Determine How Consumption of Dairy Fat Fractions Rich in Phospholipids and Proteins Influence Inflammation in the Fed State-Phase 1

Summary

Phase 1 of this study involves determining how consumption of dairy fat fractions rich in milk fat globule membrane influences postprandial inflammation in participants with metabolic syndrome or obesity during a high dietary fat challenge in a six-hour period.

Conditions

• Metabolic Syndrome
• Obesity

Interventions

DIETARY_SUPPLEMENT

Dairy fat

DIETARY_SUPPLEMENT

Dairy fat + MFGM

BPC50, a dairy fraction rich in milk fat globule membrane proteins and phospholipids manufactured by Fonterra, will make up 50% of the shake's total fat.

DIETARY_SUPPLEMENT

Palm fat

DIETARY_SUPPLEMENT

Palm fat + MFGM

BPC50, a dairy fraction rich in milk fat globule membrane proteins and phospholipids manufactured by Fonterra, will make up 50% of the shake's total fat.

Sponsors & Collaborators

• Dairy Research Institute

  collaborator OTHER

• University of California, Davis

  lead OTHER

Principal Investigators

• Jennifer T Smilowitz, PhD · UC Davis

• Angela M. Zivkovic, PhD · University of California, Davis

• Marta Van Loan, PhD · ARS USDA WHNRC

• J. Bruce German, PhD · UC Davis

• Bruce Hammock, PhD · UC Davis

Study Design

Allocation

RANDOMIZED

Purpose

TREATMENT

Masking

SINGLE

Model

CROSSOVER

Eligibility

Min Age

18 Years

Max Age

65 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2013-08-01

Primary Completion

2014-06-17

Completion

2027-01-29

Countries

• United States

Study Locations