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Postprandial Response After Intake of Meals With Different Fatty Acid Composition

NCT02729857 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 31

Last updated 2016-06-30

No results posted yet for this study

Summary

The aim of the study is to understand more about how different fatty acids modulate postprandial lipid metabolism and inflammatory response.

Conditions

  • Healthy
  • Familial Hypercholesterolemia

Interventions

DIETARY_SUPPLEMENT

SFA muffin

Muffin rich in saturated fat.

DIETARY_SUPPLEMENT

PUFA muffin

Muffin rich in polyunsaturated fat.

Sponsors & Collaborators

  • Oslo University Hospital

    collaborator OTHER

  • Mills DA

    collaborator INDUSTRY

  • University of Oslo

    lead OTHER

Principal Investigators

  • Kirsten Bjørklund Holven, Professor · Institute of Basic Medical Sciences, Faculty of medicine, University of Oslo

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
QUADRUPLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2016-03-31
Primary Completion
2016-06-30
Completion
2016-06-30

Countries

  • Norway

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 NCT02729857 on ClinicalTrials.gov