NCT00175071View on ClinicalTrials.gov

Effect of Vegetable Oils for Use by the Snack Food Industry on Plasma Lipid Levels and Inflammatory Markers

NACompletedINTERVENTIONAL
Enrollment

30

Participants

Timeline

Start Date

March 31, 2004

Primary Completion Date

April 30, 2007

Study Completion Date

July 31, 2012

Conditions
HyperlipidemiasMetabolic Syndrome XCardiovascular Diseases
Interventions
BEHAVIORAL

Comparison of cooking oils

30 subjects will consume each of the two diets in randomized order for 5 weeks each. Diets will be designed to maintain body weight; will have 30% of energy as fat which 2/3 or 20% of energy will be either the conventional or reformulated fat. Blood lipids and C reactive protein (CRP) as well as indicators of how lipids are processed in the blood will be measured at the end of each dietary phase.

Trial Locations (1)

02111

Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston

All Listed Sponsors
lead

Tufts University

OTHER

NCT00175071 - Effect of Vegetable Oils for Use by the Snack Food Industry on Plasma Lipid Levels and Inflammatory Markers | Biotech Hunter | Biotech Hunter