Effects of Dietary Antioxidants on Cardiovascular Risk Factors
Behavioral: Antioxidants from supplements vs foods
|Study Design:||Allocation: Randomized
Intervention Model: Parallel Assignment
Masking: Double Blind (Participant, Care Provider, Investigator, Outcomes Assessor)
Primary Purpose: Prevention
|Official Title:||Potential Health Benefits of Dietary Antioxidants From Supplements v. Foods|
- Inflammatory Markers [ Time Frame: 8 weeks ]
- Blood Lipids [ Time Frame: 8 weeks ]
- Blood Pressure [ Time Frame: 8 weeks ]
|Study Start Date:||March 2007|
|Study Completion Date:||December 2008|
|Primary Completion Date:||December 2008 (Final data collection date for primary outcome measure)|
Increasing the amount of antioxidants in your diet is thought to be one way to improve your health. If antioxidants do have a beneficial effect, one way to measure that is to examine possible changes in the levels of "inflammatory markers" in your blood.
Participants will be asked to consume an antioxidant supplement that may or may not include Vitamin E, Vitamin C, Beta-carotene, and Selenium or a placebo for 8 weeks. The doses of antioxidants will be similar to the amounts suggested by the United States Department of Agriculture's (USDA) recommended daily allowances (RDA). In addition, a group of participants will be asked to change their usual eating habits and consume more of certain foods that are naturally good sources of the four antioxidants contained in the pills.
Eligible participants will be asked to come to the Stanford Campus for 3 fasting blood draws over the period of 8 weeks and to complete diet and physical activity questionnaires at the beginning, middle and end of the study period.
Please refer to this study by its ClinicalTrials.gov identifier: NCT00756405
|United States, California|
|Stanford University School of Medicine|
|Stanford, California, United States, 94305|
|Principal Investigator:||Christopher D Gardner||Stanford University|