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Effects of Pistachios on Postprandial Metabolic Responses in Adults With Overweight or Obesity
Sponsor: St. Louis University
Summary
This randomized controlled crossover study will examine the acute effects of pistachio consumption on postprandial metabolic responses in adults with overweight or obesity. Participants will complete two experimental conditions in randomized order. In one condition, participants will consume 30 g of pistachios with a standardized meal, and in the other condition they will receive an isocaloric refined-carbohydrate control condition with the standardized meal. The study will evaluate postprandial insulin and glucose responses over approximately 3 hours after meal consumption. Additional outcomes will include continuous glucose monitoring measures, blood lipid responses, appetite and satiety ratings, and exploratory measures related to insulin sensitivity and gastrointestinal hormone responses. The study is designed to determine whether pistachio consumption alters acute metabolic responses compared with an isocaloric refined-carbohydrate control in adults with overweight or obesity.
Official title: Acute Effects of Pistachio Consumption on Postprandial Metabolic Responses in Adults With Overweight or Obesity: A Randomized Controlled Crossover Trial
Key Details
Gender
All
Age Range
18 Years - 35 Years
Study Type
INTERVENTIONAL
Enrollment
28
Start Date
2026-10
Completion Date
2027-07
Last Updated
2026-10-02
Healthy Volunteers
No
Conditions
Interventions
Pistachio Co-consumption
Participants will consume 30 g of shelled, lightly salted pistachios together with a standardized high-glycemic breakfast meal. The pistachios and standardized breakfast meal will be consumed within a fixed 10-minute meal period.
Refined-Carbohydrate Control Co-consumption
Participants will consume an isocaloric refined-carbohydrate control food together with the same standardized high-glycemic breakfast meal. The control food will be matched to the pistachio condition for energy content as closely as possible while providing minimal fiber, protein, unsaturated fat, and bioactive compounds.
Locations (1)
Saint Louis University
St Louis, Missouri, United States