Postprandial Differences After Herring and Beef

Cardiovascular Disease Clinical Trial

Official title:

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

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT02381613
• Other study ID #: CSP U-12-001
• Status: Completed
• Phase: N/A
• First received: March 5, 2015
• Last updated: March 5, 2015
• Start date: January 2012
• Est. completion date: March 2015

Study information

• Verified date: March 2015
• Source: Chalmers University of Technology
• Contact: n/a
• Is FDA regulated: No
• Health authority: Sweden: Central Ethical Review Board
• Study type: Interventional

Clinical Trial Summary

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.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 17
• Est. completion date: March 2015
• Est. primary completion date: January 2013
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: Male
• Age group: 35 Years to 67 Years

Eligibility

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 Design

Allocation: Randomized, Intervention Model: Crossover Assignment, Masking: Single Blind (Investigator), Primary Purpose: Basic Science

Related Conditions & MeSH terms

• Cardiovascular Disease
• Cardiovascular Diseases

Intervention

Other:
• Baked beef
A meal based on baked beef
• Baked herring
A meal based on baked herring
• Pickled herring
A meal based on pickled herring

Locations

Country	Name	City	State
n/a

Sponsors (2)

Lead Sponsor	Collaborator
Chalmers University of Technology	Oy Foodfiles Ltd

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Omega-3 fatty acids		Area under the curve between 0 and 7 hours	No
Secondary	Plasms insulin		Area under the curve between 0 and 7 hours	No
Secondary	Plasma triglycerides		Area under the curve between 0 and 7 hours	No
Secondary	Plasma lipoprotein-cholesterol		Area under the curve between 0 and 7 hours	No
Secondary	Plasma vitamin D		Area under the curve between 0 and 7 hours	No
Secondary	Plasma metabolomic profile		Area under the curve between 0 and 7 hours	No
Secondary	Urinary metabolomics		Area under the curve between 0 and 7 hours	No