Financiado en parte por Mejeribrugets ForskningsFond, Danish Dairy Research Foundation
Butter increased total and LDL cholesterol compared with olive oil but resulted in higher HDL cholesterol compared with a habitual diet
Engel S, Tholstrup T
The American journal of clinical nutrition · 40 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
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- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
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Quién lo pagó
- Financiación
- Financiado por la industria
- Grupo de la industria
- Mejeribrugets ForskningsFond
- Grupo de la industria
- Danish Dairy Research Foundation
Según 2 financiadores declarados.
Publicación
- Publicado
- 2015-07-02 · Am J Clin Nutr · vol. 102 · número 2 · págs. 309–315
- Editorial
- Elsevier BV
- Citado
- 67 citas · más que el 96% de estudios similares · 5.9× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 43 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Fatty Acid Research and Health · Nutritional Studies and Diet · Lipoproteins and Cardiovascular Health
- Palabras clave
- butter, olive oil, dietary saturated fatty acids, LDL cholesterol, HDL cholesterol, total cholesterol, serum lipids, high-sensitivity C-reactive protein, insulin, glucose, fat replacement, hypercholesterolemia
- MeSH
- humans, hypercholesterolemia, cholesterol, insulin, blood glucose, butter, plant oils, c-reactive protein, risk factors, cross-over studies, double-blind method, feeding behavior, up-regulation, adult, middle aged, denmark, female, male, cholesterol, ldl, cholesterol, hdl, olive oil
2 autores
- Sara Engel🇩🇰 · autor de correspondenciaUniversity of Copenhagen
- Tine Tholstrup🇩🇰University of Copenhagen
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Butter is known to have a cholesterol-raising effect and, therefore, has often been included as a negative control in dietary studies, whereas the effect of moderate butter intake has not been elucidated to our knowledge.
Objective
We compared the effects of moderate butter intake, moderate olive oil intake, and a habitual diet on blood lipids, high-sensitivity C-reactive protein (hsCRP), glucose, and insulin.
Design
The study was a controlled, double-blinded, randomized 2 × 5-wk crossover dietary intervention study with a 14-d run-in period during which subjects consumed their habitual diets. The study included 47 healthy men and women (mean ± SD total cholesterol: 5.22 ± 0.90 mmol/L) who substituted a part of their habitual diets with 4.5% of energy from butter or refined olive oil.
Results
Study subjects were 70% women with a mean age and body mass index (in kg/m²) of 40.4 y and 23.5, respectively. Butter intake increased total cholesterol and LDL cholesterol more than did olive oil intake (P < 0.05) and the run-in period (P < 0.005 and P < 0.05, respectively) and increased HDL cholesterol compared with the run-in period (P < 0.05). No difference in effects was observed for triacylglycerol, hsCRP, insulin, and glucose concentrations. The intake of saturated fatty acids was significantly higher in the butter period than in the olive oil and run-in periods (P < 0.0001).
Conclusions
Moderate intake of butter resulted in increases in total cholesterol and LDL cholesterol compared with the effects of olive oil intake and a habitual diet (run-in period). Furthermore, moderate butter intake was also followed by an increase in HDL cholesterol compared with the habitual diet. We conclude that hypercholesterolemic people should keep their consumption of butter to a minimum, whereas moderate butter intake may be considered part of the diet in the normocholesterolemic population.
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