34
Participants
Start Date
August 10, 2017
Primary Completion Date
February 27, 2018
Study Completion Date
February 27, 2018
Control
Participants in this group received a traditional muffin with butter as the predominant source of fat.
Black walnut
Participants in this group received a muffin in which part of the butter was substituted out for black walnuts.
English walnut
Participants in this group received a muffin in which part of the butter was substituted out for English walnuts.
University of Georgia - Department of Foods and Nutrition & Department of Food Science and Technology, Athens
University of Georgia
OTHER