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RECRUITING
NCT06192407
NA

Fatty Acid Modulation of Brain Function in Older Adults

Sponsor: University of Vermont

View on ClinicalTrials.gov

Summary

In this crossover study, the investigtors will administer two experimental diets in a random order for one week, and each experimental diet will be preceded by a one-week, low fat control diet for a total four-week study period. The goal is to study how the fatty acid content of the diet affects brain functioning in healthy adults aged 65-75 years. One experimental diet will have a high palmitic acid (PA)/oleic acid (OA) ratio (HPA), typical of the North American diet. The other experimental diet will have a low PA/OA ratio (HOA), typical of the Mediterranean Diet. All allowed food and drink (except water) will be provided by the investigative team, and compliance will be enhanced by constant, intense dietary surveillance by a registered dietitian.

Key Details

Gender

All

Age Range

65 Years - 75 Years

Study Type

INTERVENTIONAL

Enrollment

60

Start Date

2024-04-15

Completion Date

2028-10-31

Last Updated

2025-09-17

Healthy Volunteers

Yes

Conditions

Interventions

DIETARY_SUPPLEMENT

High Oleic Acid Diet

Subjects are provided with all food for each meal every day. The food is low in fat. In addition, subjects are provided with an oil mix that is 100% hazelnut oil. They will be taught to consume the oil with each meal and mix it in with the food provided.

DIETARY_SUPPLEMENT

High Palmitic Acid Diet

Subjects are provided with all food for each meal every day. The food is low in fat. In addition, subjects are provided with an oil mix that is palm oil-89%, peanut oil-6.75%, and virgin olive oil-4.25%; . They will be taught to consume the oil with each meal and mix it in with the food provided.

Locations (1)

University of Vermont

Burlington, Vermont, United States