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Effect of a Spice Blend on Cardiovascular Risk Factors and Diet Satisfaction

Inflammation Clinical Trial

Official title:
The Effect of Chronic Consumption of Popular Spices on Risk Factors for Cardiovascular Disease (CVD), Inflammation & Immune Function, and Diet Satisfaction

Clinical Trial Summary

This study is a randomized 3-period crossover, controlled feeding study designed to evaluate the effects of the most commonly consumed spices in the U.S. on CVD risk factors, inflammation & immune function, and diet satisfaction in participants at risk for CVD.

Clinical Trial Description

A 3-period randomized crossover controlled-feeding study will be conducted. Participants will be randomly assigned to receive each 4-week treatment (diet) in random order. Each test diet period will be separated by a standard 4-week compliance break. Data collection will be conducted across at baseline (start of study) and the end of each diet period to assess the effects of chronic spice consumption on selected cardiovascular endpoints. ;

Study Design

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT03064932
Study type Interventional
Source Penn State University
Contact
Status Completed
Phase N/A
Start date January 25, 2017
Completion date February 26, 2020
View Details
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