None listed
Conditions
Brief summary
Studies have shown that high protein diets containing lean cuts of meat can improve a number of cardiovascular disease risk factors, including improved glucose control and insulin sensitivity, increased satiety, reductions in blood cholesterol, risk of type II diabetes, blood pressure and body weight and improved weight control. Lean pork as part of a high protein diet has not been studied. The aims of our research is to evaluate the health benefits of regular pork consumption by determining the relationship between consumption of pork and markers of cardiovascular and metabolic (cardiometabolic) health which include body composition (% body fat, body weight), blood lipids, blood glucose, arterial compliance, blood pressure and insulin sensitivity. Hypothesis: -Regular consumption of lean fresh pork will not increase risk factors for cardiovascular disease but may actually improve cardiometabolic health.
Interventions
Fresh lean pork diet (participants will consume up to 7 serves of pork per week for 6 months), habitual diet (participants who are low pork eaters (less than 1 serve a week) will maintain their regular diet for 6 months.
Sponsors
Prof Peter Howe (Chief Investigator)
Study design
Allocation
Randomised controlled trial
Intervention model
Parallel
Primary purpose
Treatment
Masking
Open (masking not used)
Eligibility
Sex/Gender
All
Age
18 Years to 65 Years
Healthy volunteers
Yes
Inclusion criteria
BMI greater than or equal to 25 but otherwise healthy; able to eat pork for 6 months; aged 18-65; eat less than 1 serve of pork per week.
Exclusion criteria
Weight >136kg (DEXA limited); diagnosed diabetes or cardiovascular disease; taking fish oil (>1g/d); females who are pregnant or possibly pregnant (DEXA); smokers.
Outcome results
None listed