Effect of Dietary Fat Cooking Blend on Energy Expenditure in Children (Melt Phase II)

Phase

Condition

Diabetes Prevention

Obesity

Treatment

N/A

Clinical Study ID

NCT02132377

2013-03922

Ages 15-18
Both
Accepts Healthy Volunteers

Study Summary

The purpose of this study is to test the effects of a cooking oil blend of dietary fats rich in medium chain triglycerides on energy expenditure and food intake in overweight and obese adolescents.

Eligibility Criteria

Inclusion

Inclusion Criteria:

age 15-18
body mass index 85% percentile or higher for age/sex
weight stable ±5 lbs in the the 3 months prior

Exclusion

Exclusion Criteria:

use of medications affecting body weight, cholesterol, or blood pressure
dietary allergies
metabolic disorder
eating disorder
behavioral or psychological disorders
endocrine disorder (including type 1 diabetes)
asthma
anemia
use of investigational medications or devices (within past 4 weeks)
use of over the counter supplements that may effect study endpoints

Study Design

January 01, 2014

Study Description

This study compares the thermic effect of food following consumption of a dietary fat blend rich in medium chain triglycerides to corn oil in overweight and obese adolescents. Thermic effect of food will be assessed over up to 6 hours following consumption of a breakfast that contains 20 g of the test fat. Participants will be asked to rate their levels of appetite and satiety during the postprandial period and provide information on their prospective food intake. Blood samples will be taken over a 3-hour period to assess appetite-regulating hormones and metabolites.

Connect with a study center

St. Luke's/Roosevelt Hospital
New York, New York 10025
United States
Active - Recruiting

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