Metabolic Syndrome
Conditions
Keywords
Metabolic Syndrome, Inflammation, Antioxidants, Satiety, Fiber
Brief summary
Determine whether eating beans with a high fat meal will reduce the inflammatory response in people with the metabolic syndrome and increase feelings of satiety.
Detailed description
Determine whether eating beans with a high fat meal will reduce the inflammatory response in people with the metabolic syndrome; thereby possibly postponing the diagnosis of diabetes or other chronic inflammatory diseases. These researchers are also interested in how consuming beans can affect the length of time a person stays full after a meal.
Interventions
OTHERCouscous plus fiber
Soup with added fiber to equal Bean soup. Subjects' serving size is isocaloric to the experimental Bean soup.
DIETARY_SUPPLEMENTGrape seed extract
300 milligrams of grape seed extract in capsule form will be consumed with the low ORAC value soup.
OTHERBean Soup
Experimental soup with a high fiber content and ORAC value. The ORAC value is the Oxygen Radical Absorbance Capacity (ORAC) score which is a measure of the antioxidant levels of food and is expressed as Trolox Equivalents. The antioxidants in the soup are derived from beans.
Sponsors
Illinois Institute of Technology
University of California, Davis
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
ALL
Age
21 Years to No maximum
Healthy volunteers
No
Inclusion criteria
Men and Women 21 years old and older with metabolic syndrome
Exclusion criteria
1. Smokers 2. Female subjects who are pregnant or lactating 3. Subjects taking any medications that would interfere with outcomes of the study i.e. lipid lowering medications, anti-inflammatory drugs (i.e. ibuprofen), dietary supplements 4. Subjects with any known allergy or intolerance to foods involved in the study(cantaloupe, egg, dairy, wheat, beans, couscous, grape seed extract) 5. Subjects who are actively trying to lose weight 6. Subjects with unusual dietary habits (i.e. pica, anorexia nervosa, extreme food restriction, binging and/or purging disorders) 7. Subjects who are addicted to drugs or alcohol or who are \<1 year recovery program 8. Subjects who present with significant psychiatric or neurological disturbances as determined by the primary investigator (i.e. uncontrolled bipolar disorder) These subjects will be referred to their primary care doctor for further care. 9. Subjects with documented atherosclerotic disease, inflammatory disease, diabetes mellitus (fasting blood sugar ≥126 mg/dl), uncontrolled hypertension (≥ 140/90mmHg), liver and kidney disease as identified by routine blood tests (chemistry panels). These subjects will be referred to their primary care doctor for further care.
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Inflammation | 6 hours | Measuring inflammatory markers after consumption of a high fat meal in conjunction with one of three soups. The three soups are: a bean soup high in fiber and antioxidants, a couscous soup high in fiber, and a couscous soup high in antioxidants. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Satiety | 48 hours | Measure subjects' perception of fullness during the 6 hour post-prandial testing period. Subjects will keep food records on the study day and day following to look for any longer effects on satiety as measured by food intake. |
Countries
United States
Outcome results
None listed