Financiado en parte por PepsiCo, PepsiCo, Inc., ACH Food Companies, Inc., PepsiCo Inc.
Corn oil improves the plasma lipoprotein lipid profile compared with extra-virgin olive oil consumption in men and women with elevated cholesterol: results from a randomized controlled feeding trial
Maki KC, Lawless AL, Kelley KM, Kaden VN, Geiger CJ, Dicklin MR
Journal of clinical lipidology · 44 citas
Etiquetas de revisión
Alimentación controladaFinanciado por la industriaDatos 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
- Financiado por la industria
- Empresa
- PepsiCo
- Empresa
- PepsiCo, Inc.
- Empresa
- ACH Food Companies, Inc.
- Empresa
- PepsiCo Inc.
Según 4 financiadores declarados.
Publicación
- Publicado
- 2014-10-24 · J Clin Lipidol · vol. 9 · número 1 · págs. 49–57
- Editorial
- Elsevier BV
- Citado
- 63 citas · más que el 87% de estudios similares · 2.4× el promedio de su campo
- Referencias
- 40 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY-NC-ND
- Áreas de investigación
- Fatty Acid Research and Health · Edible Oils Quality and Analysis · Lipoproteins and Cardiovascular Health
- Palabras clave
- corn oil, extra virgin olive oil, serum lipoproteins, LDL cholesterol, triglycerides, HDL cholesterol, non-HDL cholesterol, total cholesterol, saturated fat, monounsaturated fatty acids, polyunsaturated fatty acids, dyslipidemia, weight-maintenance diet, fat replacement, atherogenic lipids, sex differences, cardiovascular risk reduction, Mediterranean diet
- MeSH
- humans, hypercholesterolemia, body weight, cholesterol, lipids, corn oil, lipoproteins, hdl, plant oils, treatment outcome, cross-over studies, double-blind method, blood pressure, adolescent, adult, aged, middle aged, female, male, cholesterol, ldl, young adult, olive oil
6 autores
- Kevin Carl Maki🇺🇸 · autor de correspondenciaBioFortis (United States)
- Andrea L. Lawless🇺🇸BioFortis (United States)
- Kathleen Kelley🇺🇸BioFortis (United States)
- Valerie N. Kaden🇺🇸BioFortis (United States)
- Constance J. Geiger🇺🇸University of Utah
- Mary R. Dicklin🇺🇸BioFortis (United States)
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Restricted intakes of saturated and trans-fatty acids is emphasized in heart-healthy diets, and replacement with poly- and monounsaturated fatty acids is encouraged.
Objective
To compare the effects of polyunsaturated fatty acid-rich corn oil (CO) and monounsaturated fatty acid-rich extra-virgin olive oil (EVOO) on plasma lipids in men and women (N = 54) with fasting low-density lipoprotein cholesterol (LDL-C) ≥130 mg/dL and <200 mg/dL and triglycerides (TG) ≤350 mg/dL.
Methods
In a double-blind, randomized, crossover design (21-day treatments, 21-day washout between), 4 tablespoons/day CO or EVOO were provided in 3 servings study product/day (muffin, roll, yogurt) as part of a weight-maintenance diet (∼35% fat, <10% saturated fat, <300 mg cholesterol). Subjects ate breakfast at the clinic every weekday throughout the study. Lunches, dinners, and snacks (and breakfasts on weekends) were provided for consumption away from the clinic.
Results
Baseline mean (standard error) lipids in mg/dL were: LDL-C 153.3 (3.5), total cholesterol (total-C) 225.7 (3.9), non-high-density lipoprotein (non-HDL)-C 178.3 (3.7), HDL-C 47.4 (1.7), total-C/HDL-C 5.0 (0.2), and TG 124.8 (7.2). CO resulted in significantly larger least-squares mean % changes (all P < .001 vs EVOO) from baseline in LDL-C -10.9 vs -3.5, total-C -8.2 vs -1.8, non-HDL-C -9.3 vs -1.6, and total-C/HDL-C -4.4 vs 0.5. TG rose a smaller amount with CO, 3.5 vs 13.0% with EVOO (P = .007). HDL-C responses were not significantly different between conditions (-3.4 vs -1.7%).
Conclusion
Consumption of CO in a weight-maintenance, low saturated fat and cholesterol diet resulted in more favorable changes in LDL-C and other atherogenic lipids vs EVOO.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY-NC-ND).
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