Effects of Fried Foods Prepared in Palm Oil Blended with Canola Oil Containing Surfactants and Green Tea Extract on Postprandial Triglyceride Levels: A Randomized Controlled Clinical Trial
Keywords:
Canola oil, green tea, surfactants, postprandial triglycerideAbstract
Postprandial hypertriglyceridemia is an important risk factor for cardiovascular disease. Consumption of fried and high-fat foods may increase postprandial triglyceride levels; therefore, the selection of cooking oils plays an important role in reducing such risks. This study aimed to investigate the effects of fried foods prepared in palm oil blended with canola oil containing surfactants (Polyglycerol esters of fatty acids; PGEs) and green tea extract on postprandial triglyceride levels in healthy volunteers. Twenty healthy volunteers were divided into two groups: the experimental group consumed fried food (bananas) prepared in the blended oil, while the control group consumed fried food (bananas) prepared in regular palm oil. Each participant consumed 100 g of fried bananas on a single occasion. Blood lipid profiles were analyzed, and liver and kidney functions were evaluated before and 5 hours after consumption. The results showed that the experimental group exhibited a significantly lower increase in triglyceride levels at 2 hours post-consumption compared with the control group (p < 0.05). In addition, no adverse effects on the skin, respiratory system, or gastrointestinal system were observed, indicating that the blended oil was safe for consumption in healthy volunteers.
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