Texas Tech University Health Sciences Center
Lubbock, Texas, 79430, United States
NCT Number: NCT07348406
This project will investigate whether daily snack consumption can improve memory, mood, and overall brain function in people with cognitive impairment. Sixty participants, aged 50 and older, with cognitive impairment, will be randomly assigned to eat snacks, either pecans or pretzels, for three months. Researchers will also study how snacks (pecans and pretzels) may influence the body, including changes in gut bacteria, blood markers of inflammation, and signals that connect the gut and the brain.
Trial opening soon.
Get Notified50 year and older
All sexes
Interventional
Phase 1 / Phase 2
Lubbock, Texas, 79430, United States
Healthy volunteers accepted: No
Only the study team can determine whether someone qualifies for participation.
Inclusion criteria
Exclusion criteria
Pecan
Pretzel snack
Time frame: baseline and after 3 months
connectivity of amygdala seed regions and broader bilateral mPFC using fMRI
Time frame: baseline and after 3 months
overall neurocognitive functioning
Time frame: baseline and after 3 months
Cognition
Time frame: baseline and after 3 months
Memory and verbal learning
Time frame: baseline and after 3 months
Visuospatial functioning
Time frame: baseline and after 3 months
neuropsychological function
Time frame: baseline and after 3 months
Depression assessment
Time frame: baseline and after 3 months
Anxiety assessment
Time frame: baseline and after 3 months
Intestinal permeability marker
Time frame: baseline and after 3 months
fecal microbiome composition using 16S RNA sequencing
Time frame: baseline and after 3 months
untargeted fecal metabolites by LC-MS analysis
Time frame: baseline and after 3 months
whole blood neuroinflammation gene profiles
Contact information is provided by the study sponsor or research team.
Texas Tech University Health Sciences Center
Other
Effects of Pecans on Brain Health in Older Americans With Mild Cognitive Impairment: Gut-brain Axis
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