Different effects of diets rich in olive oil, rapeseed oil and sunflower-seed oil on postprandial lipid and lipoprotein concentrations and on lipoprotein oxidation susceptibility
Nielsen NS, Pedersen A, Sandström B, Marckmann P, Høy CE
The British journal of nutrition · 24 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2002-05-01 · Br J Nutr · vol. 87 · número 5 · págs. 489–499
- Editorial
- Cambridge University Press
- Citado
- 45 citas · más que el 90% de estudios similares · 3.0× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 62 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Fatty Acid Research and Health · Edible Oils Quality and Analysis · Antioxidant Activity and Oxidative Stress
- Palabras clave
- olive oil, rapeseed oil, sunflower oil, postprandial lipoproteins, triglyceride-rich lipoproteins, lipoprotein oxidation, VLDL, low-density lipoprotein, unsaturated fatty acids, dietary fat, cholesterol, triglycerides, ischemic heart disease risk
- MeSH
- humans, vitamin a, vitamin e, cholesterol, insulin, lipids, dietary fats, unsaturated, fatty acids, monounsaturated, triglycerides, lipoproteins, lipoproteins, vldl, plant oils, cross-over studies, double-blind method, lipid peroxidation, postprandial period, adult, male, olive oil, sunflower oil, rapeseed oil
5 autores
- Nina S. Nielsen🇩🇰 · autor de correspondenciaTechnical University of Denmark
- Anette Tønnes Pedersen
- Brittmarie Sandström
- Peter Marckmann
- Carl‐Erik Høy🇩🇰Technical University of Denmark
Resumen
El texto original del estudio, en el idioma en que se publicó.
Elevated concentrations of fasting and non-fasting triacylglycerol-rich lipoproteins (TRL) as well as oxidative changes of lipoproteins may increase the risk of ischaemic heart disease. To compare the effects of different diets rich in unsaturated fatty acids on the concentrations and in vitro oxidation of fasting and postprandial lipoproteins eighteen males consumed diets enriched with rapeseed oil (RO), olive oil (OO), or sunflower-seed oil (SO) in randomised order for periods of 3 weeks followed by a RO test meal. In the postprandial state the concentrations of cholesterol and triacylglycerol (TAG) in TRL were higher after consumption of OO compared with RO and SO (P<0.04), possibly related to differences in the fasting state. The propagation rates for VLDL and LDL oxidation were higher in the postprandial compared with the fasting state irrespective of diet. In the fasting state, the propagation rates were highest after SO (P<0.001), and in the postprandial state, SO gave rise to a shorter VLDL lag time (P=0.03) and a higher propagation rate than OO consumption (P=0.04). Overall, the SO diet resulted in a higher postprandial propagation rate of LDL (P<0.001) compared with RO and OO, while there was no effect of diet on LDL oxidation lag time. Our results suggest that RO and SO diets lower the postprandial cholesterol and TAG concentrations compared with OO, while RO and OO diets result in similar and lower in vitro susceptibility to oxidation of lipoproteins than SO.
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