The Effect of Processed Tomato Products on CVD Risks
The Effect of Processed Tomatoes on Endothelium- and Platelet- Function
  • Phase

  • Study Type

  • Status

    Completed No Results Posted
  • Intervention/Treatment

    tomato ...
  • Study Participants

The primary working hypothesis is that consuming processed tomatoes frequently/daily will favorably improve endothelium and platelet function disease-risk biomarker profiles in adult men and women compared to consuming no or relatively low amounts of processed tomatoes.
Study Started
Jan 31
Primary Completion
Sep 30
Study Completion
Apr 30
Last Update
May 31

Dietary Supplement Tomato products

Specified amounts of tomato products (i.e. tomato juice, ketchup, salsa, tomato soup, spaghetti sauce) to be consumed daily during a 6 week intervention phase.

Non-tomato products Experimental

Non-tomato products (i.e. teriyaki marinade, sprite, applesauce) to be consumed daily in replace of tomato products


Inclusion Criteria:

men and women (>21 <70 years) nonsmokers, with a body mass index (BMI) ranging of 25 to 35 kg/m2, BP < or = 140/90 mmHg

Exclusion Criteria:

Total cholesterol (TC) is greater than 300 mg/dL;
Fasting triglyceride is greater than 300 mg/dL;
LDL cholesterol (LDL-C) is greater than 180 mg/dL;
Female subjects who are pregnant or lactating;
Subjects who are actively losing weight or trying to lose weight;
Subjects with known allergy or intolerance to tomato products;
taking any medications that would interfere with outcomes of the study, ie. lipid lowering medications, anti-inflammatory drugs, dietary supplements, such as fish oil or evening primrose;
subjects' with documented atherosclerotic disease, inflammatory disease, diabetes mellitus, uncontrolled hypertension (>=140/90 mm Hg - ok if controlled below this limit with medication), or other systemic diseases;
subjects with low hematological counts as determined by >or <15% the upper or lower cut-off values of normal established for the lab;
Smokers. -
No Results Posted