Postprandial Effects of Milk and Milk Constituents

Maastricht University Medical Centre (MUMC)

Status: Completed

Conditions: Inflammation; Hyperlipidemia

Treatments: Dietary Supplement: Milk; Dietary Supplement: Calcium; Dietary Supplement: Control; Dietary Supplement: Protein

Study type: Interventional

Funder types: Other

Identifiers

NCT00917878

MEC 08-3-096

Details and patient eligibility

About

The purpose of this study is to determine whether the addition of milk or the milk constituents calcium and protein to a high-fat breakfast affects the postprandial lipid and inflammatory response.

Enrollment: 16 patients

Sex: Male

Ages: 18 to 70 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Body mass index (BMI) above 27 kg/m2

Exclusion criteria

• Smoking
• Diabetes mellitus
• Cardiovascular diseases
• Familial hypercholesterolemia or lipid lowering medication
• Severe conditions that might interfere with the study outcomes, such as COPD, asthma, rheumatoid arthritis, etc.
• Unstable body weight
• Abuse of alcohol or drugs
• Participation in another biomedical study during the past 30 days
• Having donated blood during the past 30 days

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

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16 participants in 4 patient groups

Milk

Experimental group

Description:

500 mL low-fat milk added to high-fat meal

Treatment:

Dietary Supplement: Milk

Protein

Experimental group

Description:

Milk protein in 500 mL water added to high-fat meal

Treatment:

Dietary Supplement: Protein

Calcium

Experimental group

Description:

Milk calcium in 500 mL water added to high-fat meal

Treatment:

Dietary Supplement: Calcium

Control

Experimental group

Description:

Lactose in 500 mL water added to high-fat meal (control condition)

Treatment:

Dietary Supplement: Control