食物基质在人体干预中调节乳脂肪诱导的脂蛋白颗粒大小分布变化中的作用。
Role of food matrix in modulating dairy fat induced changes in lipoprotein particle size distribution in a human intervention.
机构信息
Food for Health Ireland, University College Dublin, Dublin, Ireland; UCD Institute for Food and Health, University College Dublin, Dublin, Ireland.
UCD Diabetes Complications Research Centre, University College Dublin, Dublin, Ireland.
出版信息
Am J Clin Nutr. 2023 Jan;117(1):111-120. doi: 10.1016/j.ajcnut.2022.10.002. Epub 2022 Dec 15.
BACKGROUND
Intake of dairy fat within the matrix of cheese lowered circulating LDL cholesterol concentration to a greater extent than the same components consumed separately as butter, protein, and calcium. However, circulating LDL cholesterol is not indicative of concentration or size of LDL particles (LDL-P), which are recognized as more sensitive risk markers of CVD.
OBJECTIVES
This was an exploratory analysis to investigate the role of the food matrix on lipoprotein particle size distribution, after a dairy fat intervention, in overweight adults aged ≥50 y.
METHODS
Lipoprotein particle size distribution was measured in fasting EDTA blood samples taken at week 0 (baseline) and at week 6, using NMR. In total, 127 participants (BMI ≥ 25 kg/m, aged ≥50 y) received ∼42 g dairy fat in 1 of 4 treatments: group A, 120 g full-fat cheddar cheese (FFCC); group B, reduced-fat cheese plus butter (RFC+B); group C, butter, calcium caseinate powder, and calcium supplement (CaCO) (BCC); or group D, 120 g FFCC (as per group A) but after a 6-wk washout period during which they excluded cheese before intervention.
RESULTS
Total VLDL and chylomicron particles (VLDL/CM-P) decreased after intervention. There was a strong correlation between reduced VLDL/CM-P and a reduction in small proatherogenic VLDL-P (r = 0.888, P < 0.001). Reductions in total LDL-P were associated with a reduction in small LDL-P and, to a lesser extent, with large LDL-P. There was a significant main effect of treatment for change in intermediate-density lipoprotein particles (IDL-P) after the intervention (P = 0.023) between groups B and D (-46.86 ± 30.38 and 40.69 ± 32.72 nmol/L, respectively). HDL particle (HDL-P) parameters (diameter, concentration, or size distribution) were not affected by diet.
CONCLUSIONS
Our findings indicate that reductions in LDL cholesterol observed with dairy fat consumption are driven by reductions in LDL-P concentration. A trend toward a less atherogenic profile was observed, but there was no clear effect of the individual food matrices. This trial was registered at ISRCTN as ISRCTN86731958.
背景
与单独摄入黄油、蛋白质和钙相比，以奶酪形式摄入的乳脂能更显著地降低循环 LDL 胆固醇浓度。然而，循环 LDL 胆固醇并不能反映 LDL 颗粒（LDL-P）的浓度或大小，而 LDL-P 被认为是 CVD 更敏感的风险标志物。
目的
本研究旨在探索在超重成年人中，乳脂摄入对脂蛋白颗粒大小分布的影响是否与食物基质有关，该研究纳入了年龄≥50 岁的成年人。
方法
使用 NMR 技术在空腹 EDTA 血样中测量脂蛋白颗粒大小分布，这些血样分别于第 0 周（基线）和第 6 周采集。共 127 名参与者（BMI≥25 kg/m2，年龄≥50 岁）接受了 4 种处理方式中的 1 种：A 组，120 g 全脂切达奶酪（FFCC）；B 组，低脂奶酪加黄油（RFC+B）；C 组，黄油、酪蛋白钙肽粉和钙补充剂（CaCO）（BCC）；或 D 组，120 g FFCC（与 A 组相同），但在干预前进行了 6 周的洗脱期，在此期间参与者需排除奶酪。
结果
干预后，总 VLDL 和乳糜微粒（VLDL/CM-P）颗粒减少。小致动脉粥样硬化性 VLDL-P 减少与 VLDL/CM-P 减少呈强相关（r=0.888，P＜0.001）。总 LDL-P 减少与小 LDL-P 减少相关，与大 LDL-P 减少相关程度较小。干预后，各组间 IDL-P 的变化存在显著的治疗主效应（P=0.023），B 组和 D 组分别减少了 46.86±30.38 和 40.69±32.72 nmol/L。饮食对 HDL 颗粒（HDL-P）参数（直径、浓度或大小分布）没有影响。
结论
本研究结果表明，乳脂摄入导致 LDL 胆固醇降低，这是 LDL-P 浓度降低的结果。观察到 LDL 胆固醇的降低与更具致动脉粥样硬化性的特征相关，但个体食物基质没有明显的作用。本试验在 ISRCTN 注册，注册号为 ISRCTN86731958。
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