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Postprandial Effects of High-fat Meals With Different Dairy Products on Lipid Metabolism and Inflammation

NCT02836106 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 59

Last updated 2022-11-07

No results posted yet for this study

Summary

The aim of this project is to elucidate how high-fat meals with different kinds of dairy products affect postprandial responses of lipid metabolism and inflammatory markers in healthy and obese subjects.

Conditions

Interventions

OTHER

Butter

Butter with jam and three slices of bread

OTHER

Cheese

Cheese with jam and three slices of bread

OTHER

Whipped cream

Whipped cream with jam and three slices of bread

OTHER

Sour cream

Sour cream with jam and three slices of bread

Sponsors & Collaborators

  • Tine

    collaborator INDUSTRY

  • The Research Council of Norway

    collaborator OTHER

  • University of Oslo

    lead OTHER

Principal Investigators

  • Stine M Ulven, PhD · University of Oslo

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2016-06-30
Primary Completion
2017-04-30
Completion
2017-04-30

Countries

  • Norway

Study Locations

More Related Trials

Entities

Diseases

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 NCT02836106 on ClinicalTrials.gov