Effects of High Oleic Palm Olein, Virgin Olive Oil and Coconut Oil Diets on Markers Selected in Malaysian

Study Overview
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Brief Summary
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This study will be comparing human body responses by the effects of diets cooked with NoveLin, virgin olive oil and RBD coconut oil.

Detailed Description
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NoveLin has high content of monounsaturate fatty acids - oleic acid (C18:1) which is the predominant fatty acid and in this study NoveLin is used as cooking fat in compare with olive oil. Olive oil is the world's most commonly eaten monounsaturated oil which contains 55 - 83% oleic acid. Consumption of olive oil gives numerous health benefits on lowering total and LDL cholesterol, reducing LDL cholesterol's, lowering blood clotting factors, and lowering blood pressure. Coconut oil is the richest source of medium chain fatty acid and it has greater than 90% of saturated fatty acid with dominant fatty acid of lauric acid (C12:0). RBD coconut oil is used as positive control in this study.

Official Title
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Effects of High Oleic Palm Olein (HOPO), Virgin Olive Oil (OO) and Refined Bleached and Deodorized (RBD) Coconut Oil (CO) Diets on Lipid Profile, Markers of Insulin Resistance, Inflammatory and Obesity in Overweight Subject.

Conditions
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Overweight

Intervention / Treatment
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* Other: diets


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: males and females aged 20-60 years BMI 23 - 27.5 kg/m2 free from any disease not on any medication or treatment associated with reduction of CVD non-smokers and non-heavy drinker or having smoking or alcoholic history not pregnant or lactating willing and able to comply Exclusion Criteria: people on weight reduction therapy/program people on cholesterol reduction medicatio have one or more of the chronic diseases people with blood clotting problem/ coagulopathy / deep vein thrombosis. hypertensive persons (systolic pressure > 140 mmHg, diastolic pressure > 90 mmHg) female who is pregnant people travel to overseas during feeding.

Ages Eligible for Study
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Minimum Age: 20 Years
Maximum Age: 60 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Test Fat P<br>Test fat, n= 10 (minimum), 6 weeks intervention, Intervention 1, Intervention 2, and Intervention 3. | Other: diets<br>* Feeding trial for 6 weeks (week 0 - baseline). The experimental diets are comprised of 30% kcal fat, 15% kcal protein and 55% kcal carbohydrate. Each of the test fat contributes to two-thirds of total dietary fat will be compared.<br>|
| Experimental: Test Fat Q<br>Test fat, n= 10 (minimum), 6 weeks intervention, Intervention 1, Intervention 2, and Intervention 3. | Other: diets<br>* Feeding trial for 6 weeks (week 0 - baseline). The experimental diets are comprised of 30% kcal fat, 15% kcal protein and 55% kcal carbohydrate. Each of the test fat contributes to two-thirds of total dietary fat will be compared.<br>|
| Experimental: Test Fat R<br>Test fat, n= 10 (minimum), 6 weeks intervention, Intervention 1, Intervention 2, and Intervention 3. | Other: diets<br>* Feeding trial for 6 weeks (week 0 - baseline). The experimental diets are comprised of 30% kcal fat, 15% kcal protein and 55% kcal carbohydrate. Each of the test fat contributes to two-thirds of total dietary fat will be compared.<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| change in c-peptide level |  | week 0(baseline) and week 6 | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| change in insulin resistance's markers |  | week 0(baseline) and week 6 | 
| change in inflammatory markers |  | week 0(baseline) and week 6 | 
| change in obesity markers |  | week 0(baseline) and week 6 | 
| change in lipid profile |  | week 0(baseline) and week 6 | 
| change in physical characteristic (eg. BMI, body weight) |  | week 0(baseline) and week 6 |