NCT00917878已完成不适用
The Effects of Milk and Milk Constituents on Postprandial Inflammation in Overweight Subjects
适应症
干预措施
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 16
- 试验地点
- 1
- 主要终点
- Plasma inflammatory markers
研究概览
简要总结
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.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Prevention
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 70 Years（Adult, Older Adult）
- 性别
- Male
- 接受健康志愿者
- 是
入选标准
- •Body mass index (BMI) above 27 kg/m2
排除标准
- •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
研究组 & 干预措施
Protein
Experimental
Milk protein in 500 mL water added to high-fat meal
干预措施: Protein (Dietary Supplement)
Control
Experimental
Lactose in 500 mL water added to high-fat meal (control condition)
干预措施: Control (Dietary Supplement)
Calcium
Experimental
Milk calcium in 500 mL water added to high-fat meal
干预措施: Calcium (Dietary Supplement)
Milk
Experimental
500 mL low-fat milk added to high-fat meal
干预措施: Milk (Dietary Supplement)
结局指标
主要结局
Plasma inflammatory markers
时间窗: 6 h after meal
次要结局
- Serum lipids(6 h after meal)
研究者
研究点 (1)
Loading locations...
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