Is There Room for Butter in a Healthy Diet?
Is There Room for Butter in a Healthy Diet? - A Randomized Controlled Dietary Human Intervention
The aim of this study is to examine the effects in humans of a moderate butter intake on risk markers of cardiovascular disease compared to a diet with the same amount of olive oil (refined and therefore without polyfenols).
The primary parameters are total cholesterol, LDL- and HDL cholesterol and triglycerides. The secondary parameters are risk markers of diabetes type 2; plasma glucose and insuling as well as the inflammatory marker hs-CRP.
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Study Type
Study Type
Enrollment (Actual)
Enrollment
Phase
Phase
- Not Applicable
Contacts and Locations
Study Locations
-
-
Frederiksberg
-
Copenhagen, Frederiksberg, Denmark, 1958
- Department of Nutrition, Exercise and Sports
-
-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Genders Eligible for Study
Description
Inclusion Criteria:
- Sign written consent
- Age: 20-70 y
- BMI: 18.5 - 32 kg/m2
- Healthy men and women (with no known diseases)
Exclusion criteria
- Current or previously cardiovascular disease, high blood pressure
- Diabetes Mellitus or other severe chronic disease, including severe allergies
- Use of dietary supplements and blood donations prior to, and during the study
- Known or suspected abuse of alcohol, drugs or medication
- Pregnant or are planning pregnancy during the study period
- Extreme physical activity level (more than 10 hours tough physical activity pr. week)
- Participation in other research studies
- Inability, physically or mentally, to comply with the procedures required by the study protocol, as evaluated by the study staff
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Basic Science
- Allocation: Randomized
- Interventional Model: Crossover Assignment
- Masking: Double
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
Experimental: Danish butter, dairy
|
The effect of butter intake versus olive oil (refined) intake on blood lipids (primarily)
Other Names:
|
|
Active Comparator: Olive oil, refined
|
What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Time Frame |
|---|---|
|
Total cholesterol
Time Frame: 5 weeks
|
5 weeks
|
|
LDL cholesterol
Time Frame: 5 weeks
|
5 weeks
|
|
HDL cholesterol
Time Frame: 5 weeks
|
5 weeks
|
|
Triglycerides
Time Frame: 5 weeks
|
5 weeks
|
Secondary Outcome Measures
Secondary Outcome Measures
Outcome Measure |
Time Frame |
|---|---|
|
Insulin
Time Frame: 5 weeks
|
5 weeks
|
|
Glucose
Time Frame: 5 weeks
|
5 weeks
|
|
hs-CRP
Time Frame: 5 weeks
|
5 weeks
|
Collaborators and Investigators
Sponsor
Sponsor
Collaborators
Collaborators
Investigators
Investigators
- Principal Investigator: Tine Tholstrup, PhD, Department of Nutrition, Exercise and sports, University of Copenhagen
Publications and helpful links
Study record dates
Study Major Dates
Study Start
Study Start
Primary Completion (Actual)
Primary Completion
Study Completion (Actual)
Study Completion
Study Registration Dates
First Submitted
First Submitted
First Submitted That Met QC Criteria
First Submitted That Met QC Criteria
First Posted (Estimate)
First Posted
Study Record Updates
Last Update Posted (Estimate)
Last Update Posted
Last Update Submitted That Met QC Criteria
Last Update Submitted That Met QC Criteria
Last Verified
Last Verified
More Information
Terms related to this study
Additional Relevant MeSH Terms
Other Study ID Numbers
Other Study ID Numbers
- A309
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