The Effects of Consuming Palm Oil With Different Macronutrient Intakes on Blood Lipids
| Status: | Completed |
|---|---|
| Conditions: | Peripheral Vascular Disease |
| Therapuetic Areas: | Cardiology / Vascular Diseases |
| Healthy: | No |
| Age Range: | 21 - 65 |
| Updated: | 8/25/2018 |
| Start Date: | November 2016 |
| End Date: | March 2018 |
The Effects of Palm Oil Consumed Under Different Macronutrient Distributions on Circulating Lipoprotein and Fatty Acid Profiles
The purpose of this study is to determine the effects of palm oil when consumed as either
part of a low carbohydrate diet or a high carbohydrate diet on blood lipids, cardiovascular
health and inflammation. The study will help us better understand how the quality of
saturated fat and the quantity of carbohydrate interact to impact blood lipids and
cardiovascular health.
part of a low carbohydrate diet or a high carbohydrate diet on blood lipids, cardiovascular
health and inflammation. The study will help us better understand how the quality of
saturated fat and the quantity of carbohydrate interact to impact blood lipids and
cardiovascular health.
The purpose of this study is to determine the effects of palm oil on blood lipids,
cardiovascular health and inflammation. Potential subjects will be screened until 24
qualifying healthy participants are enrolled. After enrollment participants will undergo a
baseline battery of tests including blood draws, body composition, measures of height and
weight, blood lipid profile (cholesterol, lipoprotein particle size, quantity and fatty acid
composition), insulin sensitivity using a static index, inflammation, antioxidant status and
measurement of energy expenditure and substrate oxidation by indirect calorimetry.
Participants will be randomly divided into one of two arms/tracks, either a low carbohydrate
diet arm or a high carbohydrate diet arm. Each diet arm consists of 3 phases a low saturated
fat control diet where the primary cooking oil is canola oil and two saturated fat diet
phases where the primary cooking oil is either palm oil or butter.
Participants will begin with the low saturated fat diet phase first which consists of 50% of
fat calories derived from canola oil for 3 weeks. At the end of this control diet phase the
battery of tests completed at baseline will be repeated. After a 2-week washout period
participants will then proceed in random order into either the palm oil or butter diet phases
of their diet arm/track. The palm oil and butter diet phases are also 3 weeks in duration and
separated by a 2 week washout period. The palm oil and butter diet phases will derive 50% of
the fat calories from either palm oil or butter. Both oils are high in saturated fat but
differ in the quality of saturated fat. At the end of each diet phase the testing battery
completed at baseline will be repeated. The subjects will never be exposed to more than
minimal risk and in return will receive 9 weeks of food, individualized reports of their
study results and a monetary stipend. The study will help us better understand how the
quality of saturated fat and the quantity of carbohydrate interact to impact blood lipids and
cardiovascular health. This knowledge can be used to aid dietary recommendations for
cardiovascular health and control of blood lipids.
cardiovascular health and inflammation. Potential subjects will be screened until 24
qualifying healthy participants are enrolled. After enrollment participants will undergo a
baseline battery of tests including blood draws, body composition, measures of height and
weight, blood lipid profile (cholesterol, lipoprotein particle size, quantity and fatty acid
composition), insulin sensitivity using a static index, inflammation, antioxidant status and
measurement of energy expenditure and substrate oxidation by indirect calorimetry.
Participants will be randomly divided into one of two arms/tracks, either a low carbohydrate
diet arm or a high carbohydrate diet arm. Each diet arm consists of 3 phases a low saturated
fat control diet where the primary cooking oil is canola oil and two saturated fat diet
phases where the primary cooking oil is either palm oil or butter.
Participants will begin with the low saturated fat diet phase first which consists of 50% of
fat calories derived from canola oil for 3 weeks. At the end of this control diet phase the
battery of tests completed at baseline will be repeated. After a 2-week washout period
participants will then proceed in random order into either the palm oil or butter diet phases
of their diet arm/track. The palm oil and butter diet phases are also 3 weeks in duration and
separated by a 2 week washout period. The palm oil and butter diet phases will derive 50% of
the fat calories from either palm oil or butter. Both oils are high in saturated fat but
differ in the quality of saturated fat. At the end of each diet phase the testing battery
completed at baseline will be repeated. The subjects will never be exposed to more than
minimal risk and in return will receive 9 weeks of food, individualized reports of their
study results and a monetary stipend. The study will help us better understand how the
quality of saturated fat and the quantity of carbohydrate interact to impact blood lipids and
cardiovascular health. This knowledge can be used to aid dietary recommendations for
cardiovascular health and control of blood lipids.
Inclusion Criteria:
- normocholesterolemic
Exclusion Criteria:
- hypercholesterolemia
- diabetes
- liver disease
- kidney disease
- other metabolic or endocrine dysfunction
- diagnosis of cancer within the previous 5 years
- hypertension
- current use of cholesterol reducing medications
- current use of diabetic medications
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