Consumption of High-Oleic Soybean Oil Improves Lipid and Lipoprotein Profile in Humans Compared to a Palm Oil Blend: A Randomized Controlled Trial
Baer DJ, Henderson T, Gebauer SK
Lipids · 20 citas
Etiquetas de revisión
Alimentación 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
- Gobierno
- Agricultural Research Service
- Subvenciones
- Agricultural Research Service (8040‐51530‐010‐00D)
Según 1 financiador declarado y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2021-02-17 · Lipids · vol. 56 · número 3 · págs. 313–325
- Editorial
- Wiley
- Citado
- 33 citas · más que el 88% de estudios similares · 2.4× el promedio de su campo
- Referencias
- 41 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY
- Áreas de investigación
- Fatty Acid Research and Health · Lipoproteins and Cardiovascular Health · Edible Oils Quality and Analysis
- Palabras clave
- high oleic soybean oil, palm oil, palm kernel oil, partially hydrogenated oils, LDL cholesterol, apolipoprotein B, non-HDL cholesterol, HDL cholesterol, apolipoprotein A-I, small dense LDL, coronary heart disease risk, lipid profile, dietary fat, lipid oxidation, inflammation, blood pressure, body composition
- MeSH
- humans, lipid peroxides, soybean oil, apolipoprotein a-i, cross-over studies, hydrogenation, middle aged, cholesterol, ldl, healthy volunteers, palm oil
3 autores
- David J. Baer🇺🇸 · autor de correspondenciaUnited States Department of Agriculture; Beltsville Human Nutrition Research Center; Beltsville Agricultural Research Center
- Theresa R. Henderson🇺🇸United States Department of Agriculture; Beltsville Human Nutrition Research Center; Beltsville Agricultural Research Center
- Sarah K Gebauer🇺🇸Center for Food Safety and Applied Nutrition; United States Food and Drug Administration; United States Department of Agriculture; Beltsville Human Nutrition Research Center; Beltsville Agricultural Research Center
Resumen
El texto original del estudio, en el idioma en que se publicó.
Partially hydrogenated oils (PHO) have been removed from the food supply due to adverse effects on risk for coronary heart disease (CHD). High-oleic soybean oils (HOSBO) are alternatives that provide functionality for different food applications. The objective of this study was to determine how consumption of diets containing HOSBO compared to other alternative oils, with similar functional properties, modifies LDL cholesterol (LDLc) and other risk factors and biomarkers of CHD. A triple-blind, crossover, randomized controlled trial was conducted in humans (n = 60) with four highly-controlled diets containing (1) HOSBO, (2) 80:20 blend of HOSBO and fully hydrogenated soybean oil (HOSBO+FHSBO), (3) soybean oil (SBO), and (4) 50:50 blend of palm oil and palm kernel oil (PO + PKO). Before and after 29 days of feeding, lipids/lipoproteins, blood pressure, body composition, and markers of inflammation, oxidation, and hemostasis were measured. LDLc, apolipoprotein B (apoB), NonHDL-cholesterol (HDLc), ratios of total cholesterol (TC)-to-HDLc and LDLc-to-HDL cholesterol, and LDL particle number and small LDL particles concentration were lower after HOSBO and HOSBO+FHSBO compared to PO (specific comparisons p < 0.05). Other than TC:HDL, there were no differences in lipid/lipoprotein markers when comparing HOSBO+FHSBO with HOSBO. LDLc and apoB were higher after HOSBO compared to SBO (p < 0.05). PO + PKO increased HDLc (p < 0.001) and apolipoprotein AI (p < 0.03) compared to HOSBO and HOSBO+FHSBO. With the exception of lipid hydroperoxides, dietary treatments did not affect other CHD markers. HOSBO, and blends thereof, is a PHO replacement that results in more favorable lipid/lipoprotein profiles compared to PO + PKO (an alternative fat with similar functional properties).
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