
- Center of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, University of Belgrade
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参与标准
资格标准
适合学习的年龄
接受健康志愿者
有资格学习的性别
描述
Inclusion Criteria:
Presence of at least one of the following criteria, formerly assessed through routine medical examination:
- dyslipidemia, defined as the presence of either: elevated total cholesterol (>5.2 mmoL/L), and/or elevated LDL-cholesterol (>3.4 mmoL/L), and/or elevated triglycerides (>1.7 mmoL/L), and/or decreased HDL-cholesterol (<1.6 mmoL/L)
- elevated blood pressure (systolic/diastolic ≥120/80 mmHg), or regular anti-hypertension therapy
Exclusion Criteria:
- presence of allergy on any nuts
- presence of any chronic disease, excluding following conditions: hypertension and diabetes mellitus type 2
- smoking
- statin therapy
- pregnancy and/or lactation
学习计划
研究是如何设计的？
设计细节
- 主要用途：预防
- 分配：随机化
- 介入模型：交叉作业
- 屏蔽：无（打开标签）
武器和干预
参与者组/臂 |
干预/治疗 |
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有源比较器：Walnut
At the beginning of the study, subjects are randomly assigned to receive either intervention treatment (whole walnuts) or no treatment (control arm). Treatment arm includes 56 g of whole walnuts daily. |
Intervention arm includes whole walnuts taken as dietary replacement meal during the day, and between breakfast and lunch, and/or lunch and dinner.
Importantly, none of the main meals, including breakfast, lunch and dinner are to be replaced by study intervention, and the study subjects are instructed to do so.
Walnuts are provided with the same producer at the Belgrade market.
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无干预：Control
At the beginning of the study, subjects are randomly assigned to receive either intervention treatment (whole walnuts) or no treatment (control arm).
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研究衡量的是什么？
主要结果指标
结果测量 |
措施说明 |
大体时间 |
|---|---|---|
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Changes in LDL-cholesterol
大体时间：Baseline, 5 weeks, 10 weeks
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Changes in LDL-cholesterol measured by clinical bio-analyzer from baseline to endpoint, measured at the following timepoints: 0 (baseline), 5 and 10 weeks.
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Baseline, 5 weeks, 10 weeks
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Changes in Systolic Blood Pressure
大体时间：Baseline, 5 weeks, 10 weeks
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Changes in Systolic Blood Pressure, from baseline to endpoint, measured office-based at the following timepoints: 0 (baseline), 5 and 10 weeks.
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Baseline, 5 weeks, 10 weeks
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Changes in Diastolic Blood Pressure
大体时间：Baseline, 5 weeks, 10 weeks
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Changes in Diastolic Blood Pressure from baseline to endpoint, measured office-based at the following timepoints: 0 (baseline), 5 and 10 weeks.
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Baseline, 5 weeks, 10 weeks
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次要结果测量
结果测量 |
措施说明 |
大体时间 |
|---|---|---|
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Changes in HDL-cholesterol
大体时间：Baseline, 5 weeks, 10 weeks
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Changes in HDL-cholesterol measured by clinical bio-analyzer from baseline to endpoint, measured at the following timepoints: 0 (baseline), 5 and 10 weeks.
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Baseline, 5 weeks, 10 weeks
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Changes in total cholesterol
大体时间：Baseline, 5 weeks, 10 weeks
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Changes in total cholesterol measured by clinical bio-analyzer from baseline to endpoint, measured at the following timepoints: 0 (baseline), 5 and 10 weeks.
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Baseline, 5 weeks, 10 weeks
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Changes in triglycerides
大体时间：Baseline, 5 weeks, 10 weeks
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Changes in triglycerides measured by clinical bio-analyzer from baseline to endpoint, measured at the following timepoints: 0 (baseline), 5 and 10 weeks.
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Baseline, 5 weeks, 10 weeks
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Changes in glucose metabolism biomarkers
大体时间：Baseline, 5 weeks, 10 weeks
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Changes in glucose biomarkers measured by clinical bio-analyzer from baseline to endpoint, measured at the following timepoints: 0 (baseline), 5 and 10 weeks.
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Baseline, 5 weeks, 10 weeks
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Changes in renal function parameters
大体时间：Baseline, 5 weeks, 10 weeks
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Changes in renal function parameters measured by clinical bio-analyzer from baseline to endpoint, measured at the following timepoints: 0 (baseline), 5 and 10 weeks.
