Butter vs. processed fats: which worsens diabetes risk?
NCT ID NCT00617435
Summary
This study aimed to understand how different types of trans fats—from natural dairy sources versus industrial processing—affect insulin resistance in obese women. Sixty-six women with higher body weight and waist measurements consumed enriched butter, dairy products, and biscuits for four weeks. Researchers measured insulin sensitivity and took tissue samples to compare how the body processes these different fats.
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Contacts and locations
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Locations
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Centre de Recherche en Nutrition Humaine Auvergne
Clermont-Ferrand, 63000, France
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Centre de Recherche en Nutrition Humaine Rhônes-Alpes
Lyon, 69000, France
Conditions
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