食用棕榈油对与心血管疾病相关的血浆脂质浓度的影响：一项系统评价和荟萃分析。

Effect of palm oil consumption on plasma lipid concentrations related to cardiovascular disease: a systematic review and meta-analysis.

作者信息

Wang Fengling, Zhao Dacheng, Yang Yuexin, Zhang Lishi

机构信息

Department of Nutrition, food safety and toxicology, West China School of Public Health, Sichuan University, Chengdu, Sichuan, China.

Department of Pain, Lanzhou University Second Hospital, Lanzhou, Gansu Province, China.

出版信息

Asia Pac J Clin Nutr. 2019;28(3):495-506. doi: 10.6133/apjcn.201909_28(3).0009.

DOI:10.6133/apjcn.201909_28(3).0009

PMID:31464396

Abstract

BACKGROUND AND OBJECTIVES

The precise association between palm oil consumption and lipid-related cardiovascular disease risk remains unclear. A systematic review was thus performed to assess whether palm oil consumption has a negative effect on plasma lipid-related cardiovascular disease marker levels.

METHODS AND STUDY DESIGN

In June 2018, the electronic bibliographic databases PubMed, EMBASE (Ovid), the Cochrane Library (Ovid) and the Chinese National Knowledge Infrastructure were searched and a total of 11 eligible dietary intervention articles involving 961 volunteers were selected. Both random and fixed effect models were used to calculate pooled weighted mean differences (WMD).

RESULTS

A total of 11 articles involving 547 participants met the inclusion criteria. The pooled analysis revealed that palm oil increased the concentration of high-density lipoprotein cholesterol (WMD: 0.15 mmol/L; p<0.00001). Palm oil consumption had no significant effects on blood total cholesterol (WMD: -0.01 mmol/L; p=0.82) and LDL-c (WMD: -0.05mmol/L; p=0.10) and triglyceride concentrations (WMD: 0.00 mmol/L; p=0.96), relative to the effects of unsaturated fatty acid consumption. Subgroup analyses revealed that palm oil has a beneficial effect on High-density lipoprotein cholesterol levels when more than 30% of total dietary energy was constituted by fat.

CONCLUSIONS

This review revealed that palm oil does not induce increases in cardiovascular disease risk risk-related biomarkers relative to unsaturated fatty acids. Furthermore, larger-scale samples of human dietary intervention trials are required to increase the accuracy of meta-analyses.

摘要

背景与目的

棕榈油消费与脂质相关心血管疾病风险之间的确切关联仍不明确。因此进行了一项系统评价，以评估食用棕榈油是否会对血浆脂质相关心血管疾病标志物水平产生负面影响。

方法与研究设计

2018年6月，检索了电子文献数据库PubMed、EMBASE（Ovid）、Cochrane图书馆（Ovid）和中国知网，共筛选出11篇符合条件的饮食干预文章，涉及961名志愿者。采用随机效应模型和固定效应模型计算合并加权平均差（WMD）。

结果

共有11篇文章涉及547名参与者符合纳入标准。汇总分析显示，棕榈油可提高高密度脂蛋白胆固醇浓度（WMD：0.15 mmol/L；p<0.00001）。与不饱和脂肪酸消费的影响相比，食用棕榈油对血液总胆固醇（WMD：-0.01 mmol/L；p=0.82）、低密度脂蛋白胆固醇（WMD：-0.05 mmol/L；p=0.10）和甘油三酯浓度（WMD：0.00 mmol/L；p=0.96）无显著影响。亚组分析显示，当膳食总能量的30%以上由脂肪构成时，棕榈油对高密度脂蛋白胆固醇水平具有有益影响。