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

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

Interventions

OTHER

Fat-free milkshake

participants drinks a fat-free milk shakes

OTHER

Olive oil

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

OTHER

Soybean oil

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

OTHER

Fried soybean oil

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

OTHER

Palm oil

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

OTHER

Fried palm oil

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

OTHER

Camellia oil

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

OTHER

Fried camellia oil

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

OTHER

Tallow

participants drinks the milk shakes prepared from 60g of tallow

OTHER

Fried tallow

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

Sponsors & Collaborators

• Academia Sinica, Taiwan

  lead OTHER

Principal Investigators

• Wen-Harn Pan, Ph.D. · Institute of Biomedical Sciences, Academia Sinica

Study Design

Allocation

NON_RANDOMIZED

Purpose

BASIC_SCIENCE

Masking

DOUBLE

Model

CROSSOVER

Eligibility

Min Age

20 Years

Max Age

50 Years

Sex

MALE

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2013-09-30

Primary Completion

2015-09-30

Completion

2015-09-30