Postprandial Differences After Herring and Beef

Not Applicable

Completed

• Conditions: Cardiovascular Disease
• Interventions: Other: Baked beef; Other: Baked herring; Other: Pickled herring

• Registration Number: NCT02381613
• Lead Sponsor: Chalmers University of Technology

Brief Summary

While observational studies often find that diets rich in fish reduce the risk of disease, and that diets including a high intake of red meat are associated with increased risk of cardiovascular disease and cancer, the difference in health effects between red meat and fish are rarely researched in intervention studies.

The investigators hypothesise that the post-prandial plasma response of lipids and markers of cardiovascular disease risk will be more favourable after intake of herring compared to beef.

In addition, while pickling herring in a brine/sugar solution is a common form of preparation, little is known if there is a difference in potential health effects based on the preparation of herring. The investigators will compare baked and pickled herring to understand if preparation is potentially an important factor to be considered when looking at intake of fish and health.

Detailed Description

Not available

Study Timeline

• Study Start: 2012-01
• Primary Completion: 2013-01
• Status Verified: 2015-03
• Study Completion: 2015-03
• Study First Submitted: 2015-03-05
• Study First Submitted QC: 2015-03-05
• Last Update Submitted: 2015-03-05
• Study First Posted: 2015-03-06
• Last Update Posted: 2015-03-06

Recruitment & Eligibility

• Status: COMPLETED
• Sex: Male
• Target Recruitment: 17

Inclusion Criteria

• Male
• 35-67 years
• BMI >30 kg/m2
• Normally eats lunch and dinner

Exclusion Criteria

• Smoke or oral tobacco use
• Use of prescription or recreational drugs likely to interfere with primary outcome
• Change in body weight in the month prior to the study
• Abnormal blood biomarker values (assessed by a clinician)

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Baked beef	Baked beef	A meal based on baked beef
Baked herring	Baked herring	A meal based on baked herring
Pickled herring	Pickled herring	A meal based on pickled herring

Primary Outcome Measures

Name	Time	Method
Omega-3 fatty acids	Area under the curve between 0 and 7 hours

Secondary Outcome Measures

Name	Time	Method
Plasma triglycerides	Area under the curve between 0 and 7 hours
Plasms insulin	Area under the curve between 0 and 7 hours
Plasma metabolomic profile	Area under the curve between 0 and 7 hours
Plasma lipoprotein-cholesterol	Area under the curve between 0 and 7 hours
Plasma vitamin D	Area under the curve between 0 and 7 hours
Urinary metabolomics	Area under the curve between 0 and 7 hours