United States Department of Agriculture, Beltsville Human Nutrition Research Center, 10300 Baltimore Avenue, BARC-East, Building 307B, Room 213, Beltsville, MD, 20705, USA.
Department of Health and Human Services, United States Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park, MD 20740, USA; study was conducted while employed at USDA.
Lipids. 2021 May;56(3):313-325. doi: 10.1002/lipd.12298. Epub 2021 Feb 17.
Partially hydrogenated oils (PHO) have been removed from the food supply due to adverse effects on risk for coronary heart disease (CHD). High-oleic soybean oils (HOSBO) are alternatives that provide functionality for different food applications. The objective of this study was to determine how consumption of diets containing HOSBO compared to other alternative oils, with similar functional properties, modifies LDL cholesterol (LDLc) and other risk factors and biomarkers of CHD. A triple-blind, crossover, randomized controlled trial was conducted in humans (n = 60) with four highly-controlled diets containing (1) HOSBO, (2) 80:20 blend of HOSBO and fully hydrogenated soybean oil (HOSBO+FHSBO), (3) soybean oil (SBO), and (4) 50:50 blend of palm oil and palm kernel oil (PO + PKO). Before and after 29 days of feeding, lipids/lipoproteins, blood pressure, body composition, and markers of inflammation, oxidation, and hemostasis were measured. LDLc, apolipoprotein B (apoB), NonHDL-cholesterol (HDLc), ratios of total cholesterol (TC)-to-HDLc and LDLc-to-HDL cholesterol, and LDL particle number and small LDL particles concentration were lower after HOSBO and HOSBO+FHSBO compared to PO (specific comparisons p < 0.05). Other than TC:HDL, there were no differences in lipid/lipoprotein markers when comparing HOSBO+FHSBO with HOSBO. LDLc and apoB were higher after HOSBO compared to SBO (p < 0.05). PO + PKO increased HDLc (p < 0.001) and apolipoprotein AI (p < 0.03) compared to HOSBO and HOSBO+FHSBO. With the exception of lipid hydroperoxides, dietary treatments did not affect other CHD markers. HOSBO, and blends thereof, is a PHO replacement that results in more favorable lipid/lipoprotein profiles compared to PO + PKO (an alternative fat with similar functional properties).
部分氢化油（PHO）由于对冠心病（CHD）风险的不利影响已从食品供应中去除。高油酸大豆油（HOSBO）是一种替代品，可为不同的食品应用提供功能。本研究的目的是确定与其他具有相似功能特性的替代油相比，食用含 HOSBO 的饮食如何改变 LDL 胆固醇（LDLc）和其他冠心病风险因素和生物标志物。在人类中进行了一项三盲、交叉、随机对照试验（n = 60），使用四种高度受控的饮食：（1）HOSBO，（2）HOSBO 和全氢化大豆油（HOSBO + FHSBO）的 80:20 混合物，（3）大豆油（SBO）和（4）棕榈油和棕榈仁油的 50:50 混合物（PO + PKO）。在喂养 29 天前后，测量了脂质/脂蛋白、血压、身体成分以及炎症、氧化和止血标志物。与 PO 相比，HOSBO 和 HOSBO + FHSBO 后 LDLc、载脂蛋白 B（apoB）、非高密度脂蛋白胆固醇（HDLc）、总胆固醇（TC）与 HDLc 以及 LDLc 与 HDL 胆固醇的比值以及 LDL 颗粒数和小 LDL 颗粒浓度较低（特定比较 p < 0.05）。除了 TC:HDL 之外，当比较 HOSBO + FHSBO 与 HOSBO 时，脂质/脂蛋白标志物没有差异。与 SBO 相比，HOSBO 后 LDLc 和 apoB 较高（p < 0.05）。与 HOSBO 和 HOSBO + FHSBO 相比，PO + PKO 增加了 HDLc（p < 0.001）和载脂蛋白 AI（p < 0.03）。除脂质氢过氧化物外，饮食处理对其他冠心病标志物没有影响。与 PO + PKO（具有相似功能特性的替代脂肪）相比，HOSBO 及其混合物是一种 PHO 替代品，可导致更有利的脂质/脂蛋白谱。
