STUDY OF LDL OXIDIZABILITY IN THE NCEP PLUS DIET

该研究提案的广泛，长期目标是检查NCEP/AHA第一步饮食对冠心病（CHD）风险降低的潜在影响目前是否可能被低估，因为过度强调避免脂肪和胆固醇以及对植物性食物的重视不足。 氧化应激，如通过LDL氧化能力估计的，是动脉粥样硬化潜能的重要决定因素。具体目的是检查成年人的LDL氧化能力的植物为基础的NCEP/AHA第一步饮食与成年人的饮食市售的减少脂肪产品。 在一项使用平行设计的临床试验中，70名LDL胆固醇中度升高（LDL-C 130-190 mg/dL）的成年人被随机分配到两种饮食中的一种，持续四周。提供所有膳食，并通过化学分析确定两种研究饮食的组成。 申请方将通过测量铜++诱导的共轭二烯形成的滞后期，检查两组研究期结束时获得的血清样本中LDL对氧化的敏感性。

The broad, long term objective of the research proposal is to examine whether the potential impact on coronary heart disease (CHD) risk reduction of an NCEP/AHA Step One Diet may be currently underestimated because of an overemphasis on the avoidance of fat and cholesterol and an underemphasis on the inclusion of plant-based foods. Oxidative stress, as estimated by LDL oxidizability, is an important determinant of atherosclerotic potential. The specific aims are to examine LDL oxidizability in adults on a plant based NCEP/AHA Step One Diet versus adults on a diet of commercially available reduced fat products. In a clinical trial using parallel design, seventy adults with moderately elevated LDL-cholesterol (LDL-C 130-190 mg/dL) were randomized to one of the two diets for four weeks. All meals were provided, and the composition of the two study diets were determined by chemical analysis. The applicant will examine the susceptibility of LDL to oxidation in serum samples obtained at the end of the study period in both groups by measuring the lag phase of conjugated diene formation induced by Copper++.