Determination of Protocol of Nocturnal Food Intake of Shift Workers.
2019年4月30日 更新者：Cibele Aparecida Crispim、Federal University of Uberlandia
Determination of Protocol of Nocturnal Food Intake of Shift Workers: a Crossover Randomized and Controlled Study.
This study evaluates the effect of different dietary conducts in the nocturnal period on the postprandial metabolism and food perceptions of night workers of the Hospital of Clinics of Uberlândia, Federal University of Uberlândia.
研究概览
详细说明
Due to imbalances in the circadian rhythm, shift workers may present inadequate eating habits, which provoke metabolic and nutritional disorders.
In this crossover study the participants consumed, at different times and separated by 6 days interval, two meals pre-established at the time of night work: a control and a higher-protein.
On the day of each intervention, the participants were evaluated for response of blood and subjective markers after meal (glucose, insulin, triglycerides and subjective perceptions related to ingestion after each meal).
It is expected that the standardization of a glycemic reduction diet will improve the metabolic response of the workers, demonstrated in the results of the biochemical parameters.
If this scenario is confirmed, it is still expected that the data and results obtained in this study may serve as subsidies for the elaboration of nutritional interventions consistent with the work routine at night.
研究类型
介入性
注册 (实际的)
14
阶段
- 不适用
联系人和位置
本节提供了进行研究的人员的详细联系信息，以及有关进行该研究的地点的信息。
学习地点
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Minas Gerais
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Uberlândia、Minas Gerais、巴西、38405-320
- Cibele Aparecida Crispim
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参与标准
研究人员寻找符合特定描述的人，称为资格标准。这些标准的一些例子是一个人的一般健康状况或先前的治疗。
资格标准
适合学习的年龄
20年 至 60年 (成人)
接受健康志愿者
是的
有资格学习的性别
男性
描述
Inclusion Criteria:
- Male workers;
- Age between 20 and 60 years;
- Have been working night shift for at least six months;
- Sedentary.
Exclusion Criteria:
- Failure to provide the information or material necessary for the development of the study;
- Carriers of diseases previously diagnosed and under treatment, such as type 2 diabetes mellitus, hypertension, cardiovascular diseases and related mood disorders such as depression.
学习计划
本节提供研究计划的详细信息，包括研究的设计方式和研究的衡量标准。
研究是如何设计的？
设计细节
- 主要用途：预防
- 分配：随机化
- 介入模型：交叉作业
- 屏蔽：单身的
武器和干预
参与者组/臂 |
干预/治疗 |
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实验性的：Shift workers
Night workers of the Hospital of Clinics of Uberlândia, Federal University of Uberlândia, received the normal protein diet.
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The intervention with the control diet was composed of 65% of carbohydrates, 15% of proteins and 20% of lipids.
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实验性的：Night workers
Night workers of the Hospital of Clinics of Uberlândia, Federal University of Uberlândia, received the high-protein diet.
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The intervention with the higher-protein diet was composed of 45% of carbohydrates, 35% of proteins and 20% of lipids.
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研究衡量的是什么？
主要结果指标
结果测量 |
措施说明 |
大体时间 |
|---|---|---|
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Change of metabolic parameters
大体时间：7 months
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Blood samples were collected before and after (30, 60, 90 and 120 minutes) the consumption of each of the meals at nighttime (work schedule).
In the first meal of the following day (standard breakfast) were determined the serum concentrations of glucose (mg/dL).
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7 months
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Change of metabolic parameters
大体时间：7 months
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Blood samples were collected before and after (30, 60, 90 and 120 minutes) the consumption of each of the meals at nighttime (work schedule).
In the first meal of the following day (standard breakfast) were determined the serum concentrations of insulin (mU/mL).
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7 months
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Change of metabolic parameters
大体时间：7 months
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Blood samples were collected before and after (30, 60, 90 and 120 minutes) the consumption of each of the meals at nighttime (work schedule).
In the first meal of the following day (standard breakfast) were determined the serum concentrations of triglycerides (mg/dL).
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7 months
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Change of food perceptions
大体时间：7 months
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To evaluate appetite, satiety and postprandial satisfaction, a visual analogue scale called "hunger and satiety scale" was applied before and after consumption of the proposed meal, with the questions, "How much hunger did you have before the meal?"; "After the meal, how did you feel?"; "How much did you like the meal?", signaling all responses on a 0 to 10 cm scale.
There is no classification of the values obtained.
The answers are subjective and used in a comparative way.
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7 months
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合作者和调查者
在这里您可以找到参与这项研究的人员和组织。
调查人员
- 首席研究员：Cibele A Crispim, PhD、Federal University of Uberlandia
出版物和有用的链接
负责输入研究信息的人员自愿提供这些出版物。这些可能与研究有关。
研究记录日期
这些日期跟踪向 ClinicalTrials.gov 提交研究记录和摘要结果的进度。研究记录和报告的结果由国家医学图书馆 (NLM) 审查，以确保它们在发布到公共网站之前符合特定的质量控制标准。
研究主要日期
学习开始 (实际的)
2017年6月27日
初级完成 (实际的)
2018年1月11日
研究完成 (实际的)
2018年1月11日
研究注册日期
首次提交
2018年1月26日
首先提交符合 QC 标准的
2018年3月5日
首次发布 (实际的)
2018年3月7日
研究记录更新
最后更新发布 (实际的)
2019年5月1日
上次提交的符合 QC 标准的更新
2019年4月30日
最后验证
2019年4月1日
更多信息
此信息直接从 clinicaltrials.gov 网站检索，没有任何更改。如果您有任何更改、删除或更新研究详细信息的请求，请联系 register@clinicaltrials.gov. clinicaltrials.gov 上实施更改，我们的网站上也会自动更新.
Normal protein diet的临床试验
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Rush University Medical CenterUniversity of Chicago; National Institute on Aging (NIA); Advocate Hospital System招聘中