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| Name | Class |
|---|---|
| Anti-Diabetic Food Centre | OTHER |
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The study evaluates the effect of a diet combining two different functional concepts on markers associated to cardiometabolic risk. The functional concepts are selected on the basis of their reported ability to influence the inflammatory tonus. It is hypothesized that the medium-term consumption of a diet combining low GI-prebiotic foods may positively influence various biomarkers associated with the risk for developing metabolic syndrome and cardiometabolic disease. Also, the combination of functional mechanisms are expected to result in synergistic effects.
The intervention is carried out in healthy women following a randomized crossover design in which an "active" (functional") diet is compared with a control diet formulated in agreement with the Nordic Dietary Recommendations but lacking the functional ingredients of the active regime.
The active diet supplies important daily amounts of dried legumes and wholegrain cereal products.
Each dietary treatment is applied for 4 weeks separated by a 4-6 week washout period. Subjects are encouraged to maintain a stable body weight under the whole trial.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Active Diet | Experimental | Subjects eat a diet designed according to the Nordic Dietary Recommendations containing important amounts of specific legume and cereal ingredients that provide substrates for the intestinal microflora (prebiotics) |
|
| Control diet | Experimental | Subjects eat a diet designed according to the Nordic Dietary Recommendations but lacks the specific legume and cereal ingredients that provide substrates for the intestinal microflora (prebiotics). |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Synergistic food basket | Other | A low glycemic index diet enriched in dried legumes and wholegrain cereals is compared with a control regime lacking these functional ingredients for their ability to ameliorate different markers associated with the risk for developing cardiometabolic disease |
| Measure | Description | Time Frame |
|---|---|---|
| Change from baseline in LDL cholesterol after each dietary period | Week 0 and after 4 weeks (Start and End of the intervention arm) |
| Measure | Description | Time Frame |
|---|---|---|
| Change from baseline in LDL-cholesterol/HDL-cholesterol after each dietary period | Week 0 and after 4 weeks (Start and End of the intervention arm) | |
| Change from baseline in fasting plasma triglycerides after each dietary period | Week 0 and after 4 weeks (Start and End of the intervention arm) |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Inger Björck, PhD Prof. | Antidiabetic Food Centre, Lund University | Study Chair |
| Juscelino Tovar, PhD | Antidiabetic Food Centre, Lund University | Study Director |
| Anne Nilsson, PhD | Lund University | Principal Investigator |
| Maria Johansson, PhD | Antidiabetic Food Centre, Lund University | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Antidiabetic Food Centre, Chemical Centre. Lund University | Lund | Skåne County | 221 00 | Sweden |
| PubMed Identifier | Type | Citation | Retractions |
|---|---|---|---|
| 17522615 | Background | Nilsson A, Ostman E, Preston T, Bjorck I. Effects of GI vs content of cereal fibre of the evening meal on glucose tolerance at a subsequent standardized breakfast. Eur J Clin Nutr. 2008 Jun;62(6):712-20. doi: 10.1038/sj.ejcn.1602784. Epub 2007 May 23. | |
| 18356328 | Background | Nilsson AC, Ostman EM, Holst JJ, Bjorck IM. Including indigestible carbohydrates in the evening meal of healthy subjects improves glucose tolerance, lowers inflammatory markers, and increases satiety after a subsequent standardized breakfast. J Nutr. 2008 Apr;138(4):732-9. doi: 10.1093/jn/138.4.732. |
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| ID | Term |
|---|---|
| D024821 | Metabolic Syndrome |
| D007333 | Insulin Resistance |
| ID | Term |
|---|---|
| D006946 | Hyperinsulinism |
| D044882 | Glucose Metabolism Disorders |
| D008659 | Metabolic Diseases |
| D009750 | Nutritional and Metabolic Diseases |
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| Change from baseline in fasting CRP after each dietary period | Week 0 and after 4 weeks (Start and End of the intervention arm) |
| Change from baseline in fasting plasma PYY after each dietary period | Satiety signalling hormone PYY | Week 0 and after 4 weeks (Start and End of the intervention arm) |
| Change from baseline in fasting plasma insulin after each dietary period | Week 0 and after 4 weeks (Start and End of the intervention arm) |
| Change from baseline in fasting plasma glucose after each dietary period | Week 0 and after 4 weeks (Start and End of the intervention arm) |
| Change from baseline in fasting plasma PAI-1 after each dietary period | Week 0 and after 4 weeks (Start and End of the intervention arm) |
| Change from baseline in BMI after each dietary period | Body Mass Index | Week 0 and after 4 weeks (Start and End of the intervention arm) |
| Change from baseline in blood pressure after each dietary period | Week 0 and after 4 weeks (Start and End of the intervention arm) |
| Change from baseline in HOMA-IR after each dietary period | Week 0 and after 4 weeks (Start and End of the intervention arm) |
| Change from baseline in waist circumference after each dietary period | Week 0 and after 4 weeks (Start and End of the intervention arm) |
| 18326603 | Background | Nilsson AC, Ostman EM, Granfeldt Y, Bjorck IM. Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects. Am J Clin Nutr. 2008 Mar;87(3):645-54. doi: 10.1093/ajcn/87.3.645. |
| 10197565 | Background | Liljeberg HG, Akerberg AK, Bjorck IM. Effect of the glycemic index and content of indigestible carbohydrates of cereal-based breakfast meals on glucose tolerance at lunch in healthy subjects. Am J Clin Nutr. 1999 Apr;69(4):647-55. doi: 10.1093/ajcn/69.4.647. |
| 24063257 | Result | Tovar J, Nilsson A, Johansson M, Bjorck I. Combining functional features of whole-grain barley and legumes for dietary reduction of cardiometabolic risk: a randomised cross-over intervention in mature women. Br J Nutr. 2014 Feb;111(4):706-14. doi: 10.1017/S000711451300305X. Epub 2013 Sep 24. |