Tholstrup T, Marckmann P, Jespersen J, Vessby B, Jart A, Sandström B
Research Department of Human Nutrition, Royal Veterinary and Agricultural University, Copenhagen, Denmark.
Am J Clin Nutr. 1994 Dec;60(6):919-25. doi: 10.1093/ajcn/60.6.919.
The hypothesis that myristic acid (C14:0) has a stronger cholesterol-increasing potential than does palmitic acid is based on very few experimental observations. A randomized, strictly controlled dietary study was therefore designed to investigate the effect of a synthetic fat that was high in myristic acid, and palm oil, which is high in palmitic acid, on lipoproteins and hemostatic variables. Twelve men were served two diets (40% of energy as fat) with 41% of fat as myristic (diet M) or palmitic acid (diet P) for 3 wk with 1 mo between the two dietary schedules. Plasma HDL cholesterol was 8% higher with diet M than with diet P: 1.10 +/- 0.06 (mean +/- SEM) vs 1.01 +/- 0.05 mmol/L (P < 0.006). Diet M raised factor VII coagulant (F VIIc) activity to 98% (77-117%) vs 96% (71-109%) (medians and ranges) after diet P (P = 0.02). Total and LDL-cholesterol concentrations did not differ between the diets. In conclusion, the myristic acid test fat was not more cholesterolemic than was palm oil, but it did induce a minor rise in F VIIc activity.
肉豆蔻酸（C14:0）比棕榈酸具有更强的升高胆固醇潜力这一假说，是基于极少的实验观察得出的。因此，设计了一项随机、严格控制的饮食研究，以调查富含肉豆蔻酸的合成脂肪和富含棕榈酸的棕榈油对脂蛋白和止血变量的影响。12名男性食用两种饮食（脂肪提供40%的能量），其中41%的脂肪为肉豆蔻酸（饮食M）或棕榈酸（饮食P），为期3周，两种饮食方案之间间隔1个月。饮食M组的血浆高密度脂蛋白胆固醇比饮食P组高8%：分别为1.10±0.06（均值±标准误）和1.01±0.05 mmol/L（P<0.006）。饮食M使凝血因子VII（F VIIc）活性升高至98%（77 - 117%），而饮食P后为96%（71 - 109%）（中位数和范围）（P = 0.02）。两种饮食之间总胆固醇和低密度脂蛋白胆固醇浓度没有差异。总之，富含肉豆蔻酸的测试脂肪并不比棕榈油更易导致胆固醇升高，但它确实引起了F VIIc活性的轻微升高。
