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

Completed · Not applicable

Conditions studied: Hyperlipidemias, Metabolic Syndrome X, Cardiovascular Diseases

In brief

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.

Key facts

Study ID

NCT00175071

Run by

Tufts University

People needed

30

Starts

2004-03-01

Expected to finish

2012-07-01

Last updated by the study team

2018-07-13

Who can join

Age: 50 and older, up to 85. Sex: female. Healthy volunteers: accepted.

You may qualify if…

• Gender: female
• Age: 50-85 years
• LDL-C concentrations >120 mg/dL
• Menopausal status: postmenopausal

You may not qualify if…

• 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

Where it is running

• Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University — Boston, Massachusetts, United States

Full record on ClinicalTrials.gov

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