Effect of Dietary Fat Type in Combination With High Protein on Plasma Homocysteine Levels

The experimental are comprise of 30% kcal fat, 20% kcal protein and 50% kcal carbohydrate. Each of the test fat [palm olein (POo), virgin olive oil (OO) and coconut oil (CO)] contributes to two-thirds of total dietary fat will be compared.

Three meals a day providing 2000 kcal, including breakfast, lunch and dinner will be provided for the 5-weeks period of each fat rotation.

45 volunteers are fed with normal cooking oil for 3 weeks for standardisation purpose. They were then stratified into 3 groups according to gender, homocysteine and cholesterol level. The volunteers will be randomized, blinded and will undergo a 3 arms crossover intervention. Each intervention will take 5 wk with 2 wk wash out in between.

Baseline blood samples will be taken while other blood samples will be collected at week-4 and -5 of the study.

Inclusion criteria

• Apparently healthy adult males and females aged 20-60 years, with BMI 23.0 -29.9 kg/m2, and free from any disease (will be decided through history taking, physical examination and biochemical tests).
• Not on any medication or treatment associated with reduction of CHD.
• Non-smokers and non heavy drinker or having smoking or alcoholic history.
• Not pregnant or lactating.
• Willing to adhere to the Dietary Guidelines to the study.

Exclusion criteria

• Obese [Body Mass Index (BMI) ≥ 30] or grossly underweight (BMI < 18).
• Suffering from chronic diseases such as diabetes mellitus, CHD, cancer or any liver/renal disease.
• People with blood clotting problem.
• Hypertensive persons (systolic pressure > 140 mmHg, diastolic pressure > 90 mmHg)