The TOP study: The effect of Thermally Oxidised Polyunsaturated (TOP) fat on post-meal blood sugar levels in healthy participants.

The effect of Thermally Oxidised Polyunsaturated fat on postprandial glycaemia in healthy participants.

Status

Recruiting

Phases

Unknown

Study type

Interventional

Source

ANZCTR

Registry ID

ACTRN12610000117011

Acronym

TOP

Enrollment

Registered

2010-02-03

Start date

2010-01-19

Completion date

Unknown

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

The study is comparing the effect of eating meals composed of thermally oxidised and native (unheated) polyunsaturated vegtable oil and carbohydrate on normal healthy people.

Interventions

Participants will be given a test meal of 40gm dried instant mash potato reconstituted with 160ml hot water, 50gm thermally oxidised commercial sunflower oil, and 1500mg paracetamol. The paracetamol is added to enable the measurement of gastric emptying. The thermally oxidised sunflower oil will have been prepared previously by heating the oil at 180 degrees centigrade for 6 hours and cooking potato chips from 2 potatoes every 30 minutes. The washout period between meals is 1 week.

Study design

Allocation

Randomised controlled trial

Intervention model

Crossover

Primary purpose

Prevention

Masking

Blinded (masking used)

Eligibility

Sex/Gender

All

Age

25 Years to 65 Years

Healthy volunteers

Yes

Inclusion criteria

*Healthy subjects *Body mass index >18kg/m2 and <30 kg/m2

Exclusion criteria

*Serious medical problems *Use of some medications *Fasting blood glucose > 6.1 mmol/L *Smokers

Outcome results