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Effects of Fried Foods Prepared in Palm Oil Blended With Canola Oil Containing Surfactants and Green Tea Extract
Sponsor: Chulalongkorn University
Summary
The objectives of the study were to investigate effects of foods prepared in palm oil blended with canola oil containing surfactants and green tea extract on postprandial triglyceride levels in healthy volunteers. There were 22 subjects in the study. They were divided into 2 groups: 1.comsumed foods fried in palm oil blended with canola oil containing surfactants and green tea extract and 2.comsumed foods fried in palm oil. Postprandial triglyceride, lipid profiles, and liver and kidney functions were evaluated before and after taking 5 hours.
Official title: Effects of Fried Foods Prepared in Palm Oil Blended With Canola Oil Containing Surfactants and Green Tea Extract on Postprandial Triglyceride Levels: A Double-blinded Randomized Controlled Clinical Trial
Key Details
Gender
All
Age Range
18 Years - 60 Years
Study Type
INTERVENTIONAL
Enrollment
22
Start Date
2025-11-01
Completion Date
2026-04-15
Last Updated
2026-06-29
Healthy Volunteers
Yes
Conditions
Interventions
Fried Foods Prepared in Palm Oil Blended With Canola Oil Containing Surfactants and Green Tea Extract
Take fried foods prepared in palm oil blended with canola oil containing surfactants and green tea extract 7 pieces.
Fried Foods Prepared in Palm Oil
Take fried foods prepared in palm oil 7 pieces.
Locations (1)
Chulalongkorn University
Bangkok, Thailand