Comparing EVCO and EVOO

Study Overview
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Brief Summary
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The aim of this study is to compare acute effects of consuming extra virgin coconut oil (EVCO) as a source of medium chain fatty acids and extra virgin olive oil (EVOO) as a source of long chain fatty acids in normal weight and obese subjects.

Detailed Description
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Twenty male subjects (10 normal weight; 10 obese) consumed breakfast meals containing skimmed milk, fat-free white cheese, bread and EVCO (25 g) or EVOO (25 g). Visual analog scale evaluations, resting metabolic rate measurements and selected blood parameters analysis (glucose, triglyceride, insulin and plasma peptide YY) were performed before and after the test breakfast meals. In addition, energy intakes were evaluated by ad libitum lunch meal at 180 min.

Official Title
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Comparing Acute Effects of Extra Virgin Coconut Oil and Extra Virgin Olive Oil Consumption on Appetite and Food Intake in Normal Weight and Obese Male Subjects

Conditions
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Obesity, Appetitive Behavior

Intervention / Treatment
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* Other: Extra virgin coconut oil or extra virgin olive oil


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Metabolically healthy Aged 19-40 years Normal weight (BMI=18.5-24.9 kg/m²) and obese men (BMI=30-34.99 kg/m²) Exclusion Criteria: smoking, alcohol consumption, weight gain/loss recently (> %5, in three months), any genetic and metabolic diseases, any food allergy/intolerance, any medication, restrained eating habits.

Ages Eligible for Study
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Minimum Age: 19 Years
Maximum Age: 40 Years

Sexes Eligible for Study
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Male

Accepts Healthy Volunteers
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No

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Treatment
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Normal weight<br>Normal weight subjects (BMI=18.5-25) | Other: Extra virgin coconut oil or extra virgin olive oil<br>* Subjects consumed standard breakfast meals containing extra virgin coconut oil or extra virgin olive oil<br>|
| Experimental: Obese<br>Obese subjects (BMI=30-34.99) | Other: Extra virgin coconut oil or extra virgin olive oil<br>* Subjects consumed standard breakfast meals containing extra virgin coconut oil or extra virgin olive oil<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Energy expenditure change | kcal | 0, 60, 120, 180 minutes | 
| Subjective appetite feelings change | visual analogue scales rating (0-10 cm) | 0, 30, 60, 120, 180 minutes | 
| glucose change | mg/dl | 0, 30, 60, 120, 180 minutes | 
| insulin change | mU/L | 0, 30, 60, 120, 180 minutes | 
| peptide YY change | pg/dl | 0, 30, 60, 120, 180 minutes | 
| triglycerides change | mg/dl | 0, 30, 60, 120, 180 minutes | 
| Ad libitum energy intake | kcal | 180 minute | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Extra virgin coconut oil; medium chain fatty acids; extra virgin olive oil; obesity; peptide YY; resting metabolic rate.