Chronic Kidney Diseases, Overweight and Obesity
Conditions
Brief summary
The purpose of this research is to determine the effect a spiced-infused baked good has on inflammatory biomarkers in adults who are overweight and/or who has chronic kidney disease. Participants will be involved for 10 days in this research study.
Detailed description
The dietary intervention will for 10-days, in which participants will eat a baked good each day for a total of 10 days. This baked good contains honey and spices (cinnamon and turmeric). At the first day of the study, participants will provide a urine sample, saliva sample, be weighed, take a pregnancy test, complete a total of 3 surveys - dietary and spice intake and demographics. Each survey will take no more than 10 minutes for a total of 30 minutes. At the end of the 10 days, participants will provide a saliva sample and complete 2 surveys - dietary and spice intake. Each survey will take no more than 10 minutes for a total of 20 minutes. Each day of the baked good intervention, participants will tick off the amount of baked good consumed (100%, 75%, 50%, 25%, 0%).
Interventions
OTHERHoney Spice Group
Consume baked good daily for 10 days and provide samples of saliva, urine and dietary habits and spice intake.
Sponsors
National Kidney Foundation, United States
University of Florida
Study design
Allocation
NA
Intervention model
SINGLE_GROUP
Primary purpose
PREVENTION
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
18 Years to No maximum
Healthy volunteers
Yes
Inclusion criteria
* adults who have been diagnosed with CKD and/or have a BMI \>24.9 * have no additional chronic diseases or GI disorders or GI disturbances * age 18 years or older * no food allergies or dietary restrictions * all with no contraindications to consuming anything by mouth as per their physician
Exclusion criteria
* no diagnosis of CKD or BMI \<24.9 * GI disorders, diagnosed with other chronic diseases and conditions, gastrointestinal disturbances * pregnant and/or lactating * under 18 years old * food allergies to wheat, almonds, or aversion to turmeric, cinnamon, and honey. -Dietary restrictions as medically indicated * trouble chewing/swallowing as confirmed by physician
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| inflammation markers | 10 days | Difference in salivary inflammation marker, CRP, concentration pre and post. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Dietary and Spice habits | 10 days | Relationship between dietary and spice habits and inflammation markers |
Other
| Measure | Time frame | Description |
|---|---|---|
| Albuminuria | 10 days | Determining relationship between inflammation markers and albuminuria |
Countries
United States
Outcome results
None listed