Multicountry Studies on the Effect of Positional Distribution of Fatty Acids at Triglyceride Backbone on Serum Lipids, Lipoprotein(a) and LDL-subclasses in Healthy Malaysian Volunteers

Summary

Fats and oils are made up of \>90% triacylglycerol fat molecules which consist of a glycerol backbone to which 3 esterified fatty acids are attached. The positions of fatty acid attachment are referred to by stereospecific numbers, sn -1, -2 and -3. There is existing evidence to show that vegetable oils having unsaturated fatty acids in the sn-2 position with predominantly palmitic acid (16:0) or stearic acid (18:0) in the sn-1 and sn-3 positions of fat molecules do not raise serum cholesterol levels. These observations have come to be known as or explained by the "sn-2 hypothesis". New evidence have also emerged to show that saturated fatty acids (16:0, 18:0) in the sn-1 and -3 positions reduces fat deposition in a rat model. In this proposed study, the effects on the outcome measures investigated of three test fats \[namely palm olein IV64 (POP), virgin olive oil (OOO) and cocoa butter (POS)\], with oleic acid primarily at the sn-2 position but differing amounts of palmitic, stearic and oleic acids at the sn-1/sn-3 positions of the triglyceride molecule, are investigated

Conditions

• Cardiovascular Risk Factor

Interventions

OTHER

Diet: Palm olein IV64

Each subject received a palm olein-based run in diet for 2 weeks, followed by random assignment test fat Palm Olein IV64 which was incorporated into daily snacks (\~50g of test fats, brownies (\~15g test fat each) for breakfast and 4 pieces cookies (\~5g test fat each) with low fat palm olein based background diet daily.

OTHER

Diet: Cocoa butter

Each subject received a palm olein-based run in diet for 2 weeks, followed by random assignment test fat cocoa butter which was incorporated into daily snacks (\~50g of test fats, brownies (\~15g test fat each) for breakfast and 4 pieces cookies (\~5g test fat each) with low fat palm olein based background diet daily.

OTHER

Diet: Virgin olive oil

Each subject received a palm olein-based run in diet for 2 weeks, followed by random assignment test fat virgin olive oil which incorporated into daily snacks (\~50g of test fats, brownies (\~15g test fat each) for breakfast and 4 pieces cookies (\~5g test fat each) with low fat palm olein based background diet daily.

Sponsors & Collaborators

• IMU University, Malaysia

  collaborator OTHER

• Malaysia Palm Oil Board

  lead OTHER_GOV

Principal Investigators

• Datuk Dr. Choo Yuen May, PhD · MPOB

• Emeritus Prof. Datuk Dr. Augustine Ong Soon Hock, PhD · Malaysian Oil Scientists and Technologists' Association (MOSTA)

• Assoc Prof Dr Tony Ng Kock Wai, PhD · IMU

• Dr Kanga Rani Selvaduray, PhD · MPOB

• Radhika Loganathan, MSc · MPOB

• Dr Darren Gouk Siew Wah, PhD · MPOB

• Gowri Nagapan, MSc · MPOB

Study Design

Allocation

RANDOMIZED

Masking

SINGLE

Model

CROSSOVER

Eligibility

Min Age

20 Years

Max Age

50 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2016-01-31

Primary Completion

2016-06-30

Completion

2016-06-30