NCT06607354

Consuming Grass Finished Lamb Improves Blood Plasma ω-3 Fatty Acid Response Among Healthy Consumers.

Completed NA Last updated 24 September 2024

What this trial tests

NA trial testing Grass fed lamb in Healthy in 34 participants. Completed in 13 December 2019.

Timeline

20 June 2019

Primary endpoint
13 December 2019

13 December 2019

Quick facts

Lead sponsor	Queen's University, Belfast
Phase	NA
Status	Completed
Study type	INTERVENTIONAL
Allocation	randomized
Design	parallel
Masking	single
Primary purpose	basic science
Enrollment	34
Start date	20 June 2019
Primary completion	13 December 2019
Estimated completion	13 December 2019
Sites	1 location across United Kingdom

Drugs / interventions tested

• Grass fed lamb

Conditions studied

• Healthy — all drugs for Healthy →

Sponsor

Queen's University, Belfast

Who can join

Adults 18 to 64, any sex, with Healthy. Patients with the condition only — healthy volunteers not accepted.

Sponsor's own description

This study will investigate the impact of consuming grass-finished lamb meat on blood omega-3 PUFAs and cardiovascular risk factors compared to concentrate-finished lamb meat. Healthy volunteers will consume three portions of lamb meat/week from a grass-finished meat treatment or a concentrate-finished meat treatment for four weeks. Blood samples will be taken at weeks zero and four. The primary outcome is to assess difference in change in omega-3 PUFA concentration in plasma and platelets between treatment groups. The secondary outcome is to assess between groups differences in change in cardiovascular disease risk factors including blood pressure, BMI and lipids among healthy individuals.

Publications & conference data

1 peer-reviewed publication reference this trial (live from Europe PMC):

1. Consuming grass finished lamb improves blood plasma ω-3 fatty acid response among healthy consumers.
   Perkins LS, Nugent AP, Woodside JV, Cardwell CR, et al · · 2025 · PMID 40690019 · DOI 10.1007/s00394-025-03765-z