Effects of Functional Ingredients in an Acute Metabolic Challenge Context
Metabolic Syndrome
About this trial
This is an interventional prevention trial for Metabolic Syndrome focused on measuring type 2 diabetes risk, cardiovascular disease risk
Eligibility Criteria
Inclusion Criteria:
- overweight (BMI between 25 and 30)
- fasting blood glucose value ≤ 6.1 mmol/l.
Exclusion Criteria:
- treatment for dyslipidemia
- treatment for hypertension
Sites / Locations
- Food for Health Science Centre. Lund University Medicon Village
Arms of the Study
Arm 1
Arm 2
Arm 3
Arm 4
Arm 5
Experimental
Experimental
Experimental
Experimental
Experimental
High fat meal
High fat meal + Active Ingredient 1
High fat meal + Active Ingredient 2
High fat meal + Active Ingredient 3
High fat meal + Active Ingredient 4
Subjects eat a high fat breakfast (reference breakfast) at 7:30 am. The meal contains 50 g fat and 900 kcal. Blood samples are taken before the breakfast and every 30 min postprandial for 4 h.
Subjects eat the same high fat breakfast with the "active ingredient 1" at 7:30 am. The meal contains 50 g fat and 900 kcal. Blood samples are taken before the breakfast and every 30 min postprandial for 4 h.
Subjects eat the same high fat breakfast with the "active ingredient 2" at 7:30 am. The meal contains 50 g fat and 900 kcal. Blood samples are taken before the breakfast and every 30 min postprandial for 4 h.
Subjects eat the same high fat breakfast with the "active ingredient 3" at 7:30 am. The meal contains 50 g fat and 900 kcal. Blood samples are taken before the breakfast and every 30 min postprandial for 4 h.
Subjects eat the same high fat breakfast with the "active ingredient 4" at 7:30 am. The meal contains 50 g fat and 900 kcal. Blood samples are taken before the breakfast and every 30 min postprandial for 4 h.