Brown H B
Prev Med. 1983 Jan;12(1):103-9. doi: 10.1016/0091-7435(83)90177-9.
The influence of dietary fat on serum lipids is well established. The general principles of a fat-modified diet--calorie control and the amount and composition of dietary fat--are demonstrated in studies in which nutrient composition was systematically altered. Weight loss, even when caloric deficit involves no other changes in nutrients, reduces serum lipids. With isocaloric diets, the fatty acid composition rather than the amount of fat influences the serum cholesterol concentration. Saturated fatty acids are twice as effective in raising serum cholesterol levels as polyunsaturated fatty acids are in reducing them. The amount of cholesterol in the diet alters the amount in the serum by approximately 5 mg/dl for every 100 mg of change in diets with less than 300 mg/1000 kcal. Cholesterol in excess of this amount has no additional effect. With no dietary cholesterol, serum lipids are unaffected by the fat composition. In the presence of dietary cholesterol, serum lipids are affected by saturated and polyunsaturated fatty acids through an interaction with cholesterol. Polyunsaturates counteract the influence of both saturated fatty acids and cholesterol. The more cholesterol there is in the diet, the more polyunsaturated fatty acids are required to counteract its effect. Both the fatty acid composition of the lipoproteins and lipid metabolism are affected by the fat and cholesterol composition of the diet.
饮食脂肪对血脂的影响已得到充分证实。在营养成分被系统改变的研究中，展示了脂肪改良饮食的一般原则——热量控制以及饮食脂肪的量和组成。体重减轻，即使热量不足不涉及其他营养成分的变化，也会降低血脂。在等热量饮食中，脂肪酸组成而非脂肪量会影响血清胆固醇浓度。饱和脂肪酸升高血清胆固醇水平的效力是多不饱和脂肪酸降低血清胆固醇水平效力的两倍。在每1000千卡饮食中胆固醇含量低于300毫克的情况下，饮食中胆固醇每变化100毫克，血清中胆固醇量大约改变5毫克/分升。超过这个量的胆固醇没有额外影响。在无膳食胆固醇时，血脂不受脂肪组成的影响。在有膳食胆固醇的情况下，血脂通过与胆固醇的相互作用受到饱和脂肪酸和多不饱和脂肪酸的影响。多不饱和脂肪酸可抵消饱和脂肪酸和胆固醇的影响。饮食中胆固醇越多，就需要越多的多不饱和脂肪酸来抵消其作用。饮食中的脂肪和胆固醇组成会影响脂蛋白的脂肪酸组成以及脂质代谢。
