Halvorsen B, Almendingen K, Nenseter M S, Pedersen J I, Christiansen E N
Institute for Nutrition Research, University of Oslo, Norway.
Eur J Clin Nutr. 1996 Jun;50(6):364-70.
To study the effect of partially hydrogenated fish oil (PHFO-diet), partially hydrogenated soybean oil (PHSO-diet) and butterfat (butter-diet) on the susceptibility of low density lipoprotein (LDL) to in vitro oxidative modification.
A strictly controlled, randomized, single-blind dietary study with cross-over design.
Thirty-three healthy men aged from 21 to 46 years entered the study; 29 men completed the study.
Fat provided approximately 35% of the energy intake in all three test diets, and the content of trans-fatty acids was 8.0, 8.5 and 0.9% of energy in the PHFO-, PHSO- and butter-diets, respectively. The subjects consumed all three test diets each during three weeks, in a single-blind, random order. LDL isolated from the participants given the three different diets was subjected to Cu(2+)-induced oxidation.
No significant differences were seen on either conjugated dienes, lipid peroxides, uptake by macrophages or relative electrophoretic mobility of LDL. Vitamin E level in serum from subjects on the PHFO-diet was significantly higher compared to the two other diets. Furthermore, no significant differences were found in the composition of the LDL particle between the three diet groups.
Our results indicate that consumption of trans-fatty acids does not alter the susceptibility of LDL to oxidative modification.
研究部分氢化鱼油饮食（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）对低密度脂蛋白（LDL）体外氧化修饰敏感性的影响。
一项严格控制的、随机的、单盲的交叉设计饮食研究。
33名年龄在21至46岁之间的健康男性进入研究；29名男性完成了研究。
在所有三种试验饮食中，脂肪提供约35%的能量摄入，在PHFO饮食、PHSO饮食和黄油饮食中，反式脂肪酸含量分别为能量的8.0%、8.5%和0.9%。受试者以单盲、随机顺序在三周内分别食用所有三种试验饮食。从接受三种不同饮食的参与者中分离出的LDL进行铜离子诱导的氧化。
在共轭二烯、脂质过氧化物、巨噬细胞摄取或LDL的相对电泳迁移率方面均未观察到显著差异。与其他两种饮食相比，食用PHFO饮食的受试者血清中的维生素E水平显著更高。此外，三个饮食组之间LDL颗粒的组成没有显著差异。
我们的结果表明，反式脂肪酸的摄入不会改变LDL对氧化修饰的敏感性。
