Jenkins D J, Popovich D G, Kendall C W, Vidgen E, Tariq N, Ransom T P, Wolever T M, Vuksan V, Mehling C C, Boctor D L, Bolognesi C, Huang J, Patten R
Clinical Nutrition and Risk Factor Modification Center, Division of Endocrinology, St. Michael's Hospital, Toronto, Ontario, Canada.
Metabolism. 1997 May;46(5):530-7. doi: 10.1016/s0026-0495(97)90190-6.
We assessed the effect of a diet high in leafy and green vegetables, fruit, and nuts on serum lipid risk factors for cardiovascular disease. Ten healthy volunteers (seven men and three women aged 33 +/- 4 years [mean +/- SEM]; body mass index, 23 +/- 1 kg/m2) consumed their habitual diet (control diet, 29% +/- 2% fat calories) and a diet consisting largely of leafy and other low-calorie vegetables, fruit, and nuts (vegetable diet, 25% +/- 3% fat calories) for two 2-week periods in a randomized crossover design. After 2 weeks on the vegetable diet, lipid risk factors for cardiovascular disease were significantly reduced by comparison with the control diet (low-density lipoprotein [LDL] cholesterol, 33% +/- 4%, P < .001; ratio of total to high-density lipoprotein [HDL] cholesterol, 21% +/- 4%, P < .001; apolipoprotein [apo] B:A-I, 23% +/- 2%, P < .001; and lipoprotein (a) [Lp(a)], 24% +/- 9%, P = .031). The reduction in apo B was related to increased intakes of soluble fiber (r = .84, P = .003) and vegetable protein (r = -.65, P = .041). On the vegetable compared with the control diet, the reduction in total serum cholesterol was 34% to 49% greater than would be predicted by differences in dietary fat and cholesterol. A diet consisting largely of low-calorie vegetables and fruit and nuts markedly reduced lipid risk factors for cardiovascular disease. Several aspects of such diets, which may have been consumed early in human evolution, have implications for cardiovascular disease prevention.
我们评估了富含叶菜类和绿色蔬菜、水果及坚果的饮食对心血管疾病血清脂质风险因素的影响。10名健康志愿者（7名男性和3名女性，年龄33±4岁[均值±标准误]；体重指数为23±1kg/m²）采用随机交叉设计，在两个为期2周的时间段内分别食用其习惯饮食（对照饮食，脂肪热量占29%±2%）和主要由叶菜类及其他低热量蔬菜、水果和坚果组成的饮食（蔬菜饮食，脂肪热量占25%±3%）。食用蔬菜饮食2周后，与对照饮食相比，心血管疾病的脂质风险因素显著降低（低密度脂蛋白[LDL]胆固醇降低33%±4%，P<.001；总胆固醇与高密度脂蛋白[HDL]胆固醇之比降低21%±4%，P<.001；载脂蛋白[apo]B:A-I降低23%±2%，P<.001；脂蛋白(a)[Lp(a)]降低24%±9%，P=.031）。apo B的降低与可溶性纤维摄入量增加（r=.84，P=.003）和植物蛋白摄入量增加（r=-.65，P=.041）有关。与对照饮食相比，蔬菜饮食使血清总胆固醇的降低幅度比根据饮食脂肪和胆固醇差异预测的幅度大34%至49%。主要由低热量蔬菜、水果和坚果组成的饮食显著降低了心血管疾病的脂质风险因素。这类可能在人类进化早期就已食用的饮食的几个方面，对心血管疾病的预防具有重要意义。
