To compare the effect of meals rich in thermally oxidised polyunsaturated fat and saturated fat on circulating numbers of endothelial microparticles

Status

Completed

Phases

Unknown

Study type

Interventional

Source

ANZCTR

Registry ID

ACTRN12606000296538

Enrollment

Registered

2006-07-12

Start date

2006-08-15

Completion date

2008-02-25

Last updated

2020-01-13

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

None listed

Brief summary

Fatty fast food meals markedly and acutely increase circulating numbers of endothelial cell microparticles (EMPs) that are a marker of endothelial damage. These meals are usually rich in saturated fat and oxidized lipids that may adversely affect the vascular endothelium. Our study aims to compare the effect of ingesting heated polyunsaturated fats (PUFA) enriched in oxidized lipids, and unheated PUFA and saturated fat on circulating number of EMPs in healthy subjects. The findings of the study may indicate whether dietary advice that includes increased PUFA consumption and use in cooking needs to be modified.

Interventions

Administer meals rich in (a) thermally oxidised polyunsaturated sunflower oil, (b) unoxidised native sunflower oil, (c) cream. The meals will be administered at the rate of one per week and they will be given in random order. The total duration of the study will be 3 weeks.

Study design

Allocation

Randomised controlled trial

Intervention model

Crossover

Primary purpose

Treatment

Masking

Blinded (masking used)

Eligibility

Sex/Gender

All

Age

20 Years to 70 Years

Healthy volunteers

Inclusion criteria

Men and women aged 20-70 years

Exclusion criteria

Serious illnesses, smoke cigarettes, taking medications or antioxidant supplements.

Outcome results