A Study of Tomato Products and Disease Risk
Completed · Not applicable · Has a placebo group
Conditions studied: Inflammation
In brief
The purpose of this research study is to test whether certain compounds in tomatoes will help reduce factors in the subject's blood associated with disease risk. The investigators want to know if the tomato-associated compounds will lower or improve the status of these factors, like cholesterol and inflammation. In this research study, the subject will be asked to consume high fat test meals on two separate occasions. The investigators want to see how the subject's body responds to a standard high fat meal, one meal with tomato products and one meal without tomato products. The investigators will measure the subject's blood throughout the study period to determine if consumption of tomato products reduces factors in their blood associated with disease risk.
Key facts
- Study ID
- NCT00966550
- Run by
- Clinical Nutrition Research Center, Illinois Institute of Technology
- People needed
- 25
- Starts
- 2009-08-01
- Expected to finish
- 2012-02-01
- Last updated by the study team
- 2017-03-14
Who can join
Age: 18 and older, up to 65. Sex: any. Healthy volunteers: accepted.
You may qualify if…
- Male and female
- Between ages of 18-65
- BMI between 19 and 24 and hsCRP < 1mg/L
- BMI between 25 and 35 and hsCRP > 2.5mg/L
- No clinical evidence of cardiovascular, respiratory, renal, GI or hepatic disease
You may not qualify if…
- Pregnant and/or lactating
- allergies or intolerances to foods consumed in the study
- fasting blood glucose > 110mg/dL
- taking OTC antioxidant supplements, prescription meds that may interfere with study endpoints
- unusual dietary habits
- actively trying to lose or gain weight
- addicted to drugs or alcohol
- medically documented psychiatric or neurological disturbances
- smoker (past smoker allowed if cessation > 2 years)
Where it is running
- Clinical Nutrition Research Center — Chicago, Illinois, United States
Full record on ClinicalTrials.gov
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