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Dietary Correlates of the Maximal Capacity for Fat Oxidation

NCT02070055 · Status: COMPLETED · Type: OBSERVATIONAL · Enrollment: 306

Last updated 2014-06-13

No results posted yet for this study

Summary

There is a large variability in people's ability to burn fat during exercise. It is thought that differences in dietary intake can partly explain this variation, however this has not been comprehensively studied. This will be investigated by measuring participant's habitual diet and rates of fat oxidation during exercise, and look for associations between the two.

Conditions

  • Maximal Rate of Fat Oxidation

Interventions

OTHER

No intervention

Sponsors & Collaborators

  • Biotechnology and Biological Sciences Research Council

    collaborator OTHER

  • GlaxoSmithKline

    collaborator INDUSTRY

  • University of Birmingham

    lead OTHER

Principal Investigators

  • Gareth A Wallis, Dr · University of Birmingham

Eligibility

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

Timeline & Regulatory

Start
2013-01-31
Primary Completion
2014-03-31
Completion
2014-03-31

Countries

  • United Kingdom

Study Locations

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Entities

Companies

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 NCT02070055 on ClinicalTrials.gov