An interventional study of diets in Overweight, sponsored by Malaysia Palm Oil Board. Completed at 1 site in Malaysia. Open to participants aged 20 Years to 60 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2014-09-19.
Sponsored by Malaysia Palm Oil Board · Not applicable and Interventional
This study will be comparing human body responses by the effects of diets cooked with NoveLin, virgin olive oil and RBD coconut oil.
NoveLin has high content of monounsaturate fatty acids - oleic acid (C18:1) which is the predominant fatty acid and in this study NoveLin is used as cooking fat in compare with olive oil. Olive oil is the world's most commonly eaten monounsaturated oil which contains 55 - 83% oleic acid. Consumption of olive oil gives numerous health benefits on lowering total and LDL cholesterol, reducing LDL cholesterol's, lowering blood clotting factors, and lowering blood pressure. Coconut oil is the richest source of medium chain fatty acid and it has greater than 90% of saturated fatty acid with dominant fatty acid of lauric acid (C12:0). RBD coconut oil is used as positive control in this study.
3,670 studies on the registry are indexed under Overweight; 850 are open to participants now.
This study's enrollment of 32 is below the median of 73 across 3,175 interventional studies indexed under Overweight.
Browse Overweight studies →Malaysia Palm Oil Board is the lead sponsor of 24 studies on the registry; none are open to participants now.
Counted across the registry records on this site, refreshed daily.
Exclusion Criteria:
Test fat, n= 10 (minimum), 6 weeks intervention, Intervention 1, Intervention 2, and Intervention 3.
Other: diets
Test fat, n= 10 (minimum), 6 weeks intervention, Intervention 1, Intervention 2, and Intervention 3.
Other: diets
Test fat, n= 10 (minimum), 6 weeks intervention, Intervention 1, Intervention 2, and Intervention 3.
Other: diets
Feeding trial for 6 weeks (week 0 - baseline). The experimental diets are comprised of 30% kcal fat, 15% kcal protein and 55% kcal carbohydrate. Each of the test fat contributes to two-thirds of total dietary fat will be compared.
change in c-peptide level
Time frame: week 0(baseline) and week 6
change in insulin resistance's markers
Time frame: week 0(baseline) and week 6
change in inflammatory markers
Time frame: week 0(baseline) and week 6
change in obesity markers
Time frame: week 0(baseline) and week 6
change in lipid profile
Time frame: week 0(baseline) and week 6
change in physical characteristic (eg. BMI, body weight)
Time frame: week 0(baseline) and week 6
This study is completed, as verified in Sep 2014. You cannot join it, but the record below documents what was studied.
Get an email when the registry record changes — status, dates, results — or when someone posts here.
Sign in to followQuestions and observations about this study, from anyone following it. Not medical advice, and not a channel to the study team — their contact details are on the registry record.
Sign in to join the discussion. Reading takes no account; posting does. You choose a display name, and a pseudonym is the default.
Nothing here yet. If you are running this trial, taking part in it, or weighing whether to, this is the place to say so.
Malaysia Palm Oil Board