Journal Name:
Am J Clin Nutr
Article Title:
Effect on serum lipids of monounsaturated oil and margarine in the diet of an antarctic expedition
Date Written:
1996
Volume:
63
Number:
Page:
933
Author(s):
Mathewson, B.; Walker, K.; Taylor, D.; Pterkin, R.; Lugg, D.; O'Dea, K.
Article:
This research was undertaken to confirm earlier studies which reported that CO can reduce TC, LDL-C and apoprotein B concentrations while maintaining HDL2 and HDL3 levels. These findings followed metabolic feeding trials. The objective of this research was to test whether the simple substitution of CO products for dietary sources of SFAs and PUFAs would have similar effects in a group of free-living subjects over a longer term period. The 13 week dietary intervention was carried out with 23 members of the 1991 wintering party of an Australian National Antarctic Research Expedition. CO and CO margarine were substituted for usual dietary fats including butter, a margarine containing 28% SFA, a PUFA margarine and safflower, olive, peanut and sesame oils. The CO diet was fed during weeks 16 to 30. Pre- and post-treatment intervals (weeks 1 to 15 and 30 to 42) in which subjects consumed the typical station diet without the inclusion of CO products served as control periods.
During the dietary intervention, CO products contributed 29.5% of total fat energy. Intakes of SFA decreased significantly with the CO diet while MUFA and PUFA concentrations were significantly elevated. During the 13 week intervention, TC and LDL-C levels were significantly reduced by 7% and 10%, respectively. The most impressive reductions in these parameters were noted in individuals who were borderline hypercholesterolemic. HDL-C levels increased, and TG levels decreased, during the CO diet, however neither change was significant. These results were seen even though total dietary fat intake remained high throughout the study at 37-38% of energy.
The data supports the importance of CO products in a heart healthy diet and indicate that relatively simple dietary substitutions have the potential to produce significant beneficial changes in serum lipid and lipoprotein profiles. The study results have implications for nutritional intervention of the general population. Even without reductions in total fat intake, the replacement of oils and spreads containing higher levels of SFA and lower levels of MUFA by CO products, could easily be accommodated in the typical daily diet. The authors suggest that products with a similar composition as used in the CO intervention period should replace those traditionally used in mass catering facilities and in processed foods., , , ,
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