Optimizing Dietary Fatty Acids to Lower Metabolic Risk Factors Among Canadians

NCT01067911 | Terminated

• 1 other identifier: H09-00188
• Study Type: interventional
• Target: 12
• Locations: 1 country
• Sites: 1

Brief Summary

Scientists believe that what happens to dietary fats after they are eaten, especially how they cleared from the blood, affects risks of heart disease and diabetes is more important than measuring blood fats after an overnight fast. Little is known about what happens in the 6-8 hours after eating common oils available in Canada such as soybean, canola, olive, sunflower or flax oils. Vegetable oils have different types of fatty acids. This study will gather information on what happens to these fatty acids after they are eaten in a meal. The purpose of this research is to show that clearance of fat from the blood varies with the type of vegetable oil in a meal.

Conditions

Postprandial Lipaemia

Keywords

Postprandial lipids; test meal; fatty acids

Outcome Measures

Primary Outcomes (1)

• Outcome Plasma triglyceride and fatty acids after eating an oil or fat

  8 hours

Study Arms (4)

1

ACTIVE COMPARATOR

In this study subjects will consume test meals containing vegetable oils (soy) and butter

Dietary Supplement: Butter and Vegetable oils from soy, flaxseed, high oleic safflower and canola

2

ACTIVE COMPARATOR

In this study subjects will consume test meals containing vegetable oils (flaxseed) and butter

Dietary Supplement: In this study subjects will consume test meals containing vegetable oils (soy, flaxseed, high oleic safflower and canola) and butter

3

ACTIVE COMPARATOR

In this study subjects will consume test meals containing vegetable oils (high oleic safflower) and butter

Dietary Supplement: In this study subjects will consume test meals containing vegetable oils (soy, flaxseed, high oleic safflower and canola) and butter

4

ACTIVE COMPARATOR

In this study subjects will consume test meals containing vegetable oils (canola) and butter

Dietary Supplement: In this study subjects will consume test meals containing vegetable oils (soy, flaxseed, high oleic safflower and canola) and butter

Interventions

Butter and Vegetable oils from soy, flaxseed, high oleic safflower and canola DIETARY_SUPPLEMENT

Test meals prepared with different common fats and oils and consumed by test subjects. Postprandial lipids will be assessed for 6 hours after the consumption of the test meal.

1

In this study subjects will consume test meals containing vegetable oils (soy, flaxseed, high oleic safflower and canola) and butter DIETARY_SUPPLEMENT

Test meals prepared with different common fats and oils and consumed by test subjects. Postprandial lipids will be assessed for 6 hours after the consumption of the test meal.

2

Eligibility Criteria

• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Child (0-17), Adult (18-64), Older Adult (65+)

You may qualify if:

• Non-smoking, with BMI \> 19 \< 28 kg/m2
• Waist circumference \< 102 cm (40 in) for men and \< 88 cm (35 in) for women
• No known chronic disease such as diabetes, heart or thyroid disease or disorder of fat metabolism
• Not taking OTC or prescription medications, not following a vegan or vegetarian diet, not taking fish oil
• Willing to avoid some high fat foods and alcohol for two days, then eat a standardized meal with collection of blood samples over the following 8 hours

You may not qualify if:

• No elite athletes or those engaged in vigorous physical activity
• Smokers or those with BMI \> 28 or \<19
• Waist circumference \> 102 cm for men and 88 cm for women
• Known chronic disease such as diabetes or disease involving fat metabolism, the heart or thyroid will be excluded from the study
• Subjects who take any routine prescribed or over-the-counter medications, fatty acids, antioxidant or fish oil, those following a vegan or vegetarian diet, and those who are not willing to abstain from alcoholic beverages and high fat foods for 2 days prior to the test meal and not willing to eat a standardized meal and provide blood samples over the following 8 hours

Sponsors & Collaborators

• University of British Columbia: lead
• Flax Council of Canada: collaborator

Study Sites (1)

Child & Family Research Institute, BC Children's Hospital

Vancouver, British Columbia, Canada

Location

MeSH Terms

Interventions

Butter; Linseed Oil

Intervention Hierarchy (Ancestors)

Dietary Fats; Fats; Lipids; Dairy Products; Food; Diet, Food, and Nutrition; Physiological Phenomena; Food and Beverages; Fats, Unsaturated; Plant Oils; Oils; Plant Preparations; Biological Products; Complex Mixtures

Study Officials

• Sheila M. Innis, Dr.

  University of British Columbia

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Purpose: HEALTH SERVICES RESEARCH
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Study Record Dates

• First Submitted: February 10, 2010
• First Posted: February 12, 2010
• Study Start: July 1, 2009
• Primary Completion: January 1, 2013
• Study Completion: January 1, 2013
• Last Updated: June 1, 2016

Record last verified: 2016-05

Locations

CA (1)