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.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Masking
SINGLE
Enrollment
32
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.
MPOB
Kajang, Selangor, Malaysia
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
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