The Effect of Spice Consumption on Postprandial Vascular Function

Completed · Not applicable

Conditions studied: Cardiovascular Risk Factor

In brief

A 3-period randomized cross-over, controlled feeding study will be conducted to determine the effect of chronic spice consumption on postprandial vascular function. Participants will consume three test diets containing different amounts of spice. Each treatment period will last for 4 weeks. After each diet period a meal test will be conducted. Participants will consume a meal with a spice content corresponding to the diet period they have just completed. Endothelial function will be measured at 2 and 4 hours after meal consumption. Blood samples will also be taken during the 4 hours after meal consumption for measurement of lipids, immune and inflammatory markers.

Key facts

Study ID
NCT03063320
Run by
Penn State University
People needed
43
Starts
2017-01-25
Expected to finish
2020-02-26
Last updated by the study team
2023-09-18

Who can join

Age: 30 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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