Health/metabolic effects of healthy diets with cheese and pork meat Nutritional, Metabolic, Endocrine
Conditions
Interventions
The study employs a crossover design with two different breakfast diets. To ensure equal distribution of all test diets, the experiment is structured as a Latin square design. Each diet is tested on s
Sponsors
Norwegian Agriculture Agency
Eligibility
Sex/Gender
All
Inclusion criteria
Inclusion criteria: 1. Use of any medication except birth control pills 2. Not consuming meat and/or dairy products 3. No immediate desires to lose body weight (relevant for the Ad Libitum buffet test) 4. Food allergies 5. Problems with blood withdrawal or low blood pressure
Exclusion criteria
Exclusion criteria: 1. Use of any medication except birth control pills 2. Not consuming meat and/or dairy products 3. No immediate desires to lose body weight (relevant for the Ad Libitum buffet test) 4. Food allergies 5. Problems with blood withdrawal or low blood pressure
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| 1. Appetite is measured using Ad Libitum buffet, where participants are given 25 quarters of sandwiches with their 2nd and 3rd choice of fillings (cooked ham, cheese, mackerel in tomato sauce, or liver pate) on both experimental days 2. Energy intake is measured using Ad Libitum buffet and Norwegian Directorate of Health/Norwegian Food Safety Authority tool, where participants are given 25 quarters of sandwiches with their 2nd and 3rd choice of fillings (cooked ham, cheese, mackerel in tomato sauce, or liver pate) on both experimental days 3. Prospective food consumption is measured using Visual Analogue Scale (VAS) at fasting, 15’, 30’, 60’, 90’, 120’, 180’, 240’, and after the Ad Libitum buffet 4. Fullness is measured using Visual Analogue Scale (VAS) at fasting, 15’, 30’, 60’, 90’, 120’, 180’, 240’, and after the Ad Libitum buffet 5. Hunger is measured using Visual Analogue Scale (VAS) at fasting, 15’, 30’, 60’, 90’, 120’, 180’, 240’, and after the Ad Libitum buffet 6. Desire to eat is measured using Visual Analogue Scale (VAS) at fasting, 15’, 30’, 60’, 90’, 120’, 180’, 240’, and after the Ad Libitum buffet 7. CCK (pmol/L) is measured using blood tests at seven timepoints during one session 8. Ghrelin (pg/ml) is measured using blood tests at seven timepoints during one session 9. GIP (pg/ml) is measured using blood tests at seven timepoints during one session 10. GLP-1 (pg/ml) is measured using blood tests at seven timepoints during one session 11. Leptin (pg/ml) is measured using blood tests at seven timepoints during one session 12. LDL (mmol/L) is measured using blood tests at seven timepoints during one session 13. HDL (mmol/L) is measured using blood tests at seven timepoints during one session 14. Total cholesterol (mmol/L) is measured using blood tests at seven timepoints during one session 15. Triglycerides (mmol/L) is measured using blood tests at seven timepoints during one session | — |
Secondary
| Measure | Time frame |
|---|---|
| 1. Ferritin (ng/ml) is measured using blood tests before each of the 2 test days 2. Glucose (mmol/L) is measured using blood tests before each of the 2 test days 3. Insulin (pmol/L) is measured using blood tests before each of the 2 test days 4. Bodyweight is measured using the Tanita TBF-300A Body Composition Analyzer scale before each of the 2 test days 5. Height is measured using a portable stadiometer (Charder HM200P Portstad Portable Stadiometer) at start-up 6. BMI is calculated as body weight (in kg) divided by the height in meters squared before each of the 2 test days 7. Blood pressure is measured using an A&D medical automatic blood pressure monitor (A&D, Tokyo, Japan) before each of the 2 test days 8. Pulse is measured using an A&D medical automatic blood pressure monitor (A&D, Tokyo, Japan) before each of the 2 test days 9. Total protein (g/100 g product) is measured using food product information 10. Amino acid composition (g/100 g product) is measured using food product information 11. Total fat (g/100 g product) is measured using food product information 12. Fatty acid composition (g/100 g product) is measured using food product information | — |
Countries
Norway
Contacts
Public ContactBjørg;Milena Egelandsdal;Monfort-Pires
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Outcome results
None listed