Effects of High Oleic Palm Olein, Virgin Olive Oil and Coconut Oil Diets on Markers Selected in Malaysian

Not Applicable

Completed

• Conditions: Overweight
• Interventions: Other: diets

• Registration Number: NCT02245113
• Lead Sponsor: Malaysia Palm Oil Board

Brief Summary

This study will be comparing human body responses by the effects of diets cooked with NoveLin, virgin olive oil and RBD coconut oil.

Detailed Description

NoveLin has high content of monounsaturate fatty acids - oleic acid (C18:1) which is the predominant fatty acid and in this study NoveLin is used as cooking fat in compare with olive oil. Olive oil is the world's most commonly eaten monounsaturated oil which contains 55 - 83% oleic acid. Consumption of olive oil gives numerous health benefits on lowering total and LDL cholesterol, reducing LDL cholesterol's, lowering blood clotting factors, and lowering blood pressure. Coconut oil is the richest source of medium chain fatty acid and it has greater than 90% of saturated fatty acid with dominant fatty acid of lauric acid (C12:0). RBD coconut oil is used as positive control in this study.

Study Timeline

• Study Start: 2013-12
• Primary Completion: 2014-06
• Study Completion: 2014-07
• Status Verified: 2014-09
• Study First Submitted: 2014-09-17
• Study First Submitted QC: 2014-09-18
• Last Update Submitted: 2014-09-18
• Study First Posted: 2014-09-19
• Last Update Posted: 2014-09-19

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 32

Inclusion Criteria

• males and females aged 20-60 years
• BMI 23 - 27.5 kg/m2
• free from any disease
• not on any medication or treatment associated with reduction of CVD
• non-smokers and non-heavy drinker or having smoking or alcoholic history
• not pregnant or lactating
• willing and able to comply

Exclusion Criteria

• people on weight reduction therapy/program
• people on cholesterol reduction medicatio
• have one or more of the chronic diseases
• people with blood clotting problem/ coagulopathy / deep vein thrombosis.
• hypertensive persons (systolic pressure > 140 mmHg, diastolic pressure > 90 mmHg)
• female who is pregnant
• people travel to overseas during feeding.

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Test Fat R	diets	Test fat, n= 10 (minimum), 6 weeks intervention, Intervention 1, Intervention 2, and Intervention 3.
Test Fat P	diets	Test fat, n= 10 (minimum), 6 weeks intervention, Intervention 1, Intervention 2, and Intervention 3.
Test Fat Q	diets	Test fat, n= 10 (minimum), 6 weeks intervention, Intervention 1, Intervention 2, and Intervention 3.

Primary Outcome Measures

Name	Time	Method
change in c-peptide level	week 0(baseline) and week 6

Secondary Outcome Measures

Name	Time	Method
change in inflammatory markers	week 0(baseline) and week 6
change in insulin resistance's markers	week 0(baseline) and week 6
change in obesity markers	week 0(baseline) and week 6
change in physical characteristic (eg. BMI, body weight)	week 0(baseline) and week 6
change in lipid profile	week 0(baseline) and week 6

Trial Locations

Locations (1)

MPOB; 🇲🇾 Kajang, Selangor, Malaysia