An interventional study of Lean seafood and Meat, egg, milk in Hyperlipidemias, Nutritional and Metabolic Diseases and Nutrition Disorders, sponsored by National Institute of Nutrition and Seafood Research, Norway. Completed at 1 site in Norway. Open to participants aged 18 Years to 65 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2015-10-06.
Sponsored by National Institute of Nutrition and Seafood Research, Norway · Not applicable, Interventional, and Basic science
Despite numerous studies of meal components in humans, little is still known about how different meals influence on metabolism. The purpose of this study is to a gain knowledge of how a balanced test meal with either lean seafood (example:cod) or meat as the main protein source will:
821 studies on the registry are indexed under Hyperlipidemias; 105 are open to participants now.
This study's enrollment of 27 is below the median of 87 across 691 interventional studies indexed under Hyperlipidemias.
Browse Hyperlipidemias studies →National Institute of Nutrition and Seafood Research, Norway is the lead sponsor of 6 studies on the registry; none are open to participants now.
Counted across the registry records on this site, refreshed daily.
Exclusion Criteria:
Cross-over design, half of the subject will receive lean seafood in study period I and the other half in study period II
Dietary Supplement: Lean seafood · Dietary Supplement: Meat, egg, milk
Cross-over design, half of the subject will receive meat, egg, milk in study period I and the other half in study period II
Dietary Supplement: Lean seafood · Dietary Supplement: Meat, egg, milk
Postprandial lipid measurement
Time frame: Change from baseline at 4 weeks
Postprandial glucose measurement
Time frame: Change from baseline at 4 weeks
Postprandial metabolomic measurement
Time frame: Change from baseline at 4 weeks
Gut microbiota composition
Time frame: Change from baseline at 4 weeks
This study is completed, as verified in Oct 2015. You cannot join it, but the record below documents what was studied.
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National Institute of Nutrition and Seafood Research, Norway