Trial | NCT01173042  Report issue

Title

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

  • Phase

    Phase 1

  • Study Type

    Interventional

  • Status

    Completed No Results Posted

  • Intervention/Treatment

    peanut glucose ...

  • Study Participants

    6
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.
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 Started
Aug 31
2009
Primary Completion
Jan 31
2010
Study Completion
Feb 28
2010
Last Update
Aug 21
2023

Dietary Supplement Peanuts

Shake containing 3.0oz of peanuts (including skin) + control (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.

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

Control Placebo Comparator

Shake containing heavy whipping cream, glucose and chocolate syrup

Peanut Experimental

Shake containing control (whipping cream, glucose and chocolate syrup) + 3oz of peanuts

Oil blend Experimental

Shake containing control (heavy whipping cream, glucose and chocolate syrup) + oil blend (equivalent to fatty acids provided in 3oz peanuts)

Criteria 

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
No Results Posted