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A low-fat diet supplemented with monounsaturated fat results in less HDL-C lowering than a very-low-fat diet.
J Am Diet Assoc. 1997 Feb; 97(2):151-6.JA

Abstract

OBJECTIVE

The purpose of this study was to compare the effects of a very-low-fat diet with a low-fat diet supplemented with monounsaturated oil on plasma lipid levels in subjects with hypercholesterolemia.

DESIGN

The 8-week study was divided into one 2-week baseline diet and two 3-week intervention periods in a randomized crossover design.

SETTING

The study was conducted in an outpatient setting at the Deakin Institute of Human Nutrition, Deakin University, Geelong, Australia.

SUBJECTS

Twenty-four free-living subjects with hypercholesterolemia participated in and completed the study.

INTERVENTION

After a 2-week baseline period of a self-selected diet, subjects were assigned to one of two dietary interventions: a very-low-fat (10% of energy from fat), high-carbohydrate diet or a low-fat (26% of energy from fat) diet supplemented with olive oil and an olive oil-based margarine.

MAIN OUTCOME MEASURES

Lipid measurements included total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, and triglyceride concentrations. Plasma cholesteryl esters were measured to monitor compliance.

STATISTICAL ANALYSES

A paired t test was used to assess differences between treatment periods for each subject. The dependence of the difference between treatment periods on the covariates of age, sex, initial cholesterol concentration, and energy intake was analyzed using repeated measures and analysis of covariance.

RESULTS

The low-fat diet supplemented with monounsaturated fat resulted in significantly less high-density lipoprotein cholesterol lowering than the very-low-fat diet (P=.005). Both interventions resulted in significant reductions in both low-density lipoprotein cholesterol and total cholesterol compared with the baseline diet.

APPLICATIONS

This study suggests that a low-fat diet enriched with olive oil provides advantages over a very-low-fat diet in the control of serum lipoproteins among persons with hypercholesterolemia.

Authors+Show Affiliations

Department of Medicine at St Vincent's Hospital, Fitzroy, Victoria, Australia.No affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

9020242

Citation

Morgan, S A., et al. "A Low-fat Diet Supplemented With Monounsaturated Fat Results in Less HDL-C Lowering Than a Very-low-fat Diet." Journal of the American Dietetic Association, vol. 97, no. 2, 1997, pp. 151-6.
Morgan SA, O'Dea K, Sinclair AJ. A low-fat diet supplemented with monounsaturated fat results in less HDL-C lowering than a very-low-fat diet. J Am Diet Assoc. 1997;97(2):151-6.
Morgan, S. A., O'Dea, K., & Sinclair, A. J. (1997). A low-fat diet supplemented with monounsaturated fat results in less HDL-C lowering than a very-low-fat diet. Journal of the American Dietetic Association, 97(2), 151-6.
Morgan SA, O'Dea K, Sinclair AJ. A Low-fat Diet Supplemented With Monounsaturated Fat Results in Less HDL-C Lowering Than a Very-low-fat Diet. J Am Diet Assoc. 1997;97(2):151-6. PubMed PMID: 9020242.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A low-fat diet supplemented with monounsaturated fat results in less HDL-C lowering than a very-low-fat diet. AU - Morgan,S A, AU - O'Dea,K, AU - Sinclair,A J, PY - 1997/2/1/pubmed PY - 1997/2/1/medline PY - 1997/2/1/entrez SP - 151 EP - 6 JF - Journal of the American Dietetic Association JO - J Am Diet Assoc VL - 97 IS - 2 N2 - OBJECTIVE: The purpose of this study was to compare the effects of a very-low-fat diet with a low-fat diet supplemented with monounsaturated oil on plasma lipid levels in subjects with hypercholesterolemia. DESIGN: The 8-week study was divided into one 2-week baseline diet and two 3-week intervention periods in a randomized crossover design. SETTING: The study was conducted in an outpatient setting at the Deakin Institute of Human Nutrition, Deakin University, Geelong, Australia. SUBJECTS: Twenty-four free-living subjects with hypercholesterolemia participated in and completed the study. INTERVENTION: After a 2-week baseline period of a self-selected diet, subjects were assigned to one of two dietary interventions: a very-low-fat (10% of energy from fat), high-carbohydrate diet or a low-fat (26% of energy from fat) diet supplemented with olive oil and an olive oil-based margarine. MAIN OUTCOME MEASURES: Lipid measurements included total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, and triglyceride concentrations. Plasma cholesteryl esters were measured to monitor compliance. STATISTICAL ANALYSES: A paired t test was used to assess differences between treatment periods for each subject. The dependence of the difference between treatment periods on the covariates of age, sex, initial cholesterol concentration, and energy intake was analyzed using repeated measures and analysis of covariance. RESULTS: The low-fat diet supplemented with monounsaturated fat resulted in significantly less high-density lipoprotein cholesterol lowering than the very-low-fat diet (P=.005). Both interventions resulted in significant reductions in both low-density lipoprotein cholesterol and total cholesterol compared with the baseline diet. APPLICATIONS: This study suggests that a low-fat diet enriched with olive oil provides advantages over a very-low-fat diet in the control of serum lipoproteins among persons with hypercholesterolemia. SN - 0002-8223 UR - https://www.unboundmedicine.com/medline/citation/9020242/A_low_fat_diet_supplemented_with_monounsaturated_fat_results_in_less_HDL_C_lowering_than_a_very_low_fat_diet_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0002-8223(97)00770-0 DB - PRIME DP - Unbound Medicine ER -