NCT06607354

Consuming Grass Finished Lamb Improves Blood Plasma ω-3 Fatty Acid Response Among Healthy Consumers.

The Effect of Consuming Grass Finished Lamb Meat on Omega-3 Blood Response Among Healthy Consumers

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 34 (actual)
• Sponsor: Queen's University, Belfast · Academic / Other
• Sex: All
• Age: 18 Years – 64 Years
• Healthy volunteers: Accepted

Summary

This study will investigate the impact of consuming grass-finished lamb meat on blood omega-3 PUFAs and cardiovascular risk factors compared to concentrate-finished lamb meat. Healthy volunteers will consume three portions of lamb meat/week from a grass-finished meat treatment or a concentrate-finished meat treatment for four weeks. Blood samples will be taken at weeks zero and four. The primary outcome is to assess difference in change in omega-3 PUFA concentration in plasma and platelets between treatment groups. The secondary outcome is to assess between groups differences in change in cardiovascular disease risk factors including blood pressure, BMI and lipids among healthy individuals.

Conditions

• Healthy

Interventions

Type	Name	Description
OTHER	Grass fed lamb	This study investigated the impact of consuming grass finished lamb on total blood plasma and blood plasma phospholipids (PL) FA and on cardiovascular risk factors, including heart rate, blood pressure (BP), HDL-cholesterol, LDL-cholesterol, and TAG cholesterol, in humans.

Timeline

• Start date: 2019-06-20
• Primary completion: 2019-12-13
• Completion: 2019-12-13
• First posted: 2024-09-23
• Last updated: 2024-09-24

Locations

1 site across 1 country: United Kingdom