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The type of fat ingested at breakfast influences the plasma lipid profile of postmenopausal women.
Biomed Res Int. 2014; 2014:815915.BR

Abstract

To assess whether the type of fat ingested at breakfast can modify the plasma lipid profile and other cardiovascular risk variables in postmenopausal women at risk of cardiovascular disease, a longitudinal, randomized, and crossover study was carried out with postmenopausal women at risk of CVD. They were randomly assigned to eat each type of breakfast during one month: 6 study periods (breakfast with the same composition plus butter/margarine/virgin olive oil) separated by two washout periods. On the first and last days of each study period, weight, arterial blood pressure, heart rate, and body mass index were recorded in fasting conditions and a blood sample was collected to measure plasma lipid profile. When comparing final values to baseline values, we only found out statistically significant differences on plasma lipid profiles. Butter-based breakfast increased total cholesterol and HDL, while margarine-based breakfast decreased total cholesterol and LDL and increased HDL. After the olive oil-based breakfast intake, a tendency towards a decrease of total cholesterol and LDL levels and an increase of HDL levels was observed. No statistically significant differences were observed in triglycerides levels, BMI, and arterial pressure in any breakfast type. The margarine-based breakfast was the only one which significantly increased the percentage of volunteers with optimal lipid profiles. The polyunsaturated fat at breakfast has improved the plasma lipid profile in the analyzed sample population, suggesting that PUFA-based breakfast can be advisable in women at risk of CVD.

Authors+Show Affiliations

Department of Food Technology and Nutrition, Catholic University San Antonio of Murcia, Campus Los Jeronimos, Guadalupe, 30107 Murcia, Spain.Department of Food Technology and Nutrition, Catholic University San Antonio of Murcia, Campus Los Jeronimos, Guadalupe, 30107 Murcia, Spain.Department of Food Technology and Nutrition, Catholic University San Antonio of Murcia, Campus Los Jeronimos, Guadalupe, 30107 Murcia, Spain.Service of Biochemistry, Hospital Universitario Santa Lucia of Cartagena, Murcia, Spain.

Pub Type(s)

Journal Article
Randomized Controlled Trial

Language

eng

PubMed ID

25136625

Citation

Morillas-Ruiz, J M., et al. "The Type of Fat Ingested at Breakfast Influences the Plasma Lipid Profile of Postmenopausal Women." BioMed Research International, vol. 2014, 2014, p. 815915.
Morillas-Ruiz JM, Delgado-Alarcon JM, Rubio-Perez JM, et al. The type of fat ingested at breakfast influences the plasma lipid profile of postmenopausal women. Biomed Res Int. 2014;2014:815915.
Morillas-Ruiz, J. M., Delgado-Alarcon, J. M., Rubio-Perez, J. M., & Albaladejo Oton, M. D. (2014). The type of fat ingested at breakfast influences the plasma lipid profile of postmenopausal women. BioMed Research International, 2014, 815915. https://doi.org/10.1155/2014/815915
Morillas-Ruiz JM, et al. The Type of Fat Ingested at Breakfast Influences the Plasma Lipid Profile of Postmenopausal Women. Biomed Res Int. 2014;2014:815915. PubMed PMID: 25136625.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The type of fat ingested at breakfast influences the plasma lipid profile of postmenopausal women. AU - Morillas-Ruiz,J M, AU - Delgado-Alarcon,J M, AU - Rubio-Perez,J M, AU - Albaladejo Oton,M D, Y1 - 2014/07/21/ PY - 2014/04/28/received PY - 2014/06/29/accepted PY - 2014/8/20/entrez PY - 2014/8/20/pubmed PY - 2015/5/12/medline SP - 815915 EP - 815915 JF - BioMed research international JO - Biomed Res Int VL - 2014 N2 - To assess whether the type of fat ingested at breakfast can modify the plasma lipid profile and other cardiovascular risk variables in postmenopausal women at risk of cardiovascular disease, a longitudinal, randomized, and crossover study was carried out with postmenopausal women at risk of CVD. They were randomly assigned to eat each type of breakfast during one month: 6 study periods (breakfast with the same composition plus butter/margarine/virgin olive oil) separated by two washout periods. On the first and last days of each study period, weight, arterial blood pressure, heart rate, and body mass index were recorded in fasting conditions and a blood sample was collected to measure plasma lipid profile. When comparing final values to baseline values, we only found out statistically significant differences on plasma lipid profiles. Butter-based breakfast increased total cholesterol and HDL, while margarine-based breakfast decreased total cholesterol and LDL and increased HDL. After the olive oil-based breakfast intake, a tendency towards a decrease of total cholesterol and LDL levels and an increase of HDL levels was observed. No statistically significant differences were observed in triglycerides levels, BMI, and arterial pressure in any breakfast type. The margarine-based breakfast was the only one which significantly increased the percentage of volunteers with optimal lipid profiles. The polyunsaturated fat at breakfast has improved the plasma lipid profile in the analyzed sample population, suggesting that PUFA-based breakfast can be advisable in women at risk of CVD. SN - 2314-6141 UR - https://www.unboundmedicine.com/medline/citation/25136625/The_type_of_fat_ingested_at_breakfast_influences_the_plasma_lipid_profile_of_postmenopausal_women_ L2 - https://doi.org/10.1155/2014/815915 DB - PRIME DP - Unbound Medicine ER -