The Effects of Various Cooking Oils on Health Related Biomarkers in Healthy Subjects

Academia Sinica, Taiwan

Status: Completed

Conditions: Colorectal Neoplasms

Treatments: Other: Fried tallow; Other: Palm oil; Other: Fat-free milkshake; Other: Olive oil; Other: Tallow; Other: Camellia oil; Other: Soybean oil; Other: Fried soybean oil; Other: Fried camellia oil; Other: Fried palm oil

Study type: Interventional

Funder types: Other

Identifiers

NCT02599103

AS-IRB02-102083

Details and patient eligibility

About

Fats and oils play important roles in maintaining human nutrition and health through providing energy, essential fatty acids, and acting as modulators of many biological processes (signal transduction, immunity and inflammation). Due to differences in the fatty acid composition and content of antioxidants of individual cooking oils, the degree of oxidative and thermolytic reactions may vary oil by oil. It is lack of human feeding study to investigate the molecular mechanisms on how and which deep-fried oil exerts its adverse effects. The investigators are also lack of biomarkers for monitoring deep-fried oil exposure. Therefore, the purpose of this study is to compare how human body responds differently to several popular uncooked and deep-fried oils with varied fatty acid compositions with respect of oxylipin profile, inflammatory markers, non-targeted metabolomics, and transcriptomics. The investigators will recruit 20 volunteers, provided them once a week the milk shakes prepared from 60g of olive oil, soybean oil, palm oil, camellia oil, tallow (butter), and deep-fried oils of the last 4, respectively; in comparison with a no-fat milk shake control. The experiments lasted for 10 weeks.。Each time; serum, plasma, whole blood and urine samples were collected at baseline, after 2 hours, and after 4 hours. The investigators anticipate to find biomarker(s) for deep-frying, and contribute to the understanding of molecular mechanisms on how deep-fried oils exert adverse effects toward health through integrative omics or so-called system biology approaches.

Enrollment: 17 patients

Sex: Male

Ages: 20 to 50 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Non-smoking, non-drinker, usual dietary intake
• BMI : 18.5~27 kg/m2

Exclusion criteria

1. Over the past two weeks have suffered from acute illness.
2. None of the subjects was taking any supplemental vitamins, antioxidants or medication at that time.
3. Taking steroids or non-steroidal anti-inflammatory drug, such as Aspirin or Panadol in the past one week.
4. Cancer or other severe diseases was diagnosed.

Trial design

Primary purpose: Basic Science

Allocation: Non-Randomized

Interventional model: Crossover Assignment

Masking: Double Blind

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17 participants in 10 patient groups, including a placebo group

fat-free milkshake

Placebo Comparator group

Treatment:

Other: Fat-free milkshake

Olive oil

Active Comparator group

Treatment:

Other: Olive oil

soybean oil

Experimental group

Treatment:

Other: Soybean oil

fried soybean oil

Experimental group

Treatment:

Other: Fried soybean oil

palm oil

Experimental group

Treatment:

Other: Palm oil

fried palm oil

Experimental group

Treatment:

Other: Fried palm oil

camellia oil

Experimental group

Treatment:

Other: Camellia oil

fried camellia oil

Experimental group

Treatment:

Other: Fried camellia oil

tallow

Experimental group

Treatment:

Other: Tallow

fried tallow

Experimental group

Treatment:

Other: Fried tallow