Postprandial Effects of Milk and Milk Constituents
Not Applicable
Completed
- Conditions
- HyperlipidemiaInflammation
- Interventions
- Dietary Supplement: ControlDietary Supplement: CalciumDietary Supplement: MilkDietary Supplement: Protein
- Registration Number
- NCT00917878
- Lead Sponsor
- Maastricht University Medical Center
- Brief Summary
The purpose of this study is to determine whether the addition of milk or the milk constituents calcium and protein to a high-fat breakfast affects the postprandial lipid and inflammatory response.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- Male
- Target Recruitment
- 16
Inclusion Criteria
- Body mass index (BMI) above 27 kg/m2
Exclusion Criteria
- Smoking
- Diabetes mellitus
- Cardiovascular diseases
- Familial hypercholesterolemia or lipid lowering medication
- Severe conditions that might interfere with the study outcomes, such as COPD, asthma, rheumatoid arthritis, etc.
- Unstable body weight
- Abuse of alcohol or drugs
- Participation in another biomedical study during the past 30 days
- Having donated blood during the past 30 days
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description Control Control Lactose in 500 mL water added to high-fat meal (control condition) Calcium Calcium Milk calcium in 500 mL water added to high-fat meal Milk Milk 500 mL low-fat milk added to high-fat meal Protein Protein Milk protein in 500 mL water added to high-fat meal
- Primary Outcome Measures
Name Time Method Plasma inflammatory markers 6 h after meal
- Secondary Outcome Measures
Name Time Method Serum lipids 6 h after meal
Trial Locations
- Locations (1)
Maastricht University Medical Center
🇳🇱Maastricht, Netherlands