NCT02802904

Multicountry Studies on the Effect of Positional Distribution of Fatty Acids at Triglyceride Backbone on Serum Lipids, Lipoprotein(a) and LDL-subclasses in Healthy Malaysian Volunteers

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 42 (actual)
• Sponsor: Malaysia Palm Oil Board · Other Government
• Sex: All
• Age: 20 Years – 50 Years
• Healthy volunteers: Accepted

Summary

Fats and oils are made up of \>90% triacylglycerol fat molecules which consist of a glycerol backbone to which 3 esterified fatty acids are attached. The positions of fatty acid attachment are referred to by stereospecific numbers, sn -1, -2 and -3. There is existing evidence to show that vegetable oils having unsaturated fatty acids in the sn-2 position with predominantly palmitic acid (16:0) or stearic acid (18:0) in the sn-1 and sn-3 positions of fat molecules do not raise serum cholesterol levels. These observations have come to be known as or explained by the "sn-2 hypothesis". New evidence have also emerged to show that saturated fatty acids (16:0, 18:0) in the sn-1 and -3 positions reduces fat deposition in a rat model. In this proposed study, the effects on the outcome measures investigated of three test fats \[namely palm olein IV64 (POP), virgin olive oil (OOO) and cocoa butter (POS)\], with oleic acid primarily at the sn-2 position but differing amounts of palmitic, stearic and oleic acids at the sn-1/sn-3 positions of the triglyceride molecule, are investigated

Detailed description

To investigate the effects of different dietary fats with primarily oleic acid in the sn-2 position on the cardiovascular risk profile in healthy Malaysian volunteers

Conditions

• Cardiovascular Risk Factor

Interventions

Type	Name	Description
OTHER	Diet: Palm olein IV64	Each subject received a palm olein-based run in diet for 2 weeks, followed by random assignment test fat Palm Olein IV64 which was incorporated into daily snacks (\~50g of test fats, brownies (\~15g test fat each) for breakfast and 4 pieces cookies (\~5g test fat each) with low fat palm olein based background diet daily.
OTHER	Diet: Cocoa butter	Each subject received a palm olein-based run in diet for 2 weeks, followed by random assignment test fat cocoa butter which was incorporated into daily snacks (\~50g of test fats, brownies (\~15g test fat each) for breakfast and 4 pieces cookies (\~5g test fat each) with low fat palm olein based background diet daily.
OTHER	Diet: Virgin olive oil	Each subject received a palm olein-based run in diet for 2 weeks, followed by random assignment test fat virgin olive oil which incorporated into daily snacks (\~50g of test fats, brownies (\~15g test fat each) for breakfast and 4 pieces cookies (\~5g test fat each) with low fat palm olein based background diet daily.

Timeline

• Start date: 2016-01-01
• Primary completion: 2016-06-01
• Completion: 2016-06-01
• First posted: 2016-06-16
• Last updated: 2016-06-17