Effects of partially hydrogenated fish oil, partially hydrogenated soybean oil and butter on the susceptibility of low density lipoprotein to oxidative modification in men
Halvorsen B, Almendingen K, Nenseter MS, Pedersen JI, Christiansen EN
European journal of clinical nutrition · 8 citas
Etiquetas de revisión
Alimentación controladaFinanciación no declaradaSolo mecanismosDatos 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
- Solo mecanismos
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 1996-06-01 · Eur J Clin Nutr · vol. 50 · número 6 · págs. 364–70
- Editorial
- National Institutes of Health
- Citado
- 11 citas · más que el 69% de estudios similares · 0.4× el promedio de su campo
- Referencias
- 0 trabajos
- Acceso
- De pago
- Áreas de investigación
- Fatty Acid Research and Health · Antioxidant Activity and Oxidative Stress · Edible Oils Quality and Analysis
- Palabras clave
- partially hydrogenated soybean oil, butter, trans fatty acids, LDL oxidation, low-density lipoprotein, copper-induced oxidation, lipid hydroperoxides, conjugated dienes, macrophage uptake, vitamin E, dietary fat
- MeSH
- macrophages, humans, copper, vitamin e, dietary fats, butter, soybean oil, lipoproteins, ldl, fish oils, cross-over studies, oxidation-reduction, lipid peroxidation, hydrogenation, energy intake, adult, male
5 autores
- Bente Lise Halvorsen🇳🇴University of Oslo
- Kari Almendingen
- Marit S. Nenseter
- J I Pedersen
- E N Christiansen
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
To study the effect of partially hydrogenated fish oil (PHFO-diet), partially hydrogenated soybean oil (PHSO-diet) and butterfat (butter-diet) on the susceptibility of low density lipoprotein (LDL) to in vitro oxidative modification.
Design
A strictly controlled, randomized, single-blind dietary study with cross-over design.
Subjects
Thirty-three healthy men aged from 21 to 46 years entered the study; 29 men completed the study.
Interventions
Fat provided approximately 35% of the energy intake in all three test diets, and the content of trans-fatty acids was 8.0, 8.5 and 0.9% of energy in the PHFO-, PHSO- and butter-diets, respectively. The subjects consumed all three test diets each during three weeks, in a single-blind, random order. LDL isolated from the participants given the three different diets was subjected to Cu(2+)-induced oxidation.
Results
No significant differences were seen on either conjugated dienes, lipid peroxides, uptake by macrophages or relative electrophoretic mobility of LDL. Vitamin E level in serum from subjects on the PHFO-diet was significantly higher compared to the two other diets. Furthermore, no significant differences were found in the composition of the LDL particle between the three diet groups.
Conclusions
Our results indicate that consumption of trans-fatty acids does not alter the susceptibility of LDL to oxidative modification.
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