Thijssen Myriam A, Mensink Ronald P
Department of Human Biology, Maastricht University, Maastricht, The Netherlands.
Am J Clin Nutr. 2005 Sep;82(3):510-6. doi: 10.1093/ajcn.82.3.510.
Studies have suggested that oleic and stearic acids, as well as oleic and linoleic acids, have comparable effects on the serum lipoprotein profile. If so, then substituting these three 18-carbon fatty acids for each other would result in similar effects on the serum lipoprotein profile.
The aim of this study was to compare simultaneously the effects of stearic, oleic, and linoleic acids on the serum lipoprotein profile of healthy subjects.
Forty-five subjects (27 women and 18 men) consumed in random order 3 experimental diets, each for 5 wk. The diets provided 38% of energy from fat, of which 60% was supplied by the experimental fats. The dietary compositions of the diets were the same, except for 7% of energy, which was provided by stearic, oleic, or linoleic acid. At the end of each intervention period, serum lipid and lipoprotein concentrations were measured. In addition, LDL, HDL, and VLDL particle sizes and particle concentrations of lipoprotein subclasses were analyzed by nuclear magnetic resonance spectroscopy.
No significant diet-induced changes in serum lipids and lipoproteins were found. Mean (+/-SD) serum LDL-cholesterol concentrations were 3.79 +/- 0.91, 3.71 +/- 0.79, and 3.65 +/- 0.91 mmol/L with the high-stearic acid, high-oleic acid, and high-linoleic acid diets, respectively (P = 0.137 for diet effects). Mean (+/-SD) HDL-cholesterol concentrations were 1.45 +/- 0.43, 1.46 +/- 0.45, and 1.46 +/- 0.44 mmol/L (P = 0.866). LDL, HDL, and VLDL particle sizes and lipoprotein subclass distributions also did not differ significantly between the 3 diets.
With realistic intakes of stearic, oleic, and linoleic acids, differences between their effects on the serum lipoprotein profile are small.
研究表明，油酸和硬脂酸以及油酸和亚油酸对血清脂蛋白谱具有相似的影响。如果真是这样，那么将这三种18碳脂肪酸相互替代对血清脂蛋白谱会产生相似的影响。
本研究旨在同时比较硬脂酸、油酸和亚油酸对健康受试者血清脂蛋白谱的影响。
45名受试者（27名女性和18名男性）随机依次食用3种实验饮食，每种饮食持续5周。这些饮食中38%的能量来自脂肪，其中60%由实验脂肪提供。除了7%的能量分别由硬脂酸、油酸或亚油酸提供外，饮食的组成相同。在每个干预期结束时，测量血清脂质和脂蛋白浓度。此外，通过核磁共振波谱分析低密度脂蛋白（LDL）、高密度脂蛋白（HDL）和极低密度脂蛋白（VLDL）的颗粒大小以及脂蛋白亚类的颗粒浓度。
未发现饮食引起的血清脂质和脂蛋白有显著变化。高硬脂酸、高油酸和高亚油酸饮食的平均（±标准差）血清LDL胆固醇浓度分别为3.79±0.91、3.71±0.79和3.65±0.91 mmol/L（饮食效应P = 0.137）。平均（±标准差）HDL胆固醇浓度分别为1.45±0.43、1.46±0.45和1.46±0.44 mmol/L（P = 0.866）。三种饮食之间的LDL、HDL和VLDL颗粒大小以及脂蛋白亚类分布也没有显著差异。
在实际摄入硬脂酸、油酸和亚油酸的情况下，它们对血清脂蛋白谱的影响差异很小。
