Effects of Peanut Consumption on Postprandial Inflammation, Glucose and Triglycerides

Completed · Phase 1

Conditions studied: Cardiovascular Disease

In brief

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.

Key facts

Study ID

NCT01173042

Run by

Penn State University

People needed

6

Starts

2009-08-01

Expected to finish

2010-02-01

Last updated by the study team

2023-08-21

Who can join

Age: 30 and older, up to 50. Sex: male. Healthy volunteers: accepted.

You may qualify if…

• BMI >28
• LDL_C below 130 mg/dl
• TG below 350 mg/dl
• Blood pressure within normal ranges (below 140/90 mmHg)

You may not qualify if…

• 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

Where it is running

• Penn State University — University Park, Pennsylvania, United States

Full record on ClinicalTrials.gov

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