The Anti-inflammatory Effects of High-fat Nutrition; Towards a Clinical Application

Maastricht University Medical Centre (MUMC)

Status and phase: Completed; Early Phase 1

Conditions: Trauma

Treatments: Dietary Supplement: nutritional intervention with Respifor and Diasip

Study type: Interventional

Funder types: Other

Identifiers

NCT00468507

067030

Details and patient eligibility

About

Patients undergoing major surgery, trauma and burns are prone to develop an exacerbated inflammatory response, which is potentially lethal to the individual. Recently our group demonstrated that administration of high fat feeding prior to hemorrhagic shock attenuates severe inflammation, gut barrier loss and hepatic damage. High fat feeding releases cholecystokinin in the gut, which stimulates the autonomous nervous system and subsequently activates the efferent vagus nerve. The activated efferent fibers inhibit tissue macrophages via binding of acetylcholine to the alpha7-nicotinergic receptor.

In this study the cholecystokinin release in healthy volunteers is monitored in response to low fat and high fat food products.

Enrollment: 18 patients

Sex: All

Ages: 45 to 55 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Healthy males and females
• 45 > age <55

Exclusion criteria

• Gastrointestinal diseases
• Inflammatory conditions

Trial design

Primary purpose: Treatment

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Double Blind