A macadamia nut-rich diet reduces total and LDL-Cholesterol in mildly hypercholesterolemic men and women
A macadamia nut-rich diet reduces total and LDL-Cholesterol in mildly hypercholesterolemic men and women
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DOI：
10.1093/jn/138.4.761
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发表时间：
2008-04-01
影响因子：
4.2
通讯作者：
Kris-Etherton, Penny M.
中科院分区：
文献类型：
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作者：
Griel, Amy E.;Cao, Yumei;Kris-Etherton, Penny M.
流行病学研究和临床试验表明，坚果独特的脂肪酸特征有益于影响血脂/脂蛋白，降低心血管疾病（CVD）风险。坚果的SFA含量低，PUFA和单不饱和脂肪酸（MUFA）含量高。澳洲坚果是MUFA的丰富来源。一项随机、交叉、对照喂养研究（5周饮食期）比较澳洲坚果丰富的饮食[42.5g（1.5盎司）/8.79兆焦耳（2100千卡）] [MAC; 33%总脂肪（7% SFA，18% MUFA，5% PUFA）]与平均美国饮食[AAD; 33%总脂肪（13% SFA，11% MUFA，5% PUFA）]对轻度高胆固醇血症受试者（n = 25; 15例女性，10例男性）的脂质/脂蛋白谱的影响。MAC后血清总胆固醇（TC）和低密度脂蛋白胆固醇（LDL-C）浓度（4.94 ± 0.17 mmol/L，3.14 ± 0.14 mmol/L）低于AAD（5.45 ± 0.17 mmol/L，3.44 ± 0.14 mmol/L; P < 0.05）。与AAD组（分别为4.26 +/-0.17、4.89 +/- 0.24和3.09 +/- 0.18; P < 0.05）相比，MAC组的血清非HDL胆固醇（HDL-C）浓度以及TC：HDL-C和LDL-C：HDL-C比值（分别为3.83 +/-0.17、4.60 +/- 0.24和2.91 +/-0.17）降低。血清甘油三酯浓度无变化。因此，澳洲坚果可以包含在心脏健康的饮食模式中，减少脂质/脂蛋白CVD风险因素。坚果作为高SFA食物的等热量替代品，增加了不饱和脂肪酸的比例，降低了SFA，从而降低了CVD风险。
Epidemiologic studies and clinical trials have demonstrated that the unique fatty acid profile of nuts beneficially affects serum lipids/lipoproteins, reducing cardiovascular disease (CVD) risk. Nuts are low in SFA and high in PUFA and mono-unsaturated fatty acids (MUFA). Macadamia nuts are a rich source of MUFA. A randomized, crossover, controlled feeding study (5-wk diet periods) compared a Macadamia nut-rich diet [42.5g (1.5 ounces)/8.79 MJ (2100 kcal)] [MAC; 33% total fat (7% SFA, 18% MUFA, 5% PUFA)] vs. an average American diet [AAD; 33% total fat (13% SFA, 11% MUFA, 5% PUFA)] on the lipid/lipoprotein profile of mildly hypercholesterolemic (n = 25; 15 female, 10 male) subjects. Serum concentrations of total cholesterol (TC) and LDL cholesterol (LDL-C) following the MAC (4.94 +/- 0.17 mmol/L, 3.14 +/- 0.14 mmol/L) were lower than the AAD (5.45 +/- 0.17 mmol/L, 3.44 +/- 0.14 mmol/L; P < 0.05). The serum non-HDL cholesterol (HDL-C) concentration and the ratios of TC:HDL-C and LDL-C:HDL-C were reduced following consumption of the MAC diet (3.83 +/- 0.17, 4.60 +/- 0.24, and 2.91 +/- 0.17, respectively) compared with the AAD (4.26 +/- 0.17, 4.89 +/- 0.24, and 3.09 +/- 0.18, respectively; P < 0.05). There was no change in serum triglyceride concentration. Thus, macadamia nuts can be included in a heart-healthy dietary pattern that reduces lipid/lipoprotein CVD risk factors. Nuts as an isocaloric substitute for high SFA foods increase the proportion of unsaturated fatty acids and decrease SFA, thereby lowering CVD risk.