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Investigation of the Postprandial Response of Two Different PDO Cheeses on Metabolic Biomarkers

Not Applicable
Completed
Conditions
Healthy
Interventions
Other: Control
Other: Authentic Ladotyri Mytilinis PDO cheese
Registration Number
NCT05788887
Lead Sponsor
University of the Aegean
Brief Summary

The purpose of this study was the investigation of the postprandial metabolic responses, after the intake of a traditional, Ladotyri Mytilinis cheese, compared to corresponding responses after an Italian Parmesan cheese consumption, in healthy participants.

Detailed Description

A pilot cross-over, randomized and single-blinded, intervention-clinical trial was conducted, in ten healthy men and women subjects, aged eighteen to thirty years, after random allocation into the control and the intervention group, received a high-fat and carbohydrates meal, containing Ladotyri Mytilinis (the authentic nonrefrigerated recipe) or Italian Parmesan, PDO cheeses. After a washout week, participants consumed the same meals, conversely. Differences on postprandial responses of serum total, High Density Lipoprotein (HDL-), Low Density Lipoprotein (LDL-) cholesterol, glucose, triglycerides and uric acid levels, as well as of plasma total antioxidant capacity according to Ferric Reducing Antioxidant Power method, were determined between groups in fasting, thirty minutes, one and a half hour, and three hours after meal intake.

Recruitment & Eligibility

Status
COMPLETED
Sex
All
Target Recruitment
10
Inclusion Criteria
  • Age 18-65 years
  • Willingness to join and complete the nutritional intervention
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Exclusion Criteria
  • Inability or unwillingness to provide informed consent
  • Three-month nutritional supplement
  • Age over 65 years or below 18 years
  • Chronic diseases history
  • Hemoglobin A1c - HbA1c > 5.7 %
  • Abnormal Body Mass Index (BMI) (> 25 kg / m2)
  • Abnormal hematological or biochemical profile (total cholesterol > 240 mg/dL, triglycerides > 250 mg/dL, glucose > 100 mg/dL)
  • Alcohol overdose (> 40 g alcohol / day)
  • Heavy smoking (> 10 cigarettes / day)
  • Concurrent participation in another intervention study or unconsciousness in previous blood draws
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Study & Design

Study Type
INTERVENTIONAL
Study Design
CROSSOVER
Arm && Interventions
GroupInterventionDescription
ControlControlThe meal contained 100g of white wheat bread and 80g of Italian Parmesan PDO cheese.
InterventionAuthentic Ladotyri Mytilinis PDO cheeseThe meal contained 100g of white wheat bread and 80g of Authentic Ladotyri Mytilinis PDO cheese.
Primary Outcome Measures
NameTimeMethod
Changes from baseline of Total Antioxidant Capacity at 30 minutes, 1.5 hours and 3 hours3 hours

Plasma antioxidant activity

Secondary Outcome Measures
NameTimeMethod
Changes from baseline of total Cholesterol at 30 minutes, 1.5 hours and 3 hours3 hours

Serum total cholesterol levels

Changes from baseline of Uric Acid at 30 minutes, 1.5 hours and 3 hours3 hours

Serum uric acid levels

Changes from baseline of High Density Lipoprotein cholesterol (HDL-) at 30 minutes, 1.5 hours and 3 hours3 hours

Serum High Density Lipoprotein levels

Changes from baseline of Low Density Lipoprotein cholesterol (LDL-) at 30 minutes, 1.5 hours and 3 hours3 hours

Serum High Density Lipoprotein levels

Changes from baseline of triglycerides at 30 minutes, 1.5 hours and 3 hours3 hours

Serum triglycerides levels

Changes from baseline of glucose at 30 minutes, 1.5 hours and 3 hours3 hours

Serum glucose levels

Trial Locations

Locations (1)

University of the Aegean

🇬🇷

Myrina, Greece

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