The Oil, Fats and Oleogel Study

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

16 participants

Study Classification

INTERVENTIONAL

Study Start Date

2016-01-12

Study Completion Date

2017-05-23

Brief Summary

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The aim of this study is to compare the effects of dietary fats, ingested in two physical forms, on acute energy balance, appetitive, and glycemic responses of healthy normal (BMI 18-24.9 kgm-2) or overweight (BMI\>25kgm-2) adults.

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Detailed Description

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This will be a randomised, crossover study. Randomisation will be performed with an online randomisation software (www.randomizer.org). Participants will be screened (1 screening visit) and attend five test visits conducted in a whole room calorimeter (WRC). During each test visit, participants will arrive at the laboratory after an overnight fast, enter the WRC and rest for 15 minutes in a supine position,have their resting energy expenditure (REE) measured for 30 minutes and consume congee and juice alone(control), or with one of the 4 dietary fats: sunflower oil (SO) or gel (SG) and coconut oil (CO) or gel (CG) (total 5 test visits). Post-meal energy expenditure, fat oxidation, glycemia and appetite (visual analog scales) will be measured continuously for 3 hours in WRC, followed by a meal challenge where participants will eat until sated. Participants will return and repeat the protocol until all fat types and forms are completed.

Conditions

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Glycaemic Response and Energy Balance

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Primary Study Purpose

OTHER

Blinding Strategy

NONE

Study Groups

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Congee and juice only

Control breakfast providing 50g carbohydrate

Group Type NO_INTERVENTION

No interventions assigned to this group

Congee and juice with coconut gel

Control breakfast, plus 25g coconut oleogel (solid)

Group Type ACTIVE_COMPARATOR

Congee and juice with coconut gel

Intervention Type OTHER

25g coconut oleogel

Congee and juice with coconut oil

Control breakfast, plus 25g coconut oil (liquid)

Group Type ACTIVE_COMPARATOR

Congee and juice with coconut oil

Intervention Type OTHER

25g coconut oil

Congee and juice with sunflower gel

Control breakfast, plus 25g sunflower oleogel (solid)

Group Type ACTIVE_COMPARATOR

Congee and juice with sunflower gel

Intervention Type OTHER

25g sunflower oleogel

Congee and juice with sunflower oil

Control breakfast, plus 25g sunflower oil (liquid)

Group Type ACTIVE_COMPARATOR

Congee and juice with sunflower oil

Intervention Type OTHER

25g sunflower oil

Interventions

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Congee and juice with coconut gel

25g coconut oleogel

Intervention Type OTHER

Congee and juice with coconut oil

25g coconut oil

Intervention Type OTHER

Congee and juice with sunflower gel

25g sunflower oleogel

Intervention Type OTHER

Congee and juice with sunflower oil

25g sunflower oil

Intervention Type OTHER

Eligibility Criteria

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Exclusion Criteria

* People with major chronic disease such as heart disease, cancer, hypertension or diabetes mellitus
* People with known food allergies, due to potential traces of allergens found in the commercially available food product used in our study (Knorr's instant congee)
* People who are claustrophobic
* Individuals who are taking insulin or drugs known to affect glucose metabolism, appetite, and body fat distribution
* Have weight change of \>5kg in the past 3 months
* People with a major medical or surgical event requiring hospitalization within the preceding three months
* People who are on a weight loss regime
* Individuals with the presence of disease or drugs which influence digestion and absorption of nutrients

Minimum Eligible Age

21 Years

Maximum Eligible Age

45 Years

Eligible Sex

MALE

Accepts Healthy Volunteers

Yes