The Effect of Pork With Modified Fat Composition and Berries on Plasma Fatty Acids and Fecal Compounds in Healthy Adults
- Conditions
- Cardiovascular Diseases
- Interventions
- Dietary Supplement: Pork and berriesDietary Supplement: Modified porkDietary Supplement: Pork
- Registration Number
- NCT02469285
- Lead Sponsor
- University of Helsinki
- Brief Summary
High consumption of red meat is related to cardiovascular diseases. Red meat containing more unsaturated fat than normal red meat may have a beneficial impact on plasma lipid and fatty acid profile in humans. Furthermore, consumption of red meat and especially processed red meat is considered harmful to colon health. However, consumption of fruit and berries rich in antioxidants and flavonoids may provide protection when red meat is consumed.
The study aims to answer whether the fatty acid profile of pork when modified towards more unsaturated fat will affect plasma fatty acids and lipids in adult volunteers. The effects of pork with a modified fatty acid content is compared with conventional pork with lower unsaturated fat content. Fatty acid composition of pork is modified by altering the composition of animal feed.
The other arm of the study investigates the effects of consuming berries together with red meat on gut metabolism. The study focuses on how berries affect the formation of fecal compounds known to be related to high red meat consumption, such as N-nitroso compounds.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 65
- diet includes meat
- high consumption of fish (4 times per week)
- use of fish oil/ omega-3 oil capsules one month before the intervention
- hypercholesterolemia
- vegetarian, vegan
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- PARALLEL
- Arm && Interventions
Group Intervention Description Normal pork and berries Pork and berries Normal pork and berries (strawberry, raspberry, wild blueberry, lingonberry, cloudberry, blackcurrant) 160 g pork or pork products daily for 4 weeks, consumption of other red meat is prohibited Modified pork Modified pork Pork with modified fatty acid composition, more unsaturated fat. 160 g pork or pork products daily for 4 weeks, consumption of other red meat is prohibited Normal pork Pork Normal pork 160 g pork or pork products daily for 4 weeks, consumption of other red meat is prohibited
- Primary Outcome Measures
Name Time Method Change in plasma fatty acids as a measure of dietary fatty acid modification 4 weeks Change in fecal nitroso compounds as a measure of increased (processed) red meat consumption 4 weeks Measured as apparent total nitroso compounds (ATNC)
Genotoxicity testing of human fecal water in 3D cell culture 4 weeks Fecal water is isolated from fecal samples collected before and after the intervention period from arms B and C. The samples are tested for markers of genotoxicity in 3D cell culture.
- Secondary Outcome Measures
Name Time Method Change in hemoglobin as a measure of dietary modification 4 weeks Concentration of polyphenolics in fecal water as a measure of consumption of berries 4 weeks The polyphenol content of the fecal water is assessed from arms B and C
Changes in plasma lipids as a measure of dietary modification 4 weeks Concentrations of and changes in total cholesterol, LDL-cholesterol, HDL-cholesterol, triglycerides are measured before and after the intervention period
Weight development during the study period 4 weeks The subjects are weighed before and after the study and their weight is monitored weekly during the study
Change in blood pressure as a measure of dietary modofcation 4 weeks Blood pressure is measured before and after the study period.
Trial Locations
- Locations (1)
Division of Nutrition, University of Helsinki
🇫🇮Helsinki, Finland