Development of Rich & Creamy Melt® Organic Cooking Blend for Oxidative Stability and Reducing Childhood Obesity
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 5
- 试验地点
- 2
- 主要终点
- Thermic effect of food
研究概览
简要总结
The purpose of this study is to test the effects of a cooking oil blend of dietary fats rich in medium chain triglycerides on energy expenditure and food intake in overweight and obese children.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Prevention
- 盲法
- Double (Participant, Investigator)
入排标准
- 年龄范围
- 15 Years 至 18 Years（Child, Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •age 15-18
- •body mass index 85% percentile or higher for age/sex
- •weight stable
排除标准
- •±5 lbs weight change in the the 3 months prior
- •use of medications
- •dietary allergies
- •metabolic disorder
- •eating disorder
- •behavioral or psychological disorders
结局指标
主要结局
Thermic effect of food
时间窗: 6 h
Measurement of thermic effect of food over 6 hours after a meal rich in test oil and control oil. The thermic effect of food is the difference between post-prandial energy expenditure and basal energy expenditure. We will assess the difference in thermic effect of food over a 6-hour period between the test oil and the control oil.
Respiratory quotient/fat oxidation
时间窗: 6 h
Measurement of substrate oxidation by indirect calorimetry over 6 hours after consumption of the test oil and control oil. We will specifically calculate carbohydrate and fat oxidation rates over the 6-hour period post-prandially and compare rates of oxidation of these two substrates between the test oil and the control oil.
Food intake
时间窗: single meal
Measurement of food intake at a single meal served 1 hour after a pre-load containing 8-10 g of the test oil and the control oil
次要结局
- Glucose(6 h)
- Feelings of appetite and satiety(6 h)
- Insulin(6 hours)
- Leptin(6 hours)
- Ghrelin(6 hours)
- Peptide YY(6 hours)
- Glucagon like peptide 1(6 hours)
研究者
Marie-Pierre St-Onge
Research Associate
St. Luke's-Roosevelt Hospital Center