Kris-Etherton P M, Pearson T A, Wan Y, Hargrove R L, Moriarty K, Fishell V, Etherton T D
Graduate Program in Nutrition, The Pennsylvania State University, University Park, PA 16802, USA.
Am J Clin Nutr. 1999 Dec;70(6):1009-15. doi: 10.1093/ajcn/70.6.1009.
Low-fat diets increase plasma triacylglycerol and decrease HDL-cholesterol concentrations, thereby potentially adversely affecting cardiovascular disease (CVD) risk. High-monounsaturated fatty acid (MUFA), cholesterol-lowering diets do not raise triacylglycerol or lower HDL cholesterol, but little is known about how peanut products, a rich source of MUFAs, affect CVD risk.
The present study compared the CVD risk profile of an Average American diet (AAD) with those of 4 cholesterol-lowering diets: an American Heart Association/National Cholesterol Education Program Step II diet and 3 high-MUFA diets [olive oil (OO), peanut oil (PO), and peanuts and peanut butter (PPB)].
A randomized, double-blind, 5-period crossover study design (n = 22) was used to examine the effects of the diets on serum lipids and lipoproteins: AAD [34% fat; 16% saturated fatty acids (SFAs), 11% MUFAs], Step II (25% fat; 7% SFAs, 12% MUFAs), OO (34% fat; 7% SFAs, 21% MUFAs), PO (34% fat; 7% SFAs, 17% MUFAs), and PPB (36% fat; 8% SFAs, 18% MUFAs).
The high-MUFA diets lowered total cholesterol by 10% and LDL cholesterol by 14%. This response was comparable with that observed for the Step II diet. Triacylglycerol concentrations were 13% lower in subjects consuming the high-MUFA diets and were 11% higher with the Step II diet than with the AAD. The high-MUFA diets did not lower HDL cholesterol whereas the Step II diet lowered it by 4% compared with the AAD. The OO, PO, and PPB diets decreased CVD risk by an estimated 25%, 16%, and 21%, respectively, whereas the Step II diet lowered CVD risk by 12%.
A high-MUFA, cholesterol-lowering diet may be preferable to a low-fat diet because of more favorable effects on the CVD risk profile.
低脂饮食会增加血浆甘油三酯水平并降低高密度脂蛋白胆固醇浓度，从而可能对心血管疾病（CVD）风险产生不利影响。富含单不饱和脂肪酸（MUFA）的降胆固醇饮食不会升高甘油三酯或降低高密度脂蛋白胆固醇，但对于富含MUFA的花生制品如何影响CVD风险却知之甚少。
本研究比较了美国平均饮食（AAD）与4种降胆固醇饮食的CVD风险状况：美国心脏协会/国家胆固醇教育计划第二步饮食以及3种高MUFA饮食[橄榄油（OO）、花生油（PO）和花生及花生酱（PPB）]。
采用随机、双盲、五阶段交叉研究设计（n = 22）来检验这些饮食对血清脂质和脂蛋白的影响：AAD[34%脂肪；16%饱和脂肪酸（SFA），11% MUFA]、第二步饮食（25%脂肪；7% SFA，12% MUFA）、OO（34%脂肪；7% SFA，21% MUFA）、PO（34%脂肪；7% SFA，17% MUFA）和PPB（36%脂肪；8% SFA，18% MUFA）。
高MUFA饮食使总胆固醇降低了10%，低密度脂蛋白胆固醇降低了14%。这一反应与第二步饮食所观察到的反应相当。食用高MUFA饮食的受试者甘油三酯浓度降低了13%，而第二步饮食的受试者甘油三酯浓度比AAD高11%。高MUFA饮食并未降低高密度脂蛋白胆固醇，而第二步饮食使其比AAD降低了4%。OO、PO和PPB饮食分别使CVD风险估计降低了25%、16%和21%，而第二步饮食使CVD风险降低了12%。
由于对CVD风险状况有更有利的影响，高MUFA降胆固醇饮食可能比低脂饮食更可取。
