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

Not Applicable

Completed

• Conditions: Colorectal Neoplasms
• Interventions: Other: Fat-free milkshake; Other: Fried soybean oil; Other: Tallow; Other: Fried palm oil; Other: Fried camellia oil; Other: Olive oil; Other: Soybean oil; Other: Palm oil; Other: Camellia oil; Other: Fried tallow

• Registration Number: NCT02599103
• Lead Sponsor: Academia Sinica, Taiwan

Brief Summary

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.

Detailed Description

Not available

Study Timeline

• Study Start: 2013-09
• Primary Completion: 2015-09
• Study Completion: 2015-09
• Study First Submitted: 2015-09-15
• Status Verified: 2015-10
• Study First Submitted QC: 2015-11-05
• Last Update Submitted: 2015-11-05
• Study First Posted: 2015-11-06
• Last Update Posted: 2015-11-06

Recruitment & Eligibility

• Status: COMPLETED
• Sex: Male
• Target Recruitment: 17

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.

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
fat-free milkshake	Fat-free milkshake	-
fried soybean oil	Fried soybean oil	-
tallow	Tallow	-
fried palm oil	Fried palm oil	-
fried camellia oil	Fried camellia oil	-
Olive oil	Olive oil	-
soybean oil	Soybean oil	-
palm oil	Palm oil	-
camellia oil	Camellia oil	-
fried tallow	Fried tallow	-

Primary Outcome Measures

Name	Time	Method
The changs of metabolomics profile between before and after oil consumption	baseline to 2 hours and 4 hours after oil consumption	This is a metabolomics study. We measured retention time (min), mass and abundance of serum metabolites with LC-QTOF at 3 time points. Then, we compared the abundance of metabolites between different oil consumption time ( before and after ) and assessed the health effects of cooking oils.