NCT03656367

Designing Biofunctional Dairy Foods: Matrix Structure of Dairy Products in Relation to Lipaemia

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 25 (actual)
• Sponsor: Anne Birgitte Raben · Academic / Other
• Sex: Male
• Age: 18 Years – 40 Years
• Healthy volunteers: Accepted

Summary

The overall aim of this study is to investigate how dairy products with different structures and textures affect lipid absorption kinetics in the acute postprandial period via blood lipid biochemistry. The study will be conducted as a randomized acute cross-over meal study. Apparently healthy men will be recruited in the study. They will on 4 test days consume the 4 dairy products and blood will be drawn the following 8 hours.

Detailed description

The overall aim of this study is to investigate how dairy products with similar nutrient content but different structures and textures affect lipid absorption kinetics in the acute postprandial period via blood lipid biochemistry, as well as nuclear magnetic resonance (NMR) and liquid chromatography mass spectrometry (LCMS)-based metabolomics. The study will be conducted as a randomized acute cross-over meal study. On four different test days (with a minimum of 2 weeks washout period) four dairy products with similar nutrient composition but different structures or textures will be tested. During each meal test a single dairy product (+ bread and water) is served and postprandial blood samples are collected the following 8 hours. Subjective appetite measurements (VAS) are filled in during the 8-hour period and an ad libitum meal is served in the end of the day. 25 apparently healthy men (weight stable, 18-40 years, 18.5-24.9 kg/m2) will be recruited.

Conditions

• Lipaemia

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Cheddar cheese	The reference product is a commercial matured cheddar cheese
DIETARY_SUPPLEMENT	Blended and homogenized cheddar cheese	A blended and homogenized cheddar cheese (a spread) which, compared to the reference, has a minimal protein network and has smaller fat droplet
DIETARY_SUPPLEMENT	An analog milk	An anolog milk (i.e. milk with a cheese-like nutritional composition) which, compared to the reference, does not contain a protein network
DIETARY_SUPPLEMENT	An analog cheese	This analog cheese (a gel/yoghurt) is produced from the analog milk which, compared to the reference, has a protein network, however it is a network that differs from the reference

Timeline

• Start date: 2018-09-10
• Primary completion: 2019-03-21
• Completion: 2019-03-21
• First posted: 2018-09-04
• Last updated: 2021-11-01

Locations

1 site across 1 country: Denmark