Journal Name:
Metab. Clin. Exp.
Article Title:
Phytosterols mixed with medium-chain triglycerides and high-oleic canola oil
Date Written:
2006
Volume:
55
Number:
Page:
391
Author(s):
Rudkowska, I.; Roynette, CE.; Nakhasi, MDK.; Jones, PJH.
Article:
Phytosterols have been shown to reduce both total cholesterol (TC) and LDL-cholesterol, while HDL-cholesterol and triacylglycerol (TG) concentrations appear to remain unchanged. Dietary plant sterols (PS) are most bioavailable in a fat medium as lipid increases their solubility resulting in better utilization by the body. Various fat mediums have been used such as mayonnaise and margarine, to enhance PS absorption. Recently, lipid sources with functional properties have been investigated. Both medium chain triglyceride (MCT) oil and high oleic acid rich oil, such as canola oil, are functional mediums under consideration. MCT rich oil has demonstrated beneficial increases in energy expenditure and decreases in body fat, as well as favorable effects on blood lipid concentrations. High oleic canola oil (HOCO) has demonstrated beneficial effects on reducing both total cholesterol (TC) and triglyceride (TG) levels. The objective of the present study was to investigate the effect of combining PS with functional oil rich in MCT�s and HOCO on blood lipid parameters in hypercholesterolemic men.
Thirty-two hyperlipidemic, overweight men participated in this randomized, single-blind, crossover study. Participants were 18-45 years of age with a body mass index of 25-33 kg/m2 and plasma LDL-C of > 3 mmol/L. Experimental diets consisted of prepared meals based on a 3-day rotating menu. Diets provided 46% of energy as carbohydrates, 15% as protein, 40% as fat of which 75% was delivered as treatment fat and 25% found in the standard food items identical in both diets. Treatment fat was either control oil (extra-virgin olive oil; OO) or functional oil consisting of 3 major components: 45-47% HOCO interestified with 45-47% MCTs and 6-10% sterol esters physically blended in following interesterification. Non-fat and non-sterol constituents were identical between the two diets. Subjects consumed both experimental diets during two independent 6-week phases separated by a 4-8 week washout period. Fasting plasma samples were collected on the first and last 2-days of each study period and analyzed for changes in blood lipid parameters.
Thirty-two hyperlipidemic, overweight men participated in this randomized, single-blind, crossover study. Participants were 18-45 years of age with a body mass index of 25-33 kg/m2 and plasma LDL-C of > 3 mmol/L. Experimental diets consisted of prepared meals based on a 3-day rotating menu. Diets provided 46% of energy as carbohydrates, 15% as protein, 40% as fat of which 75% was delivered as treatment fat and 25% found in the standard food items identical in both diets. Treatment fat was either control oil (extra-virgin olive oil; OO) or functional oil consisting of 3 major components: 45-47% HOCO interestified with 45-47% MCTs and 6-10% sterol esters physically blended in following interesterification. Non-fat and non-sterol constituents were identical between the two diets. Subjects consumed both experimental diets during two independent 6-week phases separated by a 4-8 week washout period. Fasting plasma samples were collected on the first and last 2-days of each study period and analyzed for changes in blood lipid parameters.
Based on these results, a functional oil mixture of PS in MCT and HOCO resulted in a substantial reduction in both TC and LDL-C in comparison to conventional olive oil. These authors note that functional foods such as PS mixed with MCTs and HOCO may contribute to a management strategy for hyperlipidemia as well as have weight reduction effects., ,
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