Insulin Resistance, Metabolic Syndrome
Conditions
Keywords
Cardiometabolic risk, Metabolic syndrome, Prebiotics, Legumes, Wholegrain cereal, Functional diet, Low glycemic index diet
Brief summary
The study evaluates the effect of a diet combining two different functional concepts on markers associated to cardiometabolic risk. The functional concepts are selected on the basis of their reported ability to influence the inflammatory tonus. It is hypothesized that the medium-term consumption of a diet combining low GI-prebiotic foods may positively influence various biomarkers associated with the risk for developing metabolic syndrome and cardiometabolic disease. Also, the combination of functional mechanisms are expected to result in synergistic effects.
Detailed description
The intervention is carried out in healthy women following a randomized crossover design in which an active (functional) diet is compared with a control diet formulated in agreement with the Nordic Dietary Recommendations but lacking the functional ingredients of the active regime. The active diet supplies important daily amounts of dried legumes and wholegrain cereal products. Each dietary treatment is applied for 4 weeks separated by a 4-6 week washout period. Subjects are encouraged to maintain a stable body weight under the whole trial.
Interventions
OTHERSynergistic food basket
A low glycemic index diet enriched in dried legumes and wholegrain cereals is compared with a control regime lacking these functional ingredients for their ability to ameliorate different markers associated with the risk for developing cardiometabolic disease
Sponsors
Anti-Diabetic Food Centre
Lund University
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
PREVENTION
Masking
NONE
Eligibility
Sex/Gender
FEMALE
Age
50 Years to 70 Years
Healthy volunteers
Yes
Inclusion criteria
* BMI between 25 and 32 kg/m2
Exclusion criteria
* Fasting blood glucose \> 6.1 mmol/L * Medication for high blood pressure and/or elevated blood cholesterol
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Change from baseline in LDL cholesterol after each dietary period | Week 0 and after 4 weeks (Start and End of the intervention arm) |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Change from baseline in fasting plasma triglycerides after each dietary period | Week 0 and after 4 weeks (Start and End of the intervention arm) | — |
| Change from baseline in fasting CRP after each dietary period | Week 0 and after 4 weeks (Start and End of the intervention arm) | — |
| Change from baseline in fasting plasma PYY after each dietary period | Week 0 and after 4 weeks (Start and End of the intervention arm) | Satiety signalling hormone PYY |
| Change from baseline in fasting plasma insulin after each dietary period | Week 0 and after 4 weeks (Start and End of the intervention arm) | — |
| Change from baseline in fasting plasma glucose after each dietary period | Week 0 and after 4 weeks (Start and End of the intervention arm) | — |
| Change from baseline in LDL-cholesterol/HDL-cholesterol after each dietary period | Week 0 and after 4 weeks (Start and End of the intervention arm) | — |
| Change from baseline in BMI after each dietary period | Week 0 and after 4 weeks (Start and End of the intervention arm) | Body Mass Index |
| Change from baseline in blood pressure after each dietary period | Week 0 and after 4 weeks (Start and End of the intervention arm) | — |
| Change from baseline in HOMA-IR after each dietary period | Week 0 and after 4 weeks (Start and End of the intervention arm) | — |
| Change from baseline in waist circumference after each dietary period | Week 0 and after 4 weeks (Start and End of the intervention arm) | — |
| Change from baseline in fasting plasma PAI-1 after each dietary period | Week 0 and after 4 weeks (Start and End of the intervention arm) | — |
Countries
Sweden
Outcome results
None listed