Lv Chenyan, Wang Yifei, Zhou Cui, Ma Weiwei, Yang Yuexin, Xiao Rong, Yu Huanling
School of Public Health, Beijing Key Laboratory of Environmental Toxicology, Capital Medical University, Beijing, China.
National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing, China.
Food Nutr Res. 2018 Jul 16;62. doi: 10.29219/fnr.v62.1353. eCollection 2018.
Dietary saturated fatty acids are always being hotly debated. Palm olein rich in saturated fatty acids (45.98%) is often considered as being atherogenic nutritionally. There is a lack of information on effects of dietary oil by partially replacing with palm olein on human health.
A randomized controlled trial with 88 participants has been conducted to elucidate the effect of palm olein on cardiovascular risk factors.
By comparing the soybean oil group (saturated fatty acids amounted to 23.31%) with the cocoa butter group (saturated fatty acids amounted to 93.76%), no significant difference was found ( > 0.05) in physiological parameters, serum oxidative stress levels, inflammatory factor, glucose metabolism, and lipid profiles of subjects, which are all cardiovascular risk factors. Although results showed that intervention time can influence the cardiovascular risk factors significantly ( < 0.05), there is no relationship between intervention time and dietary oil type.
Therefore, partial replacement of dietary oil by palm olein may not affect cardiovascular risk factors in healthy young adults. There are differences between our research and previous researches, which may be due to the different amount of palm olien in diet. Our research will provide a solid foundation for the application of palm olein in human diets and in the food industry.
膳食饱和脂肪酸一直备受热议。富含饱和脂肪酸（45.98%）的棕榈油精在营养方面常被认为具有致动脉粥样硬化性。关于用棕榈油精部分替代食用油对人体健康影响的信息匮乏。
开展了一项有88名参与者的随机对照试验，以阐明棕榈油精对心血管危险因素的影响。
将大豆油组（饱和脂肪酸含量为23.31%）与可可脂组（饱和脂肪酸含量为93.76%）进行比较，在作为心血管危险因素的受试者生理参数、血清氧化应激水平、炎症因子、糖代谢和血脂谱方面未发现显著差异（>0.05）。尽管结果显示干预时间可显著影响心血管危险因素（<（此处原文似乎有误，推测可能是<0.05）），但干预时间与食用油类型之间无关联。
因此，用棕榈油精部分替代食用油可能不会影响健康年轻成年人的心血管危险因素。我们的研究与先前研究存在差异，这可能是由于饮食中棕榈油精的含量不同。我们的研究将为棕榈油精在人类饮食及食品工业中的应用提供坚实基础。
