De Oliveira e Silva E R, Seidman C E, Tian J J, Hudgins L C, Sacks F M, Breslow J L
Laboratory of Biochemical Genetics and Metabolism, General Clinical Research Center, Rockefeller University, New York, NY 10021-6399, USA.
Am J Clin Nutr. 1996 Nov;64(5):712-7. doi: 10.1093/ajcn/64.5.712.
Shrimp is very low in total fat, yet it has a high cholesterol content. Although shrimp is a popular food in the American diet, many people avoid it because of its high cholesterol content. The objective of this study was to test the effect of the addition of cholesterol from shrimp to a low-fat baseline diet as well as to compare the effect of an equal amount of dietary cholesterol derived from shrimp or egg on the plasma lipoprotein pattern of normolipidemic subjects. In a randomized crossover trial, a diet containing 300 g shrimp/d, which supplied 590 mg dietary cholesterol/d, significantly increased low-density-lipoprotein (LDL) cholesterol by 7.1% (P = 0.014) and high-density-lipoprotein (HDL) cholesterol by 12.1% (P = 0.0001) when compared with a baseline diet matched for fat content but containing only 107 mg cholesterol/d. However, because the percentage increase in LDL cholesterol was less than for HDL cholesterol, the shrimp diet did not worsen the ratio of total cholesterol to HDL cholesterol or the ratio of LDL to HDL cholesterol. Moreover, shrimp consumption decreased triacylglycerol (triglyceride) concentrations by 13% (P = 0.004). The diet containing two large eggs per day with 581 mg dietary cholesterol/d also raised LDL- and HDL-cholesterol concentrations compared with baseline, but the percentage increase in LDL cholesterol (10.2%, P = 0.0001) was more than for HDL cholesterol (7.6%, P = 0.004) and there was a trend toward worse lipoprotein ratios. In a comparison of the two high-cholesterol diets, the shrimp diet produced significantly lower ratios of total to HDL cholesterol and lower ratios of LDL to HDL cholesterol than the egg diet as well as lower triacylglycerol concentrations. We conclude that moderate shrimp consumption in normolipidemic subjects will not adversely affect the overall lipoprotein profile and can be included in "heart healthy" nutritional guidelines.
虾的总脂肪含量很低，但胆固醇含量却很高。尽管虾是美国饮食中一种受欢迎的食物，但许多人因其高胆固醇含量而避而远之。本研究的目的是测试在低脂基础饮食中添加虾中的胆固醇的效果，并比较等量的来自虾或鸡蛋的膳食胆固醇对血脂正常受试者血浆脂蛋白模式的影响。在一项随机交叉试验中，与脂肪含量匹配但每天仅含107毫克胆固醇的基础饮食相比，每天食用300克虾（提供590毫克膳食胆固醇/天）的饮食显著使低密度脂蛋白（LDL）胆固醇增加7.1%（P = 0.014），高密度脂蛋白（HDL）胆固醇增加12.1%（P = 0.0001）。然而，由于LDL胆固醇的增加百分比低于HDL胆固醇，虾类饮食并未使总胆固醇与HDL胆固醇的比值或LDL与HDL胆固醇的比值恶化。此外，食用虾可使三酰甘油（甘油三酯）浓度降低13%（P = 0.004）。与基础饮食相比，每天食用两个大鸡蛋（含581毫克膳食胆固醇/天）的饮食也提高了LDL和HDL胆固醇浓度，但LDL胆固醇的增加百分比（10.2%，P = 0.0001）高于HDL胆固醇（7.6%，P = 0.004），并且脂蛋白比值有恶化的趋势。在两种高胆固醇饮食的比较中，虾类饮食产生的总胆固醇与HDL胆固醇的比值以及LDL与HDL胆固醇的比值显著低于鸡蛋饮食，同时三酰甘油浓度也更低。我们得出结论，血脂正常的受试者适量食用虾不会对整体脂蛋白谱产生不利影响，并且可以纳入“有益心脏健康”的营养指南中。
