Sowah Solomon A, Koulman Albert, Sharp Stephen J, Imamura Fumiaki, Khaw Kay-Tee, Forouhi Nita G
Medical Research Council Epidemiology Unit, University of Cambridge School of Clinical Medicine, Cambridge, UK.
Medical Research Council Epidemiology Unit, University of Cambridge School of Clinical Medicine, Cambridge, UK.
J Lipid Res. 2024 Dec;65(12):100681. doi: 10.1016/j.jlr.2024.100681. Epub 2024 Oct 28.
There is limited evidence on the effects of different dietary sources of fats on detailed blood fatty acids (FAs). We aimed to evaluate the effects of coconut oil, olive oil and butter on circulating FA concentrations, and examine the associations between changes in plasma FAs and changes in metabolic markers. We conducted secondary analyses in the COB (coconut oil, olive oil and butter) Trial that evaluated 96 healthy adults in a 4-week parallel randomized clinical trial of three dietary interventions: 50 g/d of extra-virgin coconut oil (n = 30), extra-virgin olive oil (n = 33), or unsalted butter (n = 33). We measured plasma phospholipid FA concentrations (mol% of total) using gas chromatography. Using linear regression, we estimated the effects of the interventions on changes in FAs and the associations of changes in selected FAs with changes in metabolic markers. Coconut oil doubled lauric acid (C12:0) and myristic acid (C14:0), butter increased those to a lesser extent, and olive oil reduced those. β (95% confidence interval) for changes in C12:0 comparing coconut oil to butter and olive oil were +0.04 (0.03-0.05) and +0.05 (0.04-0.06) mol%, respectively; for C14:0, +0.24 (0.17-0.32) and +0.37 (0.29-0.45), respectively. Olive oil increased oleic acid (OA) approximately by 1 mol%, while coconut oil and butter had little effect on OA. Butter increased odd-chain SFAs and trans-FAs while olive oil and coconut oil decreased them. Changes in FAs mostly showed no significant associations with changes in metabolic markers. The interventions of equal amounts of different food FA sources altered circulating FA concentrations differently.
关于不同膳食脂肪来源对血液中详细脂肪酸（FAs）的影响，证据有限。我们旨在评估椰子油、橄榄油和黄油对循环脂肪酸浓度的影响，并研究血浆脂肪酸变化与代谢标志物变化之间的关联。我们在COB（椰子油、橄榄油和黄油）试验中进行了二次分析，该试验在一项为期4周的平行随机临床试验中评估了96名健康成年人，试验包括三种饮食干预：每天50克特级初榨椰子油（n = 30）、特级初榨橄榄油（n = 33）或无盐黄油（n = 33）。我们使用气相色谱法测量血浆磷脂脂肪酸浓度（占总量的摩尔百分比）。通过线性回归，我们估计了干预措施对脂肪酸变化的影响，以及所选脂肪酸变化与代谢标志物变化之间的关联。椰子油使月桂酸（C12:0）和肉豆蔻酸（C14:0）增加了一倍，黄油使其增加的程度较小，而橄榄油则使其减少。将椰子油与黄油和橄榄油相比，C12:0变化的β（95%置信区间）分别为+0.04（0.03 - 0.05）和+0.05（0.04 - 0.06）摩尔百分比；对于C14:0，分别为+0.24（0.17 - 0.32）和+0.37（0.29 - 0.45）。橄榄油使油酸（OA）增加了约1摩尔百分比，而椰子油和黄油对OA影响不大。黄油增加了奇数链饱和脂肪酸和反式脂肪酸，而橄榄油和椰子油则使其减少。脂肪酸的变化大多与代谢标志物的变化无显著关联。等量不同食物脂肪酸来源的干预措施对循环脂肪酸浓度的改变有所不同。
