LATITUDE WITHIN AN NCEP STEP ONE DIET--PILOT STUDY

这项研究的目的是探讨潜在的公众是否 降低冠心病风险对健康的影响 NCEP/AHA第一步饮食目前可能被低估，因为 过分强调避免脂肪和胆固醇， 对植物性食品的纳入认识不足。 大量的 植物性食物中的饮食因素与减少 各种CHD危险因素。 然而，食品工业的生产 在过去的十年里，成千上万的新的“减脂”食品已经 现在有可能遵循第一步饮食的基础上，在低- 高脂肪的商业食品（通常热量很高），而不是 植物性食物 我们将设计两种饮食，都符合NCEP/AHA 第一步饮食指南和匹配的总脂肪，饱和脂肪， 单不饱和脂肪，多不饱和脂肪，胆固醇，蛋白质和总 糖类。 一种饮食将包括大比例的植物性食物 食物中，植物蛋白的含量会相对较高， 精氨酸，复合碳水化合物，可溶性和不溶性纤维，维生素 维生素E、维生素C和叶酸，类胡萝卜素，植物甾醇，植物雌激素，类黄酮， 大蒜素和皂苷（NCEP-Plus）。 另一种饮食将包括一个大的 比例的市售减脂产品，并将 相对较高的动物蛋白质，简单碳水化合物和反式 脂肪酸（NCEP-低）。 在一项使用平行设计的临床试验中，70名患有 中度升高的LDL-胆固醇（LDL-C 130-190 mg/dL）将 随机分为两种饮食，为期四周。 所有的食物都将 提供了 两种研究饮食的组成将通过以下方式确定： 化学分析 主要研究终点将包括禁食 血清LDL-C、胰岛素和同型半胱氨酸水平、血压，以及 LDL对氧化降解、单核细胞粘附 和内皮功能。 我们的目的是检查一个焦点是否 避免脂肪和胆固醇，而不是包括植物性食物 结果低估了NCEP/AHA的潜在健康益处 第一步饮食，并确定有利的变化， 总体CHD风险因素概况，可通过使用当前 营养知识来设计一个“最佳”的整体饮食。

The objective of the study is to examine whether the potential public health impact on coronary heart disease (CHD) risk reduction of an NCEP/AHA Step One Diet may currently be underestimated because of an overemphasis on the avoidance of fat and cholesterol and an underemphasis on the inclusion of plant-based foods. A large number of dietary factors in plant-based foods have been linked to the reduction of various CHD risk factors. However, the food industry's production of thousands of new "reduced-fat" food products over the last decade has now made it possible to follow a Step One diet with a foundation in low- fat commercial foods (that are often high in calories) rather than plant-based foods. We will design two diets that both meet NCEP/AHA Step One Diet guidelines and are matched on total fat, saturated fat, monounsaturated fat, polyunsaturated fat, cholesterol, protein and total carbohydrate. One diet will include a large proportion of plant-based foods, and will be relatively higher in content of plant protein, arginine, complex carbohydrates, soluble and insoluble fiber, Vitamins E, C and folate, carotenoids, phytosterols, phytoestrogens, flavonoids, allicin and saponins (NCEP-Plus). The other diet will include a large proportion of commercially available reduced-fat products and will be relatively higher in animal protein, simple carbohydrates nad trans fatty acids (NCEP-Low). In a clinical trial using a parallel design, seventy adults with moderately elevated LDL-cholesterol (LDL-C 130-190 mg/dL) will be randomized to one of the two diets for four weeks. All meals will be provided. The composition of the two study diets will be determined by chemical analysis. The primary study endpoints will include fasting serum levels of LDL-C, insulin and homocysteine, blood pressure, and in vitro susceptibility of LDL to oxidative degradation, monocyte adhesion, and endothelial function. Our intentions are to examine whether a focus on avoiding fat and cholesterol rather that including plant-based foods result in underestimating the potential health benefits of an NCEP/AHA Step One Diet, and to determine the magnitude of favorable changes in an overall CHD risk factor profile that can be achieved by using current nutrition knowledge to design an "optimal" overall diet.