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

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.

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

Study Overview

• Status: Completed
• Conditions: Overweight
• Intervention / Treatment: Other: diets

Detailed Description

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.

• Study Type: Interventional
• Enrollment (Actual): 32
• Phase: Not Applicable

Contacts and Locations

Study Locations

• Malaysia
  • Selangor
    • Kajang, Selangor, Malaysia, 43000
      • MPOB

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 20 years to 60 years (Adult)
• Accepts Healthy Volunteers: Yes
• Genders Eligible for Study: All

Description

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.

Study Plan

How is the study designed?

Design Details

• Allocation: Randomized
• Interventional Model: Crossover Assignment
• Masking: Single

Number of Arms

3

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Experimental: Test Fat P; Test fat, n= 10 (minimum), 6 weeks intervention, Intervention 1, Intervention 2, and Intervention 3.	Other: diets; 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.
Experimental: Test Fat Q; Test fat, n= 10 (minimum), 6 weeks intervention, Intervention 1, Intervention 2, and Intervention 3.	Other: diets; 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.
Experimental: Test Fat R; Test fat, n= 10 (minimum), 6 weeks intervention, Intervention 1, Intervention 2, and Intervention 3.	Other: diets; 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.

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Time Frame
change in c-peptide level	week 0(baseline) and week 6

Secondary Outcome Measures

Outcome Measure	Time Frame
change in insulin resistance's markers	week 0(baseline) and week 6
change in inflammatory markers	week 0(baseline) and week 6
change in obesity markers	week 0(baseline) and week 6
change in lipid profile	week 0(baseline) and week 6
change in physical characteristic (eg. BMI, body weight)	week 0(baseline) and week 6

Collaborators and Investigators

• Sponsor: Malaysia Palm Oil Board
• Collaborators: Universiti Putra Malaysia; International Medical University
• Investigators: Principal Investigator: Lee Sin Tien, BSc, UPM; Principal Investigator: Norhaizan Md Esa, PhD, UPM; Principal Investigator: Verna Lee Kar Mun, PhD, IMU

Study record dates

Study Major Dates

• Study Start: December 1, 2013
• Primary Completion (Actual): June 1, 2014
• Study Completion (Actual): July 1, 2014

Study Registration Dates

• First Submitted: September 17, 2014
• First Submitted That Met QC Criteria: September 18, 2014
• First Posted (Estimate): September 19, 2014

Study Record Updates

• Last Update Posted (Estimate): September 19, 2014
• Last Update Submitted That Met QC Criteria: September 18, 2014
• Last Verified: September 1, 2014

More Information

Terms related to this study

• Additional Relevant MeSH Terms: Body Weight; Overweight
• Other Study ID Numbers: R002302000