Financiado en parte por Wilmar International, Wilmar International Limited
Two Blends of Refined Rice Bran, Flaxseed, and Sesame Seed Oils Affect the Blood Lipid Profile of Chinese Adults with Borderline Hypercholesterolemia to a Similar Extent as Refined Olive Oil
Haldar S, Wong LH, Tay SL, Jacoby JJ, He P, Osman F, Ponnalagu S, Jiang YR, Lian HPR, Henry CJ
The Journal of nutrition · 19 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
- No se indica
Quién lo pagó
- Financiación
- Financiado por la industria
- Gobierno
- Agency for Science, Technology and Research
- Universidad u hospital
- National University of Singapore
- Empresa
- Wilmar International
- Empresa
- Wilmar International Limited
- Gobierno
- Agency of Science Technology and Research
Según 5 financiadores declarados.
Publicación
- Publicado
- 2020-09-18 · J Nutr · vol. 150 · número 12 · págs. 3141–3151
- Editorial
- Elsevier BV
- Citado
- 31 citas · más que el 87% de estudios similares · 2.1× el promedio de su campo
- Referencias
- 52 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Fatty Acid Research and Health · Edible Oils Quality and Analysis · Nuts composition and effects
- Palabras clave
- rice bran oil, linseed oil, sesame oil, oil blends, olive oil, lipid profile, LDL cholesterol, triglycerides, apolipoprotein B, n-6/n-3 ratio, polyunsaturated to saturated fatty acid ratio, phytochemicals, cardiometabolic health
- MeSH
- humans, hypercholesterolemia, body weight, insulin, blood glucose, lipids, sesame oil, linseed oil, apolipoproteins, diet, blood pressure, dietary supplements, middle aged, female, male, adiposity, olive oil, rice bran oil
10 autores
- Sumanto Haldar🇸🇬Agency for Science, Technology and Research; Clinical Nutrition Research Centre; Singapore Institute of Food and Biotechnology Innovation
- Long Hui Wong🇸🇬National University of Singapore
- Shia Lyn Tay🇸🇬Agency for Science, Technology and Research; Clinical Nutrition Research Centre; Singapore Institute of Food and Biotechnology Innovation
- Jörg J. Jacoby
- Pengfei He🇸🇬National University of Singapore
- Farhana Osman🇸🇬Agency for Science, Technology and Research; Clinical Nutrition Research Centre; Singapore Institute of Food and Biotechnology Innovation
- Shalini Ponnalagu🇸🇬Agency for Science, Technology and Research; Clinical Nutrition Research Centre; Singapore Institute of Food and Biotechnology Innovation
- Yuan Rong Jiang
- Hwee Peng Rebecca Lian🇸🇬National University of Singapore
- Christiani Jeyakumar Henry🇸🇬 · autor de correspondenciaAgency for Science, Technology and Research; National University of Singapore; Clinical Nutrition Research Centre; Singapore Institute of Food and Biotechnology Innovation
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Individual vegetable oils have a characteristic fatty acids (FA) composition and unique phytonutrient profiles, enabling formulation of oil blends that may have health-promoting effects.
Objective
The primary objective of this study was to investigate effects of 2 oil blends made with refined rice bran, flaxseed, and sesame oils, with distinct monounsaturated to saturated FA, polyunsaturated to saturated FA, and omega-3 (n-3) to omega-6 FA ratios and different phytonutrient concentrations on blood lipid profile, compared with refined olive oil as a control. The secondary outcomes were other markers of cardiometabolic health.
Methods
A parallel-design, randomized controlled trial compared consumption of 30 g of allocated intervention oil per day for a period of 8 wk. The study recruited 143 borderline hypercholesterolemic (LDL cholesterol: 3.06-4.51 mmol/L) Chinese volunteers between 50 and 70 y old and with a BMI (kg/m2) ≤27.5. All outcomes were measured every 2 wk, and the time × treatment interactions and the main effects of treatment and time were analyzed using an intention-to-treat approach.
Results
Compared with baseline (week 0), there were significant reductions during the post-intervention time points in serum total cholesterol (-3.47%; P < 0.0001), LDL cholesterol (-4.16%; P < 0.0001), triglycerides (-10.3%; P < 0.0001), apoB (-3.93%; P < 0.0001), total to HDL-cholesterol (-3.44%; P < 0.0001) and apoB to apoA1 (-3.99%; P < 0.0001) ratios, systolic and diastolic blood pressures (-3.32% and -3.16%, respectively; both P < 0.0001), and serum glucose (-1.51%; P < 0.05) and a small but significant increase in body weight (+0.7%; P < 0.001) for all 3 intervention oils but no effects of intervention on HDL-cholesterol or apoA1 concentration. No significant effects of treatment or time × treatment interactions were found.
Conclusions
Using blended vegetable oils that are extensively consumed in Asia, this study found that specific oil blends can improve blood lipid profile and other cardiometabolic parameters, to a similar extent as refined olive oil, in Chinese adults with borderline hypercholesterolemia. This trial is registered at www.clinicaltrials.gov as NCT03964857.
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