NCT01811329View on ClinicalTrials.gov

Determine How Consumption of Dairy Fat Fractions Rich in Phospholipids and Proteins Influence Inflammation in the Fed State-Phase 1

NAActive, not recruitingINTERVENTIONAL
Enrollment

38

Participants

Timeline

Start Date

August 1, 2013

Primary Completion Date

June 17, 2014

Study Completion Date

January 29, 2027

Conditions
Metabolic SyndromeObesity
Interventions
DIETARY_SUPPLEMENT

Dairy fat

DIETARY_SUPPLEMENT

Dairy fat + MFGM

BPC50, a dairy fraction rich in milk fat globule membrane proteins and phospholipids manufactured by Fonterra, will make up 50% of the shake's total fat.

DIETARY_SUPPLEMENT

Palm fat

DIETARY_SUPPLEMENT

Palm fat + MFGM

BPC50, a dairy fraction rich in milk fat globule membrane proteins and phospholipids manufactured by Fonterra, will make up 50% of the shake's total fat.

Trial Locations (1)

95616

USDA Western Human Nutrition Research Center, Davis

Sponsors

Collaborators (1)

Dairy Research Institute
All Listed Sponsors
collaborator

Dairy Research Institute

OTHER

lead

University of California, Davis

OTHER