NCT04120220

Shake It Up: Lipidomics of Lipoproteins and Diet

• Status: Terminated
• Phase: N/A
• Study type: Interventional
• Enrollment: 11 (actual)
• Sponsor: USDA Grand Forks Human Nutrition Research Center · Federal
• Sex: Male
• Age: 18 Years – 60 Years
• Healthy volunteers: Accepted

Summary

The purpose of this research is to understand how dietary fat is related to cardiovascular disease (CVD). This study tests the effect of different dietary fats on the level of fat in the blood and the particles that transport fat in the blood. The researchers want to know if these particles change after eating meals made with different fats.

Detailed description

The overall objective of this work is to discover how the lipidomic composition of postprandial lipoproteins responds to dietary fats of differing fatty acid composition by comparing meals rich in saturated fatty acid (SFA) (from dairy cream) versus polyunsaturated fatty acids (PUFA) (from soybean oil). The information derived from these studies will provide mechanistic insight into postprandial lipid metabolism and will support efforts to identify optimal dietary oil intakes for people.

Conditions

• Overweight

Interventions

Type	Name	Description
OTHER	Heavy Cream	Participants will receive a meal in the form of a fruit-containing shake containing 30 g of fat prepared with heavy cream.
OTHER	Soybean Oil	Participants will receive a meal in the form of a fruit-containing shake containing 30 g of fat prepared with soybean oil.

Timeline

• Start date: 2019-11-12
• Primary completion: 2022-05-20
• Completion: 2022-05-20
• First posted: 2019-10-09
• Last updated: 2022-08-04

Locations

1 site across 1 country: United States