Effects of palm-based high-oleic blended cooking oil diet on selected biomarkers of inflammation and obesity compared to extra virgin olive oil diet in overweight malaysian adults
2018
Kok, T. W. N. | Phooi, T. V. | Kar, V. M. L. | Hazizi Abu Saad | Sin, T. L. | Su, P. L. | Norhaizan Esa
High-oleic blended cooking oil (HOBO) comprises palm olein and canola oil, with more than 50% of monounsaturated oleic acid. Studies on the effects of HOBO on human health is limited and therefore, this study compared the effects of HOBO, extra virgin olive oil (OO) and coconut oil (CO) on biomarkers of inflammation, obesity and blood pressure in 32 overweight but otherwise healthy Malaysian adults. Subjects were randomised to receive three different dietary sequences, each comprising three six-week dietary periods with three-week washouts in between, utilising a double-crossover design. The HOBO, OO, and CO test fats were incorporated at 20% kcal into a background diet providing 30% kcal as total fat, 15% kcal as protein, and 55% kcal from carbohydrates. At the end of the dietary interventions, there were no significant differences (p > 0.05) observed on the effects of the three test fats on all the outcome variables measured – anthropometric indices [body mass index (BMI), waist circumference (WC), waist-to-hip ratio (WHR)], serum biomarkers of obesity (serum leptin, visfatin) and inflammation [tumour necrosis factor alpha (TNF-α), interleukin 6 (IL6), high-sensitivity C-reactive protein (hsCRP)].
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