Postprandial Differences After Herring and Beef

Study Overview
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Brief Summary
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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.

Official Title
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Postprandial Plasma Nutrient Differences Between Baked Beef, Baked Herring and Pickled Herring.

Conditions
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Cardiovascular Disease

Intervention / Treatment
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* Other: Baked beef
* Other: Baked herring
* Other: Pickled herring


Participation Criteria
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Eligibility Criteria
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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)

Ages Eligible for Study
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Minimum Age: 35 Years
Maximum Age: 67 Years

Sexes Eligible for Study
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Male

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Basic Science
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Active Comparator: Baked beef<br>A meal based on baked beef | Other: Baked beef<br>* A meal based on baked beef<br>|
| Experimental: Baked herring<br>A meal based on baked herring | Other: Baked herring<br>* A meal based on baked herring<br>|
| Experimental: Pickled herring<br>A meal based on pickled herring | Other: Pickled herring<br>* A meal based on pickled herring<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Omega-3 fatty acids |  | Area under the curve between 0 and 7 hours | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Plasms insulin |  | Area under the curve between 0 and 7 hours | 
| Plasma triglycerides |  | Area under the curve between 0 and 7 hours | 
| Plasma lipoprotein-cholesterol |  | Area under the curve between 0 and 7 hours | 
| Plasma vitamin D |  | Area under the curve between 0 and 7 hours | 
| Plasma metabolomic profile |  | Area under the curve between 0 and 7 hours | 
| Urinary metabolomics |  | Area under the curve between 0 and 7 hours | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Fish, Herring, Meat, Beef