Investigation of the Postprandial Response of Two Different PDO Cheeses on Metabolic Biomarkers
- Conditions
- Healthy
- Interventions
- Other: ControlOther: 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
- Age 18-65 years
- Willingness to join and complete the nutritional intervention
- 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
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description Control Control The meal contained 100g of white wheat bread and 80g of Italian Parmesan PDO cheese. Intervention Authentic Ladotyri Mytilinis PDO cheese The meal contained 100g of white wheat bread and 80g of Authentic Ladotyri Mytilinis PDO cheese.
- Primary Outcome Measures
Name Time Method Changes from baseline of Total Antioxidant Capacity at 30 minutes, 1.5 hours and 3 hours 3 hours Plasma antioxidant activity
- Secondary Outcome Measures
Name Time Method Changes from baseline of total Cholesterol at 30 minutes, 1.5 hours and 3 hours 3 hours Serum total cholesterol levels
Changes from baseline of Uric Acid at 30 minutes, 1.5 hours and 3 hours 3 hours Serum uric acid levels
Changes from baseline of High Density Lipoprotein cholesterol (HDL-) at 30 minutes, 1.5 hours and 3 hours 3 hours Serum High Density Lipoprotein levels
Changes from baseline of Low Density Lipoprotein cholesterol (LDL-) at 30 minutes, 1.5 hours and 3 hours 3 hours Serum High Density Lipoprotein levels
Changes from baseline of triglycerides at 30 minutes, 1.5 hours and 3 hours 3 hours Serum triglycerides levels
Changes from baseline of glucose at 30 minutes, 1.5 hours and 3 hours 3 hours Serum glucose levels
Trial Locations
- Locations (1)
University of the Aegean
🇬🇷Myrina, Greece