NCT03064932

Effect of a Spice Blend on Cardiovascular Risk Factors and Diet Satisfaction

The Effect of Chronic Consumption of Popular Spices on Risk Factors for Cardiovascular Disease (CVD), Inflammation & Immune Function, and Diet Satisfaction

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 71 (actual)
• Sponsor: Penn State University · Academic / Other
• Sex: All
• Age: 30 Years – 75 Years
• Healthy volunteers: Accepted

Summary

This study is a randomized 3-period crossover, controlled feeding study designed to evaluate the effects of the most commonly consumed spices in the U.S. on CVD risk factors, inflammation \& immune function, and diet satisfaction in participants at risk for CVD.

Detailed description

A 3-period randomized crossover controlled-feeding study will be conducted. Participants will be randomly assigned to receive each 4-week treatment (diet) in random order. Each test diet period will be separated by a standard 4-week compliance break. Data collection will be conducted across at baseline (start of study) and the end of each diet period to assess the effects of chronic spice consumption on selected cardiovascular endpoints.

Conditions

• Cardiovascular Disease
• Inflammation

Interventions

Type	Name	Description
OTHER	Controlled feeding diet	Average American diet with different levels of spices

Timeline

• Start date: 2017-01-25
• Primary completion: 2020-02-26
• Completion: 2020-02-26
• First posted: 2017-02-27
• Last updated: 2023-08-18

Locations

1 site across 1 country: United States