Cardiometabolic Risk Clinical Trial
Official title:
Impact of Milk Polar Lipids Content in a Test Meal on Lipid Composition of Ileostomy Fluid and Consequences on Postprandial Dietary Cholesterol and Fatty Acid Metabolism.
Polar lipids have a specific chemical structure: they are an essential component of human
cell membranes, play a major role in the nervous system and also influence the metabolic
pathways including the cholesterol metabolism.
Polar lipids are used in food-processing industry for their emulsification properties. The
most famous emulsifier is soya lecithin but milk also naturally contains natural emulsifiers
such as polar lipids. Milk polar lipids are rich in sphingomyelin and they may have
beneficial effects on lipid metabolism in the context of metabolic diseases of nutritional
origin.
The purpose of this research is to study the variation of sphingomyelin content at the
ileum's end after the consumption of different doses of milk polar lipids, and consequences
on the intestinal absorption and metabolism of fatty acids and cholesterol.
The subjects will be taking three different test meals varying by their milk polar lipids
content.
It is a bi-centric study with a centre in LYON (Centre de Recherche en Nutrition Humaine
Rhône-Alpes) and CLERMONT-FERRAND (Centre de Recherche en Nutrition Humaine Auvergne).
n/a
Allocation: Randomized, Intervention Model: Crossover Assignment, Masking: Double Blind (Subject, Caregiver, Investigator, Outcomes Assessor), Primary Purpose: Basic Science
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