How Fat Influences the Brain

University Hospital Tuebingen

Status: Completed

Conditions: Fat Processing in the Brain

Treatments: Dietary Supplement: intake of high or low fat yoghurt

Study type: Interventional

Funder types: Other

Identifiers

NCT01516021

YOG

Details and patient eligibility

About

The aim of the current study was to investigate the effect of a high versus a low fat meal (operationalized by high and low fat yoghurt) on homeostatic and gustatory brain regions.

Enrollment: 11 patients

Sex: Male

Ages: 25 to 32 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• male
• healthy

Exclusion criteria

• lactose intolerance
• fMRI contraindications (metal implants,...)

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Parallel Assignment

Masking: Single Blind

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11 participants in 2 patient groups

high fat yoghurt intake

Experimental group

Description:

500 ml of a high fat yoghurt

Treatment:

Dietary Supplement: intake of high or low fat yoghurt

low fat yoghurt intake

Experimental group

Treatment:

Dietary Supplement: intake of high or low fat yoghurt