Postprandial Effects of Milk and Milk Constituents

Maastricht University Medical Center16 enrolled

Overview

The purpose of this study is to determine whether the addition of milk or the milk constituents calcium and protein to a high-fat breakfast affects the postprandial lipid and inflammatory response.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

NONE

Enrollment

Conditions

Hyperlipidemia Inflammation

Interventions

MilkDIETARY_SUPPLEMENT

500 mL low-fat milk added to high-fat meal

ProteinDIETARY_SUPPLEMENT

Milk protein in 500 mL water added to high-fat meal

CalciumDIETARY_SUPPLEMENT

Milk calcium in 500 mL water added to high-fat meal

Eligibility

Sex: MALEMin age: 18 YearsMax age: 70 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * Body mass index (BMI) above 27 kg/m2 Exclusion Criteria: * Smoking * Diabetes mellitus * Cardiovascular diseases * Familial hypercholesterolemia or lipid lowering medication * Severe conditions that might interfere with the study outcomes, such as COPD, asthma, rheumatoid arthritis, etc. * Unstable body weight * Abuse of alcohol or drugs * Participation in another biomedical study during the past 30 days * Having donated blood during the past 30 days

Locations (1)

Maastricht University Medical Center

Maastricht, Netherlands

Outcomes

Primary Outcomes

Plasma inflammatory markers

Time frame: 6 h after meal

Secondary Outcomes

Serum lipids

Time frame: 6 h after meal

Data from ClinicalTrials.gov

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