Fish-oil esters of plant sterols improve the lipid profile of dyslipidemic subjects more than do fish-oil or sunflower oil esters of plant sterols
Demonty I, Chan YM, Pelled D, Jones PJ
The American journal of clinical nutrition · 42 citas
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Universidad u hospital
- McGill University
- Gobierno
- Natural Sciences and Engineering Research Council of Canada
Según 2 financiadores declarados.
Publicación
- Publicado
- 2006-12-01 · Am J Clin Nutr · vol. 84 · número 6 · págs. 1534–1542
- Editorial
- Elsevier BV
- Citado
- 64 citas · más que el 89% de estudios similares · 2.6× el promedio de su campo
- Referencias
- 61 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Fatty Acid Research and Health · Cholesterol and Lipid Metabolism · Lipoproteins and Cardiovascular Health
- Palabras clave
- phytosterols, fish oil, olive oil, hypercholesterolemia, dyslipidemia, hypolipidemic effect, LDL cholesterol, HDL cholesterol, apolipoprotein B, apolipoprotein(a), HDL2, triglycerides, eicosapentaenoic acid, docosahexaenoic acid, dietary supplementation, lipid profile
- MeSH
- humans, hypercholesterolemia, esters, cholesterol, phytosterols, dietary fats, unsaturated, fatty acids, omega-3, docosahexaenoic acids, eicosapentaenoic acid, triglycerides, fish oils, plant oils, apolipoproteins b, anticholesteremic agents, cross-over studies, dietary supplements, adult, aged, middle aged, female, male, cholesterol, ldl, cholesterol, hdl, olive oil, sunflower oil
4 autores
- Isabelle Demonty🇨🇦McGill University
- Yen‐Ming Chan🇨🇦McGill University
- Dori Pelled🇨🇦McGill University
- Peter J.H. Jones🇨🇦 · autor de correspondenciaMcGill University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Fish-oil fatty acid esters of plant sterols (FO-PS) were shown to have hypotriglyceridemic and hypocholesterolemic properties in animal models.
Objective
The objective of the study was to evaluate the hypolipidemic effects of FO-PS supplementation in healthy hypercholesterolemic persons fed an olive oil (OO)-based diet.
Design
Twenty-one moderately overweight, hyperlipidemic subjects participated in a semi-randomized, single-blind, 4-period crossover study including 4 experimental isoenergetic diets of 4 wk each and 4-wk intervening washout periods. Diets contained 30% of energy as fat, of which 70% was from extra-virgin OO, and differed only in the supplement oil: OO, fish oil, FO-PS, or sunflower oil esters of plant sterols (SU-PS). Both fish oil and FO-PS provided 5.4 g total eicosapentaenoic and docosahexaenoic acids/d. FO-PS, SU-PS, and OO provided the equivalent of 1.7, 1.7, and 0.02 g free plant sterols/d, respectively.
Results
Fish oil and FO-PS resulted in fasting and postprandial plasma triacylglycerol concentrations that were markedly lower than those observed with OO and SU-PS (P = 0.0001), but to a different extent. LDL cholesterol was significantly lower after supplementation with FO-PS and SU-PS than at the end of the control OO diet (P = 0.0031 and 0.0407, respectively). HDL cholesterol was not affected. FO-PS and SU-PS resulted in a lower ratio of total to HDL cholesterol and lower apolipoprotein (apo) B concentrations than did OO and fish oil. The ratio of apoB to apoA was significantly lower after SU-PS consumption than after consumption of OO (P = 0.0126) and fish oil (P = 0.0292). FO-PS and SU-PS resulted in similar ratios of apoB to apoA. HDL2 and the ratio of HDL2 to HDL3 were significantly higher at the end of the FO-PS treatment than at the end of the OO (P = 0.0006), fish oil (P = 0.0036), and SU-PS (P = 0.0016) treatments.
Conclusion
Supplementation of an OO-based diet with FO-PS may reduce cardiovascular disease risk more than does supplementation with fish oil or SU-PS.
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