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| Name | Class |
|---|---|
| IMU University, Malaysia | OTHER |
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Fats and oils are made up of >90% triacylglycerol fat molecules which consist of a glycerol backbone to which 3 esterified fatty acids are attached. The positions of fatty acid attachment are referred to by stereospecific numbers, sn -1, -2 and -3. There is existing evidence to show that vegetable oils having unsaturated fatty acids in the sn-2 position with predominantly palmitic acid (16:0) or stearic acid (18:0) in the sn-1 and sn-3 positions of fat molecules do not raise serum cholesterol levels. These observations have come to be known as or explained by the "sn-2 hypothesis". New evidence have also emerged to show that saturated fatty acids (16:0, 18:0) in the sn-1 and -3 positions reduces fat deposition in a rat model. In this proposed study, the effects on the outcome measures investigated of three test fats [namely palm olein IV64 (POP), virgin olive oil (OOO) and cocoa butter (POS)], with oleic acid primarily at the sn-2 position but differing amounts of palmitic, stearic and oleic acids at the sn-1/sn-3 positions of the triglyceride molecule, are investigated
To investigate the effects of different dietary fats with primarily oleic acid in the sn-2 position on the cardiovascular risk profile in healthy Malaysian volunteers
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Palm olein IV 64 | Experimental | Palm olein IV 64, n= 15, 4 weeks intervention |
|
| Cocoa butter | Experimental | Cocoa butter, n= 15, 4 weeks intervention |
|
| Virgin olive oil | Experimental | Virgin olive oil, n= 15, 4 weeks intervention |
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Diet: Palm olein IV64 | Other | Each subject received a palm olein-based run in diet for 2 weeks, followed by random assignment test fat Palm Olein IV64 which was incorporated into daily snacks (~50g of test fats, brownies (~15g test fat each) for breakfast and 4 pieces cookies (~5g test fat each) with low fat palm olein based background diet daily. |
| Measure | Description | Time Frame |
|---|---|---|
| Changes of Ratio of total cholesterol to HDL cholesterol (TC:HDL) | analyzed enzymatically by Siemens Advia 2400 Chemistry Analyzer | week 0 (baseline) and week 4 |
| Measure | Description | Time Frame |
|---|---|---|
| changes of serum HDL cholesterol | analyzed enzymatically by Siemens Advia 2400 Chemistry Analyzer | week 0 (baseline) and week 4 |
| changes of serum LDL cholesterol | analyzed enzymatically by Siemens Advia 2400 Chemistry Analyzer |
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Inclusion criteria:
Exclusion criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Datuk Dr. Choo Yuen May, PhD | MPOB | Study Chair |
| Emeritus Prof. Datuk Dr. Augustine Ong Soon Hock, PhD | Malaysian Oil Scientists and Technologists' Association (MOSTA) | Study Chair |
| Assoc Prof Dr Tony Ng Kock Wai, PhD | IMU | Principal Investigator |
| Dr Kanga Rani Selvaduray, PhD | MPOB | Principal Investigator |
| Radhika Loganathan, MSc | MPOB | Principal Investigator |
| Dr Darren Gouk Siew Wah, PhD | MPOB | Principal Investigator |
| Gowri Nagapan, MSc | MPOB | Principal Investigator |
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|
| Diet: Cocoa butter | Other | Each subject received a palm olein-based run in diet for 2 weeks, followed by random assignment test fat cocoa butter which was incorporated into daily snacks (~50g of test fats, brownies (~15g test fat each) for breakfast and 4 pieces cookies (~5g test fat each) with low fat palm olein based background diet daily. |
|
| Diet: Virgin olive oil | Other | Each subject received a palm olein-based run in diet for 2 weeks, followed by random assignment test fat virgin olive oil which incorporated into daily snacks (~50g of test fats, brownies (~15g test fat each) for breakfast and 4 pieces cookies (~5g test fat each) with low fat palm olein based background diet daily. |
|
| week 0 (baseline) and week 4 |
| changes of serum Triacylglycerol (TAG) | analyzed enzymatically by Siemens Advia 2400 Chemistry Analyzer | week 0 (baseline) and week 4 |
| changes of serum non-esterified fatty acids (NEFA) | analysed by ELISA kits | week 0 (baseline) and week 4 |
| changes of serum LDL sub-fractions | analysed with LIPOPRINT System | week 0 (baseline) and week 4 |
| changes of serum Lp(a) | analyzed enzymatically by Siemens Advia 2400 Chemistry Analyzer | week 0 (baseline) and week 4 |
| changes of Blood pressure | measured by blood pressure meter | week 0 (baseline) and week 4 |
| Changes of body mass index (BMI) | measured by Tanita Segmental Body Fat Analysis | week 0 (baseline) and week 4 |
| changes of Waist circumference | week 0 (baseline) and week 4 |