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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.
A 3-period randomized cross-over, controlled feeding study will be conducted to determine the effect of chronic spice consumption on postprandial vascular function, lipid levels, immune and inflammatory markers. Participants will consume three test diets containing different amounts of spice. Each treatment period will last for 4 weeks. At baseline and after each diet period a postprandial test will be conducted. Flow mediated dilation (FMD) will conducted in the fasting state and a catheter will be inserted for blood sampling. Participants will consume a control test meal containing low spice at baseline and after each diet period the test meal will contain a level of spice that corresponds to the amount of spice consumed during the diet period. Blood samples will be taken at 30, 60, 120, 180 and 240 minutes after meal consumption, and FMD will be performed at 120 and 240 minutes.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Low Spice | Active Comparator | The test meal (~1200kcal and 44g fat) will contain ~0.6g of spice blend |
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| Moderate Spice | Experimental | The test meal (~1200kcal and 44g fat) will contain ~3.7g of spice blend |
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| Culinary Spice | Experimental | The test meal (~1200kcal and 44g fat) will contain ~7.4g of spice blend |
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Spice blend | Other | Test spices include cardamom, coriander, cumin, ginger, paprika, red pepper, turmeric, cinnamon |
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| Measure | Description | Time Frame |
|---|---|---|
| Change in flow mediated dilation | Endothelial function measured by FMD | Change from baseline at 2 hours and 4 hours after meal consumption |
| Measure | Description | Time Frame |
|---|---|---|
| Lipid and lipoproteins | Total cholesterol, LDL cholesterol, HDL cholesterol, Triglycerides | Change from baseline during the 4 hours after meal consumption |
| Plasma Inflammatory cytokines | Serum: IL-1β, IL-6, IL-10, IL-12p70, interferon-gamma, monocyte chemoattractant protein-1, macrophage inflammatory protein-1alpha, TNF-alpha, vascular endothelial growth factor |
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Inclusion Criteria:
Men and postmenopausal women Overweight or obese (25-35kg/m2) Non-smoking Waist circumference >= 94cm for men and >=80cm for women
At least one other of the following:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Penny M Kris-Etherton, PhD | Penn State University | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Penn State University | University Park | Pennsylvania | 16802 | United States |
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3 period randomized cross over
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Person assessing the outcome measures will be blinded to participant allocation
| Change from baseline during the 4 hours after meal consumption |
| Inflammatory cytokines in isolated peripheral blood mononuclear cells | TNF-alpha, IL-6,NF-κB, I-κB, MAP kinase, COX-2, iNOS from stimulated and unstimulated lipopolysaccharides in peripheral blood mononuclear cells. Activation status of macrophages. | Change from baseline during the 4 hours after meal consumption |
| Glucose | Plasma glucose | Change from baseline during the 4 hours after meal consumption |
| Insulin | Plasma insulin | Change from baseline during the 4 hours after meal consumption |
| Plasma antioxidants | hydrophilic ORAC, lipophilic ORAC, total ORAC | Change from baseline during the 4 hours after meal consumption |