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Assessment of the Effect of n-3(Omega 3) Fortified Egg in Healthy Subjects

NCT01565252 · Status: UNKNOWN · Phase: NA · Type: INTERVENTIONAL · Enrollment: 20

Last updated 2013-11-25

No results posted yet for this study

Summary

Study Rationale:

As epidemiological research has shown negative effects of high egg consumption on increased all-cause mortality and diabetes and on diabetes outcomes, and egg modification may modulate their effects on diseases risks, it is important to test the effect of eggs with different composition on markers associated with dyslipidemia, dysglycemia and inflammation.

The aim of this study is to assess the effect of n-3PUFA (Omega 3) fortified egg compared to omega-6 Israeli regular egg on metabolic, inflammation and other physiologic parameters.

Conditions

  • Healthy Volunteers

Interventions

DIETARY_SUPPLEMENT

eggs enriched Omega-3

In second stage participants will receive two Omega-3 enriched hard-boiled eggs/day at breakfast for a three weeks period for each participant.

Sponsors & Collaborators

  • Rabin Medical Center

    lead OTHER

Principal Investigators

  • Pierre Singer, Professor,MD · ICU dep't, Institute for Nutrition Research, Rabin MC

  • Niva Shapiro, Ph.D.,R.D. · Institute for Nutrition Research, Rabin MC

  • Milana Grinev, Study Coordinator · ICU dep't, Institute for Nutrition Research, Rabin MC

Study Design

Allocation
NON_RANDOMIZED
Purpose
SUPPORTIVE_CARE
Masking
DOUBLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2014-04-30
Primary Completion
2015-05-31
Completion
2015-08-31

Countries

  • Israel

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 NCT01565252 on ClinicalTrials.gov