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Effect on serum lipids of addition of safflower oil or olive oil to very-low-fat diets rich in lean beef.
J Am Diet Assoc 1993; 93(6):644-8JA

Abstract

The cholesterol-lowering effect of very-low-fat diets rich in lean beef has previously been shown to be reversed with the addition of beef fat. The aim of this study was to determine the effect on serum lipid levels of the addition of safflower oil or olive oil to a very-low-fat diet rich in lean beef. Subjects were assigned to either the safflower oil or the olive oil group. In the first week the subjects ate their usual diet; in the second and third weeks all subjects ate a very-low-fat (9% of energy) diet rich in lean beef. In the fourth and fifth weeks the fat content of the diet was increased in a stepwise fashion to 20% and 30% of energy, respectively, by substituting safflower oil or olive oil for carbohydrate. Low-density lipoprotein cholesterol (LDL-C) concentrations decreased by 13% to 14%, and high-density lipoprotein cholesterol (HDL-C) concentrations decreased by 20% to 25% in subjects after 2 weeks of the very-low-fat, lean-beef diet. The LDL-C concentrations remained low after the addition of safflower oil or olive oil to the very-low-fat diet. These results indicate that a reduction in saturated fat, not total fat, is required to reduce serum total cholesterol and LDL-C levels. Provided that the total diet is low in saturated fat, these serum lipid responses can be achieved even when the diet is rich in fat-trimmed lean beef.

Authors+Show Affiliations

Institute of Human Nutrition, Deakin University, Geelong, Victoria, Australia.No affiliation info availableNo affiliation info available

Pub Type(s)

Clinical Trial
Controlled Clinical Trial
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

8509588

Citation

Morgan, S A., et al. "Effect On Serum Lipids of Addition of Safflower Oil or Olive Oil to Very-low-fat Diets Rich in Lean Beef." Journal of the American Dietetic Association, vol. 93, no. 6, 1993, pp. 644-8.
Morgan SA, Sinclair AJ, O'Dea K. Effect on serum lipids of addition of safflower oil or olive oil to very-low-fat diets rich in lean beef. J Am Diet Assoc. 1993;93(6):644-8.
Morgan, S. A., Sinclair, A. J., & O'Dea, K. (1993). Effect on serum lipids of addition of safflower oil or olive oil to very-low-fat diets rich in lean beef. Journal of the American Dietetic Association, 93(6), pp. 644-8.
Morgan SA, Sinclair AJ, O'Dea K. Effect On Serum Lipids of Addition of Safflower Oil or Olive Oil to Very-low-fat Diets Rich in Lean Beef. J Am Diet Assoc. 1993;93(6):644-8. PubMed PMID: 8509588.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect on serum lipids of addition of safflower oil or olive oil to very-low-fat diets rich in lean beef. AU - Morgan,S A, AU - Sinclair,A J, AU - O'Dea,K, PY - 1993/6/1/pubmed PY - 1993/6/1/medline PY - 1993/6/1/entrez SP - 644 EP - 8 JF - Journal of the American Dietetic Association JO - J Am Diet Assoc VL - 93 IS - 6 N2 - The cholesterol-lowering effect of very-low-fat diets rich in lean beef has previously been shown to be reversed with the addition of beef fat. The aim of this study was to determine the effect on serum lipid levels of the addition of safflower oil or olive oil to a very-low-fat diet rich in lean beef. Subjects were assigned to either the safflower oil or the olive oil group. In the first week the subjects ate their usual diet; in the second and third weeks all subjects ate a very-low-fat (9% of energy) diet rich in lean beef. In the fourth and fifth weeks the fat content of the diet was increased in a stepwise fashion to 20% and 30% of energy, respectively, by substituting safflower oil or olive oil for carbohydrate. Low-density lipoprotein cholesterol (LDL-C) concentrations decreased by 13% to 14%, and high-density lipoprotein cholesterol (HDL-C) concentrations decreased by 20% to 25% in subjects after 2 weeks of the very-low-fat, lean-beef diet. The LDL-C concentrations remained low after the addition of safflower oil or olive oil to the very-low-fat diet. These results indicate that a reduction in saturated fat, not total fat, is required to reduce serum total cholesterol and LDL-C levels. Provided that the total diet is low in saturated fat, these serum lipid responses can be achieved even when the diet is rich in fat-trimmed lean beef. SN - 0002-8223 UR - https://www.unboundmedicine.com/medline/citation/8509588/Effect_on_serum_lipids_of_addition_of_safflower_oil_or_olive_oil_to_very_low_fat_diets_rich_in_lean_beef_ L2 - https://linkinghub.elsevier.com/retrieve/pii/0002-8223(93)91669-H DB - PRIME DP - Unbound Medicine ER -