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Baseline, 5 weeks, 10 weeks
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Changes in liver function parameters
大体时间：Baseline, 5 weeks, 10 weeks
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Changes in liver function parameters measured by clinical bio-analyzer from baseline to endpoint, measured at the following timepoints: 0 (baseline), 5 and 10 weeks.
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Baseline, 5 weeks, 10 weeks
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Changes in body weight
大体时间：Baseline, 5 weeks, 10 weeks
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Changes in body weight measured by bio-impedance analyzer, from baseline to endpoint, measured at the following timepoints: 0 (baseline), 5 and 10 weeks.
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Baseline, 5 weeks, 10 weeks
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Changes in waist circumference
大体时间：Baseline, 5 weeks, 10 weeks
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Changes in waist circumference, from baseline to endpoint, measured at the following timepoints: 0 (baseline), 5 and 10 weeks.
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Baseline, 5 weeks, 10 weeks
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Changes in percent of total body fat
大体时间：Baseline, 5 weeks, 10 weeks
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Changes in percent of total body fat measured by bio-impedance analyzer, from baseline to endpoint, measured at the following timepoints: 0 (baseline), 5 and 10 weeks.
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Baseline, 5 weeks, 10 weeks
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Level of Physical Activity
大体时间：Baseline
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Level of physical activity is assessed by use of standardized Physical Activity Questionnaire.
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Baseline
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Psychological parameters
大体时间：5 weeks
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Psychological parameters are assessed by use of standardized questionnaire for self-assessment of psychological implications of daily activities related to cardiovascular health .
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5 weeks
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Changes in hematological parameters
大体时间：Baseline, 5 weeks, 10 weeks
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Changes in hematological, from baseline to endpoint, measured by hematological clinical analyzer at the following timepoints: 0 (baseline), 5 and 10 weeks.
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Baseline, 5 weeks, 10 weeks
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Changes in number of leukocyte cells
大体时间：Baseline, 5 weeks, 10 weeks
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Changes in number of leukocyte cells, from baseline to endpoint, measured by hematological clinical analyzer at the following timepoints: 0 (baseline), 5 and 10 weeks.
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Baseline, 5 weeks, 10 weeks
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Changes in total caloric intake
大体时间：Baseline, 5 weeks, 10 weeks
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Changes in total caloric intake, from baseline to endpoint, measured at the following timepoints: 0 (baseline), 5 and 10 weeks. Total caloric intake is measured by use of standardized dietary questionnaire namely 24-hour Dietary Recall. |
Baseline, 5 weeks, 10 weeks
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Changes in caloric intake of fats
大体时间：Baseline, 5 weeks, 10 weeks
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Changes in caloric intake of fats, from baseline to endpoint, measured at the following timepoints: 0 (baseline), 5 and 10 weeks. The caloric intake is measured by use of standardized dietary questionnaire, namely 24-hour Dietary Recall. |
Baseline, 5 weeks, 10 weeks
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Changes in caloric intake of carbohydrates
大体时间：Baseline, 5 weeks, 10 weeks
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Changes in caloric intake of carbohydrates, from baseline to endpoint, measured at the following timepoints: 0 (baseline), 5 and 10 weeks. The caloric intake is measured by use of standardized dietary questionnaire, namely 24-hour Dietary Recall. |
Baseline, 5 weeks, 10 weeks
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Changes in caloric intake of vitamin D
大体时间：Baseline, 5 weeks, 10 weeks
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Changes in caloric intake of vitamin D, from baseline to endpoint, measured at the following timepoints: 0 (baseline), 5 and 10 weeks. The caloric intake is measured by use of standardized dietary questionnaire, namely 24-hour Dietary Recall. |
Baseline, 5 weeks, 10 weeks
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合作者和调查者
调查人员
- 首席研究员：Maria Glibetic, Prof、Center of Research Excellence in Nutrition and Metabolism, Institute for Medical Resaerch
研究记录日期
研究主要日期
学习开始 (实际的)
初级完成 (实际的)
研究完成 (实际的)
研究注册日期
首次提交
首先提交符合 QC 标准的
首次发布 (实际的)
研究记录更新
最后更新发布 (实际的)
上次提交的符合 QC 标准的更新
最后验证
更多信息
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