The Oil, Fats and Oleogel Study

Not Applicable

Completed

• Conditions: Glycaemic Response and Energy Balance
• Interventions: Other: Congee and juice with coconut gel; Other: Congee and juice with coconut oil; Other: Congee and juice with sunflower oil; Other: Congee and juice with sunflower gel

• Registration Number: NCT02702726
• Lead Sponsor: Clinical Nutrition Research Centre, Singapore

Brief Summary

The aim of this study is to compare the effects of dietary fats, ingested in two physical forms, on acute energy balance, appetitive, and glycemic responses of healthy normal (BMI 18-24.9 kgm-2) or overweight (BMI\>25kgm-2) adults.

Detailed Description

This will be a randomised, crossover study. Randomisation will be performed with an online randomisation software (www.randomizer.org). Participants will be screened (1 screening visit) and attend five test visits conducted in a whole room calorimeter (WRC). During each test visit, participants will arrive at the laboratory after an overnight fast, enter the WRC and rest for 15 minutes in a supine position,have their resting energy expenditure (REE) measured for 30 minutes and consume congee and juice alone(control), or with one of the 4 dietary fats: sunflower oil (SO) or gel (SG) and coconut oil (CO) or gel (CG) (total 5 test visits). Post-meal energy expenditure, fat oxidation, glycemia and appetite (visual analog scales) will be measured continuously for 3 hours in WRC, followed by a meal challenge where participants will eat until sated. Participants will return and repeat the protocol until all fat types and forms are completed.

Study Timeline

• Study Start: 2016-01-12
• Study First Submitted: 2016-02-29
• Study First Submitted QC: 2016-03-03
• Study First Posted: 2016-03-09
• Primary Completion: 2017-05-23
• Study Completion: 2017-05-23
• Status Verified: 2017-08
• Last Update Submitted: 2017-08-21
• Last Update Posted: 2017-08-23

Recruitment & Eligibility

• Status: COMPLETED
• Sex: Male
• Target Recruitment: 16

Inclusion Criteria

Not provided

Exclusion Criteria

• People with major chronic disease such as heart disease, cancer, hypertension or diabetes mellitus
• People with known food allergies, due to potential traces of allergens found in the commercially available food product used in our study (Knorr's instant congee)
• People who are claustrophobic
• Individuals who are taking insulin or drugs known to affect glucose metabolism, appetite, and body fat distribution
• Have weight change of >5kg in the past 3 months
• People with a major medical or surgical event requiring hospitalization within the preceding three months
• People who are on a weight loss regime
• Individuals with the presence of disease or drugs which influence digestion and absorption of nutrients

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Congee and juice with coconut gel	Congee and juice with coconut gel	Control breakfast, plus 25g coconut oleogel (solid)
Congee and juice with coconut oil	Congee and juice with coconut oil	Control breakfast, plus 25g coconut oil (liquid)
Congee and juice with sunflower oil	Congee and juice with sunflower oil	Control breakfast, plus 25g sunflower oil (liquid)
Congee and juice with sunflower gel	Congee and juice with sunflower gel	Control breakfast, plus 25g sunflower oleogel (solid)

Primary Outcome Measures

Name	Time	Method
Post-test-meal capillary blood glucose (mmol/L) at 0, 15, 30, 45, 60, 90, 120, 150, 180 minutes	180 minutes	Capillary blood glucose will be assessed at 0, 15, 30, 45, 60, 90, 120, 150, 180 minutes using a Hemocue system (HemoCue Glucose 201 RT Systems, Helsingborg, Sweden)
180-min postprandial energy expenditure (kJ/min over 180 minutes and total kJ/180-min session) measured by an indirect ventilated-hood calorimeter	180 minutes	Gaseous exchanges obtained from the indirect calorimeter (volume of oxygen consumed and volume of carbon dioxide produced) will be used to calculate energy expenditure using the Weir equation: EE = 3.9 VO2 + 1.1 VCO2 \[Weir, J. B. (1949). "New methods for calculating metabolic rate with special reference to protein metabolism." Journal of Physiology 109(1): 1-9\]
180-min postprandial carbohydrate and fat oxidation (kJ/min over 180 minutes and total kJ and total grams during each session) measured by an indirect ventilated-hood calorimeter	180 minutes	Gaseous exchanges obtained from the indirect calorimeter (volume of oxygen consumed and volume of carbon dioxide produced) will be used to calculate energy expenditure using the Frayn equations: carbohydrate oxidation = 4.55 VCO2 - 3.21 VO2; fat oxidation = 1.67 VO2 - 1.67 VCO2 \[Frayn, K. N. (1983). "Calculation of substrate oxidation rates in vivo from gaseous exchange." Journal of Applied Physiology 55(2): 628-634\]

Secondary Outcome Measures

Name	Time	Method
Post-test-meal subjective appetite measurements at 0, 15, 30, 45, 60, 90, 120, 150, 180 minutes	180 minutes	Appetite ratings will be collected at 0, 15, 30, 45, 60, 90, 120, 150, 180 minutes after test meal consumption using a previously validated visual analog scales \[Flint, A., A. Raben, J. E. Blundell and A. Astrup (2000). "Reproducibility, power and validity of visual analogue scales in assessment of appetite sensations in single test meal studies." International Journal of Obesity 24(1): 38-48\]
Free-living food intake after completion of test session	180 minutes	Participants will be asked to keep a food record that document the types and amount of food and beverage they consume after they leave the research centre, until they go to bed on the same day. Data will be analysed using nutrient analysis software.

Trial Locations

Locations (1)

Clinical Nutrition Research Centre; 🇸🇬 Singapore, Singapore