Stanford University School of Medicine
Stanford, California, 94305, United States
NCT Number: NCT01129050
The major purpose of this study is to examine the effect of two sources of dietary omega-3 fatty acids, each given at two doses, on potential health benefits related to cardiovascular disease prevention. The two sources of dietary omega-3 fatty acids will be fish oil, and flaxseed oil.
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Notify Me18 year and older
All sexes
Interventional
Not applicable
Stanford, California, 94305, United States
The primary aim of this study is to examine the effect of two sources of dietary omega-3 fatty acids, each given at two doses, on potential health benefits related to cardiovascular disease prevention. The two sources of dietary omega-3 fatty acids will be fish oil, and flaxseed oil. Each will be given at a lower dose that could realistically be achieved from food sources alone, and at a higher dose that could not realistically be achieved from food alone and would require supplementation. The outcomes being studied are markers of inflammation. The subjects being studied are those with elevated risk factors for diabetes and heart disease that meet the criteria for the "metabolic syndrome". These are the people who are currently not diabetic, and who have not been diagnosed yet with heart disease, who are at risk of developing these diseases and who would likely benefit the most from the omega-3 therapy should it prove to be effective.
Healthy volunteers accepted: Yes
Only the study team can determine whether someone qualifies for participation.
Inclusion criteria
Gender:
Central obesity as measured by waist circumference:
Planning to be available for clinic visits and bottle pick-ups for the 8 weeks of study participation
Ability and willingness to give written informed consent
No known active psychiatric illness.
Exclusion criteria
Daily intake of dietary supplements containing omega-3 FAs within the past month.
Fish oil capsule
Flaxseed oil capsule
Soybean oil capsule
Time frame: Baseline and 8 weeks
Change was calculated as the value at 8 weeks minus the value at baseline
Time frame: Baseline and 8 weeks
Change was calculated as the value at 8 weeks minus the value at baseline
Time frame: Baseline and 8 weeks
Change was calculated as the value at 8 weeks minus the value at baseline
Time frame: Baseline and 8 weeks
Change was calculated as the value at 8 weeks minus the value at baseline
Time frame: Baseline and 8 weeks
Change was calculated as the value at 8 weeks minus the value at baseline
Stanford University
Other
Effects of Plant and Marine Omega-3 (w-3) Fatty Acids on Inflammatory Markers In Insulin Resistant Adults
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View the official ClinicalTrials.gov record (opens in a new tab)This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.
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