Postprandial Plasma Nutrient Differences Between Baked Beef, Baked Herring and Pickled Herring.
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 发起方
- 入组人数
- 17
- 主要终点
- Omega-3 fatty acids
研究概览
简要总结
While observational studies often find that diets rich in fish reduce the risk of disease, and that diets including a high intake of red meat are associated with increased risk of cardiovascular disease and cancer, the difference in health effects between red meat and fish are rarely researched in intervention studies.
The investigators hypothesise that the post-prandial plasma response of lipids and markers of cardiovascular disease risk will be more favourable after intake of herring compared to beef.
In addition, while pickling herring in a brine/sugar solution is a common form of preparation, little is known if there is a difference in potential health effects based on the preparation of herring. The investigators will compare baked and pickled herring to understand if preparation is potentially an important factor to be considered when looking at intake of fish and health.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Basic Science
- 盲法
- Single (Investigator)
入排标准
- 年龄范围
- 35 Years 至 67 Years（Adult, Older Adult）
- 性别
- Male
- 接受健康志愿者
- 是
入选标准
- •35-67 years
- •BMI >30 kg/m2
- •Normally eats lunch and dinner
排除标准
- •Smoke or oral tobacco use
- •Use of prescription or recreational drugs likely to interfere with primary outcome
- •Change in body weight in the month prior to the study
- •Abnormal blood biomarker values (assessed by a clinician)
结局指标
主要结局
Omega-3 fatty acids
时间窗: Area under the curve between 0 and 7 hours
次要结局
- Plasma triglycerides(Area under the curve between 0 and 7 hours)
- Plasms insulin(Area under the curve between 0 and 7 hours)
- Plasma metabolomic profile(Area under the curve between 0 and 7 hours)
- Plasma lipoprotein-cholesterol(Area under the curve between 0 and 7 hours)
- Plasma vitamin D(Area under the curve between 0 and 7 hours)
- Urinary metabolomics(Area under the curve between 0 and 7 hours)