Fernández de la Puebla R A, Fuentes F, Pérez-Martinez P, Sánchez E, Paniagua J A, López-Miranda J, Pérez-Jiménez F
Lipid and Atherosclerosis Unit, Reina Sofía Hospital, Avda. Menéndez Pidal, s/n 14004 Córdoba, Spain.
Nutr Metab Cardiovasc Dis. 2003 Oct;13(5):273-7. doi: 10.1016/s0939-4753(03)80031-5.
The effect of the quality of dietary fat on body composition is unknown. Our objective was to determine whether body composition is modified by the isocaloric substitution of a diet rich in saturated fat by a diet high in monounsaturated fat (Mediterranean diet) or a carbohydrate-rich diet in overweight subjects with hypercholesterolemia.
The study involved 34 hypercholesterolemic males aged 18-63 years with a body mass index (BMI) of 28.2 (2.6), all of whom consumed a diet rich in saturated fat (SAT) for 28 days. They were then randomly divided into two groups of 17 subjects and underwent two dietary periods of 28 days each in a crossover design: a Mediterranean diet high in monounsaturated fat (MONO) and a carbohydrate-rich diet (CHO). The order of the diets was different for the two group. The CHO diet contained 57% CHO and 28% total fat (< 10% saturated fat, 12% monounsaturated fat and 6% polyunsaturated fat); the Mediterranean diet contained 47% CHO and 38% fat (< 10% saturated fat, 22% monounsaturated fat--75% of which was provided by olive oil- and 6% polyunsaturated fat). The variables measured at the end of each dietary intervention period were: 1) body composition by means of bioelectrical impedance; 2) plasma lipoproteins using enzymatic techniques; and 3) fatty acids in cholesterol esters by means of gas chromatography. BMI and the waist/hip ratio remained the same during the three dietary periods. A decrease in fat was observed when changing from a saturated fat diet (23.3 (6.3) kg) to a Mediterranean diet (20.8 (7.2) kg) (p < 0.05), or a carbohydrate-rich diet (20.6 (6.7) kg) (p < 0.05). Lean mass increased when changing from a SAT diet (58.4 (7.0) kg) to a CHO diet (60.2 (7.0) kg) (p < 0.05).
The isocaloric substitution of a saturated fat-rich diet by a Mediterranean or carbohydrate-rich diet decreases total body fat in hypercholesterolemic males.
膳食脂肪质量对身体成分的影响尚不清楚。我们的目的是确定在高胆固醇血症的超重受试者中，用富含单不饱和脂肪的饮食（地中海饮食）或富含碳水化合物的饮食等热量替代富含饱和脂肪的饮食是否会改变身体成分。
该研究纳入了34名年龄在18 - 63岁、体重指数（BMI）为28.2（2.6）的高胆固醇血症男性，他们均食用富含饱和脂肪（SAT）的饮食28天。然后将他们随机分为两组，每组17名受试者，采用交叉设计进行两个为期28天的饮食阶段：一个是富含单不饱和脂肪的地中海饮食（MONO）和一个富含碳水化合物的饮食（CHO）。两组的饮食顺序不同。CHO饮食包含57%的碳水化合物和28%的总脂肪（饱和脂肪<10%，单不饱和脂肪12%，多不饱和脂肪6%）；地中海饮食包含47%的碳水化合物和38%的脂肪（饱和脂肪<10%，单不饱和脂肪22%——其中75%由橄榄油提供——多不饱和脂肪6%）。在每个饮食干预阶段结束时测量的变量为：1）通过生物电阻抗法测量身体成分；2）使用酶促技术测量血浆脂蛋白；3）通过气相色谱法测量胆固醇酯中的脂肪酸。在三个饮食阶段中，BMI和腰臀比保持不变。从饱和脂肪饮食（23.3（6.3）kg）改为地中海饮食（20.8（7.2）kg）（p<0.05）或富含碳水化合物的饮食（20.6（6.7）kg）（p<0.05）时，脂肪量减少。从SAT饮食（58.4（7.0）kg）改为CHO饮食（60.2（7.0）kg）时，瘦体重增加（p<0.05）。
用地中海饮食或富含碳水化合物的饮食等热量替代富含饱和脂肪的饮食可降低高胆固醇血症男性的全身脂肪量。
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