Alleviation of Cardiometabolic Risk Factors Through Watermelon Rind

NCT07609524 | Completed

• 1 other identifier: IRB-UOL-FAHS/837/2024
• Study Type: interventional
• Target: 120
• Locations: 1 country
• Sites: 1

Brief Summary

To collect data, written consent was obtained from the hospital and university administration. After receiving signed informed consent, the data was collected from cardiac patients.

Conditions

Cardiac Abnormalities

Outcome Measures

Primary Outcomes (3)

• Anthropometric Measurements

  for body mass index weight in kg and height in meters squared, were used to calculate changes in body size.

  60 days

• Lipid Profile

  Blood lipid profile was obtained using fasting blood samples to determine serum total cholesterol, high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C) and triglycerides were monitored pre and post intervention.

  60 days

• Blood pressure

  Blood pressure was checked using an automated sphygmomanometer. Sitting blood pressure was measured in two ways; systolic blood pressure and diastolic blood pressure after 5 minutes rest. For analysis, the average of the three readings were taken.

  60 days

Study Arms (3)

Control group on whole wheat bread

PLACEBO COMPARATOR

Participants were only subjected to use Wheat bread in breakfast.

Dietary Supplement: Control on Wheat bread

G1 on 40% WRB

EXPERIMENTAL

Participants were advised to take Watermelon rind-based bread (40% ) in breakfast for the duration of 02 months.

Dietary Supplement: Experimental G1 on WRB

G 2 on 60% WRB

EXPERIMENTAL

Participants were advised to take Watermelon rind-based bread (60% ) in breakfast for the duration of 02 month.

Dietary Supplement: Experimental G2 on WRB

Interventions

Control on Wheat bread DIETARY_SUPPLEMENT

Participants were advised to take Two slices of wheat bread in breakfast for the duration of 02 months.

Control group on whole wheat bread

Experimental G1 on WRB DIETARY_SUPPLEMENT

Participants were advised to take 2 slices of Watermelon rind-based bread in breakfast for the duration of 02 months.

G1 on 40% WRB

Experimental G2 on WRB DIETARY_SUPPLEMENT

Group 2: Participants were advised to take 2 slices of Watermelon rind-based bread in breakfast for the duration of 02 months.

G 2 on 60% WRB

Eligibility Criteria

• Age: 35 Years - 65 Years
• Sex: all
• Healthy Volunteers: No
• Age Groups: Adult (18-64), Older Adult (65+)

You may not qualify if:

• Any person allergic to wheat.
• Any person any person allergic to watermelon rind.
• Any adult having pancreatitis and hepatitis.
• Any adults having serious health conditions like cancer.

Sponsors & Collaborators

• University of Lahore: lead

Study Sites (1)

University of Lahore

Lahore, Punjab Province, Pakistan

Location

Related Publications (1)

• Karimi E, Abaj F, Gholizadeh M, Asbaghi O, Amini MR, Ghaedi E, Hadi A. Watermelon consumption decreases risk factors of cardiovascular diseases: A systematic review and meta-analysis of randomized controlled trials. Diabetes Res Clin Pract. 2023 Aug;202:110801. doi: 10.1016/j.diabres.2023.110801. Epub 2023 Jun 25.

  PMID: 37369281 RESULT

Study Officials

• Maria Aslam

  University of Lahore

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: NONE
• Purpose: SUPPORTIVE CARE
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Clinical Head University Institute of Diet and Nutritional Sciences

Study Record Dates

• First Submitted: May 8, 2026
• First Posted: May 27, 2026
• Study Start: June 12, 2025
• Primary Completion: August 19, 2025
• Study Completion: September 20, 2025
• Last Updated: May 27, 2026

Record last verified: 2026-05

Data Sharing

• IPD Sharing: Will not share

Locations

PA (1)