Effect of lard plus soybean oil on blood pressure and other cardiometabolic risk factors in healthy subjects: a randomized controlled-feeding trial
Liu Z, Yuan J, Wen P, Guo X, Wen H, Guo Y, Li D
Food & function · 2 citas
Etiquetas de revisión
Alimentación controladaDatos 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 independiente
- Gobierno
- Qingdao Postdoctoral Science Foundation
- Gobierno
- National Natural Science Foundation of China
- Subvenciones
- National Natural Science Foundation of China (81773433); Qingdao Postdoctoral Science Foundation (RZ2100005769)
Según 2 financiadores declarados.
Publicación
- Publicado
- 2023-01-01 · Food Funct · vol. 14 · número 15 · págs. 7117–7129
- Editorial
- Royal Society of Chemistry
- Citado
- 4 citas · más que el 65% de estudios similares · 0.6× el promedio de su campo
- Referencias
- 69 trabajos
- Acceso
- De pago
- Áreas de investigación
- Fatty Acid Research and Health · Blood Pressure and Hypertension Studies · Sodium Intake and Health
- Palabras clave
- lard, soybean oil, blood pressure, systolic blood pressure, diastolic blood pressure, cardiometabolic risk factors, serum lipids, glucose, body weight, waist circumference, healthy volunteers
- MeSH
- humans, cardiovascular diseases, dietary fats, soybean oil, blood pressure, adult, middle aged, female, male, young adult, healthy volunteers, cardiometabolic risk factors
7 autores
- Zhiyuan Liu🇨🇳Qingdao University
- Jihong Yuan🇨🇳Chinese PLA General Hospital; Chinese People's Liberation Army
- Ping Wen🇨🇳Chinese PLA General Hospital; Chinese People's Liberation Army
- Xiaofei Guo🇨🇳Qingdao University
- Haichao Wen🇨🇳Qingdao University
- Yanjun Guo🇨🇳Qingdao University
- Duo Li🇨🇳🇦🇺 · autor de correspondenciaQingdao University; Monash University; Zhejiang University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Lard has been consumed by humans for thousands of years, but its consumption has declined substantially in the last few decades, because of negative publicity about the consumption of animal-derived saturated fats. Emerging evidence highlights that lard plus soybean oil (blend oil) could be more beneficial for body weight and liver function than the individual use of the two oils. This study aimed to evaluate the effects of blend oil on cardiometabolic risk factors in healthy subjects. This was a parallel, three-arm, randomized controlled-feeding trial. 334 healthy subjects (mean age: 33.1 years, 60% women) were randomized into three isoenergetic diet groups with three different edible oils (30 g day-1) (soybean oil, lard, and blend oil [50% lard and 50% soybean oil]) for 12 weeks. 245 (73.4%) participants completed the study. After the 12-week intervention, reductions in both systolic blood pressure (SBP) and diastolic blood pressure (DBP) were greater in the blend oil group than in the other two groups (P = 0.023 and 0.008 for the interaction between the diet group and time, respectively). Reductions of SBP and DBP in the blend oil group were more significant than those in the soybean oil group with P = 0.008 and P = 0.026 and the lard group with P P < 0.001. Changes in SBP/DBP at 12 weeks were -6.0 (95% CI: -8.6 to -3.4)/0.8 (95% CI: -1.7 to 3.2) mmHg in the blend oil group, -3.3 (95% CI: -5.7 to -0.9)/1.5 (95% CI: -1.0 to 4.0) mmHg in the soybean oil group and -1.2 (95% CI: -3.7 to 1.4)/3.3 (95% CI: 0.9 to 5.8) mmHg in the lard group. Subgroup analyses showed that blend oil significantly decreased SBP and DBP compared with the other two groups in participants with BP ≥ 130/80 mmHg and body mass index ≥25. There were no significant differences in the changes in body weight, waist circumference, serum lipids, or glucose between groups. In conclusion, our findings suggest that blend oil (lard plus soybean oil) reduces BP compared with soybean oil and lard in healthy subjects.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
Confianza de la comunidad
Cargando…
¿Cuánto confías en los hallazgos de este estudio?
Comentarios
¿Algo está mal aquí?
Señala este estudio si su información, etiquetas o financiación parecen incorrectas. Un editor revisa cada señalamiento.
Información educativa sobre investigación publicada. No es consejo médico ni una recomendación para empezar o dejar nada.