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.
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.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Enrollment
52
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
Antidiabetic Food Centre, Chemical Centre. Lund University
Lund, Skåne County, Sweden
Change from baseline in LDL cholesterol after each dietary period
Time frame: 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
Time frame: Week 0 and after 4 weeks (Start and End of the intervention arm)
Change from baseline in fasting plasma triglycerides after each dietary period
Time frame: Week 0 and after 4 weeks (Start and End of the intervention arm)
Change from baseline in fasting CRP after each dietary period
Time frame: Week 0 and after 4 weeks (Start and End of the intervention arm)
Change from baseline in fasting plasma PYY after each dietary period
Satiety signalling hormone PYY
Time frame: Week 0 and after 4 weeks (Start and End of the intervention arm)
Change from baseline in fasting plasma insulin after each dietary period
Time frame: Week 0 and after 4 weeks (Start and End of the intervention arm)
Change from baseline in fasting plasma glucose after each dietary period
Time frame: 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
Time frame: Week 0 and after 4 weeks (Start and End of the intervention arm)
Change from baseline in BMI after each dietary period
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Body Mass Index
Time frame: Week 0 and after 4 weeks (Start and End of the intervention arm)
Change from baseline in blood pressure after each dietary period
Time frame: Week 0 and after 4 weeks (Start and End of the intervention arm)
Change from baseline in HOMA-IR after each dietary period
Time frame: Week 0 and after 4 weeks (Start and End of the intervention arm)
Change from baseline in waist circumference after each dietary period
Time frame: Week 0 and after 4 weeks (Start and End of the intervention arm)