Regulation of Postprandial Nitric Oxide Bioavailability and Vascular Function By Dairy Fat

Study Results

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Basic Information

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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

22 participants

Study Classification

INTERVENTIONAL

Study Start Date

2016-06-30

Study Completion Date

2018-03-31

Brief Summary

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Cardiovascular disease (CVD) is the leading cause of death in the United States. Short-term increases in blood sugar, or postprandial hyperglycemia (PPH), affect blood vessel function and increase the risk of CVD. Greater intakes of dairy foods have been associated with a lower risk of CVD, but whether these effects occur directly or indirectly by displacing foods in the diet that might increase CVD risk is unclear. Further controversial is the extent to which dietary fat derived from dairy foods regulate the risk of CVD. The health benefits of dairy on CVD risk are at least partly attributed to its ability to limit PPH and resulting PPH-mediated responses leading to vascular dysfunction. This provides rationale to investigate full-fat containing dairy as a dietary strategy to reduce PPH and risk for heart disease. The objective of this project is to define the extent to which full-fat dairy milk compared to non-fat dairy milk protects against PPH-induced vascular dysfunction by reducing oxidative stress responses that limit nitric oxide bioavailability to the vascular endothelium in adults with prediabetes.

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Detailed Description

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This study consists of three, 3-hour postprandial trials in response to consuming the following dietary treatments: 1. oral glucose challenge, 2. oral glucose challenge in combination with non-fat milk, and 3. oral glucose challenge in combination with whole milk. For three days preceding each trial, participants will be provided all meals to standardize physiologic responses to test meals. On each trial day, vascular function will be assessed and blood samples collected prior to and at 30 minute intervals for 3 hours following test meal ingestion.

Conditions

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Prediabetes

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Primary Study Purpose

PREVENTION

Blinding Strategy

NONE

Study Groups

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Glucose

This study day will last approximately three hours and will be separated from the other arms by four days for men and one month for women.

Group Type ACTIVE_COMPARATOR

Glucose

Intervention Type OTHER

Following baseline measurements, participants will consume a 75 g glucose solution within five minutes.

Glucose with Whole Fat Milk

This study day will last approximately three hours and will be separated from the other arms by four days for men and one month for women.

Group Type EXPERIMENTAL

Glucose with Whole Fat Milk

Intervention Type OTHER

Following baseline measurements, participants will consume 75 g glucose dissolved in two cups of whole fat milk within five minutes.

Glucose with Non-fat Milk

This study day will last approximately three hours and will be separated from the other arms by four days for men and one month for women.

Group Type EXPERIMENTAL

Glucose with Non-fat Milk

Intervention Type OTHER

Following baseline measurements, participants will consume 75 g glucose dissolved in two cups of non-fat milk within five minutes.

Interventions

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Glucose

Following baseline measurements, participants will consume a 75 g glucose solution within five minutes.

Intervention Type OTHER

Glucose with Whole Fat Milk

Following baseline measurements, participants will consume 75 g glucose dissolved in two cups of whole fat milk within five minutes.

Intervention Type OTHER

Glucose with Non-fat Milk

Following baseline measurements, participants will consume 75 g glucose dissolved in two cups of non-fat milk within five minutes.

Intervention Type OTHER

Eligibility Criteria

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Inclusion Criteria

1. hemoglobin A1c 5.7-6.4%
2. non-dietary supplement user
3. no medications affecting vasodilation, inflammation, or energy metabolism
4. no CVD
5. nonsmokers
6. individuals having blood pressure \<140/90 mmHg and total cholesterol \<240 mg/dL