Ignite Creation Date:
2024-05-05 @ 11:55 AM
Last Modification Date:
2024-10-26 @ 9:16 AM
Study NCT ID:
NCT00175071
Status:
COMPLETED
Last Update Posted:
2018-07-13
First Post:
2005-09-08
Brief Title:
Effect of Vegetable Oils for Use by the Snack Food Industry on Plasma Lipid Levels and Inflammatory Markers
Sponsor:
Tufts University
Organization:
Tufts University
Study Overview
Official Title:
Effect of Conventional and Reformulated Vegetable Oils for Use by the Snack Food Industry on Plasma Lipid Levels and Inflammatory Markers
Status:
COMPLETED
Status Verified Date:
2018-07
Last Known Status:
None
Delayed Posting:
No
If Stopped, Why?:
Not Stopped
Has Expanded Access:
False
If Expanded Access, NCT#:
N/A
Has Expanded Access, NCT# Status:
N/A
Acronym:
None
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 cholesterol There has been tremendous interest within the food industry to identify cooking fats that have the physical properties necessary to make shelf stable products and have textural characteristics similar to existing products but that also favorably affects risk factors for coronary heart disease CHD such as LDL cholesterol levels and inflammatory markers 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
Study Oversight
Has Oversight DMC:
None
Is a FDA Regulated Drug?:
None
Is a FDA Regulated Device?:
None
Is an Unapproved Device?:
None
Is a PPSD?:
None
Is a US Export?:
None
Is an FDA AA801 Violation?:
None