Almendingen K, Jordal O, Kierulf P, Sandstad B, Pedersen J I
Institute for Nutrition Research, University of Oslo, Norway.
J Lipid Res. 1995 Jun;36(6):1370-84.
We have compared the effects of partially hydrogenated fish oil (PHFO-diet), partially hydrogenated soybean oil (PHSO-diet), and butterfat (butter-diet) on serum lipids and lipoprotein[a] in 31 young men. The three test margarines, which contributed 78% of total fat in the diets, were produced from 70% of butterfat, PHSO, or PHFO, each with 30% of soybean oil. Fat provided about 35% of energy, and trans fatty acids 0.9%, 8.5%, and 8.0% of energy in the butter-, the PHSO-, and the PHFO-diet, respectively. Dietary cholesterol was balanced by the addition of dried egg powder to the PHSO- and the butter-diet; thus all diets contained 420 mg dietary cholesterol per 10 MJ per day. The subjects consumed all three test diets for 19-21 days in a random order (crossover design). The serum levels of total and LDL-cholesterol were significantly elevated on the PHFO-diet (mean values 5.42 and 3.94 mmol/L, respectively) compared to the PHSO-diet (5.11 and 3.58 mmol/L, respectively) but not different from those on the butter-diet (5.32 and 3.81 mmol/L, respectively). LDL-cholesterol was significantly reduced on the PHSO-diet compared to the butter-diet. The level of HDL-cholesterol was significantly lower on the PHFO-diet (0.98 mmol/L) when compared to the butter-diet (1.05 mmol/L) and with border-line significance compared to the PHSO-diet (1.05 mmol/L). The ratio of LDL- to HDL-cholesterol was significantly higher on the PHFO-diet (4.20) when compared to both other test diets (3.85 and 3.65, respectively). No significant differences in triglyceride values were observed. Lp[a] increased and apoA-I decreased significantly after consumption of both the PHSO-diet and the PHFO-diet, compared to the butter-diet. In conclusion, our results indicate that consumption of PHFO may unfavorably affect lipid risk indicators for coronary heart disease at least to the same extent as butterfat. To what extent the observed effects are due to the content of monoene trans, diene trans, or to the long chain saturated fatty acids in PHFO remains to be elucidated.
我们比较了部分氢化鱼油饮食（PHFO饮食）、部分氢化大豆油饮食（PHSO饮食）和乳脂肪饮食（黄油饮食）对31名年轻男性血清脂质和脂蛋白[a]的影响。三种试验人造黄油占饮食中总脂肪的78%，分别由70%的乳脂肪、PHSO或PHFO与30%的大豆油制成。脂肪提供约35%的能量，反式脂肪酸在黄油饮食、PHSO饮食和PHFO饮食中分别提供0.9%、8.5%和8.0%的能量。通过在PHSO饮食和黄油饮食中添加干蛋粉来平衡膳食胆固醇；因此，所有饮食每天每10兆焦耳含有420毫克膳食胆固醇。受试者以随机顺序（交叉设计）食用所有三种试验饮食19 - 21天。与PHSO饮食（分别为5.11和3.58毫摩尔/升）相比，PHFO饮食中总胆固醇和低密度脂蛋白胆固醇的血清水平显著升高（平均值分别为5.42和3.94毫摩尔/升），但与黄油饮食（分别为5.32和3.81毫摩尔/升）无差异。与黄油饮食相比，PHSO饮食中低密度脂蛋白胆固醇显著降低。与黄油饮食（1.05毫摩尔/升）相比，PHFO饮食中高密度脂蛋白胆固醇水平显著降低（0.98毫摩尔/升），与PHSO饮食（1.05毫摩尔/升）相比具有临界显著性。与其他两种试验饮食（分别为3.85和3.65）相比，PHFO饮食中低密度脂蛋白与高密度脂蛋白胆固醇的比值显著更高（4.20）。未观察到甘油三酯值有显著差异。与黄油饮食相比，食用PHSO饮食和PHFO饮食后，脂蛋白[a]升高，载脂蛋白A - I显著降低。总之，我们的结果表明，食用PHFO可能至少在与乳脂肪相同的程度上对冠心病的脂质风险指标产生不利影响。观察到的影响在多大程度上归因于PHFO中反式单烯、反式二烯的含量或长链饱和脂肪酸仍有待阐明。
