Black Walnuts and Health

University of Georgia (UGA)

Status: Completed

Conditions: Healthy

Treatments: Other: Black walnut; Other: Control; Other: English walnut

Study type: Interventional

Funder types: Other

Identifiers

NCT04849949

AWD00006706

Details and patient eligibility

About

Walnuts are a nutrient dense food, but most health research is on English walnuts (EW). Black walnuts (BW) contain a different antioxidant and fatty acid profile, and more protein, compared to EW. The purpose of the study was to compare postprandial responses following the consumption of 3 breakfast meals containing either butter (control), BW, or EW.

Full description

This study was a randomized, double-blind control trial consisting of 3 study visits for 3 different treatments. The treatments were high-fat breakfast muffins containing either butter (control), black walnuts, or English walnuts. The investigators recruited healthy, normal-weight adults between the ages of 15 and 45y. Study visits were completed in a random order with at least 72 hours between each visit. Anthropometrics, questionnaires, and fasting and postprandial blood samples were collected at each visit.

Hypothesis: The walnut-containing meals would mitigate post-meal increases in glucose, insulin, triglycerides (TG), and lipid peroxidation while improving all measures of subjective appetite and TAC compared to the traditional meal without nuts.

Enrollment: 34 patients

Sex: All

Ages: 18 to 45 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Healthy adult men and women
• Normal-weight (body mass index = 18-24.9kg/m2)

Exclusion criteria

• Allergies to test meal ingredients (gluten, eggs, or nuts)
• Medication/supplement usage
• Chronic disease
• Pregnancy or plans to become pregnant
• Special diets
• Tobacco use

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Double Blind

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34 participants in 3 patient groups

Control

Active Comparator group

Description:

Participants in this group received a traditional muffin with butter as the predominant source of fat.

Treatment:

Other: Control

Black walnut

Experimental group

Description:

Participants in this group received a muffin in which part of the butter was substituted out for black walnuts.

Treatment:

Other: Black walnut

English Walnut

Experimental group

Description:

Participants in this group received a muffin in which part of the butter was substituted out for English walnuts.

Treatment:

Other: English walnut