Financiado en parte por Kewpie Corporation
Comparing effects of soybean oil- and palm olein-based mayonnaise consumption on the plasma lipid and lipoprotein profiles in human subjects: a double-blind randomized controlled trial with cross-over design
Karupaiah T, Chuah KA, Chinna K, Matsuoka R, Masuda Y, Sundram K, Sugano M
Lipids in health and disease · 21 citas
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Vínculos de autores con la industriaAlimentación 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
- Kewpie Corporation
- Universidad u hospital
- Universiti Kebangsaan Malaysia
- Gobierno
- Kementerian Kesihatan Malaysia
- Autores
- Al menos un autor declara un vínculo económico con la industria
- Subvenciones
- Kewpie Corporation (NN-188-2010)
Según 3 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2016-08-17 · Lipids Health Dis · vol. 15 · número 1 · pág. 131
- Editorial
- BioMed Central
- Citado
- 26 citas · más que el 86% de estudios similares · 2.1× el promedio de su campo
- Referencias
- 54 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Fatty Acid Research and Health · Edible Oils Quality and Analysis · Nuts composition and effects
- Palabras clave
- mayonnaise, soybean oil, palm olein, dietary fat, linoleic acid, omega-6 fatty acids, plasma lipids, LDL cholesterol, HDL cholesterol, total cholesterol, LDL particle size, lipoprotein profile, cardiometabolic risk, LDL/HDL ratio, apolipoproteins, oxidative stress, dietary intervention, salad dressing
- MeSH
- humans, cholesterol, lipids, dietary fats, unsaturated, soybean oil, linoleic acid, oleic acid, triglycerides, lipoproteins, plant oils, diet, cross-over studies, double-blind method, adolescent, adult, female, male, cholesterol, ldl, cholesterol, hdl, young adult, palm oil
7 autores
- Tilakavati Karupaiah🇲🇾 · autor de correspondenciaNational University of Malaysia
- Khun-Aik Chuah🇲🇾National University of Malaysia
- Karuthan Chinna🇲🇾University of Malaya
- Ryosuke Matsuoka🇯🇵Kewpie Corporation (Japan)
- Yasunobu Masuda🇯🇵Kewpie Corporation (Japan)
- Kalyana Sundram
- Michihiro Sugano🇯🇵Kyushu University; Prefectural University of Kumamoto
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Mayonnaise is used widely in contemporary human diet with widespread use as a salad dressing or spread on breads. Vegetable oils used in its formulation may be a rich source of ω-6 PUFAs and the higher-PUFA content of mayonnaise may be beneficial in mediating a hypocholesterolemic effect. This study, therefore, evaluated the functionality of mayonnaise on cardiometabolic risk within a regular human consumption scenario.
Methods
Subjects underwent a randomized double-blind crossover trial, consuming diets supplemented with 20 g/day of either soybean oil-based mayonnaise (SB-mayo) or palm olein-based mayonnaise (PO-mayo) for 4 weeks each with a 2-week wash-out period. The magnitude of changes for metabolic outcomes between dietary treatments was compared with PO-mayo serving as the control. The data was analyzed by ANCOVA using the GLM model. Analysis was adjusted for weight changes.
Results
Treatments resulted in significant reductions in TC (diff = -0.25 mmol/L; P = 0.001), LDL-C (diff = -0.17 mmol/L; P = 0.016) and HDL-C (diff = -0.12 mmol/L; P 0.05). Lipoprotein particle change was significant with large LDL particles increasing after PO-mayo (diff = +63.2 nmol/L; P = 0.007) compared to SB-mayo but small LDL particles remained unaffected. Plasma glucose, apolipoproteins and oxidative stress markers remained unchanged.
Conclusions
Daily use with 20 g of linoleic acid-rich SB-mayo elicited reductions in TC and LDL-C concentrations without significantly changing LDL-C:HDL-C ratio or small LDL particle distributions compared to the PO-mayo diet.
Trial registration
This clinical trial was retrospectively registered with the National Medical Research Register, National Institute of Health, Ministry of Health Malaysia, (NMRR-15-40-24035; registered on 29/01/2015; https://www.nmrr.gov.my/fwbPage.jsp?fwbPageId=ResearchISRForm&fwbAction=Update&fwbStep=10&pk.researchID=24035&fwbVMenu=3&fwbResearchAction=Update ). Ethical approval was obtained from the National University of Malaysia's Medical Ethics Committee (UKM 1.5.3.5/244/SPP/NN-054-2011, approved on 25/05/2011).
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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