<clinical_study>
  <!-- This xml conforms to an XML Schema at:
    https://clinicaltrials.gov/ct2/html/images/info/public.xsd -->
  <required_header>
    <download_date>ClinicalTrials.gov processed this data on September 20, 2023</download_date>
    <link_text>Link to the current ClinicalTrials.gov record.</link_text>
    <url>https://clinicaltrials.gov/ct2/show/NCT02228252</url>
  </required_header>
  <id_info>
    <org_study_id>CERN-Premeal2</org_study_id>
    <nct_id>NCT02228252</nct_id>
  </id_info>
  <brief_title>The Effect of Protein Quality and Time-factor by Consumption of a Pre-meal on Postprandial Lipemia in Subjects With the Metabolic Syndrome.</brief_title>
  <official_title>Whey Protein, Postprandial Lipemia and Cardiovascular Disease: Evaluation of the Effect of a Pre-meal of Whey Protein on Postprandial Lipiemia in Subjects With the Metabolic Syndrome and Type 2 Diabetes</official_title>
  <sponsors>
    <lead_sponsor>
      <agency>Aarhus University Hospital</agency>
      <agency_class>Other</agency_class>
    </lead_sponsor>
    <collaborator>
      <agency>University of Aarhus</agency>
      <agency_class>Other</agency_class>
    </collaborator>
    <collaborator>
      <agency>University of Copenhagen</agency>
      <agency_class>Other</agency_class>
    </collaborator>
  </sponsors>
  <source>Aarhus University Hospital</source>
  <oversight_info>
    <has_dmc>Yes</has_dmc>
  </oversight_info>
  <brief_summary>
    <textblock>
      Cardiovascular disease (CVD) is one of the most important and frequent causes of death.&#xD;
      Postprandial lipidemia (PPL) is an independent risk factor for CVD, besides the traditional&#xD;
      risk factors e.g. hypertension, high LDL-cholesterol, family disposition of CVD and type 2&#xD;
      diabetes (T2D). A high PPL is associated with an increased risk of myocardial infarction and&#xD;
      stroke. Reduction of increased PPL, as a part of CVD prevention, is therefore pivotal.&#xD;
      Especially in groups with increased risk of CVD, like the metabolic syndrome (MeS) and T2D.&#xD;
      Identification of a simple diet-related method will possibly result in reduction of CVD in&#xD;
      healthy as well as high-risk subjects.&#xD;
&#xD;
      The aim of this project is to investigate the effect of protein quality and the time factor&#xD;
      of protein consumed as pre-meal prior to a fat-rich meal on responses of triglycerides and&#xD;
      apolipoprotein B48 (ApoB48). Secondarily the aim is to study the responses of glucose,&#xD;
      insulin, glucagon, amino acids, inflammatory markers, incretins, rate of gastric emptying and&#xD;
      metabolomics. Also satiety feeling will be measured.&#xD;
&#xD;
      Investigators hypothesize that whey protein consumed 15 minutes prior to a fat-rich&#xD;
      isocaloric meal reduces triglyceride- and ApoB48 responses more compared to casein protein&#xD;
      and gluten protein consumed 15 minutes prior to the meal and whey protein consumed 30 minutes&#xD;
      prior to the meal in subjects with MeS.&#xD;
&#xD;
      The investigators research will hopefully contribute to a better understanding of how PPL can&#xD;
      be modified in a simple manner. It will promote innovation to the food industry for&#xD;
      development and production of healthy food products, which can be applied in the fight&#xD;
      against CVD in the background population in general and high-risk people in particular. Thus,&#xD;
      the results of this project can impart knowledge of great importance both to the national and&#xD;
      international food industry as well as the healthcare systems.&#xD;
    </textblock>
  </brief_summary>
  <detailed_description>
    <textblock>
      Using a randomised, cross-over design 20 subjects with MeS will consume a test meal prior to&#xD;
      a fat-rich meal. The test meals contain three different amounts of whey protein. Blood&#xD;
      samples are collected before consumption of the pre-meal and after consumption of the&#xD;
