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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

Kratz M
Institute of Arteriosclerosis Research at the University of Münster, Münster, Germany. mkratz@uni-muenster.de
Cullen P
No affiliation info available
Kannenberg F
No affiliation info available
Kassner A
No affiliation info available
Fobker M
No affiliation info available
Abuja PM
No affiliation info available
Assmann G
No affiliation info available
Wahrburg U
No affiliation info available

MeSH

AdultBody WeightCholesterol, HDLCholesterol, LDLDiet RecordsDietary Fats, UnsaturatedEnergy IntakeFatty Acids, MonounsaturatedFatty Acids, UnsaturatedFemaleHumansMalePlant OilsReference ValuesTocopherolsTriglycerides

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 - https://doi.org/10.1038/sj.ejcn.1601288 DB - PRIME DP - Unbound Medicine ER -