Effect of Dietary Polyphenols on Insulin Sensitivity

Status

Completed

Phases

Phase 1

Study type

Interventional

Source

ClinicalTrials.gov

Registry ID

NCT00668928

Enrollment

Registered

2008-04-29

Start date

2006-01-31

Completion date

2007-12-31

Last updated

2008-04-29

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Insulin Resistance

Brief summary

A large and growing segment of the population is prediabetic. Dietary interventions that improve insulin sensitivity may be important in preventing the progression to full-blown diabetes in these individuals. Foods and dietary compounds that increase insulin sensitivity are likely to help maintain a healthier body composition. This pilot study will provide data to evaluate the role of dietary plant polyphenols in improving insulin sensitivity.

Detailed description

How does the amount consumed of cocoa and tea polyphenols (flavon-3-ol monomers and oligomers) affect insulin sensitivity in insulin resistant individuals?

Interventions

OTHERPolyphenols (flavon-3-ol monomers and oligomers)

Flavanols

Study design

Allocation

RANDOMIZED

Intervention model

CROSSOVER

Primary purpose

TREATMENT

Masking

DOUBLE (Subject, Investigator)

Eligibility

Sex/Gender

ALL

Age

25 Years to 65 Years

Healthy volunteers

Yes

Inclusion criteria

* Individuals who are insulin resistant based on routine clinical measurements (Stern et al., 2005).

Exclusion criteria

* BMI \< 27 kg/m² * Age \< 25 and \> 65 years * Pregnant women or women who plan on becoming pregnant during the study * Postpartum women * Lactating women * Diabetes mellitus * Kidney disease * Liver disease * Certain cancers * Smokers

Outcome results

None listed

Source: ClinicalTrials.gov · Data processed: Feb 4, 2026