Castro P, Miranda J L, Gómez P, Escalante D M, Segura F L, Martín A, Fuentes F, Blanco A, Ordovás J M, Jiménez F P
Lipids Research Unit, Hospital University Reina Sofia, Medical School, University of Córdoba, Spain.
Eur J Clin Nutr. 2000 Jan;54(1):61-7. doi: 10.1038/sj.ejcn.1600894.
OBJECTIVE: The objective of this trial was to compare the effect on the susceptibility of plasma Low Density Lipoprotein (LDL) to oxidative modifications of consumption of two oleic rich diets, prepared with two different plant oils, virgin olive oil (OL)1 and refined high monounsaturated fatty acids (MUFA sunflower oil (SU)), with the susceptibility of plasma LDL to oxidation after an National Cholesterol Education Program step 1 (NCEP-I) phase diet. DESIGN: A randomized crossover design. SUBJECTS AND INTERVENTIONS: Twenty-two healthy normolipidemic young males consumed an NCEP-I diet for a 4-week period. Subjects were then assigned to two diets each of 4-weeks duration. Group one was placed on an olive oil enriched diet (40% fat, 22% MUFA) followed by a 4-week period of a MUFA diet enriched in sunflower oil (40% fat, 22% MUFA). In group two, the order of the diets was reversed. RESULTS: Both MUFA diets induced a decrease in saturated (14:0, 16:0, and 18:0) and an increase in monounsaturated and polyunsaturated n-6 (18:2, 20:3, and 20:5) plasma LDL-phospholipid fatty acids, compared to the NCEP-I diet (P<0.01). No significant differences in lag times were observed between the olive oil and the NCEP-I diet periods. However there was a greater inhibition time (P<0.001) when subjects consumed the MUFA rich sunflower oil diet compared to the NCEP-I diet. These differences were probably related to the relative enrichment of plasma LDL particles in alpha-tocopherol due to the high vitamin E content of the MUFA-rich sunflower oil. Indeed, the alpha-tocopherol content was positively correlated with lag time (r=0.338; P<0.008). CONCLUSION: Our findings suggest that changes in plasma LDL alpha-tocopherol content with practical solid-food diets can decrease its susceptibility to oxidation. SPONSORSHIP: This work has been supported by grants from the Investigaciones de la Seguridad Social (FIS 92/0182, to Francisco Pérez Jiménez); and from Koype Co, Andújar, Jaén, Spain. European Journal of Clinical Nutrition (2000) 54, 61-67
目的：本试验的目的是比较两种富含油酸的饮食（分别用两种不同的植物油制备，即初榨橄榄油（OL）和精炼高单不饱和脂肪酸（MUFA）葵花籽油（SU））对血浆低密度脂蛋白（LDL）氧化修饰易感性的影响，以及与美国国家胆固醇教育计划第一步（NCEP - I）阶段饮食后血浆LDL氧化易感性的差异。 设计：随机交叉设计。 受试者与干预措施：22名健康的血脂正常年轻男性食用NCEP - I饮食4周。然后将受试者分配到两种持续4周的饮食中。第一组先食用富含橄榄油的饮食（40%脂肪，22% MUFA），接着是4周富含葵花籽油的MUFA饮食（40%脂肪，22% MUFA）。第二组饮食顺序相反。 结果：与NCEP - I饮食相比，两种MUFA饮食均导致饱和脂肪酸（14:0、16:0和18:0）在血浆LDL - 磷脂脂肪酸中的含量降低，单不饱和脂肪酸和多不饱和n - 6脂肪酸（18:2、20:3和20:5）含量增加（P<0.01）。橄榄油饮食期和NCEP - I饮食期之间的延迟时间未观察到显著差异。然而，与NCEP - I饮食相比，受试者食用富含MUFA的葵花籽油饮食时，其抑制时间更长（P<0.001）。这些差异可能与富含MUFA的葵花籽油中高维生素E含量导致血浆LDL颗粒中α - 生育酚相对富集有关。实际上，α - 生育酚含量与延迟时间呈正相关（r = 0.338；P<0.008）。 结论：我们的研究结果表明，通过实际的固体食物饮食改变血浆LDL中α - 生育酚含量可降低其氧化易感性。 资助：本研究得到西班牙社会保障研究基金（FIS 92/0182，资助给Francisco Pérez Jiménez）以及西班牙哈恩省安杜哈尔市Koype公司的资助。《欧洲临床营养学杂志》（2000年）第54卷，61 - 67页
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