      fat-rich isocaloric meal during 360 minutes. The fat-rich isocaloric meal is a breakfast&#xD;
      containing 1043 kcal (15 E% protein, 65 E% fat and 20 E% carbohydrates). The main-meal is&#xD;
      composed of white bread, rye bread, butter, cheese (45 %), salami, egg, bacon, milk (1.5 %&#xD;
      fat) and coffee (decaffeinated) and should be consumed over 15 min. Visual Analog Scale (VAS)&#xD;
      will be used for determination of subjective satiety feeling.&#xD;
    </textblock>
  </detailed_description>
  <overall_status>Completed</overall_status>
  <start_date>August 2014</start_date>
  <completion_date type="Actual">March 2015</completion_date>
  <primary_completion_date type="Actual">March 2015</primary_completion_date>
  <phase>N/A</phase>
  <study_type>Interventional</study_type>
  <has_expanded_access>No</has_expanded_access>
  <study_design_info>
    <allocation>Randomized</allocation>
    <intervention_model>Crossover Assignment</intervention_model>
    <primary_purpose>Prevention</primary_purpose>
    <masking>None (Open Label)</masking>
  </study_design_info>
  <primary_outcome>
    <measure>Effect on triglyceride response of whey protein as pre-meal after a high-fat meal in subjects with the metabolic syndrome measured as incremental Area Under the Curve (iAUC -15 - 360 min).</measure>
    <time_frame>Prior to the pre meal (-30/-15 min), prior to the main meal (0 min) and 60, 90, 120, 180, 240 and 360 min post main meal.</time_frame>
  </primary_outcome>
  <primary_outcome>
    <measure>Effect on apolipoprotein B48 of whey protein as pre-meal after a high-fat meal in subjects with the metabolic syndrome measured as incremental Area Under the Curve (iAUC -15 - 360 min).</measure>
    <time_frame>Prior to the pre meal (-30/-15 min), prior to the main meal (0 min) and 120, 240 and 360 min post main meal.</time_frame>
  </primary_outcome>
  <secondary_outcome>
    <measure>Glucose responses measured as incremental Area Under the Curve (AUC -30/-15 - 360 min)</measure>
    <time_frame>Prior to the pre meal (-30, -25) -15 min, (-10 min), prior to the main meal (0 min) and 15, 30, 60, 90, 120, 240 and 360 min post main meal.</time_frame>
  </secondary_outcome>
  <secondary_outcome>
    <measure>Insulin responses measured as incremental Area Under the Curve (AUC -30/-15 - 360 min)</measure>
    <time_frame>Prior to the pre meal (-30, -25) -15 min, (-10 min), prior to the main meal (0 min) and 15, 30, 60, 90, 120, 240 and 360 min post main meal.</time_frame>
  </secondary_outcome>
  <secondary_outcome>
    <measure>Glucagon responses measured as incremental Area Under the Curve (AUC -30/-15 - 360 min)</measure>
    <time_frame>Prior to the pre meal (-30, -25) -15 min, (-10 min), prior to the main meal (0 min) and 15, 30, 60, 90, 120, 240 and 360 min post main meal.</time_frame>
  </secondary_outcome>
  <secondary_outcome>
    <measure>Glucagon-like peptide 1 (GLP-1) responses measured as incremental Area Under the Curve (AUC -30/-15 - 360 min)</measure>
    <time_frame>Prior to the pre meal (-30, -25) -15 min, (-10 min), prior to the main meal (0 min) and 15, 30, 60, 90, 120, 240 and 360 min post main meal.</time_frame>
  </secondary_outcome>
  <secondary_outcome>
    <measure>Gastric inhibitory peptide (GIP) responses measured as incremental Area Under the Curve (AUC -30/-15 - 360 min)</measure>
    <time_frame>Prior to the pre meal (-30, -25) -15 min, (-10 min), prior to the main meal (0 min) and 15, 30, 60, 90, 120, 240 and 360 min post main meal.</time_frame>
  </secondary_outcome>
  <other_outcome>
    <measure>Responses of the inflammatory marker monocyte chemotactic protein-1 (MCP-1) measured as incremental Area Under the Curve (AUC -30/-15 - 360 min)</measure>
    <time_frame>Prior to the pre meal (-30, -25) -15 min, (-10 min), prior to the main meal (0 min) and 15, 30, 60, 90, 120, 240 and 360 min post main meal.</time_frame>
  </other_outcome>
  <other_outcome>
    <measure>Change in amino acids concentration from baseline to 30 min</measure>
