Black Walnuts and Health

NCT ID: NCT04849949

Last Updated: 2021-04-20

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

34 participants

Study Classification

INTERVENTIONAL

Study Start Date

2017-08-10

Study Completion Date

2018-02-27

Brief Summary

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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.

Detailed Description

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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.

Conditions

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Healthy

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Primary Study Purpose

OTHER

Blinding Strategy

DOUBLE

Participants Investigators

Study Groups

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Control

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

Group Type ACTIVE_COMPARATOR

Control

Intervention Type OTHER

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

Black walnut

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

Group Type EXPERIMENTAL

Black walnut

Intervention Type OTHER

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

English Walnut

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

Group Type EXPERIMENTAL

English walnut

Intervention Type OTHER

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

Interventions

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Control

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

Intervention Type OTHER

Black walnut

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

Intervention Type OTHER

English walnut

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

Intervention Type OTHER

Eligibility Criteria

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Inclusion Criteria

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

Exclusion Criteria

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

18 Years

Maximum Eligible Age

45 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes

Sponsors

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University of Georgia

OTHER

Sponsor Role lead

Responsible Party

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Jamie Cooper, PhD

Professor and Director of UGA Obesity Initiative

Responsibility Role PRINCIPAL_INVESTIGATOR

Principal Investigators

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Chad M Paton, PhD

Role: PRINCIPAL_INVESTIGATOR

University of Georgia

Locations

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

Athens, Georgia, United States

Site Status

Countries

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United States

Other Identifiers

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AWD00006706

Identifier Type: -

Identifier Source: org_study_id

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