Insulin Resistance
Conditions
Brief summary
This controlled weight loss trial in adults at cardiometabolic risk (elevated triglyceride/HDL ratio) followed a randomized, cross-over design and utilized novel, high-protein pasta and cereal to examine the physiological impact of stealth substitution of dietary carbohydrate with protein derived from soy concentrates, wheat protein isolates, and dried egg whites. Pasta dishes were prepared using high-protein orzo and fusilli pasta (Zone PastaRxTM) or conventional, gluten-free pasta, and high-protein flaked cereal (ZoneTM cereal) was matched with conventional flaked cereal. Participants were instructed to follow an energy restricted diet (-500 kcal/d) and incorporate a test food into each of three meals over a 24-hour period. The diet-induced changes in body mass and lean body mass were tracked as well as changes in in insulin sensitivity and common blood biomarkers.
Interventions
OTHERFood product: high-protein pasta and cereal
Sponsors
Inflammation Research Foundation
Arizona State University
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
DOUBLE (Subject, Outcomes Assessor)
Eligibility
Sex/Gender
ALL
Age
20 Years to 75 Years
Healthy volunteers
Yes
Inclusion criteria
* 20-75 years of age * BMI 23-42 kg/m2
Exclusion criteria
* food allergies * diet restrictions (e.g., vegetarian, gluten or lactose intolerant) * insulin use * cigarette use * active disease states including diagnosed diabetes * anticipated changes to diet or physical activity levels * recent weight gain or loss (±10 pounds) * current or recent pregnancy or lactation * prescription medication use by participants was allowed if use had been consistent
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Insulin resistance | 6 weeks | Change in insulin resistance |
| Body composition | 6 weeks | Change in body composition |
Outcome results
None listed