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Walnuts are a nutrient dense food, but most health research is on English walnuts (EW). Black walnuts (BW) contain a different antioxidant and fatty acid profile, and more protein, compared to EW. The purpose of the study was to compare postprandial responses following the consumption of 3 breakfast meals containing either butter (control), BW, or EW.
This study was a randomized, double-blind control trial consisting of 3 study visits for 3 different treatments. The treatments were high-fat breakfast muffins containing either butter (control), black walnuts, or English walnuts. The investigators recruited healthy, normal-weight adults between the ages of 15 and 45y. Study visits were completed in a random order with at least 72 hours between each visit. Anthropometrics, questionnaires, and fasting and postprandial blood samples were collected at each visit.
Hypothesis: The walnut-containing meals would mitigate post-meal increases in glucose, insulin, triglycerides (TG), and lipid peroxidation while improving all measures of subjective appetite and TAC compared to the traditional meal without nuts.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Control | Active Comparator | Participants in this group received a traditional muffin with butter as the predominant source of fat. |
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| Black walnut | Experimental | Participants in this group received a muffin in which part of the butter was substituted out for black walnuts. |
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| English Walnut | Experimental | Participants in this group received a muffin in which part of the butter was substituted out for English walnuts. |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Control | Other | Participants in this group received a traditional muffin with butter as the predominant source of fat. |
|
| Measure | Description | Time Frame |
|---|---|---|
| Change in triglycerides (TG) and glucose responses | TG (mg/dL) and glucose (mg/dL) | Change from baseline to 3 hours postprandially |
| Change in lipid peroxidation | Malondialdehyde (MDA) (uM) measured via Thiobarbituric acid reactive substances (TBARS) assay | Change from baseline to 3 hours postprandially |
| Change in total antioxidant capacity | Total antioxidant capacity (uM trolox equivalents) measured via Oxygen Radical Absorbance Capacity (ORAC) assay. | Change from baseline to 3 hours postprandially |
| Change in insulin | Insulin (uU/mL) | Change from baseline to 3 hours postprandially |
| Measure | Description | Time Frame |
|---|---|---|
| Change in angiopoietin-like proteins-3 (ANGPTL3) and -4 (ANGPTL4) responses | ANGPTL3 (pg/mL) and ANGPTL4 (pg/mL) | Change from baseline to 3 hours postprandially |
| Change in hunger and satiety responses |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Chad M Paton, PhD | University of Georgia | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| University of Georgia - Department of Foods and Nutrition & Department of Food Science and Technology | Athens | Georgia | 30602 | United States |
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| Black walnut | Other | Participants in this group received a muffin in which part of the butter was substituted out for black walnuts. |
|
| English walnut | Other | Participants in this group received a muffin in which part of the butter was substituted out for English walnuts. |
|
Hunger, fullness, prospective consumption, and desire to eat measured via a Visual Analog Scale (VAS) (mm). The range of scores on the continuous VAS is 0-100 mm. Zero represents no hunger, fullness, prospective consumption, and desire to eat, while 100 represents the greatest feeling of these outcomes.
| Change from baseline to 3 hours postprandially |