Effect of Dietary Fat Cooking Blend on Energy Expenditure in Children (Melt)
Development of Rich & Creamy Melt® Organic Cooking Blend for Oxidative Stability and Reducing Childhood Obesity
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Study Type
Study Type
Enrollment (Actual)
Enrollment
Phase
Phase
- Not Applicable
Contacts and Locations
Study Locations
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-
New York
-
New York, New York, United States, 10025
- St. Luke's/Roosevelt Hospital
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-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Genders Eligible for Study
Description
Inclusion Criteria:
- age 15-18
- body mass index 85% percentile or higher for age/sex
- weight stable
Exclusion Criteria:
- ±5 lbs weight change in the the 3 months prior
- use of medications
- dietary allergies
- metabolic disorder
- eating disorder
- behavioral or psychological disorders
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Prevention
- Allocation: Randomized
- Interventional Model: Crossover Assignment
- Masking: Double
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
Experimental: Melt (test oil)
Participants will consume a muffin containing 20 g of dietary fat provided by the test oil and their energy expenditure will be measure post-prandially for 6 hours.
At the end of the measurement period, participants will consume a cookie containing 10 g of fat provided by the test oil and their food intake at an ad libitum meal will be measured 1 hour later.
|
|
|
Active Comparator: Corn oil (control)
Participants will consume a muffin containing 20 g of dietary fat provided by the control oil and their energy expenditure will be measure post-prandially for 6 hours.
At the end of the measurement period, participants will consume a cookie containing 10 g of fat provided by the control oil and their food intake at an ad libitum meal will be measured 1 hour later.
|
What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Thermic effect of food
Time Frame: 6 h
|
Measurement of thermic effect of food over 6 hours after a meal rich in test oil and control oil.
The thermic effect of food is the difference between post-prandial energy expenditure and basal energy expenditure.
We will assess the difference in thermic effect of food over a 6-hour period between the test oil and the control oil.
|
6 h
|
|
Respiratory quotient/fat oxidation
Time Frame: 6 h
|
Measurement of substrate oxidation by indirect calorimetry over 6 hours after consumption of the test oil and control oil.
We will specifically calculate carbohydrate and fat oxidation rates over the 6-hour period post-prandially and compare rates of oxidation of these two substrates between the test oil and the control oil.
|
6 h
|
|
Food intake
Time Frame: single meal
|
Measurement of food intake at a single meal served 1 hour after a pre-load containing 8-10 g of the test oil and the control oil
|
single meal
|
Secondary Outcome Measures
Secondary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Glucose
Time Frame: 6 h
|
Measurement of glucose over 6 hours after consumption of the test oil and control oil
|
6 h
|
|
Feelings of appetite and satiety
Time Frame: 6 h
|
Measurement of feelings of appetite and satiety by visual analog scales over 6 hours after consumption of the test oil and control oil
|
6 h
|
|
Insulin
Time Frame: 6 hours
|
Measurement of insulin over 6 hours after consumption of the test oil and control oil
|
6 hours
|
|
Leptin
Time Frame: 6 hours
|
Measurement of leptin over 6 hours after consumption of the test oil and control oil
|
6 hours
|
|
Ghrelin
Time Frame: 6 hours
|
Measurement of ghrelin over 6 hours after consumption of the test oil and control oil
|
6 hours
|
|
Peptide YY
Time Frame: 6 hours
|
Measurement of peptide YY over 6 hours after consumption of the test oil and control oil
|
6 hours
|
|
Glucagon like peptide 1
Time Frame: 6 hours
|
Measurement of glucagon like peptide 1 over 6 hours after consumption of the test oil and control oil
|
6 hours
|
Collaborators and Investigators
Sponsor
Sponsor
Collaborators
Collaborators
Investigators
Investigators
- Principal Investigator: Marie-Pierre St-Onge, Ph.D, St. Luke's-Roosevelt Hospital Center
- Principal Investigator: Cygnia Rapp, Prosperity Organic Foods
Study record dates
Study Major Dates
Study Start
Study Start
Primary Completion (Actual)
Primary Completion
Study Completion (Actual)
Study Completion
Study Registration Dates
First Submitted
First Submitted
First Submitted That Met QC Criteria
First Submitted That Met QC Criteria
First Posted (Estimate)
First Posted
Study Record Updates
Last Update Posted (Estimate)
Last Update Posted
Last Update Submitted That Met QC Criteria
Last Update Submitted That Met QC Criteria
Last Verified
Last Verified
More Information
Terms related to this study
Keywords
Additional Relevant MeSH Terms
Other Study ID Numbers
Other Study ID Numbers
- 2012-33610-19482
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