Kritchevsky D, Tepper S A, Klurfeld D M, Vesselinovitch D, Wissler R W
Atherosclerosis. 1984 Mar;50(3):253-9. doi: 10.1016/0021-9150(84)90073-x.
The atherogenicity of peanut oil is well established as is the fact that the structure of the component triglycerides of peanut oil influences its atherogenicity. This study was carried out to determine if the relative saturation of peanut oil was partly responsible for the observed effects. Rabbits were fed a semipurified, cholesterol-free diet containing 14% of North American peanut oil (iodine value, 100), South American peanut oil (iodine value, 110) or olive oil (iodine value, 83) for 8 months. Rabbits fed olive oil exhibited higher levels of serum and liver lipids than did the two peanut oil-fed groups but significantly lower levels of aortic atherosclerosis. The findings confirm earlier observations that the structure of a fat can have an affect on its atherosclerogenic potential that is independent of its level of unsaturation.
花生油的致动脉粥样化性已得到充分证实，花生油中甘油三酯成分的结构会影响其致动脉粥样化性这一事实也是如此。开展本研究以确定花生油的相对饱和度是否部分导致了所观察到的效应。给兔子喂食含14%北美花生油（碘值为100）、南美花生油（碘值为110）或橄榄油（碘值为83）的半纯化无胆固醇饮食，持续8个月。喂食橄榄油的兔子血清和肝脏脂质水平高于喂食两种花生油的组，但主动脉动脉粥样硬化水平显著更低。这些发现证实了早期的观察结果，即脂肪的结构可对其动脉粥样硬化潜力产生影响，且这种影响与其不饱和度水平无关。
