Financiado en parte por Malaysian Palm Oil Board
Effects of Palm Stearin versus Butter in the Context of Low-Carbohydrate/High-Fat and High-Carbohydrate/Low-Fat Diets on Circulating Lipids in a Controlled Feeding Study in Healthy Humans
Hyde PN, Sapper TN, LaFountain RA, Kackley ML, Buga A, Fell B, Crabtree CD, Phinney SD, Miller VJ, King SM, Krauss RM, Kraemer WJ, Volek JS
Nutrients · 9 citas
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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
- Grupo de la industria
- Malaysian Palm Oil Board
- Subvenciones
- Malaysian Palm Oil Board (60049325)
Según 1 financiador declarado.
Publicación
- Publicado
- 2021-06-05 · Nutrients · vol. 13 · número 6 · pág. 1944
- Editorial
- Multidisciplinary Digital Publishing Institute
- Citado
- 12 citas · más que el 76% de estudios similares · 1.2× el promedio de su campo
- Referencias
- 37 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Fatty Acid Research and Health · Diet and metabolism studies · Cholesterol and Lipid Metabolism
- Palabras clave
- palm stearin, butter, saturated fatty acids, LDL cholesterol, LDL particle size, LDL subfractions, HDL cholesterol, triglycerides, oxidized LDL, dietary fat source, low-carbohydrate diet, high-fat diet, dietary carbohydrates, lipoprotein composition
- MeSH
- humans, cholesterol, dietary carbohydrates, lipids, dietary fats, butter, diet, fat-restricted, diet, cross-over studies, adult, aged, middle aged, female, male, diet, carbohydrate-restricted, young adult, diet, high-fat, healthy volunteers, diet, carbohydrate loading, palm oil
13 autores
- Parker N. Hyde🇺🇸The Ohio State University; University of North Georgia
- Teryn N. Sapper🇺🇸The Ohio State University
- Richard A. LaFountain🇺🇸The Ohio State University
- Madison L. Kackley🇺🇸The Ohio State University
- Alex Buga🇺🇸The Ohio State University
- Brandon Fell🇺🇸The Ohio State University
- Christopher D. Crabtree🇺🇸The Ohio State University
- Stephen D. Phinney
- Vincent J. Miller🇺🇸The Ohio State University
- Sarah M. King🇺🇸University of California, San Francisco
- Ronald M. Krauss🇺🇸University of California, San Francisco
- William J. Kraemer🇺🇸The Ohio State University
- Jeff S. Volek🇺🇸 · autor de correspondenciaThe Ohio State University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Foods rich in saturated fatty acids (SFAs) have been discouraged by virtue of their cholesterol-raising potential, but this effect is modulated by the food source and background level of carbohydrate.
Objective
We aimed to compare the consumption of palm stearin (PS) versus butter on circulating cholesterol responses in the setting of both a low-carbohydrate/high-fat (LC/HF) and high-carbohydrate/low-fat (HC/LF) diet in healthy subjects. We also explored effects on plasma lipoprotein particle distribution and fatty acid composition.
Methods
We performed a randomized, controlled-feeding, cross-over study that compared a PS- versus a Butter-based diet in a group of normocholesterolemic, non-obese adults. A controlled canola oil-based 'Run-In' diet preceded the experimental PS and Butter diets. All diets were eucaloric, provided for 3-weeks, and had the same macronutrient distribution but varied in primary fat source (40% of the total fat). The same Run-In and cross-over experiments were done in two separate groups who self-selected to either a LC/HF (n = 12) or a HC/LF (n = 12) diet track. The primary outcomes were low-density lipoprotein-cholesterol (LDL-C), high-density lipoprotein (HDL)-C, triglycerides, and LDL particle distribution.
Results
Compared to PS, Butter resulted in higher LDL-C in both the LC/HF (13.4%, p = 0.003) and HC/LF (10.8%, p = 0.002) groups, which was primarily attributed to large LDL I and LDL IIa particles. There were no differences between PS and Butter in HDL-C, triglycerides, or small LDL particles. Oxidized LDL was lower after PS than Butter in LC/HF (p = 0.011), but not the HC/LF group.
Conclusions
These results demonstrate that Butter raises LDL-C relative to PS in healthy normocholesterolemic adults regardless of background variations in carbohydrate and fat, an effect primarily attributed to larger cholesterol-rich LDL particles.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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