Official Title
The Effects of Peanuts and Peanut Products on Glucose Control and Vascular Function
Phase
Phase 1Lead Sponsor
Pennsylvania State UniversityStudy Type
InterventionalStatus
Completed No Results PostedIndication/Condition
Cardiovascular DiseaseIntervention/Treatment
peanut ...Study Participants
20Pilot study data have demonstrated that peanuts ameliorate the postprandial glucose and insulin response when incorporated into an acute high fat/high glucose meal. However, it is unclear whether acute consumption of peanuts can also influence vascular function. This study will therefore evaluate the effects of acute peanut consumption on vascular function, glycemic control, and plasma lipids. The hypothesis is that that addition of peanuts to a high fat/high glucose meal will reduce the production of triglycerides, glucose, and improve endothelial function as measured by flow-mediated dilation (FMD).
34.8 g dextrose, 150 g heavy whipping cream, 39g chocolate syrup, 15 g sunflower oil, 22 g safflower oil, 27 g powdered egg whites, 9.6 g of fiber supplement, water and crushed ice. It will deliver ~1200 kcal.
34.8 g dextrose. 137 g heavy whipping cream, 39g chocolate syrup + 3 oz peanuts with skin. It will deliver ~1200 kcal.
Inclusion Criteria: 20-50 years of age LDL-C below 160 mg/dL Triglyceride below 350 mg/dL Blood pressure within normal ranges (below 140/90 mmHg) Not taking medication for elevated lipids, blood pressure or glucose Exclusion Criteria: Allergies to peanuts or dairy products Known intolerance for high fat meals History of cardiovascular disease (CVD), kidney disease, diabetes or inflammatory diseases such as GI disorders and arthritis 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 Donation of blood or plasma during the study History of thyroid disease Women Lactose intolerance
