EFFECTS OF SNACK FOOD FAT TYPE AND AMOUNT ON CARDIOVASCULAR HEALTH

本子项目是利用由NIH/NCRR资助的中心赠款提供的资源的众多研究子项目之一。子项目和研究者（PI）可能已经从另一个NIH来源获得了主要资金，因此可以在其他CRISP条目中表示。列出的机构是中心的，不一定是研究者的机构。本研究的总体目标是确定与富含饱和脂肪（SFA）、反式脂肪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-6 PUFA（亚油酸）取代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LDL-C）和脂蛋白的影响。第二个目的是评估对脂蛋白亚类颗粒大小、细胞内脂质和c反应蛋白（CRP）的影响。将招募42名男性和女性参加随机、交叉、对照喂养试验，每期4周。每个喂养阶段将被8周的洗脱期分开。为了实现PUFA的等热量替代，将从第一步饮食（NCEP饮食）中去除来自低脂肪、高碳水化合物零食的300千卡热量，代之以300千卡富含PUFA的零食（LO饮食）。主要研究变量将是血清/血浆ldl -胆固醇。次要变量包括脂质和脂蛋白，包括总胆固醇（TC）、高密度脂蛋白胆固醇、低密度脂蛋白胆固醇、甘油三酯和细胞内脂质。探索性变量将包括评估脂质亚类颗粒大小和CRP（全身性炎症的标志物）。支持性变量将包括空腹血糖和胰岛素、体脂量百分比、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