Maki Kevin C, Lawless Andrea L, Kelley Kathleen M, Kaden Valerie N, Geiger Constance J, Dicklin Mary R
Biofortis Clinical Research, Addison, IL, USA.
Biofortis Clinical Research, Addison, IL, USA.
J Clin Lipidol. 2015 Jan-Feb;9(1):49-57. doi: 10.1016/j.jacl.2014.10.006. Epub 2014 Oct 23.
Restricted intakes of saturated and trans-fatty acids is emphasized in heart-healthy diets, and replacement with poly- and monounsaturated fatty acids is encouraged.
To compare the effects of polyunsaturated fatty acid-rich corn oil (CO) and monounsaturated fatty acid-rich extra-virgin olive oil (EVOO) on plasma lipids in men and women (N = 54) with fasting low-density lipoprotein cholesterol (LDL-C) ≥130 mg/dL and <200 mg/dL and triglycerides (TG) ≤350 mg/dL.
In a double-blind, randomized, crossover design (21-day treatments, 21-day washout between), 4 tablespoons/day CO or EVOO were provided in 3 servings study product/day (muffin, roll, yogurt) as part of a weight-maintenance diet (∼35% fat, <10% saturated fat, <300 mg cholesterol). Subjects ate breakfast at the clinic every weekday throughout the study. Lunches, dinners, and snacks (and breakfasts on weekends) were provided for consumption away from the clinic.
Baseline mean (standard error) lipids in mg/dL were: LDL-C 153.3 (3.5), total cholesterol (total-C) 225.7 (3.9), non-high-density lipoprotein (non-HDL)-C 178.3 (3.7), HDL-C 47.4 (1.7), total-C/HDL-C 5.0 (0.2), and TG 124.8 (7.2). CO resulted in significantly larger least-squares mean % changes (all P < .001 vs EVOO) from baseline in LDL-C -10.9 vs -3.5, total-C -8.2 vs -1.8, non-HDL-C -9.3 vs -1.6, and total-C/HDL-C -4.4 vs 0.5. TG rose a smaller amount with CO, 3.5 vs 13.0% with EVOO (P = .007). HDL-C responses were not significantly different between conditions (-3.4 vs -1.7%).
Consumption of CO in a weight-maintenance, low saturated fat and cholesterol diet resulted in more favorable changes in LDL-C and other atherogenic lipids vs EVOO.
有益于心脏健康的饮食强调限制饱和脂肪酸和反式脂肪酸的摄入，并鼓励用多不饱和脂肪酸和单不饱和脂肪酸取而代之。
比较富含多不饱和脂肪酸的玉米油（CO）和富含单不饱和脂肪酸的特级初榨橄榄油（EVOO）对空腹低密度脂蛋白胆固醇（LDL-C）≥130mg/dL且<200mg/dL、甘油三酯（TG）≤350mg/dL的男性和女性（N = 54）血浆脂质的影响。
采用双盲、随机、交叉设计（21天治疗期，期间间隔21天洗脱期），作为体重维持饮食（脂肪含量约35%，饱和脂肪<10%，胆固醇<300mg）的一部分，每天分3份（松饼、面包卷、酸奶）提供4汤匙/天的CO或EVOO。在整个研究期间，受试者每个工作日在诊所吃早餐。午餐、晚餐和零食（以及周末的早餐）则提供以便在诊所外食用。
mg/dL为单位的基线平均（标准误）血脂水平为：LDL-C 153.3（3.5）、总胆固醇（total-C）225.7（3.9）、非高密度脂蛋白（non-HDL）-C 178.3（3.7）、高密度脂蛋白胆固醇（HDL-C）47.4（1.7）、总胆固醇/高密度脂蛋白胆固醇（total-C/HDL-C）5.0（0.2）、甘油三酯124.8（7.2）。与EVOO相比，CO使LDL-C从基线水平的最小二乘均值变化百分比显著更大（所有P <.001），分别为-10.9% 对 -3.5%、总胆固醇为-8.2% 对 -1.8%、非高密度脂蛋白胆固醇为-9.3% 对 -1.6%、总胆固醇/高密度脂蛋白胆固醇为-4.4% 对 0.5%。CO使甘油三酯升高的幅度较小，分别为3.5% 对EVOO的13.0%（P = 0.007）。不同条件下高密度脂蛋白胆固醇的反应无显著差异（-3.4% 对 -1.7%）。
在体重维持、低饱和脂肪和低胆固醇饮食中食用CO，与EVOO相比，LDL-C和其他致动脉粥样硬化脂质的变化更有利。
