Metabolic syndrome is a condition characterized by excess body weight, large waist circumference, high cholesterol and glucose in the blood, and hypertension. People with metabolic syndrome are at increased risk for heart diseases. Research shows benefits of regular fiber intake in metabolic syndrome. However, due to altered taste and texture of the high fiber foods, long term intake of fiber is a challenge for metabolic syndrome patients. This study is designed to find if blinded-substitution of regular wheat flour in domestic kitchen with wheat flour enriched by an adaptable type of fiber (resistant starch-4), minimizes metabolic syndrome symptoms. this special type of fiber is also obtained from wheat.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
DOUBLE
Enrollment
86
Wheat flour with 30% resistant starch (type-4)
Wheat flour without resistant starch (type-4)
South Dakota State University
Brookings, South Dakota, United States
Changes in metabolic syndrome risk components
Time frame: 26 weeks
Changes in anthropometric outcomes
Body weight, body mass index, systolic and diastolic blood pressure, fat mass and fat-free mass
Time frame: 26 weeks
Changes in blood lipid profile
total cholesterol, LDL cholesterol, HDL cholesterol, non-HDL cholesterol and triglycerides
Time frame: 26 weeks
Changes in blood glucose indices
fasting blood glucose, postprandial blood glucose and Hemoglobin-A1C
Time frame: 26 weeks
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