Can a green Tea-Infused frying oil tame blood fat spikes?
NCT ID NCT07674602
First seen Jun 29, 2026 · Last updated Jun 30, 2026 · Updated 1 time
Summary
This study looks at whether frying foods in a blend of palm and canola oils with added surfactants and green tea extract can reduce the rise in blood fats (triglycerides) that happens after eating. Healthy adults eat fried foods made with either the special oil blend or regular palm oil, and their blood is tested over several hours. The goal is to see if the new oil mixture leads to lower post-meal triglyceride levels.
What this could mean
Our plain-language read of the trial. This is informational only — not medical advice or a prediction.
- Active substance
- palm oil blended with canola oil containing surfactants and green tea extract
- What this could lead to
- If the special oil blend reduces post-meal blood fat spikes, it could point toward healthier cooking oils for everyday use.
- What could go wrong
- This is a small, early study in healthy people, so results may not apply to everyone or lead to clear health advice.
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As listed by the trial registrant
The condition terms exactly as the trial's registrant entered them.
Contacts and locations
Locations
-
Chulalongkorn University
Bangkok, 10330, Thailand
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