Journal Name:
Journal of American College of Nutrition
Article Title:
Similar effects of Rapeseed Oil (Canola Oil) and Olive Oil in a Lipid-lowering Diet for patients with Hyperlipoprotienemia
Date Written:
1995
Volume:
14
Number:
6
Page:
643
Author(s):
Nydahl, M.; Gustafsson, I.; �hrvall, M.; Vessby, B.
Article:
Several studies have identified that high MUFAS diets lower serum lipids in healthy individuals and in hypercholesterolemics. However, most consumers associate high MUFA oils with olive oil which is quite expensive and has limited food use. The authors were interested in assessing the serum lipid lowering characteristics of CO which is more widely available, has a neutral taste and greater applicability in foods. CO has a higher content of tocopherols and plant sterols than olive oil which may contribute to a serum lipid lowering effect. The objective of this study was to compare the metabolic effects of a lipid-lowering diet containing either CO or olive oil (OO). Twenty-two hyperlipidemic patients participated in a cross-over randomized study comprised of two consecutive 3.5 week treatment periods. All food was prepared daily and weighed out for each individual. The nutrient composition of the two diets was identical except for the fatty acid profile. Protein represented 15% of total energy, fat contributed 30% of energy and carbohydrate, 56%. The fatty acid profile of the CO diet was comprised of 8% SFA, 13% MUFA and 7% PUFA. The fatty acid profile of the OO diet was comprised of 8% SFA, 15% MUFA and 5% PUFA. The tocopherol content (mg/MJ) of the two diets were 1.9 and 1.3, respectively for the CO and OO.
The results showed that TC, LDL-C and the ratio of LDL:HDL decreased to the same extent following both diets. TC and LDL-C decreased by 17% and 14%, and by 20% and 16%, following the CO and OO diets, respectively. No effects were noted in HDL-C levels. The LDL:HDL ratio fell by 16% and 14%, respectively. Similar reductions were found in apo B (14% and 12% following the CO and OO diets, respectively), A-I (6% and 5% following the CO and OO diets, respectively)and Lp(a) (8% and 6% following the CO and OO diets, respectively). Intravenous glucose tolerance improved to a similar extent on both diets. Blood pressure did not change following either diet. Serum alpha-tocopherol decreased 6% on the OO diet and did not change following the CO diet. The level of ?-tocopherol fell by 11% and 6% with the CO and OO diets, respectively. The level of gamma-tocopherol increased by 38% with the CO diet and decreased by 10% with the OO diet. Higher levels of tocopherols would provide greater oxidative protection for cell membrane PUFAs. The FA profile of serum PLs reflected the dietary FA composition. EPA levels increased following the CO diet. The authors concluded that lipid-lowering diets containing either CO or olive oil have similar effects on serum lipoprotein concentrations and glucose tolerance in hyperlipidemic subjects. However, the data did indicate a slightly greater tendency towards reductions in TC and LDL-C in this population following the CO diet., , , , , , ,
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