Status:
COMPLETED
Effect of Vegetable Oils for Use by the Snack Food Industry on Plasma Lipid Levels and Inflammatory Markers
Lead Sponsor:
Tufts University
Conditions:
Hyperlipidemias
Metabolic Syndrome X
Eligibility:
FEMALE
50-85 years
Phase:
NA
Brief Summary
The current study is designed to assess the effect of a conventional cooking oil (hydrogenated oil) and a reformulated fat low in trans fatty acids on cardiovascular disease risk factors.
Detailed Description
It is known that in subjects with high cholesterol levels that substitution of hydrogenated fat (high in trans fat) with vegetable oil results in higher levels of total and LDL cholesterol ("bad" chol...
Eligibility Criteria
Inclusion
- Gender: female
- Age: 50-85 years
- LDL-C concentrations \>120 mg/dL
- Menopausal status: postmenopausal
Exclusion
- Use of medications known to affect lipid metabolism
- Untreated thyroid disease
- Diabetes mellitus
- Abnormal kidney function
- Abnormal liver function
- Smoking
- Alcohol consumption \> 2 drinks/day
Key Trial Info
Start Date :
March 1 2004
Trial Type :
INTERVENTIONAL
Allocation :
ESTIMATED
End Date :
July 1 2012
Estimated Enrollment :
30 Patients enrolled
Trial Details
Trial ID
NCT00175071
Start Date
March 1 2004
End Date
July 1 2012
Last Update
July 13 2018
Active Locations (1)
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1
Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University
Boston, Massachusetts, United States, 02111