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Completed

NCT Number: NCT02245113

Effects of High Oleic Palm Olein, Virgin Olive Oil and Coconut Oil Diets on Markers Selected in Malaysian

This study will be comparing human body responses by the effects of diets cooked with NoveLin, virgin olive oil and RBD coconut oil.

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Key information

Conditions

Overweight Body Weight Nutrition Disorders Nutritional and Metabolic Diseases Overnutrition Pathological Conditions, Signs and Symptoms Signs and Symptoms

Age range

20 year–60 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

MPOB

Kajang, Selangor, 43000, Malaysia

About this study

NoveLin has high content of monounsaturate fatty acids - oleic acid (C18:1) which is the predominant fatty acid and in this study NoveLin is used as cooking fat in compare with olive oil. Olive oil is the world's most commonly eaten monounsaturated oil which contains 55 - 83% oleic acid. Consumption of olive oil gives numerous health benefits on lowering total and LDL cholesterol, reducing LDL cholesterol's, lowering blood clotting factors, and lowering blood pressure. Coconut oil is the richest source of medium chain fatty acid and it has greater than 90% of saturated fatty acid with dominant fatty acid of lauric acid (C12:0). RBD coconut oil is used as positive control in this study.

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • males and females aged 20-60 years
  • BMI 23 - 27.5 kg/m2
  • free from any disease
  • not on any medication or treatment associated with reduction of CVD
  • non-smokers and non-heavy drinker or having smoking or alcoholic history
  • not pregnant or lactating
  • willing and able to comply

Exclusion criteria

  • people on weight reduction therapy/program
  • people on cholesterol reduction medicatio
  • have one or more of the chronic diseases
  • people with blood clotting problem/ coagulopathy / deep vein thrombosis.
  • hypertensive persons (systolic pressure > 140 mmHg, diastolic pressure > 90 mmHg)
  • female who is pregnant
  • people travel to overseas during feeding.

Treatment and study plan

diets

Other

Feeding trial for 6 weeks (week 0 - baseline). The experimental diets are comprised of 30% kcal fat, 15% kcal protein and 55% kcal carbohydrate. Each of the test fat contributes to two-thirds of total dietary fat will be compared.

Primary outcomes

  1. change in c-peptide level

    Time frame: week 0(baseline) and week 6

Secondary outcomes

  1. change in insulin resistance's markers

    Time frame: week 0(baseline) and week 6

  2. change in inflammatory markers

    Time frame: week 0(baseline) and week 6

  3. change in obesity markers

    Time frame: week 0(baseline) and week 6

  4. change in lipid profile

    Time frame: week 0(baseline) and week 6

  5. change in physical characteristic (eg. BMI, body weight)

    Time frame: week 0(baseline) and week 6

Sponsors and collaborators

Lead sponsor

Malaysia Palm Oil Board

Other Gov

Collaborators

  • IMU University, Malaysia
  • Universiti Putra Malaysia

Registry information

Official study title

Effects of High Oleic Palm Olein (HOPO), Virgin Olive Oil (OO) and Refined Bleached and Deodorized (RBD) Coconut Oil (CO) Diets on Lipid Profile, Markers of Insulin Resistance, Inflammatory and Obesity in Overweight Subject.

Important dates

Study start
2013
Primary completion
2014
Study completion
2014
First posted
Sep 19, 2014
Registry last updated
Sep 19, 2014

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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