The Serum LDL/HDL Cholesterol Ratio is Influenced More Favorably by Exchanging Sarurated with Unsaturated Fat Than by Reducing Saturated Fat in the diet of women.
The Serum LDL/HDL Cholesterol Ratio is Influenced More Favorably by Exchanging Sarurated with Unsaturated Fat Than by Reducing Saturated Fat in the diet of women.
Year: 2003
Authors: H M?ller, A Lindman, A Brants?ter, J Perdersen.
Publication Name: J Nutr.
Publication Details: Volume 133; Page 78.
Abstract:
Epidemiological and experimental data indicate that a diet high in saturated fatty acids is associated with high levels of serum total cholesterol, which in turn, are related to a high incidence of CHD. Population studies show an association between low fat diets and low incidence of CHD. There is also no agreement as to the desirable intake of total fat relative to type of fatty acids for decreasing serum total cholesterol. In this study the effects on serum lipid levels of quantity of dietary fat vs. fatty acid composition was assessed in a controlled study. The aim was to compare the effects on serum lipoproteins and in particular, on the LDL/HDL cholesterol ratio, of a high fat and a low fat coconut oil-based diet with identical P/S ratios. A high fat diet with a high content of mono- and polyunsaturated fatty acids, but otherwise identical to the high fat coconut oil diet, was also included for comparison. In this study, the effects of a high fat diet [38.4% of energy (E%) from fat; HSAFA diet, polyunsaturated/saturated fatty acid (P/S) ratio = 0.14], a low fat diet (19.7 E% from fat; LSAFA diet, P/S = 0.17), both based on coconut oil, and a diet with a high content of mono- and polyunsaturated fatty acids (PUFA; 38.2 E% from fat; HUFA diet, P/S = 1.9) on serum lipoproteins was examined. Twenty five women consumed each diet for 3-wk periods in a crossover design. The two high fat diets were identical except for the quality of the test fat. The LSAFA diet was identical to the HSAFA diet except that half the fat was replaced by carbohydrates. Lowering total saturated fat in the form of coconut oil, from 22.7 to 10.5 E% without change in the P/S ratio, did not lower total or LDL cholesterol, but significantly reduced HDL cholesterol. Thus, less favorable LDL/HDL cholesterol and apoB/apoA-I ratios occurred after intake of the LSAFA than after the HSAFA diet. After intake of the HUFA diet, on the other hand, there was a greater reduction in LDL cholesterol and lower LDL/HDL cholesterol and apoB/apoA-I ratios than after the two other diets. The results showed that serum total cholesterol, LDL cholesterol and apoB concentrations did not differ between the HSAFA and the LSAFA diet periods. Total cholesterol, LDL cholesterol and apoB were lower when women consumed the HUFA diet than when they consumed the other two diets. HDL cholesterol and apoA-I were 15 and 11%, respectively, higher when women consumed the HSAFA diet than when they consumed the LSAFA diet; HDL cholesterol and apoA-I were lower when women consumed the HUFA diet than when they consumed the HSAFA diet, but not the LSAFA diet. The LDL cholesterol/HDL cholesterol and apoB/apoA-I ratios were higher when women consumed the LSAFA diet than when they consumed the HSAFA diet. The LDL/HDL cholesterol ratio was higher when women consumed either the LSAFA or the HSAFA diet than when they consumed the HUFA diet, whereas apoB/apoA-I was higher when women consumed the LSAFA diet than when they consumed the HUFA diet. Triacylglycerol and VLDL cholesterol were higher when women consumed the LSAFA diet than when they consumed either the HSAFA or the HUFA diet. In this study, reducing total dietary fat without reducing the proportion of saturated fatty acids does not significantly lower LDL and total serum cholesterol concentrations in normal individuals. HDL cholesterol was significantly higher after intake of the HSAFA than after the HUFA diet. Thus to influence the LDL/HDL cholesterol ratio, changing the proportions of dietary fatty acids may be more important than restricting the percentage of total or saturated fat energy, at least when derived mainly from lauric and myristic acids, both of which increase HDL cholesterol. The proportions of dietary fatty acids rather than restriction of the percentage of saturated fat energy may be of primary importance if the aim is to reduce the LDL/HDL cholesterol ratio
