Effects of Berries and Vegetables on Cardiometabolic Risk Markers and Cognitive Functions
|ClinicalTrials.gov Identifier: NCT01562392|
Recruitment Status : Completed
First Posted : March 23, 2012
Last Update Posted : February 27, 2014
|Condition or disease||Intervention/treatment|
|Metabolic Syndrome Inflammation Aging Fermentation||Dietary Supplement: berries and vegetables Dietary Supplement: control product|
The metabolic syndrome (MetS) includes a cluster of dysfunctions that identifies subjects at risk of developing type-2 diabetes and cardiovascular disease (CVD). A key feature appears to be chronic increased inflammation and activation of the innate system. Consequently, increased low-grade inflammation has been connected to adverse effects on insulin sensitivity, glucose- and lipid metabolism, and blood pressure, and circulating markers of inflammation such as IL-6. A growing body of evidence also link low-grade inflammation to poorer cognitive functioning. Type 2 diabetes, MetS, and glucose intolerance are increasingly being associated with impaired cognition.
Dietary patterns which promote sub-clinical inflammation are increasingly being considered predictive of future risk of CVD and type-2 diabetes. There is a growing insight regarding the role of the colonic micro flora in metabolic regulation and development of low-grade inflammation and obesity. The metabolic cross talk between the colon and peripheral tissues, especially adipose tissue, has been suggested to be regulated through colonic fermentation of indigestible carbohydrates e.g. dietary fibres (DF) and resistant starch. In addition, epidemiological data shows that a high consumption of vegetables and fruits is associated with a lowered risk of cancer and cardiovascular disease, which may be due to the high concentrations of polyphenols or other anti-oxidants that are found in such foods. In addition vegetables and berries are rich in dietary fibres with the potential to beneficially modulate the gut micro flora which may have implication on metabolic risk factors.
In the presently described project it is hypothesized that 5 w daily consumption of a food product containing berries and vegetables can improve metabolic risk variables and cognitive functions. The purpose is therefore to study the potential anti-inflammatory- and metabolic effects, and prebiotic properties, of a food product based on a mixture of several Swedish berries and vegetables that is known to be rich in dietary fibres, polyphenols and other anti-oxidants. In addition the purpose is to investigate the effects on cognitive functions of the food product.
|Study Type :||Interventional (Clinical Trial)|
|Estimated Enrollment :||40 participants|
|Intervention Model:||Crossover Assignment|
|Primary Purpose:||Basic Science|
|Official Title:||Effects of 5 w Daily Intake of Berries and Vegetables on Cardiometabolic Risk Markers and Cognitive Functions|
|Study Start Date :||September 2011|
|Primary Completion Date :||December 2012|
|Study Completion Date :||January 2013|
Experimental: berries and vegetables
subjects include specific berries and vegetables in the diet
Dietary Supplement: berries and vegetables
Daily (5 w) supplementation with specific vegetables and berries
Placebo Comparator: control product
Control product with equivalent amounts of carbohydrates but without vegetables and berries.
Dietary Supplement: control product
Supplementation (daily,5 w) with a control product without berries and vegetables.
- Working memory test [ Time Frame: 5 week after intervention with test- and control product, respectively ]Cognitive tests (i.e. working memory) will be executed repeatedly in the morning the day after completing the 5 w (35 days)intervention periods.The tests is executed in the morning after a standardised breakfast. The tests starts 30 min after start of the breakfast and are then performed repeatedly at exact time points after the standardised breakfast.The last cognitive test is executed at 150 min post breakfast.
- cardiometabolic risk variables [ Time Frame: cardiometabolic risk variables will be measured the day for start of and the morning after the 5 week (35 d) intervention periods. ]Inflammatory markers, blood lipids, glucose, insulin, satiety hormons will be determined at fasting in the morning at the first day and the day after completing 5 w (35 days)intervention periods with test product and control product, respectively.
- oxidative stress [ Time Frame: will be measured the day for start of and the morning after the 5 week (35 d) intervention periods. ]ox-LDL and MDA will be determined in blood at fasting in the morning at the first day and the day after completing 5 w (35 days)intervention periods with test product and control product, respectively.
Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT01562392
|Applied Nutrition and Food Chemistry, Lund University|
|Lund, Sweden, SE-22100|