The Effect of Processed Tomato Products on CVD Risks
Completed · Not applicable
Conditions studied: Cardiovascular Disease
In brief
The primary working hypothesis is that consuming processed tomatoes frequently/daily will favorably improve endothelium and platelet function disease-risk biomarker profiles in adult men and women compared to consuming no or relatively low amounts of processed tomatoes.
Key facts
- Study ID
- NCT00937742
- Run by
- Penn State University
- People needed
- 32
- Starts
- 2008-01-01
- Expected to finish
- 2009-04-01
- Last updated by the study team
- 2023-08-21
Who can join
Age: 21 and older, up to 70. Sex: any. Healthy volunteers: accepted.
You may qualify if…
- men and women (>21 <70 years) nonsmokers, with a body mass index (BMI) ranging of 25 to 35 kg/m2, BP < or = 140/90 mmHg
You may not qualify if…
- Total cholesterol (TC) is greater than 300 mg/dL;
- Fasting triglyceride is greater than 300 mg/dL;
- LDL cholesterol (LDL-C) is greater than 180 mg/dL;
- Female subjects who are pregnant or lactating;
- Subjects who are actively losing weight or trying to lose weight;
- Subjects with known allergy or intolerance to tomato products;
- taking any medications that would interfere with outcomes of the study, ie. lipid lowering medications, anti-inflammatory drugs, dietary supplements, such as fish oil or evening primrose;
- subjects' with documented atherosclerotic disease, inflammatory disease, diabetes mellitus, uncontrolled hypertension (>=140/90 mm Hg - ok if controlled below this limit with medication), or other systemic diseases;
- subjects with low hematological counts as determined by >or <15% the upper or lower cut-off values of normal established for the lab;
- Smokers. -
Where it is running
- Penn State University — University Park, Pennsylvania, United States
Full record on ClinicalTrials.gov
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