    <time_frame>Baseline (-30/-15 min), 30 min</time_frame>
  </other_outcome>
  <other_outcome>
    <measure>Responses of free fatty acids measured as incremental Area Under the Curve (iAUC -30-15 - 360 min)</measure>
    <time_frame>Prior to the pre meal (-30, -25) -15 min, (-10 min), prior to the main meal (0 min) and 15, 30, 60, 90, 120, 240 and 360 min post main meal.</time_frame>
  </other_outcome>
  <other_outcome>
    <measure>Satiety measured as incremental Area Under the Curve (AUC -30/-15 - 360 min)</measure>
    <time_frame>Prior to the pre meal (-30, -25) -15 min, (-10 min), prior to the main meal (0 min) and 15, 30, 60, 90, 120, 240 and 360 min post main meal.</time_frame>
    <description>S-paracetamol</description>
  </other_outcome>
  <other_outcome>
    <measure>Responses of the inflammatory marker Rantes measured as incremental Area Under the Curve (AUC -30/-15 - 360 min)</measure>
    <time_frame>Prior to the pre meal (-30, -25) -15 min, (-10 min), prior to the main meal (0 min) and 15, 30, 60, 90, 120, 240 and 360 min post main meal.</time_frame>
  </other_outcome>
  <other_outcome>
    <measure>Responses of metabolomics measured as incremental Area Under the Curve (AUC -30/-15 - 360 min) in plasma.</measure>
    <time_frame>Prior to the pre meal (-30/-15 min), prior to the main meal (0 min) and 120, 240 and 360 min post main meal.</time_frame>
  </other_outcome>
  <other_outcome>
    <measure>Responses of metabolomics measured as incremental Area Under the Curve (AUC -30/-15 - 360 min) in urine.</measure>
    <time_frame>Prior to the pre meal (-30/-15 min), and 120 and 360 min post main meal.</time_frame>
  </other_outcome>
  <other_outcome>
    <measure>Responses of satiety visual analog scale (VAS) measured as incremental Area Under the Curve (AUC -30/-15 - 360 min)</measure>
    <time_frame>Prior to the pre meal (-30/-15 min), prior to the main meal (0 min) and 30, 60, 90, 120, 150, 180, 210, 240, 270, 300 and 360 min post main meal</time_frame>
  </other_outcome>
  <number_of_arms>4</number_of_arms>
  <enrollment type="Actual">16</enrollment>
  <condition>Metabolic Syndrome</condition>
  <arm_group>
    <arm_group_label>20 g whey protein (-15 min)</arm_group_label>
    <arm_group_type>Experimental</arm_group_type>
    <description>20 g whey protein dissolved in 200 milliliter (mL) Water. Consumed as a pre-meal 15 min prior to the main meal.</description>
  </arm_group>
  <arm_group>
    <arm_group_label>20 g whey protein (-30 min)</arm_group_label>
    <arm_group_type>Experimental</arm_group_type>
    <description>20 g whey protein dissolved in 200 milliliter (mL) Water. Consumed as a pre-meal 30 min prior to the main meal.</description>
  </arm_group>
  <arm_group>
    <arm_group_label>20 g casein</arm_group_label>
    <arm_group_type>Experimental</arm_group_type>
    <description>20 g casein dissolved in 200 milliliter (mL) Water. Consumed as a pre-meal 15 min prior to the main meal.</description>
  </arm_group>
  <arm_group>
    <arm_group_label>20 g gluten protein</arm_group_label>
    <arm_group_type>Experimental</arm_group_type>
    <description>21.5 g gluten protein dissolved in 200 milliliter (mL) Water. Consumed as a pre-meal 15 min prior to the main meal.</description>
  </arm_group>
  <intervention>
    <intervention_type>Other</intervention_type>
    <intervention_name>Whey protein</intervention_name>
    <arm_group_label>20 g whey protein (-15 min)</arm_group_label>
    <arm_group_label>20 g whey protein (-30 min)</arm_group_label>
    <other_name>Brand name: LACPRODAN® SP-9225 Instant</other_name>
    <other_name>Lot nr.: D150214</other_name>
  </intervention>
  <intervention>
    <intervention_type>Other</intervention_type>
    <intervention_name>Casein</intervention_name>
    <arm_group_label>20 g casein</arm_group_label>
    <other_name>Brand name: MIPRODAN 30</other_name>
    <other_name>Lot nr.: 1594303</other_name>
  </intervention>
  <intervention>
    <intervention_type>Other</intervention_type>
