Critical Food Ingredients on Immunocompetence to Prevent the Risk and Development of Obesity/Metabolic Syndrome

Study of Replacement of Critical Ingredients in Cookies on Immunocompetence in Healthy Population for the Prevention of Risk and Development of Obesity/Metabolic Syndrome

Double-blind cross-over intervention where the volunteers were randomized into two groups who, after receiving nutritional counseling, received two formulations in the form of a cookie: Group 1, commercial formulation and Group 2, a C. quinoa-based formulation for 12 days. Volunteers received nutritional advice and did not undergo dietary limitation(s) along the study periods. After the first period, volunteers underwent a washout stage before being included in the group to receive the opposite treatment to that received in the first stage. Blood and fecal samples were taken at both initial (i.e., visit 1, visit V3) and final (visit V2, visit 4) check-up visits from the volunteers at each study period.

Inclusion Criteria:

• Healthy status,
• Understanding of the objectives
• Accep to consume cookies

Exclusion Criteria:

• Pregnant, breastfeeding, decreased cognition function, pharmacological treatment
• Individuals with or who had suffered cardiovascular, hepatic, renal, or inflammatory disease
• Refuse to consume the cookies, had allergy/intolerance to any of the components of the product