Effects of Peanut Consumption on Postprandial Inflammation, Glucose and Triglycerides (PKEPEANUT)

The Pennsylvania State University (PENNSTATE)

Status and phase: Completed; Phase 1

Conditions: Cardiovascular Disease

Treatments: Dietary Supplement: Glucose and whipping cream; Dietary Supplement: Oil Blend; Dietary Supplement: Peanuts

Study type: Interventional

Funder types: Other

Identifiers

NCT01173042

PKE105

Details and patient eligibility

About

This pilot study will investigate the effects of acute peanut consumption on markers of inflammation, triglycerides and glucose. The hypothesis is that a high glucose/SFA meal will increase postprandial production of the inflammatory marker, C-reactive protein (CRP), and that the addition of peanuts to the control meal will reduce the production of CRP, as well as triglycerides and glucose.

Full description

Previous research has demonstrated that a single meal high in saturated fatty acids (SFA) and glucose can induce increases in IL-6, TNF-α and CRP in abdominally obese and diabetic subjects. As over two-thirds of the U.S. population is overweight or obese, it is important to identify foods that can attenuate postprandial increases in lipids, glucose and inflammation in this population. Therefore, the purpose of the pilot study is to determine whether a high SFA / high glucose control meal will induce an acute inflammatory response in overweight individuals, and whether the addition of peanuts to this meal will ameliorate this response. To ensure that these effects are due to peanuts, and not to the increase in total fat, we will compare this response to another test meal that includes an oil blend with a similar fatty acid composition to peanuts.

Enrollment: 6 patients

Sex: Male

Ages: 30 to 50 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• BMI >28
• LDL_C below 130 mg/dl
• TG below 350 mg/dl
• Blood pressure within normal ranges (below 140/90 mmHg)

Exclusion criteria

• Smoking
• Allergies to peanuts or dairy products
• Known intolerance for high fat meals
• History of CVD, kidney disease, diabetes or inflammatory disease
• Use of non-steroidal anti-inflammatories or immunosuppressants
• Conditions requiring the use of steroids
• Use of medication or supplements for elevated lipids, blood pressure or glucose

Trial design

Primary purpose: Treatment

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

---

6 participants in 3 patient groups, including a placebo group

Control

Placebo Comparator group

Description:

Shake containing heavy whipping cream, glucose and chocolate syrup

Treatment:

Dietary Supplement: Glucose and whipping cream

Peanut

Experimental group

Description:

Shake containing control (whipping cream, glucose and chocolate syrup) + 3oz of peanuts

Treatment:

Dietary Supplement: Peanuts

Oil blend

Experimental group

Description:

Shake containing control (heavy whipping cream, glucose and chocolate syrup) + oil blend (equivalent to fatty acids provided in 3oz peanuts)

Treatment:

Dietary Supplement: Oil Blend