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Impact of Meal Order on Postprandial Cardiometabolic Risk Markers

NCT03358745 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 21

Last updated 2019-05-09

No results posted yet for this study

Summary

The order in which the different components of a meal are eaten may have impact on the postprandial metabolic responses to carbohydrates, fat and proteins. This study will compare blood lipids and glycemia regulation following lunches of identical composition but varying the order of intake of the different meal components.

Conditions

Interventions

OTHER

Standard meal, bread/butter as starter

Reference lunch. Bread and butter are eaten during the first 15 min. Soup, cheese and salad are eaten within the following 15 min.

OTHER

Standard meal with soup as starter

Lunch meal in which soup is eaten during the first 15 min. Bread, butter, cheese and salad are eaten within the following 15 min.

OTHER

Standard meal with cheese as starter

Lunch meal in which cheese is eaten during the first 15 min. Bread, butter, soup and salad are eaten within the following 15 min.

OTHER

Standard meal with salad as starter

Lunch meal in which salad is eaten during the first 15 min. Bread, butter, soup and cheese are eaten within the following 15 min.

Sponsors & Collaborators

  • Vinnova

    collaborator OTHER_GOV

  • Anti-Diabetic Food Centre

    collaborator OTHER

  • Lund University

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2016-06-01
Primary Completion
2018-03-31
Completion
2018-12-01

Countries

  • Sweden

Study Locations

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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 NCT03358745 on ClinicalTrials.gov