Department of Biochemistry, Amrita School of Medicine, Kochi-682041, Kerala, India.
J Am Coll Nutr. 2012 Dec;31(6):392-6. doi: 10.1080/07315724.2012.10720464.
Coconut oil, which is rich in medium-chain saturated fatty acids, is the principal cooking medium of the people of Kerala, India. Replacement of saturated fat with polyunsaturated fat is effective in reducing serum cholesterol levels. However, the effect of substituting coconut oil with sunflower oil on the fatty acid composition of plaque has not been thoroughly investigated. We therefore evaluated and compared the fatty acid composition of plasma and plaque among subjects consuming coconut oil or sunflower oil as the cooking medium.
Endarterectomy samples and plasma samples were obtained from subjects who underwent coronary artery bypass grafts (n = 71). The subjects were grouped based on the type of oil they were using as their cooking medium (coconut oil or sunflower oil). The fatty acid composition in the plaques and the plasma was determined by HPLC and the data were analyzed statistically.
Sunflower oil consumers had elevated concentrations of linoleic acid (p = 0.001) in plasma, while coconut oil users had higher myristic acid levels (p = 0.011) in plasma. Medium-chain fatty acids did not differ significantly between the two groups in the plasma. Medium-chain fatty acids were detected in the plaques in both groups of subjects. In contrast to previous reports, long-chain saturated fatty acids dominated the lipid content of plaque in this population, and the fatty acid composition of plaque was not significantly different between the two groups. No correlation between fatty acids of plasma and plaque was observed in either group.
A change in cooking medium, although it altered the plasma fatty acid composition, was not reflected in the plaque composition.
椰子油富含中链饱和脂肪酸，是印度喀拉拉邦人民的主要烹饪用油。用多不饱和脂肪代替饱和脂肪可有效降低血清胆固醇水平。然而，用葵花籽油代替椰子油对斑块中脂肪酸组成的影响尚未得到充分研究。因此，我们评估并比较了食用椰子油或葵花籽油作为烹饪介质的受试者的血浆和斑块中的脂肪酸组成。
从接受冠状动脉旁路移植术的患者（n = 71）中获取动脉内膜切除术样本和血浆样本。根据他们用作烹饪介质的油的类型（椰子油或葵花籽油）将受试者分为两组。通过 HPLC 确定斑块和血浆中的脂肪酸组成，并进行统计分析。
葵花籽油消费者的血浆中亚油酸浓度升高（p = 0.001），而椰子油使用者的血浆中肉豆蔻酸水平较高（p = 0.011）。两组血浆中的中链脂肪酸没有显著差异。两组受试者的斑块中均检测到中链脂肪酸。与之前的报告相反，长链饱和脂肪酸在该人群的斑块脂质含量中占主导地位，两组之间的斑块脂肪酸组成没有显著差异。两组均未观察到血浆和斑块中脂肪酸之间存在相关性。
尽管烹饪介质的改变改变了血浆脂肪酸组成，但这并未反映在斑块组成中。
