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Postprandial Effects of Milk and Milk Constituents

NCT00917878 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 16

Last updated 2018-04-27

No results posted yet for this study

Summary

The purpose of this study is to determine whether the addition of milk or the milk constituents calcium and protein to a high-fat breakfast affects the postprandial lipid and inflammatory response.

Conditions

Interventions

DIETARY_SUPPLEMENT

Milk

500 mL low-fat milk added to high-fat meal

DIETARY_SUPPLEMENT

Protein

Milk protein in 500 mL water added to high-fat meal

DIETARY_SUPPLEMENT

Calcium

Milk calcium in 500 mL water added to high-fat meal

DIETARY_SUPPLEMENT

Control

Lactose in 500 mL water added to high-fat meal

Sponsors & Collaborators

  • Nederlandse Zuivel Organisatie

    collaborator OTHER

  • Maastricht University Medical Center

    lead OTHER

Principal Investigators

  • Ronald P Mensink, Prof. Dr. Ir. · Maastricht University Medical Center

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
70 Years
Sex
MALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2009-03-31
Primary Completion
2009-07-31
Completion
2009-07-31

Countries

  • Netherlands

Study Locations

More Related Trials

Entities

Diseases

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT00917878 on ClinicalTrials.gov