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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 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.

Clinical Trial Description

n/a

Study Design

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

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT02381613
Study type Interventional
Source Chalmers University of Technology
Contact
Status Completed
Phase N/A
Start date January 2012
Completion date March 2015
View Details
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