The Effects of Various Cooking Oils on Health Related Biomarkers in Healthy Subjects

Colorectal Neoplasms Clinical Trial

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT02599103
• Other study ID #: AS-IRB02-102083
• Status: Completed
• Phase: N/A
• First received: September 15, 2015
• Last updated: November 5, 2015
• Start date: September 2013
• Est. completion date: September 2015

Study information

• Verified date: October 2015
• Source: Academia Sinica, Taiwan
• Contact: n/a
• Is FDA regulated: No
• Health authority: Academia Sinica:Taiwan
• Study type: Interventional

Clinical Trial Summary

Fats and oils play important roles in maintaining human nutrition and health through providing energy, essential fatty acids, and acting as modulators of many biological processes (signal transduction, immunity and inflammation). Due to differences in the fatty acid composition and content of antioxidants of individual cooking oils, the degree of oxidative and thermolytic reactions may vary oil by oil. It is lack of human feeding study to investigate the molecular mechanisms on how and which deep-fried oil exerts its adverse effects. The investigators are also lack of biomarkers for monitoring deep-fried oil exposure. Therefore, the purpose of this study is to compare how human body responds differently to several popular uncooked and deep-fried oils with varied fatty acid compositions with respect of oxylipin profile, inflammatory markers, non-targeted metabolomics, and transcriptomics. The investigators will recruit 20 volunteers, provided them once a week the milk shakes prepared from 60g of olive oil, soybean oil, palm oil, camellia oil, tallow (butter), and deep-fried oils of the last 4, respectively; in comparison with a no-fat milk shake control. The experiments lasted for 10 weeks.。Each time; serum, plasma, whole blood and urine samples were collected at baseline, after 2 hours, and after 4 hours. The investigators anticipate to find biomarker(s) for deep-frying, and contribute to the understanding of molecular mechanisms on how deep-fried oils exert adverse effects toward health through integrative omics or so-called system biology approaches.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 17
• Est. completion date: September 2015
• Est. primary completion date: September 2015
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: Male
• Age group: 20 Years to 50 Years

Eligibility

Inclusion Criteria:

• Non-smoking, non-drinker, usual dietary intake

• BMI : 18.5~27 kg/m2

Exclusion Criteria:

1. Over the past two weeks have suffered from acute illness.

2. None of the subjects was taking any supplemental vitamins, antioxidants or medication at that time.

3. Taking steroids or non-steroidal anti-inflammatory drug, such as Aspirin or Panadol in the past one week.

4. Cancer or other severe diseases was diagnosed.

Study Design

Allocation: Non-Randomized, Endpoint Classification: Safety Study, Intervention Model: Crossover Assignment, Masking: Double Blind (Subject, Caregiver), Primary Purpose: Basic Science

Related Conditions & MeSH terms

• Colorectal Neoplasms

Intervention

Other:
• Fat-free milkshake
participants drinks a fat-free milk shakes
• Olive oil
participants drinks the milk shakes prepared from 60g of olive oil
• Soybean oil
participants drinks the milk shakes prepared from 60g of soybean oil
• Fried soybean oil
participants drinks the milk shakes prepared from 60g of fried soybean oil
• Palm oil
participants drinks the milk shakes prepared from 60g of palm oil
• Fried palm oil
participants drinks the milk shakes prepared from 60g of fried palm oil
• Camellia oil
participants drinks the milk shakes prepared from 60g of camellia oil
• Fried camellia oil
participants drinks the milk shakes prepared from 60g of fried camellia oil
• Tallow
participants drinks the milk shakes prepared from 60g of tallow
• Fried tallow
participants drinks the milk shakes prepared from 60g of fried tallow

Locations

Country	Name	City	State
n/a

Sponsors (1)

Lead Sponsor	Collaborator
Academia Sinica, Taiwan

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	The changs of metabolomics profile between before and after oil consumption	This is a metabolomics study. We measured retention time (min), mass and abundance of serum metabolites with LC-QTOF at 3 time points. Then, we compared the abundance of metabolites between different oil consumption time ( before and after ) and assessed the health effects of cooking oils.	baseline to 2 hours and 4 hours after oil consumption	No