EFFECTS OF SNACK FOOD FAT TYPE AND AMOUNT ON CARDIOVASCULAR HEALTH

这个子项目是利用由NIH/NCRR资助的中心拨款提供的资源的许多研究子项目之一。子项目和调查员(PI)可能从另一个NIH来源获得了主要资金，因此可能会出现在其他CRISE条目中。列出的机构是针对中心的，而不一定是针对调查员的机构。这项研究的总体目标是确定与富含饱和脂肪(SFA)和反式脂肪的零食和富含精制碳水化合物的零食相比，富含多不饱和脂肪(PUFA)的零食是否对心血管疾病风险产生有益影响。本研究的主要目的是确定用菲多利零食产品中的n-6PUFA(亚油酸)代替SFA/反式脂肪和精制碳水化合物对中度高胆固醇血症男性和女性的血脂(主要是低密度脂蛋白-C)和脂蛋白的影响。第二个目标是评估对脂蛋白亚类颗粒大小、心肌细胞内脂质和C反应蛋白(CRP)的影响。42名男性和女性将被招募参加一项随机、交叉、控制喂养的实验，为期3个周期，每期4周。每个饲喂阶段将被8周的冲洗期分开。为了实现多不饱和脂肪酸的等卡路里替代，来自低脂、高碳水化合物零食的300卡路里将从第一步饮食(NCEP饮食)中移除，取而代之的是300卡路里富含多不饱和脂肪酸的零食(LO饮食)。主要的研究变量将是血清/血浆低密度脂蛋白-胆固醇。次要变量将包括脂类和脂蛋白，包括总胆固醇(TC)、高密度脂蛋白-胆固醇、极低密度脂蛋白-胆固醇和甘油三酯，以及心肌细胞内脂类。探索性变量将包括评估脂质亚类颗粒大小和全身炎症的标记物--C反应蛋白。支持变量将包括空腹血糖和胰岛素、身体脂肪质量百分比、血压和人口统计信息

This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. The overall goals of this study are to determine whether snack foods rich in polyunsaturated fats (PUFA) produce beneficial effects on cardiovascular disease risk compared to snacks rich in saturated fats (SFA) and trans fats and snacks rich in refined carbohydrates. The primary objective of this study is to determine the effects of substituting n-6 PUFA (linoleic acid) from Frito-Lay snack products for SFA/trans fat and refined carbohydrate on serum lipids -principally LDL-C - and lipoproteins in moderately hypercholesterolemic men and women. A secondary objective is to assess effects on lipoprotein subclass particle size, intramyocellular lipids, and C-reactive protein (CRP). Forty-two men and women will be recruited to participate in a randomized, crossover, controlled feeding experiment for 3 periods of 4 weeks each. Each feeding phase will be separated by an 8-week washout period. To achieve an isocaloric substitution with PUFA, 300 kcal coming from low-fat, high-carbohydrate snacks will be removed from the Step 1 diet (NCEP diet) and replaced with 300 kcal of PUFA-rich snacks (LO diet). The primary study variable will be serum/plasma LDL-cholesterol. Secondary variables will include lipids and lipoproteins including total cholesterol (TC), HDL-cholesterol, VLDL-cholesterol, and triglycerides, and intramyocellular lipids. Exploratory variables will include assessment of lipid subclass particle size and CRP, a marker of systemic inflammation. Supportive variables will include fasting blood glucose and insulin, percent body fat mass, blood pressure and demographic informatio