High-fat Yogurt and Plasma Lipids Profile

NCT ID: NCT05589350

Last Updated: 2023-04-18

Study Results

Results pending

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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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

30 participants

Study Classification

INTERVENTIONAL

Study Start Date

2022-10-15

Study Completion Date

2023-04-13

Brief Summary

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The goal of this clinical trial is to compare the effect of saturated fat intake from different source on cardiometabolic risk markers in healthy subjects. The main question it aims to answer are:

-Does intake of saturated fat in the form of high-fat yogurt have a different effect on cardiometabolic risk factors than intake of the same amount from butter? In this study, in two periods of 4 weeks, the effect of receiving saturated fat from high-fat yogurt compared to receiving the same amount of saturated fat from butter and low-fat yogurt on the plasma concentration of lipids, cholesterol, insulin, and some inflammatory factors will be studied in healthy subjects.

Detailed Description

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Conditions

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Plasma Lipid Profile

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Primary Study Purpose

PREVENTION

Blinding Strategy

SINGLE

Outcome Assessors

Study Groups

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High-fat yogurt

Daily consumption of 1-2 servings (based on daily calorie requirement) of high-fat yogurt

Group Type EXPERIMENTAL

saturated fat intake

Intervention Type OTHER

Intake of saturated fat from yogurt and animal butter daily for 4-week period

Low-fat yogurt and butter

Daily consumption of 1-2 servings of low-fat yogurt along with daily consumption of about 10 grams of animal butter

Group Type ACTIVE_COMPARATOR

saturated fat intake

Intervention Type OTHER

Intake of saturated fat from yogurt and animal butter daily for 4-week period

Interventions

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saturated fat intake

Intake of saturated fat from yogurt and animal butter daily for 4-week period

Intervention Type OTHER

Eligibility Criteria

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Inclusion Criteria

* Healthy people who do not use lipid-lowering, blood pressure control or diabetes medications

Exclusion Criteria

* Taking supplements of omega-3 fatty acids, or antioxidants
Minimum Eligible Age

20 Years

Maximum Eligible Age

65 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes

Sponsors

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Shahid Beheshti University

OTHER

Sponsor Role lead

Responsible Party

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Javad Nasrollahzadeh

Associate Professor

Responsibility Role PRINCIPAL_INVESTIGATOR

Locations

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Clinical Nutrition Research Unit, National Nutrition and Food Technology Research Institute

Tehran, , Iran

Site Status

Countries

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Iran

References

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Ranjbar YR, Nasrollahzadeh J. Comparison of the impact of saturated fat from full-fat yogurt or low-fat yogurt and butter on cardiometabolic factors: a randomized cross-over trial. Eur J Nutr. 2024 Jun;63(4):1213-1224. doi: 10.1007/s00394-024-03352-8. Epub 2024 Feb 17.

Reference Type DERIVED
PMID: 38367032 (View on PubMed)

Other Identifiers

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32333

Identifier Type: -

Identifier Source: org_study_id

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