Postprandial Differences After Herring and Beef
Postprandial Plasma Nutrient Differences Between Baked Beef, Baked Herring and Pickled Herring.
1 other identifier
interventional
17
0 countries
N/A
Brief Summary
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.
Trial Health
Trial Health Score
Automated assessment based on enrollment pace, timeline, and geographic reach
participants targeted
Target at below P25 for not_applicable
Started Jan 2012
Longer than P75 for not_applicable
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
January 1, 2012
CompletedPrimary Completion
Last participant's last visit for primary outcome
January 1, 2013
CompletedStudy Completion
Last participant's last visit for all outcomes
March 1, 2015
CompletedFirst Submitted
Initial submission to the registry
March 5, 2015
CompletedFirst Posted
Study publicly available on registry
March 6, 2015
CompletedMarch 6, 2015
March 1, 2015
1 year
March 5, 2015
March 5, 2015
Conditions
Keywords
Outcome Measures
Primary Outcomes (1)
Omega-3 fatty acids
Area under the curve between 0 and 7 hours
Secondary Outcomes (6)
Plasms insulin
Area under the curve between 0 and 7 hours
Plasma triglycerides
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
Plasma metabolomic profile
Area under the curve between 0 and 7 hours
- +1 more secondary outcomes
Study Arms (3)
Baked beef
ACTIVE COMPARATORA meal based on baked beef
Baked herring
EXPERIMENTALA meal based on baked herring
Pickled herring
EXPERIMENTALA meal based on pickled herring
Interventions
Eligibility Criteria
You may qualify if:
- Male
- years
- BMI \>30 kg/m2
- Normally eats lunch and dinner
You may not qualify if:
- 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)
Contact the study team to confirm eligibility.
Sponsors & Collaborators
- Chalmers University of Technologylead
- Oy Foodfiles Ltdcollaborator
Related Publications (1)
Ross AB, Svelander C, Undeland I, Pinto R, Sandberg AS. Herring and Beef Meals Lead to Differences in Plasma 2-Aminoadipic Acid, beta-Alanine, 4-Hydroxyproline, Cetoleic Acid, and Docosahexaenoic Acid Concentrations in Overweight Men. J Nutr. 2015 Nov;145(11):2456-63. doi: 10.3945/jn.115.214262. Epub 2015 Sep 23.
PMID: 26400963DERIVED
MeSH Terms
Conditions
Study Design
- Study Type
- interventional
- Phase
- not applicable
- Allocation
- RANDOMIZED
- Masking
- SINGLE
- Who Masked
- INVESTIGATOR
- Purpose
- BASIC SCIENCE
- Intervention Model
- CROSSOVER
- Sponsor Type
- OTHER
- Responsible Party
- SPONSOR
Study Record Dates
First Submitted
March 5, 2015
First Posted
March 6, 2015
Study Start
January 1, 2012
Primary Completion
January 1, 2013
Study Completion
March 1, 2015
Last Updated
March 6, 2015
Record last verified: 2015-03