An interventional study of Melt (test oil) and Corn oil (control) in Childhood Obesity, sponsored by St. Luke's-Roosevelt Hospital Center. Completed at 1 site in United States. Open to participants aged 15 Years to 18 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2013-05-30.
Sponsored by St. Luke's-Roosevelt Hospital Center · Not applicable, Interventional, and Prevention
The purpose of this study is to test the effects of a cooking oil blend of dietary fats rich in medium chain triglycerides on energy expenditure and food intake in overweight and obese children.
6,296 studies on the registry are indexed under Obesity; 1,695 are open to participants now.
This study's enrollment of 5 is below the median of 78 across 4,878 interventional studies indexed under Obesity.
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Exclusion Criteria:
Participants will consume a muffin containing 20 g of dietary fat provided by the test oil and their energy expenditure will be measure post-prandially for 6 hours. At the end of the measurement period, participants will consume a cookie containing 10 g of fat provided by the test oil and their food intake at an ad libitum meal will be measured 1 hour later.
Dietary Supplement: Melt (test oil)
Participants will consume a muffin containing 20 g of dietary fat provided by the control oil and their energy expenditure will be measure post-prandially for 6 hours. At the end of the measurement period, participants will consume a cookie containing 10 g of fat provided by the control oil and their food intake at an ad libitum meal will be measured 1 hour later.
Dietary Supplement: Corn oil (control)
Thermic effect of food
Measurement of thermic effect of food over 6 hours after a meal rich in test oil and control oil. The thermic effect of food is the difference between post-prandial energy expenditure and basal energy expenditure. We will assess the difference in thermic effect of food over a 6-hour period between the test oil and the control oil.
Time frame: 6 h
Respiratory quotient/fat oxidation
Measurement of substrate oxidation by indirect calorimetry over 6 hours after consumption of the test oil and control oil. We will specifically calculate carbohydrate and fat oxidation rates over the 6-hour period post-prandially and compare rates of oxidation of these two substrates between the test oil and the control oil.
Time frame: 6 h
Food intake
Measurement of food intake at a single meal served 1 hour after a pre-load containing 8-10 g of the test oil and the control oil
Time frame: single meal
Glucose
Measurement of glucose over 6 hours after consumption of the test oil and control oil
Time frame: 6 h
Feelings of appetite and satiety
Measurement of feelings of appetite and satiety by visual analog scales over 6 hours after consumption of the test oil and control oil
Time frame: 6 h
Insulin
Measurement of insulin over 6 hours after consumption of the test oil and control oil
Time frame: 6 hours
Leptin
Measurement of leptin over 6 hours after consumption of the test oil and control oil
Time frame: 6 hours
Ghrelin
Measurement of ghrelin over 6 hours after consumption of the test oil and control oil
Time frame: 6 hours
Peptide YY
Measurement of peptide YY over 6 hours after consumption of the test oil and control oil
Time frame: 6 hours
Glucagon like peptide 1
Measurement of glucagon like peptide 1 over 6 hours after consumption of the test oil and control oil
Time frame: 6 hours
This study is completed, as verified in May 2013. You cannot join it, but the record below documents what was studied.
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St. Luke's-Roosevelt Hospital Center