Aro A, Jauhiainen M, Partanen R, Salminen I, Mutanen M
Department of Nutrition, National Public Health Institute, Helsinki, Finland.
Am J Clin Nutr. 1997 May;65(5):1419-26. doi: 10.1093/ajcn/65.5.1419.
To compare the effects on serum lipoproteins of stearic acid, trans fatty acids, and dairy fat, 80 healthy subjects consumed a dairy fat-based (baseline) diet for 5 wk, then an experimental diet high in either trans fatty acids (8.7% of energy; n = 40) or stearic acid (9.3% of energy; n = 40) for another 5 wk. All diets provided 32.2-33.9% of energy as fat, 14.6-15.8% as saturated plus trans fatty acids, 11.4-12.5% as cis-monounsaturated fatty acids, 2.9-3.5% as polyunsaturated fatty acids, and 200-221 mg cholesterol/10 MJ. Compared with the dairy fat diet, stearic acid and trans fatty acids decreased serum total cholesterol concentrations similarly (by 13% and 12%, respectively, P < 0.001) but the trans fatty acid diet decreased HDL cholesterol (17%) and apolipoprotein (apo) A-I (15%) significantly more than did the stearic acid diet (11% and 12%, respectively). Stearic acid but not trans fatty acids reduced concentrations of LDL cholesterol and apo B significantly (P < 0.001). The trans fatty acid diet increased the ratio of LDL to HDL cholesterol (19%) and of apo B to apo A-I (16%) more than did the dairy fat diet (P < 0.001) but the stearic acid diet had no effect. Lipoprotein(a) concentrations increased with both experimental diets, significantly more with trans fatty acids (30%) than with stearic acid (10%). In conclusion, high amounts of trans fatty acids had more adverse effects on lipoproteins than did equal amounts of stearic acid and dairy fat. Stearic acid reduced LDL cholesterol, did not affect the ratio of LDL to HDL cholesterol, and increased lipoprotein(a), although to a lesser extent than did trans fatty acids. Dietary fats low in both saturated fatty acids and trans fatty acids should be favored.
为比较硬脂酸、反式脂肪酸和乳脂肪对血清脂蛋白的影响，80名健康受试者先食用以乳脂肪为基础的（基线）饮食5周，然后再食用富含反式脂肪酸（占能量的8.7%；n = 40）或硬脂酸（占能量的9.3%；n = 40）的实验性饮食5周。所有饮食中脂肪提供的能量占32.2 - 33.9%，饱和脂肪酸加反式脂肪酸提供的能量占14.6 - 15.8%，顺式单不饱和脂肪酸提供的能量占11.4 - 12.5%，多不饱和脂肪酸提供的能量占2.9 - 3.5%，胆固醇含量为200 - 221毫克/10兆焦耳。与乳脂肪饮食相比，硬脂酸和反式脂肪酸使血清总胆固醇浓度降低的幅度相似（分别降低13%和12%，P < 0.001），但反式脂肪酸饮食使高密度脂蛋白胆固醇（HDL胆固醇）（降低17%）和载脂蛋白（apo）A-I（降低15%）降低的幅度显著大于硬脂酸饮食（分别降低11%和12%）。硬脂酸能显著降低低密度脂蛋白胆固醇（LDL胆固醇）和apo B的浓度（P < 0.001），而反式脂肪酸则不能。反式脂肪酸饮食使LDL胆固醇与HDL胆固醇的比值（升高19%）以及apo B与apo A-I的比值（升高16%）升高的幅度大于乳脂肪饮食（P < 0.001），但硬脂酸饮食对此无影响。两种实验性饮食均使脂蛋白(a)浓度升高，反式脂肪酸使其升高的幅度（30%）显著大于硬脂酸（10%）。总之，大量反式脂肪酸对脂蛋白的不良影响大于等量的硬脂酸和乳脂肪。硬脂酸可降低LDL胆固醇，不影响LDL与HDL胆固醇的比值，并使脂蛋白(a)升高，尽管升高幅度小于反式脂肪酸。应优先选择饱和脂肪酸和反式脂肪酸含量均低的膳食脂肪。
