Different Oils For Frying and Endothelial Function

NCT ID: NCT00837317

Last Updated: 2009-05-13

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 26 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2009-01-31
• Study Completion Date: 2009-05-31

Brief Summary

The purpose of this study is to compare the effects of the consumption of different oils (olive oil, sunflower oil, sunflower plus dimethyl-polysiloxane, sunflower plus phenols) previously submitted to heating in postprandial endothelial function, inflammation and oxidative stress in healthy young men.

Detailed Description

To determine whether the consumption by healthy persons of an oil exposed to high temperatures, designed to have a composition of healthy fats (predominantly monounsaturated fats and with less than 10% palmitic acid) and to contain an abundance of antioxidants typically found in olive oil (phenolic compounds), will improve the vasodilatory response that depends on the endothelium, and buffer the inflammatory and postprandial oxidative response that is produced by the oils that are being used ever more frequently for frying purposes (sunflower oil and oil to which butylated hydroxytoluene (BHT) has been added), using virgin olive oil exposed to the same heating regime as a reference oil.

Conditions

Endothelial Dysfunction

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: CROSSOVER
• Primary Study Purpose: BASIC_SCIENCE
• Blinding Strategy: DOUBLE

Study Groups

1

All the volunteer subjects will be administered four breakfast meals that have been prepared with four different types of oil, each of which will have been subjected to a standardised frying. The meals will be administered according to a cross-randomized Latin squares design

Group Type: EXPERIMENTAL

Olive Oil, SF, SF+DMP, SF+phenols

Intervention Type: DIETARY_SUPPLEMENT

All the volunteer subjects will be administered four breakfast meals that have been prepared with four different types of oil, each of which will have been subjected to a standardised frying. The meals will be administered according to a cross-randomized Latin squares design

Interventions

Olive Oil, SF, SF+DMP, SF+phenols

All the volunteer subjects will be administered four breakfast meals that have been prepared with four different types of oil, each of which will have been subjected to a standardised frying. The meals will be administered according to a cross-randomized Latin squares design

Intervention Type: DIETARY_SUPPLEMENT

Other Intervention Names

SF=Sunflower Oil; DMP=dimethylpolysiloxane

Eligibility Criteria

Inclusion Criteria

• Investigators will select obese people (BMI ranged 25 to 40).

Exclusion Criteria

• Evidence of malignancy or severally ill (life expectancy lesser than 5 years).

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 80 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

Ministerio de Ciencia e Innovación, Spain

OTHER_GOV

Sponsor Role: collaborator

Hospital Universitario Reina Sofia de Cordoba

OTHER_GOV

Sponsor Role: lead

Responsible Party

Reina Sofia University Hospital

Principal Investigators

Francisco Perez-Jimenez, MD, PhD

Role: PRINCIPAL_INVESTIGATOR

Reina Sofia University Hospital

Locations

Reina Sofia University Hospital

Córdoba, Cordoba, Spain

Countries

Spain

References

Perez-Herrera A, Delgado-Lista J, Torres-Sanchez LA, Rangel-Zuniga OA, Camargo A, Moreno-Navarrete JM, Garcia-Olid B, Quintana-Navarro GM, Alcala-Diaz JF, Munoz-Lopez C, Lopez-Segura F, Fernandez-Real JM, Luque de Castro MD, Lopez-Miranda J, Perez-Jimenez F. The postprandial inflammatory response after ingestion of heated oils in obese persons is reduced by the presence of phenol compounds. Mol Nutr Food Res. 2012 Mar;56(3):510-4. doi: 10.1002/mnfr.201100533. Epub 2011 Dec 9.

Reference Type: DERIVED

PMID: 22162245 (View on PubMed)

Other Identifiers

Oils&Frying

Identifier Type: -

Identifier Source: org_study_id