Effects of a PUFA-rich Diet on Acute Metabolic and Inflammatory High-Fat Meal Responses

Not Applicable

Completed

• Conditions: Obesity; Inflammation
• Interventions: Other: PUFA Diet; Other: Control Diet

• Registration Number: NCT02246933
• Lead Sponsor: University of Georgia

Brief Summary

This study evaluates whether a diet rich in poly-unsaturated fats can compensate for the negative effects of high saturated fat meals on metabolic, inflammatory, and coagulation responses. Half of the participants will receive a high polyunsaturated fat diet )50% carbohydrate, 15% protein, and 35% fat. 21% of total energy will be poly-unsaturated fatty acids, 9% mono-unsaturated fatty acids, and 5% saturated fatty acids) for 7 days, while the other half will receive a control diet 50% carbohydrate, 35% fat, and 15% protein 50% carbohydrate, 35% fat, and 15% protein. Only, 7% of total energy will be poly-unsaturated fatty acids, 15% of total energy will be mono-unsaturated fatty acids, and 13% of total energy will be saturated fatty acids.) for 7 days.

Detailed Description

Eating more saturated fats has been shown to decrease how many calories an individual burns and increase chronic disease risk by increasing inflammation, coagulation (blood clotting) potential, blood pressure, and cholesterol. Conversely, eating more poly-unsaturated fats has been linked to decreased risk of chronic diseases. The goal of this study is to determine whether or not eating a diet containing a lot of poly-unsaturated fats can compensate for the damaging effects of eating occasional high-fat meals that are high in saturated fats. Those damaging effects we are interested in studying include how much fat and calories a person's body burns, and measuring some markers of chronic disease risk in the blood (inflammation markers and blood clotting markers).

Study Timeline

• Study Start: 2013-09
• Study First Submitted: 2014-09-18
• Study First Submitted QC: 2014-09-18
• Study First Posted: 2014-09-23
• Primary Completion: 2015-08
• Study Completion: 2015-08
• Status Verified: 2015-10
• Last Update Submitted: 2015-10-06
• Last Update Posted: 2015-10-08

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 26

Inclusion Criteria

• Apparently healthy men and women between the ages of 18 and 45y with a normal weight based on body mass index (BMI=18-24.9kg/m2), must be sedentary (perform less than 3 hours per week of structured exercise) and , if participant has fasting total cholesterol >200 gm/dL, high-density lipoprotein <40 mg/dL, low-density lipoprotein cholesterol >100 mg/dL, and/or triglycerides >150 mg/dL (based on fasting blood lipids).

Exclusion Criteria

• Weight loss or gain exceeding 5% of body weight in the past 3 months
• Current participation in a weight loss program
• Any current exercisers (greater than 3h per week)
• Any person who is on a medically prescribed diet
• Any person who is vegan, or any type of vegetarian other than pesco-vegetarian
• Any chronic or metabolic disease, hyperlipidemia, gastrointestinal disorder, or history of medical or surgical events that could affect digestion and absorption of nutrients
• Any current supplement use other than a daily multivitamin (this includes fish oil supplements)
• Any current medication use other than birth control (this includes anti-inflammatory NSAID use).
• Anyone who is pregnant, lactating, or planning a pregnancy
• Anyone who has donated blood or plasma in the last 20 days
• Any tobacco users
• Anyone who has allergies to the most common food allergens (milk, eggs, peanuts, almonds, cashews, walnuts, fish, shellfish, soy and wheat) or to any of the food that will provided during the study
• Anyone who has allergies to any of the components of the liquid meals

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: PARALLEL

Arm && Interventions

Group	Intervention	Description
PUFA Diet	PUFA Diet	-
Control Diet	Control Diet	-

Primary Outcome Measures

Name	Time	Method
Change in Blood Markers	Change measures baseline and 9 days	Change in inflammation and coagulation factors

Secondary Outcome Measures

Name	Time	Method
Change in Substrate Oxidation	Change measures baseline and 9 days
Change in Energy Expenditure	Change measures baseline and 9 days
Change in Fasting Blood Lipids	Change measures baseline and 9 days
Change in Systolic Blood Pressure	Change measures baseline and 9 days

Trial Locations

Locations (1)

University of Georgia - Department of Foods and Nutrition; 🇺🇸 Athens, Georgia, United States