Effects of Fried Foods Prepared in Palm Oil Blended With Canola Oil Containing Surfactants and Green Tea Extract

NCT07674602 | Completed

• 1 other identifier: EC25137-20
• Study Type: interventional
• Target: 22
• Locations: 1 country
• Sites: 1

Brief Summary

The objectives of the study were to investigate effects of foods prepared in palm oil blended with canola oil containing surfactants and green tea extract on postprandial triglyceride levels in healthy volunteers. There were 22 subjects in the study. They were divided into 2 groups: 1.comsumed foods fried in palm oil blended with canola oil containing surfactants and green tea extract and 2.comsumed foods fried in palm oil. Postprandial triglyceride, lipid profiles, and liver and kidney functions were evaluated before and after taking 5 hours.

Conditions

Healthy Adult Participants

Keywords

Healthy; canola; surfactant; green tea

Outcome Measures

Primary Outcomes (1)

• Postprandial triglyceride

  Postprandial triglyceride in blood

  5 hours

Secondary Outcomes (10)

• Total cholesterol in blood

  5 hours

• High Density Lipoprotein in blood

  5 hours

• Low Density Lipoprotein in blood

  5 hours

• Fasting blood glucose

  5 hours

• Creatinine in blood

  5 hours

Study Arms (2)

Fried Foods Prepared in Palm Oil Blended With Canola Oil Containing Surfactants and Green Tea Extrac

EXPERIMENTAL

Take fried foods prepared in palm oil blended with canola oil containing surfactants and green tea extract 7 pieces.

Other: Fried Foods Prepared in Palm Oil Blended With Canola Oil Containing Surfactants and Green Tea Extract

Control group

ACTIVE COMPARATOR

Take fried foods prepared in palm oil 7 pieces

Other: Fried Foods Prepared in Palm Oil

Interventions

Fried Foods Prepared in Palm Oil Blended With Canola Oil Containing Surfactants and Green Tea Extract OTHER

Take fried foods prepared in palm oil blended with canola oil containing surfactants and green tea extract 7 pieces.

Fried Foods Prepared in Palm Oil Blended With Canola Oil Containing Surfactants and Green Tea Extrac

Fried Foods Prepared in Palm Oil OTHER

Take fried foods prepared in palm oil 7 pieces.

Control group

Eligibility Criteria

• Age: 18 Years - 60 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Male or female participants aged 18-60 years.
• Participants with fasting triglyceride levels \<150 mg/dL (after fasting for at least 8-12 hours before blood collection).
• Participants without a history of cardiovascular disease, diabetes mellitus, thyroid disease, cancer, liver disease, or kidney disease.
• Participants who are able to read and write.
• Participants who voluntarily agree to participate after receiving information regarding the study objectives, procedures, potential risks, and expected benefits; are able to comply with the study protocol; and provide written informed consent.

You may not qualify if:

• Participants with a history of allergy or adverse reactions, such as skin, respiratory, or gastrointestinal symptoms, after consuming foods containing canola oil, polyglycerol esters of fatty acids (PGEs), green tea extract, palm oil, or banana.
• Participants who have consumed medications, dietary supplements, herbal products, or foods that may affect metabolism, such as weight-loss products or L-carnitine, within 2 weeks prior to enrollment.
• Participants who regularly use medications that may affect lipid metabolism or blood lipid levels, such as corticosteroids or lipid-lowering agents.
• Participants with serious underlying diseases or poorly controlled medical conditions, such as cancer, cardiovascular disease, or immunodeficiency disorders.
• Participants with impaired liver or kidney function, defined as AST/ALT levels \>3 times the upper limit of normal or kidney disease with an estimated glomerular filtration rate (eGFR) \<60 mL/min/1.73 m².
• Female participants who are pregnant or breastfeeding.
• Participants who regularly smoke.
• Participants who regularly consume alcohol.
• Participants who are currently participating in another research study.

Sponsors & Collaborators

• Chulalongkorn University: lead

Study Sites (1)

Chulalongkorn University

Bangkok, 10330, Thailand

Location

MeSH Terms

Interventions

Tea; Palm Oil

Intervention Hierarchy (Ancestors)

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

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: TRIPLE
• Who Masked: PARTICIPANT, INVESTIGATOR, OUTCOMES ASSESSOR
• Purpose: PREVENTION
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Professor

Study Record Dates

• First Submitted: June 23, 2026
• First Posted: June 29, 2026
• Study Start: November 1, 2025
• Primary Completion: March 31, 2026
• Study Completion: April 15, 2026
• Last Updated: June 29, 2026

Record last verified: 2026-06

Locations

TH (1)