Avocado and Postprandial Responses

Part of paid clinical trials in Burlington, Vermont.

Sponsor
University of Vermont Medical Center
Study ID
NCT06818032
Status
Recruiting
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Conditions

  • Healthy
  • Healthy Adult
  • Healthy Male and Female Subjects
  • Healthy Non-smokers
  • Healthy Subjects
  • Healthy Volunteer
  • Healthy Volunteers
  • Healthy Volunteers Only

Eligibility Criteria

Sex
ALL
Age
21 Years - 65 Years
Healthy Volunteers
Accepted

Interventions

  • Negative control — OTHER
    Participants will be given a breakfast meal with 76 grams of bread and 60 grams of jam per 2000 daily calories.
  • Avocado — OTHER
    Participants will be given a bread and jam breakfast (76 grams of bread and 60 grams of jam per 2000 daily calories) supplemented with 84 grams of avocado per 2000 daily calories.
  • Fat and fiber addition — OTHER
    Participants will be given a bread and jam breakfast (76 grams of bread and 60 grams of jam per 2000 daily calories) supplemented with 13 grams of fat (mix of high-oleic safflower oil, safflower oil, palm oil, and macadamia nut oil) and 5.5 grams of fiber (mix of cellulose and pectin) per 2000 daily calories.

Study Details

The purpose of this study is to see how adding avocado to a breakfast meal affects blood sugar control and signals of hunger and fullness after eating. The investigators will test the effects of 3 breakfast meals on blood sugar control and signals of hunger and fullness after eating: 1. Whole-wheat bread and strawberry jam 2. Whole-wheat bread, strawberry jam, and avocado 3. Whole-wheat bread and strawberry jam (meal enriched with fat and fiber to mimic that of an avocado) Participants will undergo 3 test periods, each separated by a week. Each test period consists of one day with set meals that the investigators will provide (breakfast, lunch, and dinner), and then the next morning, participants will eat a breakfast meal and have blood drawn several times over 4 hours.

Key Dates

Start date
Mar 31, 2025
Status verified
Mar 2025
Primary completion
Feb 28, 2026
Completion
Jun 30, 2026

Study Design

Enrollment
30 participants (estimated)
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE

Arms

  • Other: Negative control breakfast
    Participants will receive a breakfast with bread and jam, no avocado.
  • Experimental: Avocado addition breakfast
    Participants will receive a breakfast with bread, jam, and avocado.
  • Active Comparator: Fat and fiber control breakfast
    Participants will receive a breakfast with bread and jam, no avocado. The breakfast meal will be enriched with fat and fiber to mimic that of an avocado.

Primary Outcome Measure

Diet-induced changes in postprandial glucose tolerance [ Time Frame: 60-minute time point, 120-minute time point, incremental area under the curve from fasting to 180-minute time point ]

Central Contacts

Locations (1)

FacilityCityStateZIPSite coordinators
Clinical Research Center, University of Vermont Medical CenterBurlingtonVermont05405
Clinical Research Project Manager
[email protected]
802-656-8827
Jana Kraft, Ph.D. (PRINCIPAL_INVESTIGATOR)

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By research site
Clinical Research Center, University of Vermont Medical Center· Burlington, VT

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