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Postprandial Effects of Milk and Milk Constituents

Not Applicable
Completed
Conditions
Hyperlipidemia
Inflammation
Interventions
Dietary Supplement: Control
Dietary Supplement: Calcium
Dietary Supplement: Milk
Dietary 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
GroupInterventionDescription
ControlControlLactose in 500 mL water added to high-fat meal (control condition)
CalciumCalciumMilk calcium in 500 mL water added to high-fat meal
MilkMilk500 mL low-fat milk added to high-fat meal
ProteinProteinMilk protein in 500 mL water added to high-fat meal
Primary Outcome Measures
NameTimeMethod
Plasma inflammatory markers6 h after meal
Secondary Outcome Measures
NameTimeMethod
Serum lipids6 h after meal

Trial Locations

Locations (1)

Maastricht University Medical Center

🇳🇱

Maastricht, Netherlands

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