    <intervention_name>Gluten protein</intervention_name>
    <arm_group_label>20 g gluten protein</arm_group_label>
    <other_name>Brand name: Reppe wheat gluten</other_name>
  </intervention>
  <eligibility>
    <criteria>
      <textblock>
        Inclusion Criteria:&#xD;
&#xD;
        - Central obesity (female &gt; 80 cm; male &gt; 94 cm) with two of the following parameters:&#xD;
&#xD;
          -  Fasting triglycerides &gt; 1.7 mmol/L&#xD;
&#xD;
          -  Fasting HDL-cholesterol &lt; 1.03 mmol/L (female) or &lt;1.29 mmol/L (male)&#xD;
&#xD;
          -  Blood pressure ≥ 130/85 mmHg&#xD;
&#xD;
          -  Fasting plasma glucose ≥ 5.6 mmol/L Subjects who are in medical treatment with lipid&#xD;
             and/or blood pressure-lowering habitual treatment can participate provided that the&#xD;
             treatment is stable throughout the trial.&#xD;
&#xD;
        Exclusion Criteria:&#xD;
&#xD;
          -  Type 1 diabetes&#xD;
&#xD;
          -  Type 2 diabetes (HbA1c ≥ 48 mmol/L)&#xD;
&#xD;
          -  Fasting plasma triglycerides &gt; 5.0 mmol/L&#xD;
&#xD;
          -  Blood pressure &gt; 160/100 mmHg&#xD;
&#xD;
          -  Cardiovascular, liver, kidney or metabolic disease&#xD;
&#xD;
          -  Corticosteroid treatment&#xD;
&#xD;
          -  Pregnancy or lactation&#xD;
&#xD;
          -  Alcohol or drug abuse&#xD;
&#xD;
          -  Legal incapacity&#xD;
      </textblock>
    </criteria>
    <gender>All</gender>
    <minimum_age>18 Years</minimum_age>
    <maximum_age>75 Years</maximum_age>
    <healthy_volunteers>No</healthy_volunteers>
  </eligibility>
  <overall_official>
    <last_name>Kjeld Hermansen, Prefessor</last_name>
    <role>Principal Investigator</role>
    <affiliation>Aarhus University Hospital</affiliation>
  </overall_official>
  <location>
    <facility>
      <name>Aarhus University Hospital</name>
      <address>
        <city>Aarhus</city>
        <state>Aarhus C</state>
        <zip>8000</zip>
        <country>Denmark</country>
      </address>
    </facility>
  </location>
  <location_countries>
    <country>Denmark</country>
  </location_countries>
  <verification_date>August 2014</verification_date>
  <study_first_submitted>August 27, 2014</study_first_submitted>
  <study_first_submitted_qc>August 27, 2014</study_first_submitted_qc>
  <study_first_posted type="Estimate">August 28, 2014</study_first_posted>
  <last_update_submitted>May 4, 2015</last_update_submitted>
  <last_update_submitted_qc>May 4, 2015</last_update_submitted_qc>
  <last_update_posted type="Estimate">May 5, 2015</last_update_posted>
  <responsible_party>
    <responsible_party_type>Principal Investigator</responsible_party_type>
    <investigator_affiliation>Aarhus University Hospital</investigator_affiliation>
    <investigator_full_name>Ann Bjørnshave</investigator_full_name>
    <investigator_title>PhD student</investigator_title>
  </responsible_party>
  <keyword>Proteins</keyword>
  <keyword>Postprandial lipemia</keyword>
  <keyword>Pre-meal</keyword>
  <keyword>Metabolic syndrome</keyword>
  <condition_browse>
    <!-- CAUTION:  The following MeSH terms are assigned with an imperfect algorithm            -->
    <mesh_term>Metabolic Syndrome</mesh_term>
    <mesh_term>Hyperlipidemias</mesh_term>
    <mesh_term>Syndrome</mesh_term>
  </condition_browse>
  <intervention_browse>
    <!-- CAUTION:  The following MeSH terms are assigned with an imperfect algorithm            -->
    <mesh_term>Caseins</mesh_term>
  </intervention_browse>
  <!-- Results have not yet been posted for this study                                          -->
</clinical_study>


download date: ClinicalTrials.gov processed this data on September 20, 2023
link text: Link to the current ClinicalTrials.gov record.
url: https://clinicaltrials.gov/ct2/show/NCT02228252
org study id: CERN-Premeal2
nct id: NCT02228252
lead sponsor: 
collaborator: 
collaborator: 
has dmc: Yes
Cardiovascular disease (CVD) is one of the most important and frequent causes of death.
