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Fatty Acid Modulation of Brain Function in Older Adults

ConditionAging
Trial statusRecruiting
Trial phaseNot applicable
Trial typeInterventional
Biological sexAll
Age65-75
SponsorUniversity of Vermont

About this trial

In this crossover study, the investigtors will administer two experimental diets in a random order for one week, and each experimental diet will be preceded by a one-week, low fat control diet for a total four-week study period. The goal is to study how the fatty acid content of the diet affects brain functioning in healthy adults aged 65-75 years. One experimental diet will have a high palmitic acid (PA)/oleic acid (OA) ratio (HPA), typical of the North American diet. The other experimental diet will have a low PA/OA ratio (HOA), typical of the Mediterranean Diet. All allowed food and drink (except water) will be provided by the investigative team, and compliance will be enhanced by constant, intense dietary surveillance by a registered dietitian.

Eligibility criteria

This trial accepts healthy volunteers

Qualifiers

Men and women age range 65-75 years

Normal cognition (see Research Strategy for details on cognitive assessments)

"Healthy" (body mass index (BMI) of 20-40 kg/m2)

Disqualifiers

Significant cognitive or behavioral impairment (see Research Strategy for testing and exclusions) or pharmacological treatment for this (e.g. antipsychotics, anxiolytics, and sedative medications).

Hormone replacement therapy, past 3 months.

Hyper-androgenic condition.

HbA1C≥7.5% and or Fasting plasma glucose concentration ≥130 mg/dL.

Trial design

Design model

Crossover

Treatments tested in this trial

  • High Oleic Acid Diet

    Dietary supplement

    Subjects are provided with all food for each meal every day. The food is low in fat. In addition, subjects are provided with an oil mix that is 100% hazelnut oil. They will be taught to consume the oil with each meal and mix it in with the food provided.

  • High Palmitic Acid Diet

    Dietary supplement

    Subjects are provided with all food for each meal every day. The food is low in fat. In addition, subjects are provided with an oil mix that is palm oil-89%, peanut oil-6.75%, and virgin olive oil-4.25%; . They will be taught to consume the oil with each meal and mix it in with the food provided.

Treatment groups

60 Participants
are divided into 2 treatment groups
Group A: High Palmitic Acid Diet (HPA)Experimental treatment 1 intervention
Group B: High Oleic Acid/Low Palmitic Acid Diet (HOA)Experimental treatment 1 intervention

Trial outcomes

Primary outcomes

1

Working Memory Performance

Accuracy for performance on the Nback working memory test during fMRI

Time frame
after 7 days of each diet
2

Working Memory Brain Activation

Blood Oxygen Level Dependent (BOLD) activation during the Nback working memory test during fMRI

Time frame
after 7 days of each diet
3

Working Memory Brain Functional Connectivity

BOLD functional connectivity during resting state fMRI

Time frame
after 7 days of each diet

Secondary outcomes

Other outcomes

Sponsors and contacts

Click on the lead sponsor to view all of their trials.

University of Vermont

Lead sponsor

Source ClinicalTrials.gov
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