Effects of Peanut Consumption on Postprandial Inflammation, Glucose and Triglycerides

Cardiovascular Disease Clinical Trial

— PKEPEANUT  

Official title:

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

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT01173042
• Other study ID #: PKE105
• Status: Completed
• Phase: Phase 1
• Start date: August 2009
• Est. completion date: February 2010

Study information

• Verified date: August 2023
• Source: Penn State University
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

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.

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.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 6
• Est. completion date: February 2010
• Est. primary completion date: January 2010
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: Male
• Age group: 30 Years to 50 Years

Eligibility

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

Related Conditions & MeSH terms

• Cardiovascular Disease
• Cardiovascular Diseases

Intervention

Dietary Supplement:
• Peanuts
Shake containing 3.0oz of peanuts (including skin) + control (heavy whipping cream, glucose and chocolate syrup)
• 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.
• 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

Locations

Country	Name	City	State
United States	Penn State University	University Park	Pennsylvania

Sponsors (2)

Lead Sponsor	Collaborator
Penn State University	The Peanut Institute

Country where clinical trial is conducted

United States, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Serum C-reactive protein		0min
Primary	Serum C-reactive protein		60 min
Primary	Serum C-reactive protein		120 min
Primary	Serum C-reactive protein		240 min
Secondary	Serum Glucose		0 min
Secondary	Serum Insulin		0 min
Secondary	Serum Triglycerides		0 min
Secondary	Serum Glucose		60 min
Secondary	Serum Glucose		120 min
Secondary	Serum Glucose		240 min
Secondary	Serum Insulin		60 min
Secondary	Serum Insulin		120 min
Secondary	Serum Insulin		240 min
Secondary	Serum Triglycerides		60 min
Secondary	Serum Triglycerides		120 min
Secondary	Serum Triglycerides		240 min