How Fat Influences the Brain

Not Applicable

Completed

• Conditions: Fat Processing in the Brain
• Interventions: Dietary Supplement: intake of high or low fat yoghurt

• Registration Number: NCT01516021
• Lead Sponsor: University Hospital Tuebingen

Brief Summary

The aim of the current study was to investigate the effect of a high versus a low fat meal (operationalized by high and low fat yoghurt) on homeostatic and gustatory brain regions.

Detailed Description

Not available

Study Timeline

• Study Start: 2011-01
• Primary Completion: 2011-03
• Study Completion: 2011-03
• Status Verified: 2012-01
• Study First Submitted: 2012-01-09
• Study First Submitted QC: 2012-01-18
• Last Update Submitted: 2012-01-18
• Study First Posted: 2012-01-24
• Last Update Posted: 2012-01-24

Recruitment & Eligibility

• Status: COMPLETED
• Sex: Male
• Target Recruitment: 11

Inclusion Criteria

• male
• healthy

Exclusion Criteria

• lactose intolerance
• fMRI contraindications (metal implants,...)

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: PARALLEL

Arm && Interventions

Group	Intervention	Description
high fat yoghurt intake	intake of high or low fat yoghurt	500 ml of a high fat yoghurt
low fat yoghurt intake	intake of high or low fat yoghurt	-

Primary Outcome Measures

Name	Time	Method
Changes in Cerebral Blood Flow due to the high or low fat yoghurt intake after 30 minutes and 120 minutes compared to a baseline measurement 30 minutes before yoghurt intake.	30 minutes before as well as 30 minutes and 120 minutes after fat intake	We were interested in differential brain activations due to the high or low fat meal. To assess this, the mentioned time points are suitable.; The Cerebral Blood Flow is measured using Arterial Spin Labeling sequences in a functional magnetic resonance tomography.

Trial Locations

Locations (1)

University Clinic of Tuebingen, MEG Center; 🇩🇪 Tuebingen, Germany