Evidence map›Paper›PMID 24829493›Full record

Trial reportThe American journal of clinical nutrition2014

DHA-enriched high-oleic acid canola oil improves lipid profile and lowers predicted cardiovascular disease risk in the canola oil multicenter randomized controlled trial.

Peter J H Jones, Vijitha K Senanayake, Shuaihua Pu, David J A Jenkins, Philip W Connelly, Benoît Lamarche, Patrick Couture, Amélie Charest, Lisa Baril-Gravel, Sheila G West and 4 more

Registry-linked trialOpen access · bronzeAbstract readMulticenter StudyRandomized Controlled Trial
PubMed Full text at PMC Publisher
In one paragraph

Trial report in The American journal of clinical nutrition, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT01351012 (Canola and Flax Oils in Modulation of Vascular Function and Biomarkers of Cardiovascular Disease Risk), which is not on this map. Cited by 46 papers, 7 of them syntheses that pooled it.

0numbers the graph read from it
0cells of the map it votes in
46citing papers in PubMed, 7 pooled it
8.6field-weighted citation impact, top 2% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

NCT01351012 nacompletednot on this map

Canola and Flax Oils in Modulation of Vascular Function and Biomarkers of Cardiovascular Disease Risk

TypeinterventionalSponsorUniversity of ManitobaRan2010 to 2012Enrolled140ConditionsMetabolic SyndromeArmsCorn and safflower oil, Canola oil, High oleic acid canola oil, DHA enriched high oleic acid canola oil, Flax and safflower oil
3 · Its place in the literature

Who cites it

46 citing papers in PubMed, 7 syntheses or guidelines pooled it, 111 citations in OpenAlex.

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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

14 authors at 1 institution in 2 countries.

Peter J H JonesFrom the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
Vijitha K SenanayakeFrom the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
Shuaihua PuFrom the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
David J A JenkinsFrom the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
Philip W ConnellyFrom the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
Benoît LamarcheFrom the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
Patrick CoutureFrom the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
Amélie CharestFrom the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
Lisa Baril-GravelFrom the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
Sheila G WestFrom the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
Xiaoran LiuFrom the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
Jennifer A FlemingFrom the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
Cindy E McCreaFrom the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
Penny M Kris-EthertonFrom the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
St. Michael's Hospital · CA

Funding

Penn State Clinical and Translational Science InstituteUL1TR000127 · NCATS · PENNSYLVANIA STATE UNIV HERSHEY MED CTR · PI SINOWAY, LAWRENCE I · 2012 to 2015
$17.1M
PENN STATE CLINICAL AND TRANSLATIONAL SCIENCE INSTITUTEUL1RR033184 · NCRR · PENNSYLVANIA STATE UNIV HERSHEY MED CTR · PI SINOWAY, LAWRENCE I · 2011 to 2011
$4.5M
NCATS NIH HHS UL1 TR000127NCRR NIH HHS UL1 RR033184
6 · The paper itself

Abstract

backgroundIt is well recognized that amounts of trans and saturated fats should be minimized in Western diets; however, considerable debate remains regarding optimal amounts of dietary n-9, n-6, and n-3 fatty acids.

objectiveThe objective was to examine the effects of varying n-9, n-6, and longer-chain n-3 fatty acid composition on markers of coronary heart disease (CHD) risk.

designA randomized, double-blind, 5-period, crossover design was used. Each 4-wk treatment period was separated by 4-wk washout intervals. Volunteers with abdominal obesity consumed each of 5 identical weight-maintaining, fixed-composition diets with one of the following treatment oils (60 g/3000 kcal) in beverages: 1) conventional canola oil (Canola; n-9 rich), 2) high-oleic acid canola oil with docosahexaenoic acid (CanolaDHA; n-9 and n-3 rich), 3) a blend of corn and safflower oil (25:75) (CornSaff; n-6 rich), 4) a blend of flax and safflower oils (60:40) (FlaxSaff; n-6 and short-chain n-3 rich), or 5) high-oleic acid canola oil (CanolaOleic; highest in n-9).

resultsOne hundred thirty individuals completed the trial. At endpoint, total cholesterol (TC) was lowest after the FlaxSaff phase (P < 0.05 compared with Canola and CanolaDHA) and highest after the CanolaDHA phase (P < 0.05 compared with CornSaff, FlaxSaff, and CanolaOleic). Low-density lipoprotein (LDL) cholesterol and high-density lipoprotein (HDL) cholesterol were highest, and triglycerides were lowest, after CanolaDHA (P < 0.05 compared with the other diets). All diets decreased TC and LDL cholesterol from baseline to treatment endpoint (P < 0.05). CanolaDHA was the only diet that increased HDL cholesterol from baseline (3.5 ± 1.8%; P < 0.05) and produced the greatest reduction in triglycerides (-20.7 ± 3.8%; P < 0.001) and in systolic blood pressure (-3.3 ± 0.8%; P < 0.001) compared with the other diets (P < 0.05). Percentage reductions in Framingham 10-y CHD risk scores (FRS) from baseline were greatest after CanolaDHA (-19.0 ± 3.1%; P < 0.001) than after other treatments (P < 0.05).

conclusionConsumption of CanolaDHA, a novel DHA-rich canola oil, improves HDL cholesterol, triglycerides, and blood pressure, thereby reducing FRS compared with other oils varying in unsaturated fatty acid composition. This trial was registered at www.clinicaltrials.gov as NCT01351012.

Indexed as

AdultBlood PressureBody Mass IndexCardiovascular DiseasesCholesterol, HDLCholesterol, LDLCorn OilCross-Over StudiesDietDietary CarbohydratesDietary FatsDietary ProteinsDocosahexaenoic AcidsDouble-Blind MethodFatty Acids, MonounsaturatedFemaleCholesterol, HDLCholesterol, LDLCorn OilDietary CarbohydratesDietary FatsDietary ProteinsDocosahexaenoic AcidsFatty Acids, MonounsaturatedOleic AcidRapeseed OilSafflower OilTriglycerides

Identifiers

PMID24829493
PMCPMC4144116
OpenAlexW2011122975

What OpenQuestion holds

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Registered trials

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.