Gender Dependent Difference in Lipemia After 6 x OFTT in Young Healthy Subjects

Herning Hospital

Status: Completed

Conditions: Hyperlipidemia

Treatments: Dietary Supplement: Six different types of fat in a meal in random order

Study type: Interventional

Funder types: Other

Identifiers

NCT02506920

Gender and PPL

Details and patient eligibility

About

The investigators wanted to study the postprandial lipemia after six oral fat tolerance test with varying amounts of saturated fat in young healthy subjects.

Full description

With six different types of butter added in random order to potatoes the investigators studied postprandial lipemia (PPL), lipoprotein, glucose, and insulin increments for eight hours in 14 young, lean, healthy students, seven of each gender.

The six, isocaloric meals contained 55.1 g carbohydrate, 5.8 g protein, 82.3 g fat, and 4177 kJ. The potatoes, without skin, were boiled in 20 minutes in excess of water with 5 g of salt added, were blended in 4 minutes and served hot. The meals were ingested over 10 minutes, with 250 ml tap water. The following 8 hours the participants stayed at the clinic to watch television, read or take a short walk of 10 minutes.

Blood samples were drawn at -15, 0, 30, 60, 90,120,180,240,300,360, 420 and 480 minutes after the meals and processed after each drawing. After blood collection, plasma was immediately separated by centrifugation at 3000 rpm for 10 minutes at 4°C.

The area under the curve (AUC) were determined for TG, HDL, LDL, total cholesterol, FFA, insulin, and glucose concentrations by the trapezoid method. Multiple regression was performed to adjust for age, gender, meals, and BMI to the variance of postprandial responses. The difference between meals were tested with ANOVA. If p<0.05 in ANOVA, post-hoc-testing with Student-Newman-Keul's test was performed to identify, which meal was significantly different from the other, and to minimize the risk of error by multiple testing.

Enrollment: 14 patients

Sex: All

Ages: 22 to 28 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Accept healthy volunteers

Exclusion criteria

• hypercholesterolemia,
• hypertension,
• abuse of drugs or alcohol,
• known kidney, liver, heart and metabolic disease
• hormonal therapies including oral contraceptives

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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14 participants in 6 patient groups

Pack butter

Active Comparator group

Description:

Oral fat tolerance test contains: Cream, lactic acid culture, salt. Fat contents in grams: Saturated fat (SFA) 52, monounsaturated fat (MUFA) 19.1, polyunsaturated fat (PUFA) 1.6

Treatment:

Dietary Supplement: Six different types of fat in a meal in random order

Kjaergaarden blend butter

Active Comparator group

Description:

Oral fat tolerance test contains:Butter rapeseed oil, lactic acid culture, salt. Fat contents in grams: SFA 37.4, MUFA 27.3, PUFA 1.8

Treatment:

Dietary Supplement: Six different types of fat in a meal in random order

Blend butter

Active Comparator group

Description:

Oral fat tolerance test contains: Butter rapeseed oil, lactic acid culture, salt. Fat contents in grams: SFA 23.7, MUFA 23.2, PUFA 7.8

Treatment:

Dietary Supplement: Six different types of fat in a meal in random order

Fish oil enriched butter

Active Comparator group

Description:

Oral fat tolerance test contains: Butter rapeseed oil, lactic acid culture, fish oil, salt. Fat contents in grams: SFA 22.6, MUFA 26.9, PUFA 0.7

Treatment:

Dietary Supplement: Six different types of fat in a meal in random order

Olive oil enriched butter

Active Comparator group

Description:

Oral fat tolerance test contains: Butter rapeseed oil, olive oil, lactic acid culture, salt. Fat contents in grams: SFA 22.6, MUFA 26.9, PUFA 5.7

Treatment:

Dietary Supplement: Six different types of fat in a meal in random order

Low saturated fat butter

Active Comparator group

Description:

Oral fat tolerance test contains: Butter, lactic acid culture, salt. Fat contents in grams: SFA14.9, MUFA16, PUFA 5.6

Treatment:

Dietary Supplement: Six different types of fat in a meal in random order