The Acute Effects of Oleic Acid Enriched-diets on Lipids, Insulin Sensitivity and Serum Inflammatory Markers

Malaysia Palm Oil Board

Status: Completed

Conditions: Lipid Profile

Treatments: Dietary Supplement: The acute effects of dietary fat on lipid profile, insulin sensitivity and inflammatory markers

Study type: Interventional

Funder types: Other

Identifiers

NCT01124487

A001/09

Details and patient eligibility

About

Objectives: To investigate the acute effects of olive oil, palm olein and lard on lipid profile, insulin sensitivity and inflammatory markers.

Hypothesis: Different dietary fats will alter lipid profile, insulin sensitivity and inflammatory markers postprandially.

Full description

A randomized, single blind, crossover design was undertaken to test meals enriched with palm olein vs olive oil vs lard. Volunteers were asked to participate in three postprandial challenges, separated by at least 3-days. Subjects were provided a low fat meal(<10g fat) the day before the intervention. Fasting blood was collected the next day and the subjects were instructed to consume test meals (50g high fat meal). Further venous blood was collected at 30 min, 1h, 2h, 3h and 4h postprandially.

Primary outcome variable: Triacylglycerol (TAG) Secondary outcome variables: Insulin sensitivity (glucose, insulin), non esterified fatty acids (NEFA), inflammatory markers

Enrollment: 10 patients

Sex: Male

Ages: 18 to 45 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Age: 18-45 years
• BMI : 18.5-30 kg/m^2
• Healthy, men

Exclusion criteria

• medical history of cardiovascular disease, cancer, diabetes or chronic diseases
• BMI < 18.5 OR > 30 kg/m^2
• waist hip ratio > 0.9
• total cholesterol > 5.2 mmol/L
• triacylglycerol (TAG) > 2.2 mmol/L
• current use of antihypertensive or lipid lowering medication

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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10 participants in 3 patient groups

palm olein

Experimental group

Treatment:

Dietary Supplement: The acute effects of dietary fat on lipid profile, insulin sensitivity and inflammatory markers

olive oil

Experimental group

Treatment:

Dietary Supplement: The acute effects of dietary fat on lipid profile, insulin sensitivity and inflammatory markers

lard

Experimental group

Treatment:

Dietary Supplement: The acute effects of dietary fat on lipid profile, insulin sensitivity and inflammatory markers