The Effects of Peanuts and Peanut Products on Glucose Control and Vascular Function

Study Overview
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Brief Summary
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Pilot study data have demonstrated that peanuts ameliorate the postprandial glucose and insulin response when incorporated into an acute high fat/high glucose meal. However, it is unclear whether acute consumption of peanuts can also influence vascular function. This study will therefore evaluate the effects of acute peanut consumption on vascular function, glycemic control, and plasma lipids. The hypothesis is that that addition of peanuts to a high fat/high glucose meal will reduce the production of triglycerides, glucose, and improve endothelial function as measured by flow-mediated dilation (FMD).

Official Title
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The Effects of Peanuts and Peanut Products on Glucose Control and Vascular Function

Conditions
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Cardiovascular Disease

Intervention / Treatment
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* Dietary Supplement: Control
* Dietary Supplement: Peanut


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: 20-50 years of age LDL-C below 160 mg/dL Triglyceride below 350 mg/dL Blood pressure within normal ranges (below 140/90 mmHg) Not taking medication for elevated lipids, blood pressure or glucose Exclusion Criteria: Allergies to peanuts or dairy products Known intolerance for high fat meals History of cardiovascular disease (CVD), kidney disease, diabetes or inflammatory diseases such as GI disorders and arthritis 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 Donation of blood or plasma during the study History of thyroid disease Women Lactose intolerance

Ages Eligible for Study
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Minimum Age: 20 Years
Maximum Age: 50 Years

Sexes Eligible for Study
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Male

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Treatment
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Peanut<br> | Dietary Supplement: Peanut<br>* 34.8 g dextrose. 137 g heavy whipping cream, 39g chocolate syrup + 3 oz peanuts with skin. It will deliver  1200 kcal.<br>|
| Placebo Comparator: Control<br> | Dietary Supplement: Control<br>* 34.8 g dextrose, 150 g heavy whipping cream, 39g chocolate syrup, 15 g sunflower oil, 22 g safflower oil, 27 g powdered egg whites, 9.6 g of fiber supplement, water and crushed ice. It will deliver  1200 kcal.<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Change from baseline in Flow-Mediated Dilation at 4 hours postprandial |  | 0 min; 240 min | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Change from baseline in oxidative stress over 4 hours postprandial |  | 0 min, 30 min, 60 min, 120 min, 240 min | 
| Change from baseline in serum lipids over 4 hours postprandial |  | 0 min, 30 min, 60 min, 120 min, 240 min | 
| Change from baseline in serum glucose over 4 hours postprandial |  | 0 min, 30 min, 60 min, 120 min, 240 min | 
| Change from baseline in serum insulin over 4 hours postprandial |  | 0 min, 30 min, 60 min, 120 min, 240 min |