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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
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
Conditions
Interventions
Dairy fat
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.
Palm fat
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