The Effect of Processing on the Measured Energy Value of Almonds in the Human Diet

Completed · Not applicable

Conditions studied: Healthy, Focus: Effect of Processing on Energy Value of Almonds

In brief

The objective of this study is to measure the effect of processing (roasting, slicing, or grinding) on the energy value of almonds in the human diet and study molecular mechanisms that may help explain the beneficial health effects of almonds.

Key facts

Study ID
NCT02034383
Run by
David Baer
People needed
18
Starts
2014-03-01
Expected to finish
2014-07-01
Last updated by the study team
2015-02-13

Who can join

Age: 25 and older, up to 75. Sex: any. Healthy volunteers: accepted.

You may qualify if…

You may not qualify if…

Where it is running

Full record on ClinicalTrials.gov

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