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Effect of High Omega-3 Fish Intake on Lipid Peroxidation

NCT01183520 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 30

Last updated 2022-02-02

No results posted yet for this study

Summary

The overall goal of this project is to identify an appropriate level of high omega-3 fish (salmon) consumption that will promote optimal omega 3 nutritional status without increasing the level of lipid oxidation in the body.

Conditions

  • Omega-3 Fatty Acids
  • Lipid Peroxidation

Interventions

DIETARY_SUPPLEMENT

Omega-3 fish oil provided by salmon

Eating 3 different amounts of provided salmon twice a week for four weeks

Sponsors & Collaborators

  • United States Department of Agriculture (USDA)

    collaborator FED

  • University of North Dakota

    collaborator OTHER

  • USDA Grand Forks Human Nutrition Research Center

    lead FED

Principal Investigators

  • Matthew Picklo, PhD · USDA Grand Forks Human Nutrition Research Center

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
40 Years
Max Age
60 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2010-09-30
Primary Completion
2012-12-31
Completion
2012-12-31

Countries

  • United States

Study Locations

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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 NCT01183520 on ClinicalTrials.gov