Rumpler W V, Clevidence B A, Muesing R A, Rhodes D G
Diet and Human Performance Laboratory, Beltsville Human Nutrition Research Center, ARS, USDA, Beltsville, MD 20705, USA.
J Nutr. 1999 Sep;129(9):1713-7. doi: 10.1093/jn/129.9.1713.
We studied the impact of substituting ethanol for dietary carbohydrate, in high- and low-fat diets, on plasma lipids and lipoprotein concentrations. During a 12-wk, weight maintaining, controlled feeding study, women consumed only food and beverage provided by the Human Studies Facility of the USDA Beltsville Human Nutrition Research Center. Twenty-six women (age 41-59 y) consumed either a high-fat diet (38% of energy from fat) or a low-fat diet (18% of energy from fat) for 12 wk. The 12-wk feeding period was divided into two 6-wk periods in a cross-over design during which either ethanol or carbohydrate was added to the diet (5% of total daily energy intake). When the women consuming the high-fat diet had ethanol added to their diet, they had 6% lower plasma cholesterol (P = 0.003), 11% lower LDL cholesterol (P = 0.001) and 3% higher HDL cholesterol (P = 0.06) than when they had an equal amount (% energy) of carbohydrate added to their diet. The greater HDL cholesterol concentration was due to a 21% greater the HDL(2) subfraction (P = 0. 001). The ratio of LDL to HDL cholesterol was 14% lower. No significant differences existed in plasma lipids in women consuming the low-fat diet between the periods in which they had ethanol or carbohydrate added to their diet. This study suggests that the decreases in cardiovascular disease risk factors typically seen with moderate alcohol consumption may not be evident in individuals consuming a diet low in fat. Therefore changes in the risk factors associated with a low-fat diet and moderate alcohol consumption do not appear to be additive.
我们研究了在高脂和低脂饮食中用乙醇替代膳食碳水化合物对血浆脂质和脂蛋白浓度的影响。在一项为期12周、体重维持的对照喂养研究中，女性仅食用美国农业部贝尔茨维尔人类营养研究中心人体研究设施提供的食物和饮料。26名女性（年龄41 - 59岁）食用高脂饮食（脂肪提供38%的能量）或低脂饮食（脂肪提供18%的能量），为期12周。12周的喂养期采用交叉设计分为两个6周阶段，在此期间饮食中添加乙醇或碳水化合物（占每日总能量摄入的5%）。当食用高脂饮食的女性饮食中添加乙醇时，她们的血浆胆固醇比添加等量（能量百分比）碳水化合物时低6%（P = 0.003），低密度脂蛋白胆固醇低11%（P = 0.001），高密度脂蛋白胆固醇高3%（P = 0.06）。较高的高密度脂蛋白胆固醇浓度是由于高密度脂蛋白(2)亚组分增加了21%（P = 0.001）。低密度脂蛋白与高密度脂蛋白胆固醇的比率低14%。食用低脂饮食的女性在饮食中添加乙醇或碳水化合物的阶段，血浆脂质无显著差异。这项研究表明，适度饮酒通常出现的心血管疾病风险因素降低，在食用低脂饮食的个体中可能不明显。因此，与低脂饮食和适度饮酒相关的风险因素变化似乎不是相加的。
