NCT02192047

Chronic Effects of Natural and Interesterified Fats Margarine on Insulin Sensitivity and Selected Markers of Cardiovascular Diseases (CVD)

Chronic Effects of Natural Palm-based Margarine and Interesterified Palm- and Soy-based Margarine on Insulin Sensitivity and Selected Markers of Cardiovascular Diseases (CVD)

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 85 (actual)
• Sponsor: Malaysia Palm Oil Board · Other Government
• Sex: All
• Age: 20 Years – 60 Years
• Healthy volunteers: Accepted

Summary

The investigators hypothesized that there will be a significant difference between the effects of trans-free palm-, interesterified palm- and interesterified soybean oil blend on cardiovascular disease, inflammation, insulin resistance and obesity.

Detailed description

Human volunteers will be conditioned for a 8 wk intervention on 3 different test diets providing 30 % energy as fat, 15% energy as protein and 55% energy as carbohydrate according to parallel designed sequences. The test fats used for this study are palm oil, chemically interesterified palm oil and chemically interesterified fully hydrogenated soybean oil and soft oil blend in the form of margarine. Volunteers will be restricted to follow the dietary guidelines throughout the study. Blood collection sessions will held before and after every diet intervention. Outcome measures of the study are serum lipid profile, markers of inflammation, markers of obesity and insulin resistance.

Conditions

• Overweight

Interventions

Type	Name	Description
OTHER	Palm Olein	8 weeks
OTHER	IE Palm olein	8 weeks
OTHER	IE soybean oil-based	8 weeks

Timeline

• Start date: 2012-09-01
• Primary completion: 2014-03-01
• Completion: 2014-03-01
• First posted: 2014-07-16
• Last updated: 2014-07-16

Locations

1 site across 1 country: Malaysia