Postprandial Differences After Herring and Beef

March 5, 2015 updated by: Chalmers University of Technology

Postprandial Plasma Nutrient Differences Between Baked Beef, Baked Herring and Pickled Herring.

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.

Study Overview

Status

Completed

Conditions

Intervention / Treatment

Study Type

Interventional

Enrollment (Actual)

17

Phase

  • Not Applicable

Participation Criteria

Researchers look for people who fit a certain description, called eligibility criteria. Some examples of these criteria are a person's general health condition or prior treatments.

Eligibility Criteria

Ages Eligible for Study

35 years to 67 years (Adult, Older Adult)

Accepts Healthy Volunteers

Yes

Genders Eligible for Study

Male

Description

Inclusion Criteria:

  • Male
  • 35-67 years
  • BMI >30 kg/m2
  • Normally eats lunch and dinner

Exclusion Criteria:

  • 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)

Study Plan

This section provides details of the study plan, including how the study is designed and what the study is measuring.

How is the study designed?

Design Details

  • Primary Purpose: Basic Science
  • Allocation: Randomized
  • Interventional Model: Crossover Assignment
  • Masking: Single

Arms and Interventions

Participant Group / Arm
Intervention / Treatment
Active Comparator: Baked beef
A meal based on baked beef
Other: Baked beef
A meal based on baked beef
Experimental: Baked herring
A meal based on baked herring
Other: Baked herring
A meal based on baked herring
Experimental: Pickled herring
A meal based on pickled herring
Other: Pickled herring
A meal based on pickled herring

What is the study measuring?

Primary Outcome Measures

Outcome Measure
Time Frame
Omega-3 fatty acids
Time Frame: Area under the curve between 0 and 7 hours
Area under the curve between 0 and 7 hours

Secondary Outcome Measures

Outcome Measure
Time Frame
Plasms insulin
Time Frame: Area under the curve between 0 and 7 hours
Area under the curve between 0 and 7 hours
Plasma triglycerides
Time Frame: Area under the curve between 0 and 7 hours
Area under the curve between 0 and 7 hours
Plasma lipoprotein-cholesterol
Time Frame: Area under the curve between 0 and 7 hours
Area under the curve between 0 and 7 hours
Plasma vitamin D
Time Frame: Area under the curve between 0 and 7 hours
Area under the curve between 0 and 7 hours
Plasma metabolomic profile
Time Frame: Area under the curve between 0 and 7 hours
Area under the curve between 0 and 7 hours
Urinary metabolomics
Time Frame: Area under the curve between 0 and 7 hours
Area under the curve between 0 and 7 hours

Collaborators and Investigators

This is where you will find people and organizations involved with this study.

Sponsor

Chalmers University of Technology

Collaborators

Oy Foodfiles Ltd

Publications and helpful links

The person responsible for entering information about the study voluntarily provides these publications. These may be about anything related to the study.

General Publications

Study record dates

These dates track the progress of study record and summary results submissions to ClinicalTrials.gov. Study records and reported results are reviewed by the National Library of Medicine (NLM) to make sure they meet specific quality control standards before being posted on the public website.

Study Major Dates

Study Start

January 1, 2012

Primary Completion (Actual)

January 1, 2013

Study Completion (Actual)

March 1, 2015

Study Registration Dates

First Submitted

March 5, 2015

First Submitted That Met QC Criteria

March 5, 2015

First Posted (Estimate)

March 6, 2015

Study Record Updates

Last Update Posted (Estimate)

March 6, 2015

Last Update Submitted That Met QC Criteria

March 5, 2015

Last Verified

March 1, 2015

More Information

Terms related to this study

Keywords

Additional Relevant MeSH Terms

Other Study ID Numbers

  • CSP U-12-001

This information was retrieved directly from the website clinicaltrials.gov without any changes. If you have any requests to change, remove or update your study details, please contact register@clinicaltrials.gov. As soon as a change is implemented on clinicaltrials.gov, this will be updated automatically on our website as well.

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