Effects of Salmon Fishmeal Ex Vivo (FishMeal Ex Vivo)
NCT04078958 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 5
Last updated 2021-09-28
Summary
Diabetes contributes significantly to the burden of disease in Norway and cardiovascular disease is the main cause of mortality.
Both lean and fatty fish are shown to have beneficial health effects. In addition to omega-3 fatty acids, fish contain potential health-promoting components such as taurine, vitamin D, vitamin B12, iodine, selenium and more unspecified components such as bioactive peptides. With the expected growth in the aquaculture sector, more protein-rich by-products will become available.
The overall aim of this project is to investigate physiological and molecular effects of fish protein in the form of salmon fishmeal compared to whey in a human intervention study with regard to carbohydrate- and fat metabolism, endocrine factors and inflammation.
The investigators will include healthy subjects to a randomized controlled cross over study. The subjects will receive a single, oral dose of fishmeal or whey. Blood samples are taken before (fasting) and 30 and 60 minutes after intake. The molecular effects of fishmeal and whey are investigated ex vivo. This is done by incubating human cell lines (i.e hepatocytes, adipocytes, epithelial cells) with fasting and postprandial serum from the participants.
Conditions
- Metabolic Disease
- Inflammation
- Endocrine; Obesity
Interventions
- DIETARY_SUPPLEMENT
-
Salmon fishmeal
Salmon fishmeal with high protein content
- DIETARY_SUPPLEMENT
-
Whey
Whey with high protein content
Sponsors & Collaborators
-
University of Oslo
lead OTHER
Principal Investigators
-
Kirsten Holven · University of Oslo
Study Design
- Allocation
- RANDOMIZED
- Purpose
- BASIC_SCIENCE
- Masking
- SINGLE
- Model
- CROSSOVER
Eligibility
- Min Age
- 20 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2019-10-15
- Primary Completion
- 2019-11-07
- Completion
- 2019-11-07
Countries
- Norway
Study Locations
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