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Effects of dietary fatty acids on the composition and oxidizability of low-density lipoprotein.
Eur J Clin Nutr. 2002 Jan; 56(1):72-81.EJ

Abstract

OBJECTIVE

The objective of this study was to compare the effects of dietary monounsaturated fatty acids (MUFA), n-6 and n-3 polyunsaturated fatty acids (PUFA) on LDL composition and oxidizability.

DESIGN, SETTING AND SUBJECTS

Sixty-nine healthy young volunteers, students at a nearby college, were included. Six subjects withdrew because of intercurrent illness and five withdrew because they were unable to comply with the dietary regimen.

INTERVENTIONS

The participants received a 2-week wash-in diet rich in saturated fatty acids (SFA) followed by diets rich in refined olive oil, rapeseed oil or sunflower oil for 4 weeks. Intakes of vitamin E and other antioxidants did not differ significantly between the diets.

RESULTS

At the end of the study, LDL oxidizability was lowest in the olive oil group (lag time: 72.6 min), intermediate in the rapeseed oil group (68.2 min) and highest in the sunflower oil group (60.4 min, P<0.05 for comparison of all three groups). Despite wide variations in SFA intake, the SFA content of LDL was not statistically different between the four diets (25.8-28.5% of LDL fatty acids). By contrast, the PUFA (43.5%-60.5% of LDL fatty acids) and MUFA content of LDL (13.7-29.1% of LDL fatty acids) showed a wider variability dependent on diet.

CONCLUSIONS

Enrichment of LDL with MUFA reduces LDL susceptibility to oxidation. As seen on the rapeseed oil diet this effect is independent of a displacement of higher unsaturated fatty acids from LDL. Evidence from this diet also suggests that highly unsaturated n-3 fatty acids in moderate amounts do not increase LDL oxidizability when provided in the context of a diet rich in MUFA.

Authors+Show Affiliations

Institute of Arteriosclerosis Research at the University of Münster, Münster, Germany. mkratz@uni-muenster.deNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

11840183

Citation

Kratz, M, et al. "Effects of Dietary Fatty Acids On the Composition and Oxidizability of Low-density Lipoprotein." European Journal of Clinical Nutrition, vol. 56, no. 1, 2002, pp. 72-81.
Kratz M, Cullen P, Kannenberg F, et al. Effects of dietary fatty acids on the composition and oxidizability of low-density lipoprotein. Eur J Clin Nutr. 2002;56(1):72-81.
Kratz, M., Cullen, P., Kannenberg, F., Kassner, A., Fobker, M., Abuja, P. M., Assmann, G., & Wahrburg, U. (2002). Effects of dietary fatty acids on the composition and oxidizability of low-density lipoprotein. European Journal of Clinical Nutrition, 56(1), 72-81.
Kratz M, et al. Effects of Dietary Fatty Acids On the Composition and Oxidizability of Low-density Lipoprotein. Eur J Clin Nutr. 2002;56(1):72-81. PubMed PMID: 11840183.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of dietary fatty acids on the composition and oxidizability of low-density lipoprotein. AU - Kratz,M, AU - Cullen,P, AU - Kannenberg,F, AU - Kassner,A, AU - Fobker,M, AU - Abuja,P M, AU - Assmann,G, AU - Wahrburg,U, PY - 2000/12/06/received PY - 2001/06/14/revised PY - 2001/06/18/accepted PY - 2002/2/13/pubmed PY - 2002/4/11/medline PY - 2002/2/13/entrez SP - 72 EP - 81 JF - European journal of clinical nutrition JO - Eur J Clin Nutr VL - 56 IS - 1 N2 - OBJECTIVE: The objective of this study was to compare the effects of dietary monounsaturated fatty acids (MUFA), n-6 and n-3 polyunsaturated fatty acids (PUFA) on LDL composition and oxidizability. DESIGN, SETTING AND SUBJECTS: Sixty-nine healthy young volunteers, students at a nearby college, were included. Six subjects withdrew because of intercurrent illness and five withdrew because they were unable to comply with the dietary regimen. INTERVENTIONS: The participants received a 2-week wash-in diet rich in saturated fatty acids (SFA) followed by diets rich in refined olive oil, rapeseed oil or sunflower oil for 4 weeks. Intakes of vitamin E and other antioxidants did not differ significantly between the diets. RESULTS: At the end of the study, LDL oxidizability was lowest in the olive oil group (lag time: 72.6 min), intermediate in the rapeseed oil group (68.2 min) and highest in the sunflower oil group (60.4 min, P<0.05 for comparison of all three groups). Despite wide variations in SFA intake, the SFA content of LDL was not statistically different between the four diets (25.8-28.5% of LDL fatty acids). By contrast, the PUFA (43.5%-60.5% of LDL fatty acids) and MUFA content of LDL (13.7-29.1% of LDL fatty acids) showed a wider variability dependent on diet. CONCLUSIONS: Enrichment of LDL with MUFA reduces LDL susceptibility to oxidation. As seen on the rapeseed oil diet this effect is independent of a displacement of higher unsaturated fatty acids from LDL. Evidence from this diet also suggests that highly unsaturated n-3 fatty acids in moderate amounts do not increase LDL oxidizability when provided in the context of a diet rich in MUFA. SN - 0954-3007 UR - https://www.unboundmedicine.com/medline/citation/11840183/Effects_of_dietary_fatty_acids_on_the_composition_and_oxidizability_of_low_density_lipoprotein_ L2 - http://dx.doi.org/10.1038/sj.ejcn.1601288 DB - PRIME DP - Unbound Medicine ER -