Obesity Clinical Trial
Official title:
Effects of Intralipid and Olive Oil Infusion on Endothelial Function, Inflammatory Markers, Oxidative Stress, Immune Function, Autonomic Nervous System, Insulin Sensitivity and Carbohydrate Metabolism
Recent evidence suggests that increased levels of a circulation fat (free fatty acids or
FFAs) can cause high blood pressure and cardiac complications. Intralipid is the only type
of fat approved by the FDA for clinical use. It is usually used as nutrition support in
malnourished patients. The investigators' preliminary studies indicate that Intralipid
results in a significant rise in blood pressure, blood vessel stiffness, and inflammation in
obese subjects. Olive oil can also be used as nutrition support. The effect of olive oil
intravenous (IV) on blood pressure and inflammation is not known. In this study, the
investigators will compare the effect of Intralipid and olive oil on blood pressure, blood
vessel stiffness and inflammation in healthy subjects. The investigators hypothesize that
Olive oil emulsions will result in less vascular changes and less inflammatory response than
Intralipid solutions. Accordingly, the investigators propose a systematic evaluation of the
effects of Intralipid, olive oil and normal saline on blood pressure, endothelial function
(vascular stiffness), inflammation in normal subjects.
A group of obese subjects will be admitted to the Clinical Research Center on 3 occasions.
Subjects will receive repeated infusions of Intralipid, ClinOleic, and normal saline at 20
ml/hour for 24 hours.
n/a
Allocation: Randomized, Endpoint Classification: Safety/Efficacy Study, Intervention Model: Parallel Assignment, Masking: Double Blind (Subject, Caregiver), Primary Purpose: Treatment
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