Labat J B, Martini M C, Carr T P, Elhard B M, Olson B A, Bergmann S D, Slavin J L, Hayes K C, Hassel C A
University of Minnesota, Department of Food Science and Nutrition, St. Paul 55108-6099, USA.
J Am Coll Nutr. 1997 Dec;16(6):570-7.
In an attempt to improve the nutritional value of animal fats (including milkfat and lard), two technological approaches (i.e., cholesterol removal by steam distillation and linoleic acid enrichment by addition of safflower oil) were tested for cholesterolemic effects in a cohort of 29 older women (age 68 +/- 7 years).
Test fat sources were incorporated into crackers, cookies, cheese, ice cream, whipped topping, sour cream, baking shortening, and table spreads. Subjects were permanent residents of a convent where meals were prepared in a centralized kitchen, allowing test fats to be provided in daily food menu items. The foods containing test fats were introduced into three sequential dietary treatment periods, each lasting 4 weeks, in the following order: cholesterol-reduced animal fat (CRAF): fatty-acid modified, cholesterol-reduced animal fat (FAMCRAF); and-unaltered animal fat (AF). Subjects were offered menu items cafeteria style and encouraged to make food selections consistent with their habitual diets, which were recorded daily.
Fasted blood lipid profiles determined at the end of each treatment period showed that FAMCRAF reduced mean plasma total cholesterol, LDL cholesterol, and apolipoprotein B concentrations relative to AF (p < 0.05). Mean HDL cholesterol concentrations were not influenced by diet.
Relative to native products, animal fats modified by cholesterol removal and linoleic acid enrichment reduced plasma total and LDL cholesterol concentrations in a predictable manner similar to that based on studies of men.
为提高动物脂肪（包括乳脂和猪油）的营养价值，对29名老年女性（年龄68±7岁）进行了两种技术方法（即通过蒸汽蒸馏去除胆固醇和添加红花油富集亚油酸）的降胆固醇效果测试。
将测试脂肪源添加到饼干、曲奇、奶酪、冰淇淋、鲜奶油、酸奶油、烘焙起酥油和餐桌涂抹酱中。受试者是修道院的常住居民，膳食在中央厨房制备，以便在日常食物菜单中提供测试脂肪。含有测试脂肪的食物按以下顺序分三个连续的饮食治疗阶段引入，每个阶段持续4周：降低胆固醇的动物脂肪（CRAF）；脂肪酸改良、降低胆固醇的动物脂肪（FAMCRAF）；以及未改变的动物脂肪（AF）。以自助餐厅的形式为受试者提供菜单项目，并鼓励他们选择与其习惯饮食一致的食物，每天记录食物摄入量。
在每个治疗阶段结束时测定的空腹血脂谱显示，与AF相比，FAMCRAF降低了平均血浆总胆固醇、低密度脂蛋白胆固醇和载脂蛋白B浓度（p < 0.05）。平均高密度脂蛋白胆固醇浓度不受饮食影响。
相对于天然产品而言，通过去除胆固醇和富集亚油酸改良的动物脂肪，能以一种可预测的方式降低血浆总胆固醇和低密度脂蛋白胆固醇浓度，这与基于对男性的研究结果相似。
