The purposes of the study are to quantify and compare relationships among acute changes in inflammatory markers and evoked pain sensitivity after a high-fat meal (HFM) challenge, compared to a moderate-fat meal challenge, and explore the influence of body composition on these responses, in individuals with chronic spinal cord injury
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
NONE
Enrollment
40
A liquid meal consisting of powdered protein and complex carbohydrates blended with coconut oil and peanut butter in ratios required to achieve the desired calorie and macronutrient distributions of a normal/moderate fat meal.
A liquid meal consisting of powdered protein and complex carbohydrates blended with coconut oil and peanut butter in ratios required to achieve the desired calorie and macronutrient distributions of a high-fat meal.
University of Miami
Coral Gables, Florida, United States
RECRUITINGpeak change in Interleukin (IL)-6
analysis of blood samples taken after ingestion of meal challenge for level of IL-6 in picograms/milliliter
Time frame: at 0, 40, 80, 160, 240, 320, and 400 minutes post meal ingestion
peak change in evoked pain sensitivity
measures of heat pain threshold (degrees Celcius), using the ascending method of limits via a 30mm2 surface thermode, obtained after ingestion of meal challenge
Time frame: at 0, 40, 80, 160, 240, 320, and 400 minutes post meal ingestion
correlation coefficient between changes in IL-6 and evoked pain sensitivity
correlation coefficient for relationship between changes in IL-6 and heat pain thresholds across time
Time frame: at 0, 40, 80, 160, 240, 320, and 400 minutes post meal ingestion
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