Black Walnuts and Health

NCT04849949 | Completed

• 1 other identifier: AWD00006706
• Study Type: interventional
• Target: 34
• Locations: 1 country
• Sites: 1

Brief Summary

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.

Conditions

Healthy

Outcome Measures

Primary Outcomes (4)

• 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

Secondary Outcomes (2)

• Change in angiopoietin-like proteins-3 (ANGPTL3) and -4 (ANGPTL4) responses

  Change from baseline to 3 hours postprandially

• Change in hunger and satiety responses

  Change from baseline to 3 hours postprandially

Study Arms (3)

Control

ACTIVE COMPARATOR

Participants in this group received a traditional muffin with butter as the predominant source of fat.

Other: Control

Black walnut

EXPERIMENTAL

Participants in this group received a muffin in which part of the butter was substituted out for black walnuts.

Other: Black walnut

English Walnut

EXPERIMENTAL

Participants in this group received a muffin in which part of the butter was substituted out for English walnuts.

Other: English walnut

Interventions

Control OTHER

Participants in this group received a traditional muffin with butter as the predominant source of fat.

Control

Black walnut OTHER

Participants in this group received a muffin in which part of the butter was substituted out for black walnuts.

Black walnut

English walnut OTHER

Participants in this group received a muffin in which part of the butter was substituted out for English walnuts.

English Walnut

Eligibility Criteria

• Age: 18 Years - 45 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Healthy adult men and women
• Normal-weight (body mass index = 18-24.9kg/m2)

You may not qualify if:

• Allergies to test meal ingredients (gluten, eggs, or nuts)
• Medication/supplement usage
• Chronic disease
• Pregnancy or plans to become pregnant
• Special diets
• Tobacco use

Sponsors & Collaborators

• University of Georgia: lead

Study Sites (1)

University of Georgia - Department of Foods and Nutrition & Department of Food Science and Technology

Athens, Georgia, 30602, United States

Location

Study Officials

• Chad M Paton, PhD

  University of Georgia

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: DOUBLE
• Who Masked: PARTICIPANT, INVESTIGATOR
• Purpose: OTHER
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Professor and Director of UGA Obesity Initiative

Study Record Dates

• First Submitted: April 7, 2021
• First Posted: April 20, 2021
• Study Start: August 10, 2017
• Primary Completion: February 27, 2018
• Study Completion: February 27, 2018
• Last Updated: April 20, 2021

Record last verified: 2021-04

Data Sharing

• IPD Sharing: Will not share

Locations

US (1)