Effects of Proportioning Meat and Plant-based Protein-rich Foods on Cardiovascular Disease Risk Factors (S58)

Completed · Not applicable

Conditions studied: Healthy Diet, Cardiovascular Risk Factor

In brief

This project will assess the effects of consuming different proportions of red meat (RM) and plant-based, protein-rich foods (nuts, seeds, and soy products - NSS) incorporated into a U.S. Healthy Eating Pattern (HEP) on cardiovascular disease risk factors in adults at high risk of developing a heart-related disease.

Key facts

Study ID: NCT04820829
Run by: Purdue University
People needed: 44
Starts: 2021-03-01
Expected to finish: 2023-11-20
Last updated by the study team: 2024-02-14

Who can join

Age: 30 and older, up to 69. Sex: any. Healthy volunteers: accepted.

You may qualify if…

Male or female;
Age 30-69 y;
BMI: 25.0-37 kg/m2;
Have hypercholesterolemia (total and LDL cholesterol 200-259 and 130-189 mg/dL, respectively),
Systolic/diastolic blood pressure <140/90 mm Hg;
Triglycerides <399 mg/dL, fasting glucose <109 mg/dL
Body weight stable for 3 months prior (±3 kg);
Stable physical activity regimen 3 months prior;
Medication use stable for 6 months prior;
Non-smoking;
Non-diabetic;
Not acutely ill;
Females not pregnant or lactating;
Participants must be willing and able to consume the prescribed diets and travel to testing facilities.

You may not qualify if…

BMI <25 or >37
Total cholesterol >259 mg/dL, low-density lipoprotein cholesterol >189 mg/dL,
Triglycerides >400 mg/dL, fasting glucose >110 mg/dL
Body weight changes in previous 3 months (±3 kg)
Changes in physical activity regimen in the previous 3 months
Medication changes in the previous 6 months
Smoking
Diabetic
Acute illness
Pregnant or lactating

Where it is running

Purdue University — West Lafayette, Indiana, United States

Full record on ClinicalTrials.gov

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