Effect of a Spice Blend on Cardiovascular Risk Factors and Diet Satisfaction

Completed · Not applicable

Conditions studied: Cardiovascular Disease, Inflammation

In brief

This study is a randomized 3-period crossover, controlled feeding study designed to evaluate the effects of the most commonly consumed spices in the U.S. on CVD risk factors, inflammation \& immune function, and diet satisfaction in participants at risk for CVD.

Key facts

Study ID

NCT03064932

Run by

Penn State University

People needed

71

Starts

2017-01-25

Expected to finish

2020-02-26

Last updated by the study team

2023-08-18

Who can join

Age: 30 and older, up to 75. Sex: any. Healthy volunteers: accepted.

You may qualify if…

• overweight or obese (25-35kg/m2)
• non-smoking
• male or female
• waist circumference >= 94cm for men and >=80cm for women
• at least one other of the following: LDL- cholesterol >130mg/dL; CRP >1mg/L; triglycerides >=150mg/dL; HDL <40mg/dL for men or <50mg/dL for women; systolic blood pressure >= 130mmHg or diastolic >= 85mmHg; fasting glucose >=100mg/dL

You may not qualify if…

• diabetes (fasting glucose >126mg/dL)
• hypertension (systolic blood pressure >160mmHg or diastolic blood pressure >100mmHg)
• prescribed anti-hypertensive or glucose lowering drugs
• established cardiovascular disease, stroke, diabetes, liver, kidney or autoimmune disease
• use of cholesterol/lipid lowering medication or supplementation (psyllium, fish oil, soy lecithin, phytoestrogens) and botanicals
• pregnancy or lactation
• weight loss of >=10% of body weight within the 6 months prior to enrolling in the study
• vegetarianism

Where it is running

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

Full record on ClinicalTrials.gov

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