Effects of diets rich in ghee or olive oil on cardiometabolic risk factors in healthy adults: a two-period, crossover, randomised trial
Mohammadi Hosseinabadi S, Nasrollahzadeh J
The British journal of nutrition · 9 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2021-11-19 · Br J Nutr · vol. 128 · número 9 · págs. 1720–1729
- Editorial
- Cambridge University Press
- Citado
- 11 citas · más que el 73% de estudios similares · 0.9× el promedio de su campo
- Referencias
- 48 trabajos
- Acceso
- De pago
- Áreas de investigación
- Fatty Acid Research and Health · Nutritional Studies and Diet · Edible Oils Quality and Analysis
- Palabras clave
- ghee, olive oil, saturated fatty acids, unsaturated fatty acids, cardiometabolic risk factors, apolipoprotein B, non-HDL cholesterol, LDL cholesterol, TC/HDL-C ratio, triglycerides, insulin, plasminogen activator inhibitor-1, cardiovascular risk, dietary fat composition
- MeSH
- humans, cholesterol, dietary fats, triglycerides, lipoproteins, plant oils, apolipoproteins b, diet, cross-over studies, adult, female, male, cholesterol, hdl, olive oil, ghee, cardiometabolic risk factors
2 autores
- Susan Mohammadi Hosseinabadi🇮🇷National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences
- Javad Nasrollahzadeh🇮🇷 · autor de correspondenciaNational Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences
Resumen
El texto original del estudio, en el idioma en que se publicó.
This study aimed to evaluate the cardiovascular health-related effects of consuming ghee in the usual diet. Thirty healthy men and women were studied in a free-living outpatient regimen. The participants were instructed for the isoenergetic inclusion of ghee or olive oil in their diets for 4 weeks using a randomised crossover design. At the end of run-in (baseline), 2-week wash-out and interventions, fasting blood samples were drawn. In addition, 2-h postprandial blood samples were collected after ingestion of a meal containing olive oil or ghee at week 4 of each dietary intervention. Body weight was not different between the two interventions. Compared with the olive oil, the diet with ghee increased fasting plasma apo-B (apo B) (0·09, 95 % CI 0·02, 0·17 g/l, P = 0·018), non-HDL-cholesterol (non-HDL-cholesterol) (0·53, 95 % CI 0·01, 1·05 mmol/l, P = 0·046) and LDL-cholesterol did not differ significantly between diet groups (0·29, 95 % CI -0·05, 0·63 mmol/l, P = 0·092), but had no significant effect on total cholesterol:HDL-cholesterol ratio (0·75, 95 % CI - 0·24 to 1·74 mmol/l, P = 0·118). No significant difference was observed in fasting as well as 2-h postprandial plasma TAG, glucose, insulin and plasminogen activator inhibitor-1 concentrations. This study showed that ghee that is predominantly saturated fats had an increasing effect on plasma apo B and non-HDL-cholesterol compared with olive oil, adding further evidence to the existing recommendations to replace dietary fats high in SFA with dietary fats high in unsaturated fats to reduce CVD risk.
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