The Effect of Meat and Food Drived Polyphenols on Oxidize LDL Level
Nutritional Study:The Effect of Meat and Food Drived Polyphenols on Oxidize LDL Level
1 other identifier
interventional
14
1 country
1
Brief Summary
The postprandial increase in MDA level following meat meal could cause modification to LDL particles in healthy volunteers. Co-consumption of food drived polyphenols with the meat will result in a significant decrease in LDL modification.
Trial Health
Trial Health Score
Automated assessment based on enrollment pace, timeline, and geographic reach
participants targeted
Target at below P25 for not_applicable healthy
Started Oct 2010
1 active site
Health score is calculated from publicly available data and should be used for screening purposes only.
Trial Relationships
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Study Timeline
Key milestones and dates
Study Start
First participant enrolled
October 1, 2010
CompletedPrimary Completion
Last participant's last visit for primary outcome
February 1, 2011
CompletedStudy Completion
Last participant's last visit for all outcomes
May 1, 2011
CompletedFirst Submitted
Initial submission to the registry
July 3, 2011
CompletedFirst Posted
Study publicly available on registry
July 8, 2011
CompletedJuly 8, 2011
October 1, 2009
4 months
July 3, 2011
July 6, 2011
Conditions
Keywords
Outcome Measures
Primary Outcomes (2)
Change in plasma MDA levels following meat meal
After an overnight fast baseline (0 h) fasting blood sample (10 ml) was collected in EDTA-treated tubes. The subjects then ate a test meal within 30 min. Blood samples (10 ml) were drawn 3 and 6 h after the meal was eaten. Serum was separated from whole blood by centrifugation (910 g, 15 min), and MDA was evaluated by HPLC in plasma samples
Fasting before meal and 3, and 6 h postprandial, and fasting levels
Changes in MDA concentration on LDL fraction following meat meals
Subject consumed the test meals for 4 days. Day 1, (0 h) fasting blood sample (10 ml) was collected in EDTA-treated tubes. The sbjects then ate a test meal within 30 min. Blood samples (10 ml) were drawn 3 h after the meal was eaten. Blood was collected at day 4, 3 h after the meal was eaten, at the morning of day 5.Plasma LDL was isolated using a single discontinuous density gradient ultracentrifugation. The protein concentration was determined based on the method of Bradford. MDA concentration was evaluated by HPLC.
Fasting, before meal was eaten, 3 h following meal, at day 4, 3 h following meal consumption, and day 5 following over nigth fast
Study Arms (4)
frozen meat
OTHER250 g of frozen meat meal for 4 days
frozen meat and wine
OTHER250 g of frozen meat and red wine for 4 days
fresh meat
OTHER250 g of fresh meat meal
fresh meat and wine
OTHER250 g of fresh meat meal
Interventions
250 g of meat cutlets
250 g of meat meal for 4 days
Eligibility Criteria
You may qualify if:
- Healthy adults, normal BMI
You may not qualify if:
- Metabolic disorders
- Smokers
- Drinkers
- Taking nutritional supplement
Contact the study team to confirm eligibility.
Sponsors & Collaborators
Study Sites (1)
The Hebrew University of Jerusalem
Jerusalem, 91120, Israel
Study Officials
- STUDY DIRECTOR
Shlomit Gorelik, PhD
Hebrew University of Jerusalem
Study Design
- Study Type
- interventional
- Phase
- not applicable
- Allocation
- RANDOMIZED
- Masking
- NONE
- Purpose
- BASIC SCIENCE
- Intervention Model
- CROSSOVER
- Sponsor Type
- OTHER
Study Record Dates
First Submitted
July 3, 2011
First Posted
July 8, 2011
Study Start
October 1, 2010
Primary Completion
February 1, 2011
Study Completion
May 1, 2011
Last Updated
July 8, 2011
Record last verified: 2009-10