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Use of Conjugated Linoleic Acid as a Nutraceutical for Weight Loss in Humans

NCT01047280 · Status: COMPLETED · Phase: PHASE1 · Type: INTERVENTIONAL · Enrollment: 36

Last updated 2010-01-12

No results posted yet for this study

Summary

The purpose of the study is to examine how a naturally occurring fat found in meats, such as beef and lamb and milk, called conjugated linoleic acid (CLA), will affect your body weight and body fat content, blood fat levels, as well as selected safety parameters. The CLA will be supplemented in an oil form and will be added to solid foods as provided by the metabolic kitchen at the Richardson Centre for Functional Foods and Nutraceuticals (RCFFN).

Conditions

Interventions

DIETARY_SUPPLEMENT

Clarinol G-80 ® treatment

dietary supplement of 3.5g/day 50-50 mixture of t10, c12 and c9, t11 CLA. In addition, the amount of mixed natural tocopherols is 5mg/g (0.05%).

DIETARY_SUPPLEMENT

Safflower oil

3.5 g/d of safflower oil

DIETARY_SUPPLEMENT

G-c9, t11

3.5 g/day of c9, t11 CLA

Sponsors & Collaborators

  • University of Manitoba

    lead OTHER

Principal Investigators

  • Peter JH Jones, Ph.D. · University of Manitoba

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
QUADRUPLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2006-11-30
Primary Completion
2008-03-31
Completion
2009-05-31

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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 NCT01047280 on ClinicalTrials.gov