Effects of Wine Grape Pomace Flour Used as a Dietary Supplement on Metabolic Syndrome Components
Metabolic Syndrome X, Oxidative Stress
About this trial
This is an interventional prevention trial for Metabolic Syndrome X focused on measuring Dietary intervention, Wine grape pomace flour, Metabolic Syndrome, Oxidative stress, Antioxidants, Fiber
Eligibility Criteria
Inclusion Criteria:
- Subject who regularly consumed an omnivorous diet.
- Subjects that had at least one of the five components of metabolic syndrome.
Exclusion Criteria:
- Subjects that were under treatment for diabetes mellitus, hypertension (> 160/100) or dyslipidemia (hypertriglyceridemia> 500 mg / dl, hypercholesterolemia> 350 mg / dl)
- Subjects who consume drugs affecting lipid profile, blood pressure, metabolism of carbohydrates or the antioxidant capacity of plasma.
- Subjects with obesity, BMI > 30
- Subjects who have had a cardiovascular event.
- Subjects with bariatric surgery
- Subjects with untreated thyroid disease, renal disease (serum creatinine> 1.5 mg / dl), active liver disease, or other rheumatic disease that could alter the measurements.
- Subjects with chronic inflammatory diseases.
- Subjects that use of supplements containing antioxidants.
- Smoking more than 5 cigarettes per day
Sites / Locations
- Centro de Nutricion Molecular y Enfermedades Cronicas, Pontificia Universidad Catolica de Chile
Arms of the Study
Arm 1
Arm 2
Experimental
No Intervention
Red Wine Grape Pomace Flour (WGPF)
Control
Subjects were asked to maintain their regular eating habits and lifestyles for 16 weeks, except for the daily intake of 20 g of WGPF. WGPF was consumed in bread, biscuits or as flour mixed with water during lunch. Bread and biscuits with 20% WGPF were prepared especially in a bakery. WGPF intake was supervised every day at lunch. Participants were asked to consume the flour supplement with their regular meals on weekends.
Subjects were asked to maintain their regular eating habits and lifestyles for 16 weeks.