Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China.
Zhejiang Provincial Laboratory of Life Sciences and Biomedicine, Key Laboratory of Growth Regulation and Translation Research of Zhejiang Province, School of Life Sciences, Westlake University, Hangzhou, China.
Asia Pac J Clin Nutr. 2020;29(4):751-762. doi: 10.6133/apjcn.202012_29(4).0010.
As the Chinese economy has developed, dietary patterns have modernized, thereby increasing the incidence of chronic diseases such as cardiovascular disease (CVD). Many observational studies have shown that the Mediterranean diet based on olive oil is associated with a decreased incidence of CVD. This article aims to study the possible effects of dietary models by using three edible oils: olive oil, camellia seed oil (CSO), and soybean oil. CSO has a fatty acid composition similar to that olive oil and is unique in China, and soybean oil is a dietary oil used in traditional Chinese cooking.
This intervention is designed based on a three-arm double-blind randomized controlled feeding trial. Three dietary models are established according to traditional Chinese cooking methods, each using one of the three plant edible oils mentioned above as a leading factor. Participants will be randomly assigned to each group and provided with a designated diet for 3 months.
The study population is planned to be women with a high risk of CVD and aged between 35 and 69 years. Weight and other CVD-related factors are treated as primary and secondary outcomes, respectively.
This trial may inform dietary nutrition policies to a certain extent, especially concerning traditional Chinese cooking methods, for weight control and the improvement of cardiovascular-related risk factors in women with a high risk of CVD.
随着中国经济的发展，饮食模式也趋于现代化，从而导致心血管疾病（CVD）等慢性病的发病率上升。许多观察性研究表明，以橄榄油为基础的地中海饮食与 CVD 发病率降低有关。本文旨在通过使用三种食用油（橄榄油、茶籽油和大豆油）来研究饮食模式的可能影响。茶籽油的脂肪酸组成与橄榄油相似，在中国独具特色，而大豆油则是中国传统烹饪中使用的食用油。
本干预研究基于三臂双盲随机对照喂养试验设计。根据中国传统烹饪方法建立三种饮食模式，每种模式均以上述三种植物食用油中的一种作为主导因素。参与者将被随机分配到各个组，并提供指定的饮食 3 个月。
研究人群计划为 CVD 高危的女性，年龄在 35 岁至 69 岁之间。体重和其他 CVD 相关因素分别作为主要和次要结局进行处理。
本试验可能在一定程度上为饮食营养政策提供信息，特别是关于中国传统烹饪方法，以控制体重和改善 CVD 高危女性的心血管相关风险因素。
