Different Oils For Frying and Endothelial Function

Not Applicable

Completed

• Conditions: Endothelial Dysfunction
• Interventions: Dietary Supplement: Olive Oil, SF, SF+DMP, SF+phenols

• Registration Number: NCT00837317
• Lead Sponsor: Hospital Universitario Reina Sofia de Cordoba

Brief Summary

The purpose of this study is to compare the effects of the consumption of different oils (olive oil, sunflower oil, sunflower plus dimethyl-polysiloxane, sunflower plus phenols) previously submitted to heating in postprandial endothelial function, inflammation and oxidative stress in healthy young men.

Detailed Description

To determine whether the consumption by healthy persons of an oil exposed to high temperatures, designed to have a composition of healthy fats (predominantly monounsaturated fats and with less than 10% palmitic acid) and to contain an abundance of antioxidants typically found in olive oil (phenolic compounds), will improve the vasodilatory response that depends on the endothelium, and buffer the inflammatory and postprandial oxidative response that is produced by the oils that are being used ever more frequently for frying purposes (sunflower oil and oil to which butylated hydroxytoluene (BHT) has been added), using virgin olive oil exposed to the same heating regime as a reference oil.

Study Timeline

• Study Start: 2009-01
• Study First Submitted: 2009-02-04
• Study First Submitted QC: 2009-02-04
• Study First Posted: 2009-02-05
• Status Verified: 2009-05
• Primary Completion: 2009-05
• Study Completion: 2009-05
• Last Update Submitted: 2009-05-12
• Last Update Posted: 2009-05-13

Recruitment & Eligibility

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

Inclusion Criteria

• Investigators will select obese people (BMI ranged 25 to 40).

Exclusion Criteria

• Evidence of malignancy or severally ill (life expectancy lesser than 5 years).

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
1	Olive Oil, SF, SF+DMP, SF+phenols	All the volunteer subjects will be administered four breakfast meals that have been prepared with four different types of oil, each of which will have been subjected to a standardised frying. The meals will be administered according to a cross-randomized Latin squares design

Primary Outcome Measures

Name	Time	Method
Endothelium-dependent postprandial vasodilatation measured by laser-doppler after the consumption of 4 different oils: -Virgin Olive Oil -Sunflower Oil -Sunflower High Oleic plus phenols -Sunflower High Oleic plus dimethylpolysiloxane	0, 2, 4 hours after the meals

Secondary Outcome Measures

Name	Time	Method
Assessment of pro-oxidative state, as evaluated via the determination of F2 isoprostane, nitrates and nitrites, total plasma antioxidative capacity, lipoperoxides and oxidised proteins.	0 and 4 hours after the meal
Assessment of proinflammatory state in both soluble plasma markers (IL-6, TNF-alpha, MCP-1, VCAM-1, ICAM-1) and the postprandial activation (RNAm) of IL-6, TNF-alpha, Rel-A, I-kappaB-alpha, MIF, MMP-9 y MCP-1 genes.	0 and 4 hours after the meal
Assessment of interrelationship of postprandial lipaemic response and the response of the inflammatory markers and of the oxidative metabolism with each of the oils employed in the study.	0, 4 hours after the meal

Trial Locations

Locations (1)

Reina Sofia University Hospital; 🇪🇸 Cordoba, Spain