The Effect of Macronutrients in the Diet on Digestive and Cardiovascular Health

NCT01510223 | Completed

• 1 other identifier: NutrientGastEmpt
• Study Type: interventional
• Target: 24
• Locations: 1 country
• Sites: 1

Brief Summary

This study examined the effect of a 5-day HFD supplemented with specific fatty acids on gastrointestinal transit, appetite, food intake and substrate utilization. Another novel aspect of this chapter was examining whether a subsequent 5-day period was sufficient to reverse the effects of high-fat feeding on the aforementioned parameters.

Conditions

Obesity; Diabetes; Cardiovascular Diseases

Keywords

Fats; Macronutrients; appetite; gastric emptying; Gastrointestinal transit

Outcome Measures

Primary Outcomes (1)

• Gastric emptying by 13C octanoic acid breath test

  13CO2 breath samples were taken every 15 minutes for six hours. Breath samples for measurement of 13CO2 were analyzed using isotope ratio mass spectrometry and results were expressed relative to Vienna-PeeDee Belemnite. 13CO2 values were expressed as the excess amount in the breath above baseline and converted into moles. This was then fitted to a GE model developed by Ghoos et al. 1993. For all the data, r2 coefficient between the modeled and raw data was calculated and r2 \> 0.95. Latency phase (Tlat) and ascension time (Tasc) from Schommartz et al. 1998.

  within the first 6.5 hours after ingesting high-fat test meal

Secondary Outcomes (3)

• Appetite

  Within the first 6.5 hours after a meal

• substrate utilization

  Within the first 6.5 hours after a meal

• Food intake by buffet meal

  Within 6.5 hours after a meal

Study Arms (3)

Dietary supplementation macademia oil

EXPERIMENTAL

emia oil

Dietary Supplement: Olive oil and macadamia oil; Dietary Supplement: Deadaptation

Dietary supplementation olive oil

EXPERIMENTAL

Olive oil

Dietary Supplement: Olive oil; Dietary Supplement: Deadaptation

Dietary Supplementation fish oil

EXPERIMENTAL

fish oil

Dietary Supplement: Olive oil and fish powder; Dietary Supplement: Deadaptation

Interventions

Olive oil DIETARY_SUPPLEMENT

Each volunteer will complete three test trials. The first (CONTROL) and second test trials (HF) were separated by 28 days. The third trial (LF) takes place on the 6th day following the second trial (5 days apart). The CON and LF milkshake supplements are identical (272 kcal; 6 g fat). The basic control (CON) or LF milkshake (that the oil was added to) was: 275 g semi skimmed milk, 25 g chocolate milkshake mix, 15 g dried skimmed milk, 1 g xanthan gum. This was made up to 580 ml with still water. High-fat milkshake supplements were consumed daily for five days before a test trial. 90 g olive oil added to the supplement for the purpose of the HF intervention phase.

Also known as: OO

Dietary supplementation olive oil

Olive oil and fish powder DIETARY_SUPPLEMENT

Each volunteer will complete three test trials. The first (CONTROL) and second test trials (HF) were separated by 28 days. The third trial (LF) takes place on the 6th day following the second trial (5 days apart). The CON and LF milkshake supplements are identical (272 kcal; 6 g fat). The basic control (CON) or LF milkshake (that the oil was added to) was: 275 g semi skimmed milk, 25 g chocolate milkshake mix, 15 g dried skimmed milk, 1 g xanthan gum. This was made up to 580 ml with still water. High-fat milkshake supplements were consumed daily for five days before a test trial. 86.67 g olive oil and 3.3 g of n-3 fish powder (500 mg EPA+DHA)added to the supplement for the purpose of the HF intervention phase.

Also known as: OF

Dietary Supplementation fish oil

Olive oil and macadamia oil DIETARY_SUPPLEMENT

Each volunteer will complete three test trials. The first (CONTROL) and second test trials (HF) were separated by 28 days. The third trial (LF) takes place on the 6th day following the second trial (5 days apart). The CON and LF milkshake supplements are identical (272 kcal; 6 g fat). The basic control (CON) or LF milkshake (that the oil was added to) was: 275 g semi skimmed milk, 25 g chocolate milkshake mix, 15 g dried skimmed milk, 1 g xanthan gum. This was made up to 580 ml with still water. High-fat milkshake supplements were consumed daily for five days before a test trial. 74.82 g olive oil and 15.18 g macadamia nut oil added to the supplement for the purpose of the HF intervention phase.

Also known as: OM

Dietary supplementation macademia oil

Deadaptation DIETARY_SUPPLEMENT

A period of 5 days supplementation with the low-fat milkshake represents a de-adaptation period from high-fat intervention.

Also known as: DEADAPT

Dietary Supplementation fish oil; Dietary supplementation macademia oil; Dietary supplementation olive oil

Eligibility Criteria

• Age: 18 Years - 35 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Healthy adults aged 18-35 years

You may not qualify if:

• History of gastrointestinal-related conditions or gastrointestinal disturbance within 3 months of study entry
• diabetes mellitus
• cardiovascular disease
• Allergies to foods in study
• Pregnancy

Sponsors & Collaborators

• University of Limerick: lead

Study Sites (1)

University of Limerick

Limerick, Limerick, 12345, Ireland

Location

Related Publications (2)

• Schommartz B, Ziegler D, Schadewaldt P. Significance of diagnostic parameters in [13C]octanoic acid gastric emptying breath tests. Isotopes Environ Health Stud. 1998;34(1-2):135-43.

  PMID: 9854848 BACKGROUND

• Ghoos YF, Maes BD, Geypens BJ, Mys G, Hiele MI, Rutgeerts PJ, Vantrappen G. Measurement of gastric emptying rate of solids by means of a carbon-labeled octanoic acid breath test. Gastroenterology. 1993 Jun;104(6):1640-7. doi: 10.1016/0016-5085(93)90640-x.

  PMID: 8500721 BACKGROUND

MeSH Terms

Conditions

Obesity; Diabetes Mellitus; Cardiovascular Diseases

Interventions

Olive Oil

Condition Hierarchy (Ancestors)

Overweight; Overnutrition; Nutrition Disorders; Nutritional and Metabolic Diseases; Body Weight; Signs and Symptoms; Pathological Conditions, Signs and Symptoms; Glucose Metabolism Disorders; Metabolic Diseases; Endocrine System Diseases

Intervention Hierarchy (Ancestors)

Dietary Fats, Unsaturated; Dietary Fats; Fats; Lipids; Fats, Unsaturated; Plant Oils; Oils; Food; Diet, Food, and Nutrition; Physiological Phenomena; Food and Beverages

Study Officials

• Amir Shafat, PhD

  University of Limerick

  STUDY DIRECTOR

• Oonagh Markey, BSc

  University of Limerick

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Purpose: BASIC SCIENCE
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Lecturer, Study director,

Study Record Dates

• First Submitted: January 5, 2012
• First Posted: January 16, 2012
• Study Start: August 1, 2010
• Primary Completion: May 1, 2011
• Study Completion: July 1, 2011
• Last Updated: January 16, 2012

Record last verified: 2012-01

Locations

IE (1)