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Postprandial Inflammatory Response in Healthy Men: Effect of Dietary Fat Source, Obesity and Age

NCT01066091 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 32

Last updated 2015-03-25

No results posted yet for this study

Summary

The nature of dietary lipids, age and perivisceral adiposity could alter the postprandial inflammatory response. It is supposed that there is a relationship between the postprandial inflammatory response and the repartition of fat and lean mass, which could partially explain the muscle mass loss with age.

The aim of this study is to compare the inflammatory response of a normal meal or high fat meal (from different fatty acids sources) between young lean and young obese and aged lean and aged obese men.

Conditions

Interventions

OTHER

Mashed potatoes

Mashed potatoes: Potatoes + Skim milk powder

OTHER

Mashed potatoes + Oleic acid

Mashed potatoes with 1g/Kg of weight, of lipids with 75% of Oleic Acid

OTHER

mashed potatoes + Palmitic acid

Mashed potatoes with 1g/Kg of weight, of lipids with 32% of palmitic acid

Sponsors & Collaborators

  • Centre de Recherche en Nutrition Humaine d'Auvergne

    collaborator OTHER_GOV

  • ITERG

    collaborator INDUSTRY

  • Yves Boirie

    lead OTHER

Principal Investigators

  • Yves Boirie, MD/PhD · CRNH

  • Stephane Walrand, PhD · Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Study Design

Allocation
RANDOMIZED
Purpose
HEALTH_SERVICES_RESEARCH
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
20 Years
Max Age
90 Years
Sex
MALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2010-03-31
Primary Completion
2010-12-31
Completion
2011-01-31

Countries

  • France

Study Locations

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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 NCT01066091 on ClinicalTrials.gov