A comparative study of the effects of palm olein, cocoa butter and extra virgin olive oil on lipid profile, including low-density lipoprotein subfractions in young healthy Chinese people
Cheng C, Wang D, Xia H, Wang F, Yang X, Pan D, Wang S, Yang L, Lu H, Shu G, He Y, Xie Y, Sun G, Yang Y
International journal of food sciences and nutrition · 12 citas
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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
- 2018-08-30 · Int J Food Sci Nutr · vol. 70 · número 3 · págs. 355–366
- Editorial
- Taylor & Francis
- Citado
- 19 citas · más que el 81% de estudios similares · 1.5× el promedio de su campo
- Referencias
- 73 trabajos
- Acceso
- De pago
- Áreas de investigación
- Fatty Acid Research and Health · Edible Oils Quality and Analysis · Food Chemistry and Fat Analysis
- Palabras clave
- palm olein, cocoa butter, extra virgin olive oil, dietary fat, lipid profile, low-density lipoprotein subfractions, serum triglycerides, serum lipids, Chinese diet, healthy young adults
- MeSH
- humans, lipids, dietary fats, lipoproteins, ldl, cross-over studies, china, female, male, young adult, olive oil, palm oil
14 autores
- Cheng Chen🇨🇳Southeast University
- Di Wang🇨🇳Southeast University
- Hui Xia🇨🇳Southeast University
- Feng Wang🇨🇳Southeast University
- Xian Yang🇨🇳Southeast University
- Da Pan🇨🇳Southeast University
- Shaokang Wang🇨🇳Southeast University
- Ligang Yang🇨🇳Southeast University
- Huixia Lu🇨🇳Zhongda Hospital Southeast University; Southeast University
- Guofang Shu🇨🇳Zhongda Hospital Southeast University; Southeast University
- Yaqiong He🇨🇳Zhongda Hospital Southeast University; Southeast University
- Yulan Xie🇨🇳Zhongda Hospital Southeast University; Southeast University
- Guiju Sun🇨🇳 · autor de correspondenciaSoutheast University
- Yuexin Yang🇨🇳 · autor de correspondenciaChinese Center For Disease Control and Prevention; National Institute for Nutrition and Health
Resumen
El texto original del estudio, en el idioma en que se publicó.
The aim of this study is to investigate the effects of palm olein (POL), cocoa butter (CB) and extra virgin olive oil (EVOO) on the lipid profile and low-density lipoprotein subfractions in a young, healthy Chinese population. After screening, 72 subjects were randomly assigned to three groups, and an 18-week randomized crossover trial was conducted. The first phase was a 2-week run-in period, followed by three phases of the 4-week experimental periods with a 2-week washout period between experimental periods. Three groups of subjects alternately consumed a Chinese diet enriched with the different test oils. The various indices of subjects were collected before and after each experimental period. Sixty-seven subjects completed the study, and there were no significant differences in conventional indices amongst the three groups at the beginning of the three experimental periods (p > .05). Each test oil accounted for approximately 40% of total fat intake and approximately 11.3% of the total energy supply. After controlling for dietary interventions, only the serum triglyceride level of the POL-Diet was significantly lower than that of the EVOO-Diet (p = .034), and most indices did not significantly differ amongst the three test oil diets (p > .05). POL, CB and EVOO have almost identical effects on serum lipids.
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