Effect of Vegetable Oils for Use by the Snack Food Industry on Plasma Lipid Levels and Inflammatory Markers
| Status: | Completed |
|---|---|
| Conditions: | Peripheral Vascular Disease, Endocrine |
| Therapuetic Areas: | Cardiology / Vascular Diseases, Endocrinology |
| Healthy: | No |
| Age Range: | 50 - 85 |
| Updated: | 7/15/2018 |
| Start Date: | March 2004 |
| End Date: | July 2012 |
Effect of Conventional and Reformulated Vegetable Oils for Use by the Snack Food Industry on Plasma Lipid 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.
(hydrogenated oil) and a reformulated fat low in trans fatty acids on cardiovascular disease
risk factors.
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.
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.
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
We found this trial at
1
site
Boston, Massachusetts 02111
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