Dietary camellia (Camellia oleifera Abel) seed oil in traditional Chinese cooking for high-risk cardiovascular disease: A three-arm double-blind randomized controlled feeding trial protocol.

Background and objectives As the Chinese economy has developed, dietary patterns have modernized, thereby increasing the incidence of chronic diseases such as cardiovascular disease (CVD). Many observational studies have shown that the Mediterranean diet based on olive oil is associated with a decreased incidence of CVD. This article aims to study the possible effects of dietary models by using three edible oils: olive oil, camellia seed oil (CSO), and soybean oil. CSO has a fatty acid composition similar to that olive oil and is unique in China, and soybean oil is a dietary oil used in traditional Chinese cooking. Methods and study design This intervention is designed based on a three-arm double-blind randomized controlled feeding trial. Three dietary models are established according to traditional Chinese cooking methods, each using one of the three plant edible oils mentioned above as a leading factor. Participants will be randomly assigned to each group and provided with a designated diet for 3 months. Results The study population is planned to be women with a high risk of CVD and aged between 35 and 69 years. Weight and other CVD-related factors are treated as primary and secondary outcomes, respectively. Conclusions This trial may inform dietary nutrition policies to a certain extent, especially concerning traditional Chinese cooking methods, for weight control and the improvement of cardiovascular-related risk factors in women with a high risk of CVD.