Corn oil intake favorably impacts lipoprotein cholesterol, apolipoprotein and lipoprotein particle levels compared with extra-virgin olive oil
Maki KC, Lawless AL, Kelley KM, Kaden VN, Geiger CJ, Palacios OM, Dicklin MR
European journal of clinical nutrition · 29 citas
Etiquetas de revisión
Alimentación controladaFinanciación no declaradaDatos 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 no declarada
Publicación
- Publicado
- 2016-09-28 · Eur J Clin Nutr · vol. 71 · número 1 · págs. 33–38
- Editorial
- Springer Nature
- Citado
- 40 citas · más que el 91% de estudios similares · 3.3× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 42 trabajos
- Acceso
- De pago
- 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, unsaturated fatty acids, dietary fat intake, lipoprotein cholesterol, apolipoprotein A-I, apolipoprotein B, VLDL cholesterol, non-HDL cholesterol, HDL cholesterol, LDL subfractions, intermediate density lipoprotein, atherogenic lipoproteins, cardiovascular risk, weight-maintenance diet
- MeSH
- humans, cholesterol, corn oil, lipoproteins, lipoproteins, ldl, apolipoproteins, apolipoprotein a-i, apolipoproteins b, cross-over studies, double-blind method, eating, middle aged, female, male, olive oil
7 autores
- Kevin Carl Maki🇺🇸 · autor de correspondenciaMB Clinical Research and Consulting (United States)
- Andrea L. Lawless
- Kathleen Kelley
- Valerie N. Kaden
- Constance J. Geiger
- Orsolya M Palacios🇺🇸MB Clinical Research and Consulting (United States)
- Mary R. Dicklin🇺🇸MB Clinical Research and Consulting (United States)
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Corn oil (CO) and extra-virgin olive oil (EVOO) are rich sources of unsaturated fatty acids (UFA), but UFA profiles differ among oils, which may affect lipoprotein levels.
Objectives
The objective of this study was to assess the effects of CO versus EVOO intake on fasting lipoprotein and subfraction cholesterol levels, apolipoprotein (apo) A1, apo B, and low-density lipoprotein particle concentrations in men and women.
Subjects/methods
As part of a weight maintenance diet, men and women were provided with food items prepared with 54 g per day of CO or EVOO (21-day treatment, 21-day washout) in a randomized, double-blind, controlled-feeding, crossover trial. Fasting lipoprotein cholesterol and related variables were determined with density gradient ultracentrifugation.
Results
Among the 54 completers, CO reduced total cholesterol, low-density lipoprotein cholesterol (LDL-C), very low-density lipoprotein cholesterol (VLDL-C), non-high-density lipoprotein cholesterol (non-HDL-C), apo B and LDL particle concentration to a greater extent compared with EVOO intake. Changes in LDL-C and VLDL-C contributed to the larger reduction in non-HDL-C with CO compared with EVOO intake (-0.39 mmol/l vs -0.04 mmol/l; P1+2-C (-0.22 mmol/l) and intermediate-density lipoprotein cholesterol (-0.12 mmol/l). HDL-C responses did not differ between treatments, but apo A1 increased more with EVOO compared with CO intake (4.6 versus 0.7 mg/dl, respectively, P=0.016).
Conclusions
CO intake reduced atherogenic lipoprotein cholesterol and particle concentrations to a larger extent than did EVOO, which may have implications for cardiovascular disease risk.
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.