Effect of Vegetable Oils for Use by the Snack Food Industry on Plasma Lipid Levels and Inflammatory Markers
This trial is active, not recruiting.
|Conditions||hyperlipidemias, metabolic syndrome x, cardiovascular diseases|
|Treatment||comparison of cooking oils|
|Start date||March 2004|
|End date||April 2007|
|Trial size||30 participants|
|Trial identifier||NCT00175071, HL54727-1537|
The current study is designed to assess the effect of a conventional cooking oil (hydrogenated oil) and a reformulated fat low in trans fatty acids on cardiovascular disease risk factors.
|Endpoint classification||efficacy study|
|Intervention model||crossover assignment|
|Masking||double blind (subject, investigator)|
Serum lipid, lipoprotein and apolipoprotein concentrations, measures of inflammation, cholesteryl ester transfer protein (CETP) and lecithin-cholesterol acetyltransferase (LCAT) activities, endogenous lipid synthesis rates, expression of genes associated
time frame: 5 weeks period
Female participants from 50 years up to 85 years old.
Inclusion Criteria: - Gender: female - Age: 50-85 years - LDL-C concentrations >120 mg/dL - Menopausal status: postmenopausal Exclusion Criteria: - Use of medications known to affect lipid metabolism - Untreated thyroid disease - Diabetes mellitus - Abnormal kidney function - Abnormal liver function - Smoking - Alcohol consumption > 2 drinks/day
|Official title||Effect of Conventional and Reformulated Vegetable Oils for Use by the Snack Food Industry on Plasma Lipid Levels and Inflammatory Markers|
|Principal investigator||Alice H Lichtenstein, D.Sc.|
|Description||It is known that in subjects with high cholesterol levels that substitution of hydrogenated fat (high in trans fat) with vegetable oil results in higher levels of total and LDL cholesterol ("bad" cholesterol). There has been tremendous interest within the food industry to identify cooking fats that have the physical properties necessary to make shelf stable products and have textural characteristics similar to existing products but that also favorably affects risk factors for coronary heart disease (CHD) such as LDL cholesterol levels and inflammatory markers. The current study is designed to assess the effect of a conventional cooking oil (hydrogenated oil) and a reformulated fat low in trans fatty acids on cardiovascular disease risk factors.|
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