Effects of coconut oil, olive oil, and butter on plasma fatty acids and metabolic risk factors: a randomized trial
Sowah SA, Koulman A, Sharp SJ, Imamura F, Khaw KT, Forouhi NG
Journal of lipid research · 2 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
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Institute for Health Research Health Protection Research Unit
- Gobierno
- National Institute for Health and Care Research
- Universidad u hospital
- University of Cambridge
- Universidad u hospital
- Moorfields Eye Hospital NHS Foundation Trust
- Gobierno
- Medical Research Council
- Gobierno
- NIHR Cambridge Biomedical Research Centre
- Gobierno
- National Institute for Health Research (NIHR)
- Subvenciones
- NIHR Cambridge Biomedical Research Centre (NIHR 203312); National Institute for Health and Care Research (NIHR202397); Medical Research Council (MC_UU_00006/3)
Según 7 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2024-10-30 · J Lipid Res · vol. 65 · número 12 · pág. 100681
- Editorial
- Elsevier BV
- Citado
- 3 citas · más que el 70% de estudios similares · 0.7× el promedio de su campo
- Referencias
- 48 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Fatty Acid Research and Health · Coconut Research and Applications · Nutritional Studies and Diet
- Palabras clave
- coconut oil, olive oil, butter, dietary fat, plasma fatty acids, phospholipid fatty acids, lauric acid, myristic acid, oleic acid, short-chain saturated fatty acids, trans fatty acids, metabolic risk factors, dietary intervention
- MeSH
- humans, butter, fatty acids, risk factors, adult, middle aged, female, male, olive oil, coconut oil
6 autores
- Solomon A. Sowah🇬🇧University of Cambridge; MRC Epidemiology Unit; Medical Research Council
- Albert Koulman🇬🇧University of Cambridge; MRC Epidemiology Unit; Medical Research Council
- Stephen J. Sharp🇬🇧University of Cambridge; MRC Epidemiology Unit; Medical Research Council
- Fumiaki Imamura🇬🇧University of Cambridge; MRC Epidemiology Unit; Medical Research Council
- Kay‐Tee Khaw🇬🇧University of Cambridge; MRC Epidemiology Unit; Medical Research Council
- Nita G. Forouhi🇬🇧 · autor de correspondenciaUniversity of Cambridge; MRC Epidemiology Unit; Medical Research Council
Resumen
El texto original del estudio, en el idioma en que se publicó.
There is limited evidence on the effects of different dietary sources of fats on detailed blood fatty acids (FAs). We aimed to evaluate the effects of coconut oil, olive oil and butter on circulating FA concentrations, and examine the associations between changes in plasma FAs and changes in metabolic markers. We conducted secondary analyses in the COB (coconut oil, olive oil and butter) Trial that evaluated 96 healthy adults in a 4-week parallel randomized clinical trial of three dietary interventions: 50 g/d of extra-virgin coconut oil (n = 30), extra-virgin olive oil (n = 33), or unsalted butter (n = 33). We measured plasma phospholipid FA concentrations (mol% of total) using gas chromatography. Using linear regression, we estimated the effects of the interventions on changes in FAs and the associations of changes in selected FAs with changes in metabolic markers. Coconut oil doubled lauric acid (C12:0) and myristic acid (C14:0), butter increased those to a lesser extent, and olive oil reduced those. β (95% confidence interval) for changes in C12:0 comparing coconut oil to butter and olive oil were +0.04 (0.03-0.05) and +0.05 (0.04-0.06) mol%, respectively; for C14:0, +0.24 (0.17-0.32) and +0.37 (0.29-0.45), respectively. Olive oil increased oleic acid (OA) approximately by 1 mol%, while coconut oil and butter had little effect on OA. Butter increased odd-chain SFAs and trans-FAs while olive oil and coconut oil decreased them. Changes in FAs mostly showed no significant associations with changes in metabolic markers. The interventions of equal amounts of different food FA sources altered circulating FA concentrations differently.
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