在一项临床试验的荟萃分析中，与饱和脂肪含量低的植物油相比，食用棕榈油会增加低密度脂蛋白胆固醇。
Palm Oil Consumption Increases LDL Cholesterol Compared with Vegetable Oils Low in Saturated Fat in a Meta-Analysis of Clinical Trials.
作者信息
Sun Ye, Neelakantan Nithya, Wu Yi, Lote-Oke Rashmi, Pan An, van Dam Rob M
机构信息
Saw Swee Hock School of Public Health and NUS Graduate School for Integrative Sciences and Engineering, National University of Singapore, Singapore.
Saw Swee Hock School of Public Health and.
出版信息
J Nutr. 2015 Jul;145(7):1549-58. doi: 10.3945/jn.115.210575. Epub 2015 May 20.
BACKGROUND
Palm oil contains a high amount of saturated fat compared with most other vegetable oils, but studies have reported inconsistent effects of palm oil on blood lipids.
OBJECTIVE
We systematically reviewed the effect of palm oil consumption on blood lipids compared with other cooking oils using data from clinical trials.
METHODS
We searched PubMed and the Cochrane Library for trials of at least 2 wk duration that compared the effects of palm oil consumption with any of the predefined comparison oils: vegetable oils low in saturated fat, trans fat-containing partially hydrogenated vegetable oils, and animal fats. Data were pooled by using random-effects meta-analysis.
RESULTS
Palm oil significantly increased LDL cholesterol by 0.24 mmol/L (95% CI: 0.13, 0.35 mmol/L; I(2) = 83.2%) compared with vegetable oils low in saturated fat. This effect was observed in randomized trials (0.31 mmol/L; 95% CI: 0.20, 0.42 mmol/L) but not in nonrandomized trials (0.03 mmol/L; 95% CI: -0.15, 0.20 mmol/L; P-difference = 0.02). Among randomized trials, only modest heterogeneity in study results remained after considering the test oil dose and the comparison oil type (I(2) = 27.5%). Palm oil increased HDL cholesterol by 0.02 mmol/L (95% CI: 0.01, 0.04 mmol/L; I(2) = 49.8%) compared with vegetable oils low in saturated fat and by 0.09 mmol/L (95% CI: 0.06, 0.11 mmol/L; I(2) = 47.8%) compared with trans fat-containing oils.
CONCLUSIONS
Palm oil consumption results in higher LDL cholesterol than do vegetable oils low in saturated fat and higher HDL cholesterol than do trans fat-containing oils in humans. The effects of palm oil on blood lipids are as expected on the basis of its high saturated fat content, which supports the reduction in palm oil use by replacement with vegetable oils low in saturated and trans fat. This systematic review was registered with the PROSPERO registry at http://www.crd.york.ac.uk/PROSPERO/display_record.asp?ID=CRD42012002601#.VU3wvSGeDRZ as CRD42012002601.
背景
与大多数其他植物油相比，棕榈油含有大量饱和脂肪，但研究报告的棕榈油对血脂的影响并不一致。
目的
我们使用临床试验数据，系统评价了食用棕榈油与其他食用油相比对血脂的影响。
方法
我们在PubMed和考克兰图书馆中检索了持续时间至少为2周的试验，这些试验比较了食用棕榈油与任何一种预先定义的对照油的效果：饱和脂肪含量低的植物油、含反式脂肪的部分氢化植物油和动物脂肪。采用随机效应荟萃分析对数据进行汇总。
结果
与饱和脂肪含量低的植物油相比，棕榈油使低密度脂蛋白胆固醇显著升高0.24 mmol/L（95%CI：0.13，0.35 mmol/L；I²=83.2%）。在随机试验中观察到这种效应（0.31 mmol/L；95%CI：0.20，0.42 mmol/L），但在非随机试验中未观察到（0.03 mmol/L；95%CI：-0.15，0.20 mmol/L；P差异=0.02）。在随机试验中，考虑试验油剂量和对照油类型后，研究结果仅存在适度异质性（I²=27.5%）。与饱和脂肪含量低的植物油相比，棕榈油使高密度脂蛋白胆固醇升高0.02 mmol/L（95%CI：0.01，0.04 mmol/L；I²=49.8%），与含反式脂肪的油相比升高0.09 mmol/L（95%CI：0.06，0.11 mmol/L；I²=47.8%）。
结论
在人类中，食用棕榈油导致的低密度脂蛋白胆固醇水平高于饱和脂肪含量低的植物油，高密度脂蛋白胆固醇水平高于含反式脂肪的油。基于其高饱和脂肪含量，棕榈油对血脂的影响在意料之中，这支持用饱和脂肪和反式脂肪含量低的植物油替代棕榈油以减少其使用量。本系统评价已在PROSPERO注册库（http://www.crd.york.ac.uk/PROSPERO/display_record.asp?ID=CRD42012002601#.VU3wvSGeDRZ）注册，注册号为CRD42012002601。
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