Postprandial Differences After Herring and Beef

Chalmers University of Technology

Status: Completed

Conditions: Cardiovascular Disease

Treatments: Other: Baked beef; Other: Pickled herring; Other: Baked herring

Study type: Interventional

Funder types: Other

Identifiers

NCT02381613

CSP U-12-001

Details and patient eligibility

About

While observational studies often find that diets rich in fish reduce the risk of disease, and that diets including a high intake of red meat are associated with increased risk of cardiovascular disease and cancer, the difference in health effects between red meat and fish are rarely researched in intervention studies.

The investigators hypothesise that the post-prandial plasma response of lipids and markers of cardiovascular disease risk will be more favourable after intake of herring compared to beef.

In addition, while pickling herring in a brine/sugar solution is a common form of preparation, little is known if there is a difference in potential health effects based on the preparation of herring. The investigators will compare baked and pickled herring to understand if preparation is potentially an important factor to be considered when looking at intake of fish and health.

Enrollment: 17 patients

Sex: Male

Ages: 35 to 67 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Male
• 35-67 years
• BMI >30 kg/m2
• Normally eats lunch and dinner

Exclusion criteria

• Smoke or oral tobacco use
• Use of prescription or recreational drugs likely to interfere with primary outcome
• Change in body weight in the month prior to the study
• Abnormal blood biomarker values (assessed by a clinician)

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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17 participants in 3 patient groups

Baked beef

Active Comparator group

Description:

A meal based on baked beef

Treatment:

Other: Baked beef

Baked herring

Experimental group

Description:

A meal based on baked herring

Treatment:

Other: Baked herring

Pickled herring

Experimental group

Description:

A meal based on pickled herring

Treatment:

Other: Pickled herring