Health Effects of Consuming Olive Pomace Oil
ORUJOSALUD-2
Differential Study of the Health Effects of Olive Pomace Oil in Healthy and at Risk Consumers in Comparison With Sunflower Oil
1 other identifier
interventional
68
1 country
1
Brief Summary
Healthy and at risk (hypercholesterolemic) subjects consumed during 4 weeks 45 g/d of either olive pomace oil (OPO) or sunflower oil (SO) as the only dietary fat in a randomized, crossover trial. The effects on blood lipids, glucose homeostasis, endothelial function, inflammatory cytokines, oxidative stress biomarkers and anthropometry were measured.
Trial Health
Trial Health Score
Automated assessment based on enrollment pace, timeline, and geographic reach
participants targeted
Target at P50-P75 for not_applicable healthy
Started Sep 2019
Shorter than P25 for not_applicable healthy
1 active site
Health score is calculated from publicly available data and should be used for screening purposes only.
Trial Relationships
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Study Timeline
Key milestones and dates
Study Start
First participant enrolled
September 9, 2019
CompletedPrimary Completion
Last participant's last visit for primary outcome
December 20, 2019
CompletedStudy Completion
Last participant's last visit for all outcomes
December 20, 2019
CompletedFirst Submitted
Initial submission to the registry
August 4, 2021
CompletedFirst Posted
Study publicly available on registry
August 10, 2021
CompletedAugust 16, 2021
August 1, 2021
3 months
August 4, 2021
August 9, 2021
Conditions
Keywords
Outcome Measures
Primary Outcomes (1)
Blood lipids
Reduction of total or LDL-cholesterol levels or triglycerides in at risk (hypercholesterolemic) subjects. No effect on blood lipids expected in healthy (normocholesterolemic) volunteers
4 weeks
Secondary Outcomes (6)
Endothelial function
4 weeks
Blood pressure
4 weeks
Glucose homeostasis
4 weeks
Inflammation
4 weeks
Oxidative status
4 weeks
- +1 more secondary outcomes
Study Arms (2)
Olive pomace oil
EXPERIMENTALIntake of 45 g/d of olive pomace oil as the only source of oil in the diet
Sunflower oil
ACTIVE COMPARATORIntake of 45 g/d of sunflower oil as the only source of oil in the diet
Interventions
Volunteers consumed during 4 weeks 45 g/d of olive pomace oil as the only source of dietary fat, used for cooking, salad dressing, toasts, etc.
Volunteers consumed during 4 weeks 45 g/d of sunflower oil as the only source of dietary fat, used for cooking, salad dressing, toasts, etc.
Eligibility Criteria
You may qualify if:
- Healthy volunteers (Total cholesterol \< 200 mg/dL; LDL-cholesterol \< 135 mg/dL)
- Hypercholesterolemic volunteers (Total cholesterol 200-300 mg/dL; LDL-cholesterol 135-175 mg/dL)
You may not qualify if:
- BMI \> 30 Kg/m2
- Smokers
- Vegetarians
- Pregnant women
- Medication/consumption of vitamins, dietary supplements
- On antibiotic treatment 3 months before starting the study
- Digestive disorders/pathologies (gastric ulcer, Chron's disease, inflammatory bowel syndrome, etc.)
- Food allergies/intolerances
Contact the study team to confirm eligibility.
Sponsors & Collaborators
Study Sites (1)
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
Madrid, 28040, Spain
MeSH Terms
Conditions
Interventions
Condition Hierarchy (Ancestors)
Intervention Hierarchy (Ancestors)
Study Officials
- PRINCIPAL INVESTIGATOR
Raquel Mateos, Dr
ICTAN-CSIC
Study Design
- Study Type
- interventional
- Phase
- not applicable
- Allocation
- RANDOMIZED
- Masking
- SINGLE
- Who Masked
- PARTICIPANT
- Masking Details
- Oils were provided in unlabelled bottles (only differed in the colors of stoppers)
- Purpose
- BASIC SCIENCE
- Intervention Model
- CROSSOVER
- Sponsor Type
- OTHER GOV
- Responsible Party
- PRINCIPAL INVESTIGATOR
- PI Title
- Profesor
Study Record Dates
First Submitted
August 4, 2021
First Posted
August 10, 2021
Study Start
September 9, 2019
Primary Completion
December 20, 2019
Study Completion
December 20, 2019
Last Updated
August 16, 2021
Record last verified: 2021-08
Data Sharing
- IPD Sharing
- Will not share