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The Effect of Alginate on Carbohydrate and Fat Digestion in a Mixed Meal

NCT03860337 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 15

Last updated 2019-10-02

No results posted yet for this study

Summary

This study will investigate the effect of an extract of brown seaweed, called alginate, on fat digestion. The extract has been cooked into sausages and the alginate sausages will be compared to the same sausages that do not contain alginate. People taking part in the study will come to the study centre twice. Once to have the alginate sausage meal or the normal sausage meal and on the second visit they will have the other meal so then end up having had both types of sausages. The level of fat in their blood will be monitored over the four hours after the meal. The rate and amount of fat that moves into the blood after a meal is an indication of the amount of fat digestion. We believe that less fat will be digested and move into the blood when the volunteers eat the alginate sausages compared to the normal sausages.

Conditions

  • Triacylglycerol Digestion

Interventions

DIETARY_SUPPLEMENT

Alginate Sausage

Alginate sausage

OTHER

Control Sausage

Control Sausage

Sponsors & Collaborators

  • Newcastle University

    lead OTHER

Principal Investigators

  • Jeffrey P Pearson, PhD · Newcastle University

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
DOUBLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2019-05-13
Primary Completion
2019-06-19
Completion
2019-06-19

Countries

  • United Kingdom

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 NCT03860337 on ClinicalTrials.gov