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Postprandial Differences After Herring and Beef

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ClinicalTrials.gov Identifier: NCT02381613
Recruitment Status : Completed
First Posted : March 6, 2015
Last Update Posted : March 6, 2015
Sponsor:
Collaborator:
Oy Foodfiles Ltd
Information provided by (Responsible Party):
Chalmers University of Technology

Brief Summary:

While observational studies often find that diets rich in fish reduce the risk of disease, and that diets including a high intake of red meat are associated with increased risk of cardiovascular disease and cancer, the difference in health effects between red meat and fish are rarely researched in intervention studies.

The investigators hypothesise that the post-prandial plasma response of lipids and markers of cardiovascular disease risk will be more favourable after intake of herring compared to beef.

In addition, while pickling herring in a brine/sugar solution is a common form of preparation, little is known if there is a difference in potential health effects based on the preparation of herring. The investigators will compare baked and pickled herring to understand if preparation is potentially an important factor to be considered when looking at intake of fish and health.


Condition or disease Intervention/treatment Phase
Cardiovascular Disease Other: Baked beef Other: Baked herring Other: Pickled herring Not Applicable

Study Type : Interventional  (Clinical Trial)
Actual Enrollment : 17 participants
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single (Investigator)
Primary Purpose: Basic Science
Official Title: Postprandial Plasma Nutrient Differences Between Baked Beef, Baked Herring and Pickled Herring.
Study Start Date : January 2012
Actual Primary Completion Date : January 2013
Actual Study Completion Date : March 2015

Arm Intervention/treatment
Active Comparator: Baked beef
A meal based on baked beef
Other: Baked beef
A meal based on baked beef

Experimental: Baked herring
A meal based on baked herring
Other: Baked herring
A meal based on baked herring

Experimental: Pickled herring
A meal based on pickled herring
Other: Pickled herring
A meal based on pickled herring




Primary Outcome Measures :
  1. Omega-3 fatty acids [ Time Frame: Area under the curve between 0 and 7 hours ]

Secondary Outcome Measures :
  1. Plasms insulin [ Time Frame: Area under the curve between 0 and 7 hours ]
  2. Plasma triglycerides [ Time Frame: Area under the curve between 0 and 7 hours ]
  3. Plasma lipoprotein-cholesterol [ Time Frame: Area under the curve between 0 and 7 hours ]
  4. Plasma vitamin D [ Time Frame: Area under the curve between 0 and 7 hours ]
  5. Plasma metabolomic profile [ Time Frame: Area under the curve between 0 and 7 hours ]
  6. Urinary metabolomics [ Time Frame: Area under the curve between 0 and 7 hours ]


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Ages Eligible for Study:   35 Years to 67 Years   (Adult, Older Adult)
Sexes Eligible for Study:   Male
Accepts Healthy Volunteers:   Yes
Criteria

Inclusion Criteria:

  • Male
  • 35-67 years
  • BMI >30 kg/m2
  • Normally eats lunch and dinner

Exclusion Criteria:

  • Smoke or oral tobacco use
  • Use of prescription or recreational drugs likely to interfere with primary outcome
  • Change in body weight in the month prior to the study
  • Abnormal blood biomarker values (assessed by a clinician)

Publications automatically indexed to this study by ClinicalTrials.gov Identifier (NCT Number):
Responsible Party: Chalmers University of Technology
ClinicalTrials.gov Identifier: NCT02381613     History of Changes
Other Study ID Numbers: CSP U-12-001
First Posted: March 6, 2015    Key Record Dates
Last Update Posted: March 6, 2015
Last Verified: March 2015

Keywords provided by Chalmers University of Technology:
Fish
Herring
Meat
Beef

Additional relevant MeSH terms:
Cardiovascular Diseases