Effect of Dietary Fat Cooking Blend on Energy Expenditure in Children

Not Applicable

Completed

• Conditions: Childhood Obesity
• Interventions: Dietary Supplement: Melt (test oil); Dietary Supplement: Corn oil (control)

• Registration Number: NCT01720589
• Lead Sponsor: St. Luke's-Roosevelt Hospital Center

Brief Summary

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.

Detailed Description

Not available

Study Timeline

• Study Start: 2012-10
• Study First Submitted: 2012-10-17
• Study First Submitted QC: 2012-10-31
• Study First Posted: 2012-11-02
• Primary Completion: 2013-02
• Study Completion: 2013-02
• Status Verified: 2013-05
• Last Update Submitted: 2013-05-28
• Last Update Posted: 2013-05-30

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 5

Inclusion Criteria

• age 15-18
• body mass index 85% percentile or higher for age/sex
• weight stable

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Exclusion Criteria

• ±5 lbs weight change in the the 3 months prior
• use of medications
• dietary allergies
• metabolic disorder
• eating disorder
• behavioral or psychological disorders

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Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Melt (test oil)	Melt (test oil)	Participants will consume a muffin containing 20 g of dietary fat provided by the test oil and their energy expenditure will be measure post-prandially for 6 hours. At the end of the measurement period, participants will consume a cookie containing 10 g of fat provided by the test oil and their food intake at an ad libitum meal will be measured 1 hour later.
Corn oil (control)	Corn oil (control)	Participants will consume a muffin containing 20 g of dietary fat provided by the control oil and their energy expenditure will be measure post-prandially for 6 hours. At the end of the measurement period, participants will consume a cookie containing 10 g of fat provided by the control oil and their food intake at an ad libitum meal will be measured 1 hour later.

Primary Outcome Measures

Name	Time	Method
Thermic effect of food	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	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	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

Secondary Outcome Measures

Name	Time	Method
Glucose	6 h	Measurement of glucose over 6 hours after consumption of the test oil and control oil
Feelings of appetite and satiety	6 h	Measurement of feelings of appetite and satiety by visual analog scales over 6 hours after consumption of the test oil and control oil
Insulin	6 hours	Measurement of insulin over 6 hours after consumption of the test oil and control oil
Leptin	6 hours	Measurement of leptin over 6 hours after consumption of the test oil and control oil
Ghrelin	6 hours	Measurement of ghrelin over 6 hours after consumption of the test oil and control oil
Peptide YY	6 hours	Measurement of peptide YY over 6 hours after consumption of the test oil and control oil
Glucagon like peptide 1	6 hours	Measurement of glucagon like peptide 1 over 6 hours after consumption of the test oil and control oil

Trial Locations

Locations (1)

St. Luke's/Roosevelt Hospital; 🇺🇸 New York, New York, United States