Effects of Stearidonic Acid-Containing Foods on Eicosapentaenoic Acid Levels in Red Blood Cells and Omega-3 Index

Completed · Not applicable

Conditions studied: Sudden Cardiac Death, Sudden Cardiac Arrest, Cardiovascular Disease

In brief

The purpose of this study is to assess the effect of stearidonic acid when used as a food ingredient on eicosapentaenoic enrichment of red blood cell membranes and Omega-3 Index in men and women.

Key facts

Study ID
NCT01749202
Run by
Solae, LLC
People needed
126
Starts
2010-08-01
Expected to finish
2011-12-01
Last updated by the study team
2012-12-13

Who can join

Age: 21 and older, up to 65. Sex: any. Healthy volunteers: accepted.

You may qualify if…

You may not qualify if…

Where it is running

Full record on ClinicalTrials.gov

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