The Effect of Meat and Food Drived Polyphenols on Oxidize LDL Level
NCT ID: NCT01389492
Last Updated: 2011-07-08
Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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COMPLETED
NA
14 participants
INTERVENTIONAL
2010-10-31
2011-05-31
Brief Summary
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Detailed Description
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Conditions
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Study Design
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RANDOMIZED
CROSSOVER
BASIC_SCIENCE
NONE
Study Groups
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frozen meat
250 g of frozen meat meal for 4 days
frozen meat cutlets meal
250 g of meat cutlets
meat meals
250 g of meat meal for 4 days
frozen meat and wine
250 g of frozen meat and red wine for 4 days
frozen meat cutlets meal
250 g of meat cutlets
meat meals
250 g of meat meal for 4 days
fresh meat
250 g of fresh meat meal
frozen meat cutlets meal
250 g of meat cutlets
meat meals
250 g of meat meal for 4 days
fresh meat and wine
250 g of fresh meat meal
frozen meat cutlets meal
250 g of meat cutlets
meat meals
250 g of meat meal for 4 days
Interventions
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frozen meat cutlets meal
250 g of meat cutlets
meat meals
250 g of meat meal for 4 days
Eligibility Criteria
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Inclusion Criteria
Exclusion Criteria
* Smokers
* Drinkers
* Taking nutritional supplement
18 Years
60 Years
ALL
Yes
Sponsors
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Hadassah Medical Organization
OTHER
Responsible Party
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Hadassah Medical Organization
Principal Investigators
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Shlomit Gorelik, PhD
Role: STUDY_DIRECTOR
Hebrew University of Jerusalem
Locations
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The Hebrew University of Jerusalem
Jerusalem, , Israel
Countries
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Other Identifiers
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MWPP09-HMO-CTIL
Identifier Type: -
Identifier Source: org_study_id
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