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Fatty Acid Modulation of Brain Function in Older Adults
Sponsor: University of Vermont
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
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.
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