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Effects of Fried Foods Prepared in Palm Oil Blended With Canola Oil Containing Surfactants and Green Tea Extract

NCT07674602 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 22

Last updated 2026-06-29

No results posted yet for this study

Summary

The objectives of the study were to investigate effects of foods prepared in palm oil blended with canola oil containing surfactants and green tea extract on postprandial triglyceride levels in healthy volunteers. There were 22 subjects in the study. They were divided into 2 groups: 1.comsumed foods fried in palm oil blended with canola oil containing surfactants and green tea extract and 2.comsumed foods fried in palm oil. Postprandial triglyceride, lipid profiles, and liver and kidney functions were evaluated before and after taking 5 hours.

Conditions

  • Healthy Adult Participants

Interventions

OTHER

Fried Foods Prepared in Palm Oil

Take fried foods prepared in palm oil 7 pieces.

OTHER

Fried Foods Prepared in Palm Oil Blended With Canola Oil Containing Surfactants and Green Tea Extract

Take fried foods prepared in palm oil blended with canola oil containing surfactants and green tea extract 7 pieces.

Sponsors & Collaborators

  • Chulalongkorn University

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
TRIPLE
Model
PARALLEL

Eligibility

Min Age
18 Years
Max Age
60 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2025-11-01
Primary Completion
2026-03-31
Completion
2026-04-15

Countries

  • Thailand

Study Locations

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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 NCT07674602 on ClinicalTrials.gov