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首页> 外文期刊>European journal of nutrition >Effects of high-fat and low-fat diets rich in monounsaturated fatty acids on serum lipids, LDL size and indices of lipid peroxidation in healthy non-obese men and women when consumed under controlled conditions.
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Effects of high-fat and low-fat diets rich in monounsaturated fatty acids on serum lipids, LDL size and indices of lipid peroxidation in healthy non-obese men and women when consumed under controlled conditions.

机译：当在受控条件下食用时，富含单不饱和脂肪酸的高脂和低脂饮食对健康的非肥胖男女血清脂质，LDL大小和脂质过氧化指标的影响。

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To study the effects of the dietary fat content on cardiovascular disease risk factors in humans when the fatty acid composition and types of carbohydrates are kept constant. A controlled dietary study in healthy volunteers with 2 dietary groups and a parallel design consisting of 2 dietary periods was conducted. First, participants received a 2-week wash-in diet rich in saturated fatty acids (SFA; 47% of total fatty acids) and were then randomly assigned to either a high-fat (40% of energy) or a low-fat diet (29% of energy) for 4 weeks. Both diets were isocaloric, rich in monounsaturated fatty acids (MUFA; 51% of total fatty acids) and had similar fatty acid and carbohydrate compositions. Compared to the wash-in diet, the high-fat and low-fat diets significantly lowered LDL-cholesterol (-0.34 and -0.41 mmol/l, respectively; P < 0.001 for time effect in RM-ANOVA), and HDL-cholesterol (-0.13 and -0.18 mmol/l, respectively; P < 0.001 for time), without any differences between the high-fat and low-fat diets (P = 0.112 and P = 0.085 for time x group interaction in RM-ANOVA, respectively). The size of the major LDL fraction, the LDL susceptibility to oxidation and the plasma concentrations of oxidized LDL (ox-LDL) were significantly reduced by both the high-fat and low-fat diet, again without significant differences between the diets. The ratio of ox-LDL/LDL-cholesterol, serum triacylglycerols and urinary F2-isoprostanes were not significantly affected by the diets. A high-fat and a low-fat diet, both rich in MUFA, had similar effects on lipid-related cardiovascular disease risk factors in metabolically healthy men and women.
机译：当脂肪酸组成和碳水化合物类型保持恒定时，研究膳食脂肪含量对人类心血管疾病危险因素的影响。在健康志愿者中进行了一项饮食控制研究，分为两个饮食组，并平行设计了两个饮食期。首先，参与者接受为期2周的富含饱和脂肪酸（SFA;总脂肪酸的47％）的日常饮食，然后被随机分配为高脂肪（40％的能量）或低脂肪饮食（29％的能量）持续4周。两种饮食都是等热量的，富含单不饱和脂肪酸（MUFA;占总脂肪酸的51％），并且具有相似的脂肪酸和碳水化合物组成。与免洗饮食相比，高脂和低脂饮食显着降低了LDL-胆固醇（分别为-0.34和-0.41 mmol / l;对于RM-中的时间效应， P <0.001方差分析（ANOVA）和高密度脂蛋白胆固醇（分别为-0.13和-0.18 mmol / l;时间 P <0.001），高脂和低脂饮食之间没有任何差异（对于RM-ANOVA中的时间x组相互作用，分别为P = 0.112和 P = 0.085）。高脂饮食和低脂饮食均显着降低了主要LDL组分的大小，LDL对氧化的敏感性以及氧化后LDL（ox-LDL）的血浆浓度，两种饮食之间也没有显着差异。饮食对ox-LDL / LDL-胆固醇，血清三酰基甘油和尿液中的F2-异前列腺素之比没有显着影响。富含MUFA的高脂和低脂饮食对代谢健康男性和女性与脂质相关的心血管疾病危险因素的影响相似。

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