Human Study of Functional Meat Products
Nutritional Intervention Study to Evaluate the Effect of an Olive Oil Lipid Rich in Diglycerides as a Fat Replacement in Different Meat Products, in a Healthy Population
Panoramica dello studio
Stato
Condizioni
Intervento / Trattamento
Descrizione dettagliata
Different studies have revealed that many chronic pathologies including cardiovascular disease, diabetes, autoimmune disorders, cancer, obesity or neurological diseases, could be influenced by different dietary components, such as lipids. Thus, looking for ways to substitute healthier lipids for fats that contain high amounts of cholesterol, saturated fatty acids or trans fat, could be of great interest in the prevention of chronic diseases.
Currently, meat and meat products, especially those where the fat is one of the main ingredients of the formulation, are perceived as unhealthy foods associated with increased risk of cardiovascular disease, cancer and obesity development. This is mainly due to their content of fat, trans fat, high percentage of saturated fatty acids, and cholesterol. Examples include sausages, meat spreads, salami or mortadella. Interestingly, despite the negative perception, meat and meat products continue to hold a relevant position in the diet of the developed countries. Indeed, the group "meat, poultry, deli meats and offal" contribute to the 17% of the total dietary fat intake of the Spanish population. Moreover, the consumption of deli meats and other meat products represents 5.8% of the total caloric intake. These values support the increased interest in evaluating the effect of improving the composition of these products in the prevention of disease.
Overweight and obesity are main public health concerns worldwide. They both contribute to the development of numerous diseases increasing the morbidity and mortality rates of the adult population. In this context, it is suggested that the incorporation of healthier fats may be of great interest in the prevention of these conditions. Thus, usage of lipids from olive oil as fats replacements in meat products could be an interesting strategy for the prevention and treatment of overweight and obesity.
A randomized, controlled, nutritional intervention is proposed to evaluate the effect of functional meat products on body composition and lipid profile in healthy individuals.
Tipo di studio
Iscrizione (Effettivo)
Fase
- Non applicabile
Contatti e Sedi
Luoghi di studio
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Madrid, Spagna, 28049
- Imdea-Food
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Criteri di partecipazione
Criteri di ammissibilità
Età idonea allo studio
Accetta volontari sani
Sessi ammissibili allo studio
Descrizione
Inclusion Criteria:
- Men and women between 18 - 65 years old.
- BMI >20<27
- Adequate education level and comprehension of the clinical study.
- Willingness to participate in the study as a volunteer and to provide written consent.
Exclusion Criteria:
- Diagnosis of Type I Diabetes .
- BMI >27
- Dyslipidemia under pharmacological treatment.
- High blood pressure.
- Dementia, neurological disease or reduction of cognitive function.
- Severe illness (hepatic disease, renal disease, etc.).
- Refusal to consume the experimental or control meat products (e.g. Vegetarians)
- Refusal to follow healthy eating guidelines.
- Taking medications that could affect the lipid and glycemic profiles (statins, fibrate, diuretics, corticoids, anti-inflammatory, hypoglucemic or insulin) 30 days before the beginning of the study.
- Taking medications or substances for weight loss management (15 days before the beginning of the study).
- Consideration to follow a weight loss diet during the duration of the study.
- Pregnancy or lactation.
- High intake of alcohol.
- Any other exclusion criteria that the main investigator considers relevant.
Piano di studio
Come è strutturato lo studio?
Dettagli di progettazione
- Scopo principale: Trattamento
- Assegnazione: Randomizzato
- Modello interventistico: Assegnazione parallela
- Mascheramento: Doppio
Armi e interventi
Gruppo di partecipanti / Arm |
Intervento / Trattamento |
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Sperimentale: Functional meat products with healthy lipids from olive oil
Healthy people consuming 300g/week of functional meat products with high diglyceride lipid from olive oil
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Comparatore placebo: Traditional meat products
Healthy people consuming the same amount of traditional meat products
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Cosa sta misurando lo studio?
Misure di risultato primarie
Misura del risultato |
Misura Descrizione |
Lasso di tempo |
|---|---|---|
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Changes in waist circumference
Lasso di tempo: Before and after 8 weeks
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The waist circumference (WC) was measured using a Seca 201 inelastic tape (Quirumed, Valencia, Spain).
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Before and after 8 weeks
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Misure di risultato secondarie
Misura del risultato |
Misura Descrizione |
Lasso di tempo |
|---|---|---|
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Changes in lipid profile
Lasso di tempo: Before and after 8 weeks
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To evaluate lipid improvements the following measurements will be taking into account:
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Before and after 8 weeks
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Changes in fat depots
Lasso di tempo: Before and after 8 weeks
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To evaluate changes in fat depots leptin levels will be measured
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Before and after 8 weeks
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Changes in blood clotting and endothelial function
Lasso di tempo: Before and after 8 weeks
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To evaluate changes in blood clotting and endothelial function will be taken into account:
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Before and after 8 weeks
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Product safety
Lasso di tempo: Before and after 8 weeks
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To con trol the safety of the products the following variables will be measured:
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Before and after 8 weeks
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Collaboratori e investigatori
Sponsor
Pubblicazioni e link utili
Pubblicazioni generali
- Nagao T, Watanabe H, Goto N, Onizawa K, Taguchi H, Matsuo N, Yasukawa T, Tsushima R, Shimasaki H, Itakura H. Dietary diacylglycerol suppresses accumulation of body fat compared to triacylglycerol in men in a double-blind controlled trial. J Nutr. 2000 Apr;130(4):792-7. doi: 10.1093/jn/130.4.792.
- Pearson AM. (1997). Principles and applications in production of reduced and low fat products. In: Production and processing of healthy meat, poultry and fish products. Advances in meat research. Vol 11. Pearson AM, Dutson TR (Eds). Blackie Academic & Professional
- Rudkowska I, Roynette CE, Demonty I, Vanstone CA, Jew S, Jones PJ. Diacylglycerol: efficacy and mechanism of action of an anti-obesity agent. Obes Res. 2005 Nov;13(11):1864-76. doi: 10.1038/oby.2005.229.
- Saito S, Yamaguchi T, Shoji K, Hibi M, Sugita T, Takase H. Effect of low concentration of diacylglycerol on mildly postprandial hypertriglyceridemia. Atherosclerosis. 2010 Dec;213(2):539-44. doi: 10.1016/j.atherosclerosis.2010.07.062. Epub 2010 Aug 19.
Studiare le date dei record
Studia le date principali
Inizio studio
Completamento primario (Effettivo)
Completamento dello studio (Effettivo)
Date di iscrizione allo studio
Primo inviato
Primo inviato che soddisfa i criteri di controllo qualità
Primo Inserito (Stima)
Aggiornamenti dei record di studio
Ultimo aggiornamento pubblicato (Stima)
Ultimo aggiornamento inviato che soddisfa i criteri QC
Ultimo verificato
Maggiori informazioni
Termini relativi a questo studio
Parole chiave
Altri numeri di identificazione dello studio
- IMD PI014
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