Leenen R, van der Kooy K, Meyboom S, Seidell J C, Deurenberg P, Weststrate J A
Department of Human Nutrition, Wageningen Agricultural University, The Netherlands.
J Lipid Res. 1993 Dec;34(12):2183-91.
The independent effects of weight loss and dietary fat modification on serum lipids were investigated in two groups of healthy moderately obese men and women. In one group (sequential group, n = 19), a weight-stable low-fat, low-saturated-fat diet (Low-Sat) was given for 7 weeks (= dietary modification), followed by a 4.2 MJ/day deficit Low-Sat diet for 13 weeks (i.e., weight loss alone). Another group (simultaneous group, n = 22) received a 4.2 MJ/day deficit Low-Sat diet for 13 weeks (i.e., weight loss+dietary fat modification). Each group was subject to an initial weight-stable high-fat, high-saturated fat diet for 3 weeks and a final weight stable Low-Sat diet for 3 weeks. Both groups lost similar amounts of body weight, about 13 kg, and had similar overall changes in total cholesterol, low density lipoprotein (LDL), cholesterol, high density lipoprotein (HDL) cholesterol, the HDL/LDL ratio, and triglycerides. Analysis of the separate effects of the Low-Sat diet without energy restriction and of weight loss in the sequential group showed that weight loss per se was responsible for about 50% of the total reduction in total cholesterol, and for about 60% and 70% of the fall in LDL cholesterol and triglycerides, respectively. Fat modification without weight loss reduced HDL cholesterol by 11.1% and the HDL/LDL ratio by 7.7%, while weight loss per se led to increases in HDL cholesterol of 12.5% and in the HDL/LDL ratio of 24.0%. We conclude that the effects of reduction in fat and saturated fat intake and weight loss are additive.(ABSTRACT TRUNCATED AT 250 WORDS)
在两组健康的中度肥胖男性和女性中，研究了体重减轻和饮食脂肪调整对血脂的独立影响。在一组（序贯组，n = 19）中，先给予为期7周的体重稳定的低脂、低饱和脂肪饮食（低饱和脂肪饮食）（即饮食调整），随后给予每天4.2兆焦耳热量缺口的低饱和脂肪饮食，持续13周（即仅体重减轻）。另一组（同步组，n = 22）接受每天4.2兆焦耳热量缺口的低饱和脂肪饮食，持续13周（即体重减轻 + 饮食脂肪调整）。每组在开始时接受为期3周的体重稳定的高脂肪、高饱和脂肪饮食，最后接受为期3周的体重稳定的低饱和脂肪饮食。两组体重减轻量相似，约为13千克，总胆固醇、低密度脂蛋白（LDL）胆固醇、高密度脂蛋白（HDL）胆固醇、HDL/LDL比值和甘油三酯的总体变化也相似。对序贯组中无能量限制的低饱和脂肪饮食和体重减轻的单独影响进行分析表明，体重减轻本身约占总胆固醇总降低量的50%，分别占LDL胆固醇和甘油三酯下降量的60%和70%。无体重减轻的脂肪调整使HDL胆固醇降低了11.1%，HDL/LDL比值降低了7.7%，而体重减轻本身使HDL胆固醇增加了12.5%，HDL/LDL比值增加了24.0%。我们得出结论，脂肪和饱和脂肪摄入量的减少以及体重减轻的影响是相加的。（摘要截短至250字）
