Palm and partially hydrogenated soybean oils adversely alter lipoprotein profiles compared with soybean and canola oils in moderately hyperlipidemic subjects
Palm and partially hydrogenated soybean oils adversely alter lipoprotein profiles compared with soybean and canola oils in moderately hyperlipidemic subjects
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DOI：
10.1093/ajcn/84.1.54
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发表时间：
2006-07-01
影响因子：
7.1
通讯作者：
Lichtenstein, Alice H.
中科院分区：
文献类型：
--
作者：
Vega-Lopez, Sonia;Ausman, Lynne M.;Lichtenstein, Alice H.
背景：部分氢化脂肪对心血管疾病风险有不利影响。棕榈油是一种潜在的替代品，因为有利的物理特性。目的：我们评估了棕榈油对脂蛋白谱的影响，并与部分氢化脂肪和单不饱和或多不饱和脂肪酸含量高的油进行了比较。设计：为15名年龄≥ 50岁、LDL胆固醇≥ 130 mg/dL的志愿者提供4种饮食中的每一种食物（35天/阶段）不同类型的脂肪（部分氢化大豆，大豆，棕榈，或卡诺拉;三分之二的脂肪，20%的能量）。在每个阶段结束时测定血浆脂肪酸谱、脂质、脂蛋白、载脂蛋白A-I、载脂蛋白13、脂蛋白（a）、葡萄糖、胰岛素、HDL减法和脂蛋白代谢指标（HDL-胆固醇酯化率、胆固醇酯转移蛋白、磷脂转移蛋白和对氧磷酶活性）。部分氢化大豆油和棕榈油导致LDL-胆固醇浓度高于大豆油（分别为12%和14%; P < 0.05）和菜籽油（16%和18%; P < 0.05）。载脂蛋白B（P < 0.05）和A-I（P < 0.05）浓度分别反映了LDL和HDL胆固醇浓度的模式。与其他膳食脂肪相比，棕榈油对总胆固醇与高密度脂蛋白胆固醇比率没有显着影响。高密度脂蛋白胆固醇（HDL-3）在棕榈油组高于部分氢化组和大豆油组（P < 0.05）。差异的措施，葡萄糖和HDL血管内加工归因于膳食fat.Conclusion：棕榈油和部分氢化大豆油，大豆和菜籽油相比，不利地改变了脂蛋白在中度高脂血症的受试者没有显着影响HDL血管内加工标记物。
Background: Partially hydrogenated fat has an unfavorable effect on cardiovascular disease risk. Palm oil is a potential substitute because of favorable physical characteristics.Objective: We assessed the effect of palm oil on lipoprotein profiles compared with the effects of both partially hydrogenated fat and oils high in monounsaturated or polyunsaturated fatty acids.Design: Fifteen volunteers aged >= 50 y with LDL cholesterol >= 130 mg/dL were provided with food for each of 4 diets (35 d/phase) varying in type of fat (partially hydrogenated soybean, soybean, palm, or canola; two-thirds fat, 20% of energy). Plasma fatty acid profiles, lipids, lipoproteins, apolipoprotein A-I, apolipoprotein 13, lipoprotein(a), glucose, insulin, HDL subtractions, and indicators of lipoprotein metabolism (HDL-cholesterol fractional esterification rate, cholesteryl ester transfer protein, phospholipid transfer protein, and paraoxonase activities) were measured at the end of each phase.Results: Plasma fatty acid profiles reflected the main source of dietary fat. Partially hydrogenated soybean and palm oils resulted in higher LDL-cholesterol concentrations than did soybean (12% and 14%, respectively; P < 0.05) and canola (16% and 18%; P < 0.05) oils. Apolipoprotein B (P < 0.05) and A-I (P < 0.05) concentrations mirrored the pattern of LDL- and HDL-cholesterol concentrations, respectively. No significant effect on the total-to-HDL cholesterol ratio was observed for palm oil compared with the other dietary fats. HDL3 cholesterol was higher after palm oil than after partially hydrogenated and soybean oils (P < 0.05). Differences in measures of glucose and HDL intravascular processing attributable to dietary fat were small.Conclusion: Palm and partially hydrogenated soybean oils, compared with soybean and canola oils, adversely altered the lipoprotein profile in moderately hyperlipidemic subjects without significantly affecting HDL intravascular processing markers.