The Effect of Meal Composition on Blood Lipids

Study Overview
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Brief Summary
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The purpose of this study is to see if a high-protein meal leads to a better postprandial (after a meal) blood lipid profile compared to a high-monounsaturated meal.

Detailed Description
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The effect of a high-protein diet compared to a high-monounsaturated fat diet on fasting lipids is controversial (1,2), In addition, these studies did not examine the effect of a high-protein compared to a high-monounsaturated meal on postprandial lipid concentrations. Postprandial lipid responses are important to examine since they are associated with heart disease (3,4). In addition, most individuals in Western countries are in a postprandial state for majority of the day. The present study will compare the effect of a high-protein meal versus a high-monounsaturated fat meal on postprandial lipid responses.

Official Title
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The Effect of Meal Composition on Blood Lipid Concentrations

Conditions
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Dyslipidemia

Intervention / Treatment
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* Other: High-Protein Condition
* Other: High-Monounsaturated Fat Condition


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Men and women ages 18-65 years. Exclusion Criteria: Use of medications or supplements that affect lipid levels, body weight, or blood glucose, following a weight loss diet, being a vegan, smoking, heavy alcohol use, pregnancy, lactation, severe depression, eating disorders, presence of liver, kidney, gastrointestinal, adrenal, or untreated thyroid disease, diabetes, lactose intolerance, documented mal-absorption, or bowel surgery that affects absorption.

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 65 Years

Sexes Eligible for Study
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All

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: Treatment
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: High-protein meal condition<br> | Other: High-Protein Condition<br>* The participants will be fed a high-protein meal<br>|
| Active Comparator: High-monounsaturated fat meal condition<br> | Other: High-Monounsaturated Fat Condition<br>* The participants will be fed a high-monounsaturated fat meal<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Blood lipid concentrations. |  | At 0 minute before the meal begins and at 30, 60, 120, and 180 minutes after the meal begins | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| IL-6 |  | At 0 minute before the meal begins and at 30, 60, 120, and 180 minutes after the meal begins | 
| TNF-α |  | At 0 minute before the meal begins and at 30, 60, 120, and 180 minutes after the meal begins | 
| C-reactive protein |  | At 0 minute before the meal begins and at 30, 60, 120, and 180 minutes after the meal begins | 
| GLP-1 |  | At 0 minute before the meal begins and at 30, 60, 120, and 180 minutes after the meal begins | 
| Insulin |  | At 0 minute before the meal begins and at 30, 60, 120, and 180 minutes after the meal begins | 
| Glucagon |  | At 0 minute before the meal begins and at 30, 60, 120, and 180 minutes after the meal begins | 
| Glucose |  | At 0 minute before the meal begins and at 30, 60, 120, and 180 minutes after the meal begins | 
| Leptin |  | At 0 minute before the meal begins and at 30, 60, 120, and 180 minutes after the meal begins |