Effect of Vegetable Oils for Use by the Snack Food Industry on Plasma Lipid Levels and Inflammatory Markers

Not Applicable

Completed

• Conditions: Metabolic Syndrome X; Hyperlipidemias; Cardiovascular Diseases
• Interventions: Behavioral: Comparison of cooking oils

• Registration Number: NCT00175071
• Lead Sponsor: Tufts University

Brief Summary

The current study is designed to assess the effect of a conventional cooking oil (hydrogenated oil) and a reformulated fat low in trans fatty acids on cardiovascular disease risk factors.

Detailed Description

It is known that in subjects with high cholesterol levels that substitution of hydrogenated fat (high in trans fat) with vegetable oil results in higher levels of total and LDL cholesterol ("bad" cholesterol). There has been tremendous interest within the food industry to identify cooking fats that have the physical properties necessary to make shelf stable products and have textural characteristics similar to existing products but that also favorably affects risk factors for coronary heart disease (CHD) such as LDL cholesterol levels and inflammatory markers. The current study is designed to assess the effect of a conventional cooking oil (hydrogenated oil) and a reformulated fat low in trans fatty acids on cardiovascular disease risk factors.

Study Timeline

• Study Start: 2004-03
• Study First Submitted: 2005-09-08
• Study First Submitted QC: 2005-09-09
• Study First Posted: 2005-09-15
• Primary Completion: 2007-04
• Study Completion: 2012-07
• Status Verified: 2018-07
• Last Update Submitted: 2018-07-12
• Last Update Posted: 2018-07-13

Recruitment & Eligibility

• Status: COMPLETED
• Sex: Female
• Target Recruitment: 30

Inclusion Criteria

• Gender: female
• Age: 50-85 years
• LDL-C concentrations >120 mg/dL
• Menopausal status: postmenopausal

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Exclusion Criteria

• Use of medications known to affect lipid metabolism
• Untreated thyroid disease
• Diabetes mellitus
• Abnormal kidney function
• Abnormal liver function
• Smoking
• Alcohol consumption > 2 drinks/day

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Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Comparison of cooking oils	Comparison of cooking oils	Postmenopausal women (50-85 y) with LDL cholesterol 120 mg/dL.

Primary Outcome Measures

Name	Time	Method
Serum lipid, lipoprotein and apolipoprotein concentrations, measures of inflammation, cholesteryl ester transfer protein (CETP) and lecithin-cholesterol acetyltransferase (LCAT) activities, endogenous lipid synthesis rates, expression of genes associated	5 weeks period

Trial Locations

Locations (1)

Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University; 🇺🇸 Boston, Massachusetts, United States