Different Oils For Frying and Endothelial Function - Full Text View

Purpose

The purpose of this study is to compare the effects of the consumption of different oils (olive oil, sunflower oil, sunflower plus dimethyl-polysiloxane, sunflower plus phenols) previously submitted to heating in postprandial endothelial function, inflammation and oxidative stress in healthy young men.

Condition	Intervention
Endothelial Dysfunction	Dietary Supplement: Olive Oil, SF, SF+DMP, SF+phenols

Study Type:	Interventional
Study Design:	Allocation: Randomized Intervention Model: Crossover Assignment Masking: Double Blind (Subject, Caregiver) Primary Purpose: Basic Science
Official Title:	Comparative Effect Of Different Oils For Frying On The Endothelial Function, The Oxidative Stress And The Postprandial Inflammatory Response

Resource links provided by NLM:

Drug Information available for: Phenol Olive oil

U.S. FDA Resources

Further study details as provided by Hospital Universitario Reina Sofia:

Primary Outcome Measures:

Endothelium-dependent postprandial vasodilatation measured by laser-doppler after the consumption of 4 different oils: -Virgin Olive Oil -Sunflower Oil -Sunflower High Oleic plus phenols -Sunflower High Oleic plus dimethylpolysiloxane [ Time Frame: 0, 2, 4 hours after the meals ] [ Designated as safety issue: No ]

Secondary Outcome Measures:

Assessment of pro-oxidative state, as evaluated via the determination of F2 isoprostane, nitrates and nitrites, total plasma antioxidative capacity, lipoperoxides and oxidised proteins. [ Time Frame: 0 and 4 hours after the meal ] [ Designated as safety issue: No ]
Assessment of proinflammatory state in both soluble plasma markers (IL-6, TNF-alpha, MCP-1, VCAM-1, ICAM-1) and the postprandial activation (RNAm) of IL-6, TNF-alpha, Rel-A, I-kappaB-alpha, MIF, MMP-9 y MCP-1 genes. [ Time Frame: 0 and 4 hours after the meal ] [ Designated as safety issue: No ]
Assessment of interrelationship of postprandial lipaemic response and the response of the inflammatory markers and of the oxidative metabolism with each of the oils employed in the study. [ Time Frame: 0, 4 hours after the meal ] [ Designated as safety issue: No ]

Enrollment:	26
Study Start Date:	January 2009
Study Completion Date:	May 2009
Primary Completion Date:	May 2009 (Final data collection date for primary outcome measure)

Arms	Assigned Interventions
Experimental: 1 All the volunteer subjects will be administered four breakfast meals that have been prepared with four different types of oil, each of which will have been subjected to a standardised frying. The meals will be administered according to a cross-randomized Latin squares design	Dietary Supplement: Olive Oil, SF, SF+DMP, SF+phenols All the volunteer subjects will be administered four breakfast meals that have been prepared with four different types of oil, each of which will have been subjected to a standardised frying. The meals will be administered according to a cross-randomized Latin squares design Other Names: SF=Sunflower Oil DMP=dimethylpolysiloxane

Detailed Description:

To determine whether the consumption by healthy persons of an oil exposed to high temperatures, designed to have a composition of healthy fats (predominantly monounsaturated fats and with less than 10% palmitic acid) and to contain an abundance of antioxidants typically found in olive oil (phenolic compounds), will improve the vasodilatory response that depends on the endothelium, and buffer the inflammatory and postprandial oxidative response that is produced by the oils that are being used ever more frequently for frying purposes (sunflower oil and oil to which butylated hydroxytoluene (BHT) has been added), using virgin olive oil exposed to the same heating regime as a reference oil.

Eligibility

Ages Eligible for Study:	18 Years to 80 Years
Genders Eligible for Study:	Both
Accepts Healthy Volunteers:	Yes

Criteria

Inclusion Criteria:

Investigators will select obese people (BMI ranged 25 to 40).

Exclusion Criteria:

Evidence of malignancy or severally ill (life expectancy lesser than 5 years).

Contacts and Locations

Please refer to this study by its ClinicalTrials.gov identifier: NCT00837317

Locations

Spain
Reina Sofia University Hospital
Cordoba, Spain, 14004

Sponsors and Collaborators

Hospital Universitario Reina Sofia

Ministerio Educacion y Ciencia, España

Investigators

Principal Investigator:

Francisco Perez-Jimenez, MD, PhD

Reina Sofia University Hospital

More Information

No publications provided by Hospital Universitario Reina Sofia

Additional publications automatically indexed to this study by ClinicalTrials.gov Identifier (NCT Number):

Perez-Herrera A, Delgado-Lista J, Torres-Sanchez LA, Rangel-Zuñiga OA, Camargo A, Moreno-Navarrete JM, Garcia-Olid B, Quintana-Navarro GM, Alcala-Diaz JF, Muñoz-Lopez C, Lopez-Segura F, Fernandez-Real JM, Luque de Castro MD, Lopez-Miranda J, Perez-Jimenez F. The postprandial inflammatory response after ingestion of heated oils in obese persons is reduced by the presence of phenol compounds. Mol Nutr Food Res. 2012 Mar;56(3):510-4. doi: 10.1002/mnfr.201100533. Epub 2011 Dec 9.

Responsible Party:	Francisco Perez Jimenez, Reina Sofia University Hospital
ClinicalTrials.gov Identifier:	NCT00837317 History of Changes
Other Study ID Numbers:	Oils&Frying
Study First Received:	February 4, 2009
Last Updated:	May 12, 2009
Health Authority:	Spain: Ethics Committee

Keywords provided by Hospital Universitario Reina Sofia:

Phenols
Laser-Doppler
Olive Oil
Sunflower Oil

Dimethylpolysiloxane
Postprandial
Inflammation
Oxidative Stress

Additional relevant MeSH terms:

Phenol
Disinfectants
Anti-Infective Agents
Therapeutic Uses

Pharmacologic Actions
Sclerosing Solutions
Cardiovascular Agents
Anti-Infective Agents, Local

ClinicalTrials.gov processed this record on May 16, 2013