Balance of unsaturated fatty acids is important to a cholesterol-lowering diet: comparison of mid-oleic sunflower oil and olive oil on cardiovascular disease risk factors
Binkoski AE, Kris-Etherton PM, Wilson TA, Mountain ML, Nicolosi RJ
Journal of the American Dietetic Association · 37 citas
Etiquetas de revisión
Alimentación controladaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
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 independiente
- Gobierno
- National Center for Research Resources
- Gobierno
- NCRR NIH HHS
- Subvenciones
- National Center for Research Resources (M01 RR10732)
Según 2 financiadores declarados.
Publicación
- Publicado
- 2005-06-26 · J Am Diet Assoc · vol. 105 · número 7 · págs. 1080–1086
- Editorial
- Elsevier BV
- Citado
- 91 citas · más que el 93% de estudios similares · 4.1× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 31 trabajos
- Acceso
- De pago
- Áreas de investigación
- Fatty Acid Research and Health · Edible Oils Quality and Analysis · Nuts composition and effects
- Palabras clave
- unsaturated fatty acids, olive oil, hypercholesterolemia, LDL cholesterol, total cholesterol, monounsaturated fatty acids, polyunsaturated fatty acids, saturated fatty acids, dietary fat composition, oxidative stress, lipid oxidation, lipid hydroperoxides, alpha-tocopherol, cardiovascular risk factors, cholesterol-lowering diet
- MeSH
- humans, cardiovascular diseases, hypercholesterolemia, cholesterol, dietary fats, unsaturated, oleic acid, plant oils, risk factors, cross-over studies, double-blind method, oxidation-reduction, lipid peroxidation, oxidative stress, adult, middle aged, female, male, cholesterol, ldl, olive oil, sunflower oil
5 autores
- Amy E. Binkoski🇺🇸Messiah University
- Penny M. Kris‐Etherton🇺🇸 · autor de correspondenciaPennsylvania State University
- Thomas A. Wilson🇺🇸University of Massachusetts Lowell
- Margaret L. Mountain🇺🇸University of Pittsburgh
- Robert J. Nicolosi🇺🇸University of Massachusetts Lowell
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
To evaluate the effects of a trans fat-free monounsaturated fatty acid-rich vegetable oil (NuSun sunflower oil, National Sunflower Association, Bismark, ND) that is a good source of polyunsaturated fatty acids (PUFA) and low in saturated fatty acids on lipid and lipoprotein levels and oxidative stress.
Design
A double-blinded, randomized, three period crossover, controlled feeding study.
Subjects/setting
Thirty-one men (n=12) and women (n=19) with moderate hypercholesterolemia who were 25 to 64 years of age.
Intervention
Experimental diets provided 30% fat (olive oil or NuSun sunflower oil contributed one half of the total fat), 8.3% vs 7.9% saturated fatty acid, 17.2% vs 14.2% monounsaturated fatty acid, and 4.3% vs. 7.7% PUFA (olive oil and NuSun sunflower oil, respectively), and 294 mg cholesterol. The control diet was an average American diet (34% fat, 11.2% saturated fatty acid, 14.9% monounsaturated fatty acid, 7.8% PUFA). Subjects consumed each diet for 4 weeks with a 2-week compliance break before crossing over to another diet.
Main outcome measures
Lipid and lipoprotein levels were measured, and measures of oxidative stress, including lag time, rate of oxidation, total dienes, and lipid hydroperoxides, were assessed.
Statistical analysis
The mixed model procedure was used to test for main effects of diet, feeding period, and order of diets. Tukey-Kramer adjusted P values were used to determine diet effects.
Results
The NuSun sunflower oil diet decreased both total and low-density lipoprotein cholesterol levels compared with the average American diet and the olive oil diet. There was no effect of the olive oil diet compared with the average American diet. Total cholesterol decreased 4.7% and low-density lipoprotein cholesterol decreased 5.8% on the NuSun sunflower oil diet vs the average American diet. There was no effect of the experimental diets on triglyceride levels, rate of oxidation, total dienes, lipid hydroperoxides, or alpha-tocopherol. Lag time was the longest following the olive oil diet and shortest following the NuSun sunflower oil diet.
Conclusions
The higher PUFA content appeared to account for the greater total and low-density lipoprotein cholesterol lowering and reduction in lag time of the NuSun sunflower oil diet. However, the fact that there were no differences in the resulting oxidation products suggests there were no adverse effects on low-density lipoprotein oxidation. Since PUFAs are important for cholesterol lowering, foods that replace saturated fatty acids should include a balance of unsaturated fatty acids.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
Confianza de la comunidad
Cargando…
¿Cuánto confías en los hallazgos de este estudio?
Comentarios
¿Algo está mal aquí?
Señala este estudio si su información, etiquetas o financiación parecen incorrectas. Un editor revisa cada señalamiento.
Información educativa sobre investigación publicada. No es consejo médico ni una recomendación para empezar o dejar nada.