通过饮食降低心血管危险因素——一项平行设计的随机研究对MoKaRi概念的评估。

Reduction of cardiovascular risk factors by the diet - Evaluation of the MoKaRi concept by a parallel-designed randomized study.

作者信息

Dawczynski Christine, Drobner Timo, Weidauer Thomas, Schlattmann Peter, Kiehntopf Michael, Weber Daniela, Grune Tilman, März Winfried, Kleber Marcus E, Lorkowski Stefan

机构信息

Junior Research Group Nutritional Concepts, Institute of Nutritional Sciences, Friedrich Schiller University Jena, Jena, 07743, Germany.

Competence Cluster for Nutrition and Cardiovascular Health (Nutricard) , Halle-Jena-Leipzig, Jena, 07743, Germany.

出版信息

Lipids Health Dis. 2025 Mar 8;24(1):88. doi: 10.1186/s12944-025-02500-1.

DOI:10.1186/s12944-025-02500-1

PMID:40057729

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11889781/

Abstract

BACKGROUND AND AIM

The MoKaRi study aims to evaluate the impact of two nutritional concepts on cardiometabolic risk factors.

METHODS

For our 20-week intervention study, 65 participants with moderate elevated low-density lipoprotein cholesterol (LDL-C; ≥ 3 mmol/l) and without lipid-lowering therapy were recruited. The intervention to improve nutritional behavior was based on individualized menu plans which were characterized by defined energy and nutrient intake. To improve compliance, individual nutritional counselling sessions were held every two weeks. In addition to motivation, cooking skills were strengthened and nutritional knowledge was imparted. Follow-up visits were carried out after 10 and 20 weeks.

RESULTS

The MoKaRi diet lowered the concentrations of total cholesterol (menu plan group (MP): -15%; menu plan plus fish oil group (MP-FO): -11%), LDL-C (MP: -14%; MP-FO: -16%) and non-high-density lipoprotein cholesterol (MP: -16%; MP-FO: -13%) (p < 0.001). Body weight (MP: -5%; MP-FO: -8%; p < 0.05), waist circumference (MP: -6%; MP-FO: -9%) as well as diastolic blood pressure (MP: -8%; MP-FO: -8%), apolipoprotein A1 (MP: -15%; MP-FO: -20%), apolipoprotein B (MP: -15%; MP-FO: -6%) and glycated hemoglobin A (HbA1c) (MP: -1.8%; MP-FO: -3.6%) were also reduced in both groups after 20 weeks (p < 0.05). In both intervention groups, a maximum reduction in LDL-c of approx. 26% was achieved within the 20 weeks of intervention. Individual participants achieved a reduction of 45-49%. The supplementation of fish oil on top of the menu plans resulted in more substantial effects on body weight (MP: -5% vs. MP-FO: -8%), body fat (MP: -11% vs. MP-FO: -20%), triglycerides (MP: -14% vs. MP-FO: -28%), high-sensitivity C-reactive protein (MP: -19% vs. MP-FO: -43%) and HbA1c (MP: -1.8% vs. MP-FO:-3.6%; p < 0.05).

CONCLUSIONS

The MoKaRi diet resulted in a significant reduction of cardiometabolic risk factors. Our data highlights the additional benefit of the combination between menu plans and fish oil supplementation, which resulted in more substantial effects on body weight, BMI, TG, HbA1c and hs-CRP.

GOV IDENTIFIER

NCT02637778.

摘要

背景与目的

MoKaRi研究旨在评估两种营养理念对心血管代谢危险因素的影响。

方法

在我们为期20周的干预研究中，招募了65名低密度脂蛋白胆固醇（LDL-C）中度升高（≥3 mmol/l）且未接受降脂治疗的参与者。改善营养行为的干预措施基于个性化菜单计划，其特点是确定了能量和营养素摄入量。为提高依从性，每两周进行一次个体营养咨询。除了激励外，还加强了烹饪技能并传授了营养知识。在10周和20周后进行随访。

结果

MoKaRi饮食降低了总胆固醇浓度（菜单计划组（MP）：-15%；菜单计划加鱼油组（MP-FO）：-11%）、LDL-C（MP：-14%；MP-FO：-16%）和非高密度脂蛋白胆固醇（MP：-16%；MP-FO：-13%）（p<0.001）。20周后，两组的体重（MP：-5%；MP-FO：-8%；p<0.05）、腰围（MP：-6%；MP-FO：-9%）以及舒张压（MP：-8%；MP-FO：-8%）、载脂蛋白A1（MP：-15%；MP-FO：-20%）、载脂蛋白B（MP：-15%；MP-FO：-6%）和糖化血红蛋白A（HbA1c）（MP：-1.8%；MP-FO：-3.6%）也有所降低（p<0.05）。在两个干预组中，干预20周内LDL-c最多降低约26%。个别参与者降低了45-49%。在菜单计划基础上补充鱼油对体重（MP：-5% vs. MP-FO：-8%）、体脂（MP：-11% vs. MP-FO：-20%）、甘油三酯（MP：-14% vs. MP-FO：-28%）、高敏C反应蛋白（MP：-19% vs. MP-FO：-43%）和HbA1c（MP：-1.8% vs. MP-FO：-3.6%；p<0.05）产生了更显著的影响。