      Postprandial lipidemia (PPL) is an independent risk factor for CVD, besides the traditional
      risk factors e.g. hypertension, high LDL-cholesterol, family disposition of CVD and type 2
      diabetes (T2D). A high PPL is associated with an increased risk of myocardial infarction and
      stroke. Reduction of increased PPL, as a part of CVD prevention, is therefore pivotal.
      Especially in groups with increased risk of CVD, like the metabolic syndrome (MeS) and T2D.
      Identification of a simple diet-related method will possibly result in reduction of CVD in
      healthy as well as high-risk subjects.

      The aim of this project is to investigate the effect of protein quality and the time factor
      of protein consumed as pre-meal prior to a fat-rich meal on responses of triglycerides and
      apolipoprotein B48 (ApoB48). Secondarily the aim is to study the responses of glucose,
      insulin, glucagon, amino acids, inflammatory markers, incretins, rate of gastric emptying and
      metabolomics. Also satiety feeling will be measured.

      Investigators hypothesize that whey protein consumed 15 minutes prior to a fat-rich
      isocaloric meal reduces triglyceride- and ApoB48 responses more compared to casein protein
      and gluten protein consumed 15 minutes prior to the meal and whey protein consumed 30 minutes
      prior to the meal in subjects with MeS.

      The investigators research will hopefully contribute to a better understanding of how PPL can
      be modified in a simple manner. It will promote innovation to the food industry for
      development and production of healthy food products, which can be applied in the fight
      against CVD in the background population in general and high-risk people in particular. Thus,
      the results of this project can impart knowledge of great importance both to the national and
      international food industry as well as the healthcare systems.
Using a randomised, cross-over design 20 subjects with MeS will consume a test meal prior to
      a fat-rich meal. The test meals contain three different amounts of whey protein. Blood
      samples are collected before consumption of the pre-meal and after consumption of the
      fat-rich isocaloric meal during 360 minutes. The fat-rich isocaloric meal is a breakfast
      containing 1043 kcal (15 E% protein, 65 E% fat and 20 E% carbohydrates). The main-meal is
      composed of white bread, rye bread, butter, cheese (45 %), salami, egg, bacon, milk (1.5 %
      fat) and coffee (decaffeinated) and should be consumed over 15 min. Visual Analog Scale (VAS)
      will be used for determination of subjective satiety feeling.
allocation: Randomized
intervention model: Crossover Assignment
primary purpose: Prevention
masking: None (Open Label)
measure: Effect on triglyceride response of whey protein as pre-meal after a high-fat meal in subjects with the metabolic syndrome measured as incremental Area Under the Curve (iAUC -15 - 360 min).
time frame: Prior to the pre meal (-30/-15 min), prior to the main meal (0 min) and 60, 90, 120, 180, 240 and 360 min post main meal.
measure: Effect on apolipoprotein B48 of whey protein as pre-meal after a high-fat meal in subjects with the metabolic syndrome measured as incremental Area Under the Curve (iAUC -15 - 360 min).
time frame: Prior to the pre meal (-30/-15 min), prior to the main meal (0 min) and 120, 240 and 360 min post main meal.
measure: Glucose responses measured as incremental Area Under the Curve (AUC -30/-15 - 360 min)
time frame: Prior to the pre meal (-30, -25) -15 min, (-10 min), prior to the main meal (0 min) and 15, 30, 60, 90, 120, 240 and 360 min post main meal.
measure: Insulin responses measured as incremental Area Under the Curve (AUC -30/-15 - 360 min)
time frame: Prior to the pre meal (-30, -25) -15 min, (-10 min), prior to the main meal (0 min) and 15, 30, 60, 90, 120, 240 and 360 min post main meal.
measure: Glucagon responses measured as incremental Area Under the Curve (AUC -30/-15 - 360 min)
time frame: Prior to the pre meal (-30, -25) -15 min, (-10 min), prior to the main meal (0 min) and 15, 30, 60, 90, 120, 240 and 360 min post main meal.
measure: Glucagon-like peptide 1 (GLP-1) responses measured as incremental Area Under the Curve (AUC -30/-15 - 360 min)
time frame: Prior to the pre meal (-30, -25) -15 min, (-10 min), prior to the main meal (0 min) and 15, 30, 60, 90, 120, 240 and 360 min post main meal.
