DIETARY-FAT AND SERUM-LIPIDS - AN EVALUATION OF THE EXPERIMENTAL-DATA
DIETARY-FAT AND SERUM-LIPIDS - AN EVALUATION OF THE EXPERIMENTAL-DATA
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DOI：
10.1093/ajcn/57.6.875
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发表时间：
1993-06-01
影响因子：
7.1
通讯作者：
DALLAL, GE
中科院分区：
文献类型：
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作者：
HEGSTED, DM;AUSMAN, LM;DALLAL, GE
对已发表的关于膳食脂肪酸和胆固醇对血清胆固醇和脂蛋白胆固醇影响的综合数据进行回归分析，对人类受试者进行评估，结果表明：1) 饱和脂肪酸增加，并且是血清胆固醇的主要决定因素，2) 多不饱和脂肪酸积极降低血清胆固醇，3) 单不饱和脂肪酸对血清没有独立影响 胆固醇，4) 膳食胆固醇会增加血清胆固醇，在评估脂肪酸的影响时必须予以考虑。关于低密度脂蛋白胆固醇 (LDL-C) 的更有限的数据表明，LDL-C 的变化大致与血清胆固醇的变化平行，但根据现有数据无法令人满意地预测高密度脂蛋白胆固醇的变化。
Regression analysis of the combined published data on the effects of dietary fatty acids and cholesterol on serum cholesterol and lipoprotein cholesterol evaluated with groups of human subjects shows that 1) saturated fatty acids increase and are the primary determinants of serum cholesterol, 2) polyunsaturated fatty acids actively lower serum cholesterol, 3) mono-unsaturated fatty acids have no independent effect on serum cholesterol and, 4) dietary cholesterol increases serum cholesterol and must be considered when the effects of fatty acids are evaluated. More limited data on low-density-lipoprotein cholesterol (LDL-C) show that changes in LDL-C roughly parallel the changes in serum cholesterol but that changes in high-density-lipoprotein cholesterol cannot be satisfactorily predicted from available data.