Effects of margarines and butter consumption on lipid profiles, inflammation markers and lipid transfer to HDL particles in free-living subjects with the metabolic syndrome
Effects of margarines and butter consumption on lipid profiles, inflammation markers and lipid transfer to HDL particles in free-living subjects with the metabolic syndrome
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DOI：
10.1038/ejcn.2010.122
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发表时间：
2010-10-01
影响因子：
4.7
通讯作者：
Santos, R. D.
中科院分区：
文献类型：
--
作者：
Gagliardi, A. C. M.;Maranhao, R. C.;Santos, R. D.
目的：我们的目的是研究每日摄入黄油、非反式脂肪人造黄油和植物甾醇人造黄油在推荐量内对自由生活代谢综合征受试者的血脂、载脂蛋白(Apos)、炎症和内皮功能障碍的生物标志物以及脂质向高密度脂蛋白颗粒转移的影响。方法：这是一项随机、单盲研究，53名代谢综合征受试者(62%的女性，平均年龄54岁)在日常饮食的基础上补充等热量的黄油、非反式脂肪人造黄油或植物类固醇人造黄油5周。主要观察指标为血脂、载脂蛋白、炎症和内皮功能障碍标记物(CRP、IL-6、CD40L或E-选择素)、小密度低密度脂蛋白浓度以及体外放射性脂质从高胆固醇乳剂向高密度脂蛋白的转移。结果：植物甾醇人造奶油可显著降低载脂蛋白B(-10.4%，P=0.043)和载脂蛋白B/载脂蛋白A-1比值(-11.1%，P=0.034)。黄油和不含反式脂肪的人造黄油对血脂没有影响。非反式脂肪人造黄油组的甘油三酯向高密度脂蛋白的转移率为-42.0%(P
Objective: Our purpose was to examine the effects of daily servings of butter, no-trans-fat margarine and plant sterol margarine, within recommended amounts, on plasma lipids, apolipoproteins (Apos), biomarkers of inflammation and endothelial dysfunction, and on the transfer of lipids to HDL particles in free-living subjects with the metabolic syndrome.Methods: This was a randomized, single-blind study where 53 metabolic syndrome subjects (62% women, mean age 54 years) received isocaloric servings of butter, no-trans-fat margarine or plant sterol margarine in addition to their usual diets for 5 weeks. The main outcome measures were plasma lipids, Apo, inflammatory and endothelial dysfunction markers (CRP, IL-6, CD40L or E-selectin), small dense LDL cholesterol concentrations and in vitro radioactive lipid transfer from cholesterol-rich emulsions to HDL. Difference among groups was evaluated by analysis of variance.Results: There was a significant reduction in Apo-B (-10.4 %, P = 0.043) and in the Apo-B/Apo-A-1 ratio (-11.1%, P = 0.034) with plant sterol margarine. No changes in plasma lipids were noticed with butter and no-trans-fat margarine. Transfer rates of lipids to HDL were reduced in the no-trans-fat margarine group: triglycerides -42.0%, (P