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ACTIVE NOT RECRUITING
NCT01811329
NA

Determine How Consumption of Dairy Fat Fractions Rich in Phospholipids and Proteins Influence Inflammation in the Fed State-Phase 1

Sponsor: University of California, Davis

View on ClinicalTrials.gov

Summary

Phase 1 of this study involves determining how consumption of dairy fat fractions rich in milk fat globule membrane influences postprandial inflammation in participants with metabolic syndrome or obesity during a high dietary fat challenge in a six-hour period.

Official title: Effects of Dairy Fat on Postprandial Inflammation- Phase 1

Key Details

Gender

All

Age Range

18 Years - 65 Years

Study Type

INTERVENTIONAL

Enrollment

38

Start Date

2013-08-01

Completion Date

2027-01-29

Last Updated

2025-12-15

Healthy Volunteers

Yes

Interventions

DIETARY_SUPPLEMENT

Dairy fat

DIETARY_SUPPLEMENT

Dairy fat + MFGM

BPC50, a dairy fraction rich in milk fat globule membrane proteins and phospholipids manufactured by Fonterra, will make up 50% of the shake's total fat.

DIETARY_SUPPLEMENT

Palm fat

DIETARY_SUPPLEMENT

Palm fat + MFGM

BPC50, a dairy fraction rich in milk fat globule membrane proteins and phospholipids manufactured by Fonterra, will make up 50% of the shake's total fat.

Locations (1)

USDA Western Human Nutrition Research Center

Davis, California, United States