Beauchesne-Rondeau Edith, Gascon Annie, Bergeron Jean, Jacques Hélène
Département des sciences des aliments et de nutrition, Faculté des sciences de l'agriculture et de l'alimentation, Université Laval and the Centre de recherche sur les maladies lipidiques, Centre Hosptalier de l'Université, Ste-Foy, Québec, Canada.
Am J Clin Nutr. 2003 Mar;77(3):587-93. doi: 10.1093/ajcn/77.3.587.
To reach desirable lipid and lipoprotein concentrations, patients with hypercholesterolemia are often told to replace the consumption of beef with that of fish and poultry.
The objective of this study was to compare the effects on lipoprotein profiles in hypercholesterolemic men of the incorporation of lean beef, poultry (without skin), and lean fish into an American Heart Association diet with a high polyunsaturated-to-saturated fatty acid ratio and a high fiber content.
Three groups of subjects each rotated in a crossover design through 3 experimental periods that lasted 26 d each. The diets were planned to provide 11 713 kJ/d, of which 18% came from protein, 53% from carbohydrate, and 30% from lipids (polyunsaturated-to-monounsaturated-to-saturated fatty acid ratio: 1.0:1.1:1.0); 268 mg cholesterol/d; and 29 g fiber/d.
The lean beef, lean fish, and poultry diets reduced plasma total and LDL cholesterol by 5-9%, LDL apolipoprotein B by 16-19%, VLDL triacylglycerols by 22-31%, and the ratio of total cholesterol to HDL cholesterol by 6-11%; they also increased the ratio of LDL cholesterol to apolipoprotein B by 18-28%. No significant difference was found in these lipid variables between the 3 experimental diets. However, the lean fish diet increased HDL(2) cholesterol significantly more (P < 0.05) than did the lean beef diet and the ratio of HDL(2) to HDL(3) cholesterol significantly more (P < 0.05) than did the lean beef and poultry diets.
The results indicate that an American Heart Association diet with a high polyunsaturated-to-saturated fatty acid ratio and high fiber content induced numerous favorable changes in coronary artery disease risk factors in hypercholesterolemic men, regardless of the protein source.
为了达到理想的血脂和脂蛋白浓度，高胆固醇血症患者常被告知用鱼肉和禽肉替代牛肉的食用。
本研究的目的是比较将瘦牛肉、禽肉（去皮）和瘦鱼肉纳入具有高多不饱和脂肪酸与饱和脂肪酸比例及高纤维含量的美国心脏协会饮食中，对高胆固醇血症男性脂蛋白谱的影响。
三组受试者采用交叉设计，每组经历3个为期26天的实验阶段。饮食计划提供11713千焦/天的能量，其中18%来自蛋白质，53%来自碳水化合物，30%来自脂质（多不饱和脂肪酸与单不饱和脂肪酸与饱和脂肪酸的比例为1.0:1.1:1.0）；268毫克胆固醇/天；以及29克纤维/天。
瘦牛肉、瘦鱼肉和禽肉饮食使血浆总胆固醇和低密度脂蛋白胆固醇降低了5% - 9%，低密度脂蛋白载脂蛋白B降低了16% - 19%，极低密度脂蛋白三酰甘油降低了22% - 31%，总胆固醇与高密度脂蛋白胆固醇的比例降低了6% - 11%；它们还使低密度脂蛋白胆固醇与载脂蛋白B的比例增加了18% - 28%。在这三种实验饮食之间，这些血脂变量未发现显著差异。然而，瘦鱼肉饮食使高密度脂蛋白2胆固醇的增加幅度显著大于瘦牛肉饮食（P < 0.05），且高密度脂蛋白2与高密度脂蛋白3胆固醇的比例增加幅度显著大于瘦牛肉和禽肉饮食（P < 0.05）。
结果表明，具有高多不饱和脂肪酸与饱和脂肪酸比例及高纤维含量的美国心脏协会饮食，无论蛋白质来源如何，均可在高胆固醇血症男性中引发冠心病危险因素的诸多有利变化。
