The Effects of Various Cooking Oils on Health Related Biomarkers in Healthy Subjects

NCT ID: NCT02599103

Last Updated: 2015-11-06

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 17 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2013-09-30
• Study Completion Date: 2015-09-30

Brief Summary

Fats and oils play important roles in maintaining human nutrition and health through providing energy, essential fatty acids, and acting as modulators of many biological processes (signal transduction, immunity and inflammation). Due to differences in the fatty acid composition and content of antioxidants of individual cooking oils, the degree of oxidative and thermolytic reactions may vary oil by oil. It is lack of human feeding study to investigate the molecular mechanisms on how and which deep-fried oil exerts its adverse effects. The investigators are also lack of biomarkers for monitoring deep-fried oil exposure. Therefore, the purpose of this study is to compare how human body responds differently to several popular uncooked and deep-fried oils with varied fatty acid compositions with respect of oxylipin profile, inflammatory markers, non-targeted metabolomics, and transcriptomics. The investigators will recruit 20 volunteers, provided them once a week the milk shakes prepared from 60g of olive oil, soybean oil, palm oil, camellia oil, tallow (butter), and deep-fried oils of the last 4, respectively; in comparison with a no-fat milk shake control. The experiments lasted for 10 weeks.。Each time; serum, plasma, whole blood and urine samples were collected at baseline, after 2 hours, and after 4 hours. The investigators anticipate to find biomarker(s) for deep-frying, and contribute to the understanding of molecular mechanisms on how deep-fried oils exert adverse effects toward health through integrative omics or so-called system biology approaches.

Conditions

Colorectal Neoplasms

Study Design

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

Study Groups

fat-free milkshake

Group Type: PLACEBO_COMPARATOR

Fat-free milkshake

Intervention Type: OTHER

participants drinks a fat-free milk shakes

Olive oil

Group Type: ACTIVE_COMPARATOR

Olive oil

Intervention Type: OTHER

participants drinks the milk shakes prepared from 60g of olive oil

soybean oil

Group Type: EXPERIMENTAL

Soybean oil

Intervention Type: OTHER

participants drinks the milk shakes prepared from 60g of soybean oil

fried soybean oil

Group Type: EXPERIMENTAL

Fried soybean oil

Intervention Type: OTHER

participants drinks the milk shakes prepared from 60g of fried soybean oil

palm oil

Group Type: EXPERIMENTAL

Palm oil

Intervention Type: OTHER

participants drinks the milk shakes prepared from 60g of palm oil

fried palm oil

Group Type: EXPERIMENTAL

Fried palm oil

Intervention Type: OTHER

participants drinks the milk shakes prepared from 60g of fried palm oil

camellia oil

Group Type: EXPERIMENTAL

Camellia oil

Intervention Type: OTHER

participants drinks the milk shakes prepared from 60g of camellia oil

fried camellia oil

Group Type: EXPERIMENTAL

Fried camellia oil

Intervention Type: OTHER

participants drinks the milk shakes prepared from 60g of fried camellia oil

tallow

Group Type: EXPERIMENTAL

Tallow

Intervention Type: OTHER

participants drinks the milk shakes prepared from 60g of tallow

fried tallow

Group Type: EXPERIMENTAL

Fried tallow

Intervention Type: OTHER

participants drinks the milk shakes prepared from 60g of fried tallow

Interventions

Fat-free milkshake

participants drinks a fat-free milk shakes

Intervention Type: OTHER

Olive oil

participants drinks the milk shakes prepared from 60g of olive oil

Intervention Type: OTHER

Soybean oil

participants drinks the milk shakes prepared from 60g of soybean oil

Intervention Type: OTHER

Fried soybean oil

participants drinks the milk shakes prepared from 60g of fried soybean oil

Intervention Type: OTHER

Palm oil

participants drinks the milk shakes prepared from 60g of palm oil

Intervention Type: OTHER

Fried palm oil

participants drinks the milk shakes prepared from 60g of fried palm oil

Intervention Type: OTHER

Camellia oil

participants drinks the milk shakes prepared from 60g of camellia oil

Intervention Type: OTHER

Fried camellia oil

participants drinks the milk shakes prepared from 60g of fried camellia oil

Intervention Type: OTHER

Tallow

participants drinks the milk shakes prepared from 60g of tallow

Intervention Type: OTHER

Fried tallow

participants drinks the milk shakes prepared from 60g of fried tallow

Intervention Type: OTHER

Eligibility Criteria

Inclusion Criteria

• Non-smoking, non-drinker, usual dietary intake
• BMI : 18.5~27 kg/m2

Exclusion Criteria

1. Over the past two weeks have suffered from acute illness.

2. None of the subjects was taking any supplemental vitamins, antioxidants or medication at that time.

3. Taking steroids or non-steroidal anti-inflammatory drug, such as Aspirin or Panadol in the past one week.

4. Cancer or other severe diseases was diagnosed.

• Minimum Eligible Age: 20 Years
• Maximum Eligible Age: 50 Years
• Eligible Sex: MALE
• Accepts Healthy Volunteers: Yes

Sponsors

Academia Sinica, Taiwan

OTHER

Sponsor Role: lead

Responsible Party

Wen-Harn Pan

Institute of Biomedical Sciences

Responsibility Role: PRINCIPAL_INVESTIGATOR

Principal Investigators

Wen-Harn Pan, Ph.D.

Role: PRINCIPAL_INVESTIGATOR

Institute of Biomedical Sciences, Academia Sinica

Other Identifiers

AS-IRB02-102083

Identifier Type: -

Identifier Source: org_study_id