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How Fat Influences the Brain

NCT01516021 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 11

Last updated 2012-01-24

No results posted yet for this study

Summary

The aim of the current study was to investigate the effect of a high versus a low fat meal (operationalized by high and low fat yoghurt) on homeostatic and gustatory brain regions.

Conditions

  • Fat Processing in the Brain

Interventions

DIETARY_SUPPLEMENT

intake of high or low fat yoghurt

intake of 500 ml of a high fat yoghurt on one day and intake of 500 ml of a low fat yoghurt on the other day

Sponsors & Collaborators

  • German Research Foundation

    collaborator OTHER

  • German Federation of Industrial Research Associations

    collaborator OTHER

  • Zentrum für Ernährungsmedizin und Prävention

    collaborator OTHER

  • German Center for Diabetes Research

    collaborator OTHER

  • University of Hohenheim

    collaborator OTHER

  • University Hospital Tuebingen

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
SINGLE
Model
PARALLEL

Eligibility

Min Age
25 Years
Max Age
32 Years
Sex
MALE
Healthy Volunteers
Yes

Timeline & Regulatory

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

Countries

  • Germany

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 NCT01516021 on ClinicalTrials.gov