Ignite Creation Date:
2024-05-05 @ 11:28 AM
Last Modification Date:
2024-10-26 @ 9:08 AM
Study NCT ID:
NCT00059254
Status:
COMPLETED
Last Update Posted:
2017-10-12
First Post:
2003-04-22
Brief Title:
Differential Metabolism of Dietary Fatty Acids
Sponsor:
National Institute of Diabetes and Digestive and Kidney Diseases NIDDK
Organization:
National Institute of Diabetes and Digestive and Kidney Diseases NIDDK
Study Overview
Official Title:
Differential Metabolism of Dietary Fatty Acids
Status:
COMPLETED
Status Verified Date:
2017-10
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:
Differences in how diet fats are converted to energy could explain some of the reported differences in health effects among different classes of dietary fat eg monounsaturated vs saturated Recently this laboratory showed that monounsaturated fats are turned into energy more readily than saturated fats These results may mean that if one feeds more monounsaturated fatty acids MUFA and less saturated fatty acids SFA in the diet body fat might accumulate at a lower rate This could affect the risk of obesity and Type 2 Diabetes This project has two principal Specific Aims which will be assessed in healthy young adults who are fed liquid formulas containing either an approximately equal amount of MUFA and SFA controls or a much greater amount of MUFA and much less SFA
1 To determine if a higher intake of MUFA and a reciprocally lower intake of SFA is associated with a higher rate of fat oxidation We hypothesize that the rate of fat oxidation after eating will be higher in those subjects randomized to the MUFA-enriched diet compared to controls
2 To measure energy intake required to maintain constant body weight during each diet and to measure fat-free mass and fat mass before and after each dietary change We hypothesize that those on the high MUFA diet will need a higher energy intake required to maintain constant body weight
1 To determine if a higher intake of MUFA and a reciprocally lower intake of SFA is associated with a higher rate of fat oxidation We hypothesize that the rate of fat oxidation after eating will be higher in those subjects randomized to the MUFA-enriched diet compared to controls
2 To measure energy intake required to maintain constant body weight during each diet and to measure fat-free mass and fat mass before and after each dietary change We hypothesize that those on the high MUFA diet will need a higher energy intake required to maintain constant body weight
Detailed Description:
Our Preliminary Data indicate that the rate of oleic acid OA oxidation amountunit time is 21 increased compared to palmitic acid PA when both fatty acids are fed to the same person at the same intake We hypothesize that if the ratio of OA to PA in the diet were to increase the rate of total fatty acid oxidation in the fed state also would increase under the same metabolic conditions If our principal hypothesis is correct overall daily fat balance might be decreased in humans fed diets enriched in OA This would have potential significance to the treatment and prevention of obesity
In order to address this hypothesis we propose the following double-masked randomized control trial Indirect calorimetry will be performed in the fed and fasting state in young healthy adults who will be studied under two conditions after a 30-day supervised solid food diet and then again after a 30-day formula diet The subjects will be randomized to receive either a Control Formula Diet of the same macronutrient and fatty acid composition as the solid food diet OAPA164 total kcal or a High Oleic Acid Formula Diet OA314 total kcal and PA17 total kcal The Control Diets solid and liquid provide amounts per kcal of total fat saturated fat and OA that are similar to the to the 50-75th percentile of intake of young adult Americans but above the intake of total fat and saturated fat that is recommended for optimal long-term health The High OA Formula Diet is designed to simulate the fat source of the Mediterranean Diet The High OA diet will result in a 167 increase in the intakekcal of OA in the sn-1 and sn-3 positions of the dietary triacylglycerol Using dual-energy x-ray absorptiometry DEXA we will monitor body composition before and after each diet while adjusting energy intake to maintain constant body weight The following Specific Aims will be addressed
1 To determine if a higher intake of oleic acid and a reciprocally lower intake of palmitic acid is associated with a higher rate of fat oxidation We hypothesize that the rate of fat oxidation ghr in the fed state adjusted for the covariate effect of the rate of fat oxidation on the solid food diet will be higher 30 in those subjects randomized to the OA-enriched diet compared to controls Furthermore we hypothesize that fat oxidation will not be higher when expressed as a proportion of energy expenditure in the OA-enriched formula group That is we expect energy expenditure in the fed state to be higher in those fed the OA-enriched diet
2 To measure energy intake required to maintain constant body weight during each diet and to measure fat-free mass and fat mass before and after each dietary change We hypothesize that a higher rate of fat oxidation on the high OA diet will be associated with a higher energy intake required to maintain constant body weight
3 To compare fat oxidation on the liquid formula diet with that observed on the solid food diet We hypothesize that fat oxidation will increase in those fed the OA-enriched diet
4 To measure the thermic effect of feeding during both the solid food and formula diet periods We hypothesize that the high OA feeding will be associated with a higher thermic effect of feeding
In order to address this hypothesis we propose the following double-masked randomized control trial Indirect calorimetry will be performed in the fed and fasting state in young healthy adults who will be studied under two conditions after a 30-day supervised solid food diet and then again after a 30-day formula diet The subjects will be randomized to receive either a Control Formula Diet of the same macronutrient and fatty acid composition as the solid food diet OAPA164 total kcal or a High Oleic Acid Formula Diet OA314 total kcal and PA17 total kcal The Control Diets solid and liquid provide amounts per kcal of total fat saturated fat and OA that are similar to the to the 50-75th percentile of intake of young adult Americans but above the intake of total fat and saturated fat that is recommended for optimal long-term health The High OA Formula Diet is designed to simulate the fat source of the Mediterranean Diet The High OA diet will result in a 167 increase in the intakekcal of OA in the sn-1 and sn-3 positions of the dietary triacylglycerol Using dual-energy x-ray absorptiometry DEXA we will monitor body composition before and after each diet while adjusting energy intake to maintain constant body weight The following Specific Aims will be addressed
1 To determine if a higher intake of oleic acid and a reciprocally lower intake of palmitic acid is associated with a higher rate of fat oxidation We hypothesize that the rate of fat oxidation ghr in the fed state adjusted for the covariate effect of the rate of fat oxidation on the solid food diet will be higher 30 in those subjects randomized to the OA-enriched diet compared to controls Furthermore we hypothesize that fat oxidation will not be higher when expressed as a proportion of energy expenditure in the OA-enriched formula group That is we expect energy expenditure in the fed state to be higher in those fed the OA-enriched diet
2 To measure energy intake required to maintain constant body weight during each diet and to measure fat-free mass and fat mass before and after each dietary change We hypothesize that a higher rate of fat oxidation on the high OA diet will be associated with a higher energy intake required to maintain constant body weight
3 To compare fat oxidation on the liquid formula diet with that observed on the solid food diet We hypothesize that fat oxidation will increase in those fed the OA-enriched diet
4 To measure the thermic effect of feeding during both the solid food and formula diet periods We hypothesize that the high OA feeding will be associated with a higher thermic effect of feeding
Study Oversight
Has Oversight DMC:
None
Is a FDA Regulated Drug?:
False
Is a FDA Regulated Device?:
False
Is an Unapproved Device?:
None
Is a PPSD?:
None
Is a US Export?:
None
Is an FDA AA801 Violation?:
None
Secondary IDs
| Secondary ID | Type | Domain | Link |
|---|---|---|---|
| R01DK055384 | NIH | None | httpsreporternihgovquickSearchR01DK055384 |