Fraser G E, Jacobs D R, Anderson J T, Foster N, Palta M, Blackburn H
Am J Clin Nutr. 1981 Jul;34(7):1272-7. doi: 10.1093/ajcn/34.7.1272.
Several previous studies have indicated that vegetables may lower serum total cholesterol. This study, using a Latin square experimental design, investigates the effect of three vegetable supplements (vegetable roots, vegetable leaves and stalks, whole grains) on serum lipoprotein cholesterol. The results from each vegetable supplement are compared to the results from a sucrose supplement of equal caloric content. Dietary fat, alcohol consumption, cigarette smoking, body weight, and physical activity are all controlled in the experimental design or the analysis. The results show that the effect of vegetables on serum cholesterol is not confined to one vegetable grouping or one type of lipoprotein cholesterol. Vegetable leaves and stalks are associated with lower values of very low-density lipoprotein cholesterol (and possibly low-density lipoprotein cholesterol) and total cholesterol. Whole grains are associated with lower values of low density lipoprotein cholesterol and total cholesterol. In addition to the actual cholesterol lowering effect compared to sucrose, the lack of an increase, suggests some advantage in the use of these vegetable groupings (even roots) as a replacement for fat in the diet, and vegetable leaves and whole grains as a replacement for sucrose.
此前的多项研究表明，蔬菜可能会降低血清总胆固醇。本研究采用拉丁方实验设计，调查了三种蔬菜补充剂（蔬菜根、蔬菜叶和茎、全谷物）对血清脂蛋白胆固醇的影响。将每种蔬菜补充剂的结果与热量相等的蔗糖补充剂的结果进行比较。在实验设计或分析中，对饮食脂肪、酒精摄入量、吸烟、体重和身体活动都进行了控制。结果表明，蔬菜对血清胆固醇的影响并不局限于某一种蔬菜类别或某一种脂蛋白胆固醇。蔬菜叶和茎与极低密度脂蛋白胆固醇（可能还有低密度脂蛋白胆固醇）和总胆固醇水平较低有关。全谷物与低密度脂蛋白胆固醇和总胆固醇水平较低有关。除了与蔗糖相比实际的降胆固醇效果外，没有出现升高的情况，这表明使用这些蔬菜类别（甚至是蔬菜根）替代饮食中的脂肪，以及使用蔬菜叶和全谷物替代蔗糖具有一定优势。
