Effects of Purple Vegetables on Cardiovascular Disease (CVD) Risk Factors

University of Guelph

Status and phase: Unknown; Phase 1

Conditions: Hypertension; Inflammation; Type II Diabetes; Hypercholesterolemia; Obesity

Treatments: Other: vegetable

Study type: Interventional

Funder types: Other

Identifiers

NCT01564498

2012MeckPurpleVeg

Details and patient eligibility

About

The hypothesis is that richly coloured purple vegetables, rich in polyphenolic compounds including anthocyanins will have higher antioxidant and other biological activities, than more lightly coloured versions of these foods. Diets of human subjects will be modified to allow consumption of 200-300 g of raw carrots or cooked potatoes. Participants will be randomized to consume either orange or purple carrots, or white or purple potatoes. They will consume these diets for 12 weeks and bioavailability of polyphenolics will be examined as well as anthropometry and blood biochemistry for changes in risk factors associated with cardiovascular disease.

Enrollment: 60 estimated patients

Sex: All

Ages: 18 to 65 years old

Volunteers: No Healthy Volunteers

Inclusion criteria

• adult men and women 18-65 years of age

• must have a least one of the following risk factors associated with increased risk of type II diabetes and/or cardiovascular disease:

  • borderline high or hypertension or undergoing treatment for such
  • abnormal fasting blood glucose or undergoing treatment for such
  • overweight or obese
  • borderline high or high LDL-cholesterol or undergoing treatment for such
  • borderline low or low HDL-cholesterol
  • borderline high or high triglycerides or undergoing treatment for such

Exclusion criteria

• smokers, pregnant or nursing women

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Parallel Assignment

Masking: None (Open label)

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60 participants in 4 patient groups, including a placebo group

White potato

Placebo Comparator group

Description:

Participants will consume 300-500 g of cooked white potatoes per day

Treatment:

Other: vegetable

Purple Potato

Experimental group

Description:

Participants will consume 300-500 g of cooked purple potato per day

Treatment:

Other: vegetable

Orange carrots

Placebo Comparator group

Description:

Participants will consume 200-300 g typical varieties of orange carrots during the intervention

Treatment:

Other: vegetable

Purple Carrots

Experimental group

Description:

Participants will consume 200-300 g raw purple carrots instead of orange carrots in the control arm

Treatment:

Other: vegetable