measure: Gastric inhibitory peptide (GIP) responses measured as incremental Area Under the Curve (AUC -30/-15 - 360 min)
time frame: Prior to the pre meal (-30, -25) -15 min, (-10 min), prior to the main meal (0 min) and 15, 30, 60, 90, 120, 240 and 360 min post main meal.
measure: Responses of the inflammatory marker monocyte chemotactic protein-1 (MCP-1) measured as incremental Area Under the Curve (AUC -30/-15 - 360 min)
time frame: Prior to the pre meal (-30, -25) -15 min, (-10 min), prior to the main meal (0 min) and 15, 30, 60, 90, 120, 240 and 360 min post main meal.
measure: Change in amino acids concentration from baseline to 30 min
time frame: Baseline (-30/-15 min), 30 min
measure: Responses of free fatty acids measured as incremental Area Under the Curve (iAUC -30-15 - 360 min)
time frame: Prior to the pre meal (-30, -25) -15 min, (-10 min), prior to the main meal (0 min) and 15, 30, 60, 90, 120, 240 and 360 min post main meal.
measure: Satiety measured as incremental Area Under the Curve (AUC -30/-15 - 360 min)
time frame: Prior to the pre meal (-30, -25) -15 min, (-10 min), prior to the main meal (0 min) and 15, 30, 60, 90, 120, 240 and 360 min post main meal.
description: S-paracetamol
measure: Responses of the inflammatory marker Rantes measured as incremental Area Under the Curve (AUC -30/-15 - 360 min)
time frame: Prior to the pre meal (-30, -25) -15 min, (-10 min), prior to the main meal (0 min) and 15, 30, 60, 90, 120, 240 and 360 min post main meal.
measure: Responses of metabolomics measured as incremental Area Under the Curve (AUC -30/-15 - 360 min) in plasma.
time frame: Prior to the pre meal (-30/-15 min), prior to the main meal (0 min) and 120, 240 and 360 min post main meal.
measure: Responses of metabolomics measured as incremental Area Under the Curve (AUC -30/-15 - 360 min) in urine.
time frame: Prior to the pre meal (-30/-15 min), and 120 and 360 min post main meal.
measure: Responses of satiety visual analog scale (VAS) measured as incremental Area Under the Curve (AUC -30/-15 - 360 min)
time frame: Prior to the pre meal (-30/-15 min), prior to the main meal (0 min) and 30, 60, 90, 120, 150, 180, 210, 240, 270, 300 and 360 min post main meal
arm group label: 20 g whey protein (-15 min)
arm group type: Experimental
description: 20 g whey protein dissolved in 200 milliliter (mL) Water. Consumed as a pre-meal 15 min prior to the main meal.
arm group label: 20 g whey protein (-30 min)
arm group type: Experimental
description: 20 g whey protein dissolved in 200 milliliter (mL) Water. Consumed as a pre-meal 30 min prior to the main meal.
arm group label: 20 g casein
arm group type: Experimental
description: 20 g casein dissolved in 200 milliliter (mL) Water. Consumed as a pre-meal 15 min prior to the main meal.
arm group label: 20 g gluten protein
arm group type: Experimental
description: 21.5 g gluten protein dissolved in 200 milliliter (mL) Water. Consumed as a pre-meal 15 min prior to the main meal.
intervention type: Other
intervention name: Whey protein
arm group label: 20 g whey protein (-15 min)
arm group label: 20 g whey protein (-30 min)
other name: Brand name: LACPRODAN® SP-9225 Instant
other name: Lot nr.: D150214
intervention type: Other
intervention name: Casein
arm group label: 20 g casein
other name: Brand name: MIPRODAN 30
other name: Lot nr.: 1594303
intervention type: Other
intervention name: Gluten protein
arm group label: 20 g gluten protein
other name: Brand name: Reppe wheat gluten
criteria: 
gender: All
minimum age: 18 Years
maximum age: 75 Years
healthy volunteers: No
last name: Kjeld Hermansen, Prefessor
role: Principal Investigator
affiliation: Aarhus University Hospital
facility: 
country: Denmark
responsible party type: Principal Investigator
investigator affiliation: Aarhus University Hospital
investigator full name: Ann Bjørnshave
investigator title: PhD student
mesh term: Metabolic Syndrome
mesh term: Hyperlipidemias
mesh term: Syndrome
mesh term: Caseins