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

Malaysia Palm Oil Board

Status

Completed

Conditions

Overweight

Treatments

Other: diets

Study type

Interventional

Funder types

Other

Identifiers

NCT02245113

R002302000

Details and patient eligibility

About

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

Full 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.

Enrollment

32 patients

Sex

All

Ages

20 to 60 years old

Volunteers

Accepts Healthy Volunteers

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.