Nydahl M, Gustafsson I B, Ohrvall M, Vessby B
Department of Geriatrics, University of Uppsala, Sweden.
Eur J Clin Nutr. 1994 Feb;48(2):128-37.
A double-blind cross-over study was conducted during two 3-week periods to compare the effects of rapeseed oil and sunflower oil, enriching a normal diet, on the lipoprotein and fatty acid composition in healthy subjects. It was carried out in randomized order at residential schools, comprising 101 persons (mean age 29.2 years). The dietary fats used for cooking and as table margarine were prepared from rapeseed oil during one period and from sunflower oil during the other. No changes were made in the total fat content or other dietary nutrients. During both treatment periods the serum cholesterol (-4%, P < 0.001), LDL cholesterol (-5% to -7%, P < 0.01 and 0.001) and apolipoprotein B (-5%, P < 0.001) concentrations decreased significantly and to the same extent, while serum triglycerides, HDL cholesterol, apolipoprotein A-1 and lipoprotein (a) remained virtually unchanged. The content of 18:2 n-6 serum phospholipids was increased after the sunflower oil-enriched diet, and the contents of oleic acid (18:1 n-9), alpha-linolenic acid (18:3 n-3), and eicosapentaenoic acid (20:5 n-3) were increased after the rapeseed oil-enriched diet. The concentration of alpha-tocopherol increased and gamma-tocopherol decreased after the sunflower oil-enriched diet, less so after the rapeseed oil-enriched diet. It is concluded that substitution of mono- and polyunsaturated fats for saturated fats without any other dietary changes causes a significant improvement of the lipoprotein profile in healthy subjects. The rapeseed oil and sunflower oil fats were equally effective in this respect. The results also indicate that humans have a certain capacity to elongate and desaturate alpha-linolenic acid to 20:5 n-3 in vivo. Dietary fats based on rapeseed oil seem to be attractive alternatives to the more commonly used oils and fats rich in linoleic acid. Financial support from the Swedish Council for Forestry and Agricultural Research and the Swedish Margarine Industrial Association for Nutritional Physiological Research is gratefully acknowledged.
在两个为期3周的时间段内进行了一项双盲交叉研究，以比较在健康受试者的正常饮食中添加菜籽油和葵花籽油对脂蛋白和脂肪酸组成的影响。该研究在寄宿学校以随机顺序进行，共有101人（平均年龄29.2岁）参与。烹饪用油和餐桌人造黄油在一个时间段使用菜籽油制备，在另一个时间段使用葵花籽油制备。总脂肪含量或其他膳食营养素未作改变。在两个治疗期内，血清胆固醇（-4%，P<0.001）、低密度脂蛋白胆固醇（-5%至-7%，P<0.01和0.001）和载脂蛋白B（-5%，P<0.001）浓度均显著下降且下降程度相同，而血清甘油三酯、高密度脂蛋白胆固醇、载脂蛋白A-1和脂蛋白（a）基本保持不变。富含葵花籽油的饮食后，18:2 n-6血清磷脂含量增加；富含菜籽油的饮食后，油酸（18:1 n-9）、α-亚麻酸（18:3 n-3）和二十碳五烯酸（20:5 n-3）含量增加。富含葵花籽油的饮食后，α-生育酚浓度升高，γ-生育酚浓度降低，富含菜籽油的饮食后变化较小。得出结论：在不改变其他饮食的情况下，用单不饱和脂肪和多不饱和脂肪替代饱和脂肪可显著改善健康受试者的脂蛋白谱。在这方面，菜籽油和葵花籽油同样有效。结果还表明，人体具有一定的能力在体内将α-亚麻酸延长并去饱和为20:5 n-3。基于菜籽油的膳食脂肪似乎是常用的富含亚油酸的油脂的有吸引力的替代品。感谢瑞典林业和农业研究理事会以及瑞典人造黄油工业协会营养生理研究的资金支持。
