Metabolic Syndrome Clinical Trial
Official title:
Effects of Palm Olein Versus Olive Oil on Blood Lipids, Lipoproteins and Novel Risk Markers of Cardiovascular Disease
The aim of this study is to compare the effects of a diet rich in palm olein, a fraction of
palm oil, to a diet rich in olive oil and a diet rich in Danish lard on plasma total-, LDL
and HDL cholesterol as well as triacylglycerol (TAG), fasting insulin and glucose, C
reactive protein and plasminogen activator inhibitor 1 in healthy men. The investigators
hypothesis is that palm olein and olive oil will have the same effect on plasma total
cholesterol, LDL- and HDL concentration and maybe also on the secondary outcome parameters
that are related to cardiovascular disease risk. This may be caused by the differences in
the sn-positioning of palmitic acid in palm olein. This difference may cause the palmitic
acid in palm olein to be more prone to soap formations and excretion than palmitic acid from
other sources, e.g. lard.
This study is a double blinded, randomized, controlled 3 x 3 week crossover intervention
study, without washout periods. The participants receive the three test foods in random
order, decided by draw of lots. Blood samples are drawn in duplicate (on two following days)
before and after each dietary period.
n/a
Allocation: Randomized, Intervention Model: Crossover Assignment, Masking: Double Blind (Subject, Investigator, Outcomes Assessor), Primary Purpose: Basic Science
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