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The Acute Effects of Interesterification of Commercially Used Fats on Postprandial Fat Metabolism

NCT03191513 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 24

Last updated 2020-10-26

No results posted yet for this study

Summary

The purpose of this study is to investigate whether there are differences in postprandial metabolic indices following interesterified fats used commercially versus the corresponding un-interesterified blend.

Conditions

  • Healthy Adults
  • Postmenopausal Women

Interventions

DIETARY_SUPPLEMENT

Interesterified blend of palm kernal and plam stearin

50 g fat provided as interesterified palm kernal and palm sterin blend in a single meal (sub-group, n=12, also have 75 mg 13C labelled tripalmatin and 1.2 g / kg body water deuterated water)

DIETARY_SUPPLEMENT

Un-interesterified blend of palm kernal and plam stearin

50 g fat provided as un-interesterified palm kernal and palm sterin blend in a single meal (sub-group, n=12, also have 75 mg 13C labelled tripalmatin and 1.2 g / kg body water deuterated water)

DIETARY_SUPPLEMENT

Rapeseed oil

50 g fat provided as rapeseed oil in a single meal (sub-group, n=12, also have 75 mg 13C labelled tripalmatin and 1.2 g / kg body water deuterated water)

Sponsors & Collaborators

Principal Investigators

  • Sarah EE Berry, PhD · King's College London

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
QUADRUPLE
Model
CROSSOVER

Eligibility

Min Age
45 Years
Max Age
75 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2017-06-12
Primary Completion
2018-05-15
Completion
2018-05-27

Countries

  • United Kingdom

Study Locations

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Entities

Companies

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT03191513 on ClinicalTrials.gov