A LOW-FAT DIET SUPPLEMENTED WITH MONOUNSATURATED FAT RESULTS IN LESS HDL-C LOWERING THAN A VERY-LOW-FAT DIET

Citation
Sa. Morgan 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, 97(2), 1997, pp. 151-156
Citations number
39
Categorie Soggetti
Nutrition & Dietetics
ISSN journal
00028223
Volume
97
Issue
2
Year of publication
1997
Pages
151 - 156
Database
ISI
SICI code
0002-8223(1997)97:2<151:ALDSWM>2.0.ZU;2-F
Abstract
Objective The purpose of this study was to compare the effects of a ve ry-low-fat diet with a low-fat diet supplemented with monounsaturated oil on plasma lipid levels in subjects with hypercholesterolemia. Desi gn 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 Institu te of Human Nutrition, Deakin University, Geelong, Australia. Subjects Twenty-four free-living subjects with hypercholesterolemia participat ed in and completed the study. Intervention After a 2-week baseline pe riod of a self-selected diet, subjects were assigned to one of two die tary interventions: a very-low-fat (10% of energy from fat), high-carb ohydrate 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 Lipoprotei n cholesterol, high-density lipoprotein cholesterol, and triglyceride concentrations. Plasma cholesteryl esters were measured to monitor com pliance. Statistical analyses A paired t test was used to assess diffe rences between treatment periods for each subject. The dependence of t he difference between treatment periods on the covariates of age, sex, initial cholesterol concentration, and energy intake was analyzed usi ng repeated measures and analysis of covariance. Results The low-fat d iet supplemented with monounsaturated fat resulted in significantly le ss 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 comp ared with the baseline diet. Applications This study suggests that a l ow-fat diet enriched with olive oil provides advantages over a very-lo w-fat diet in the control of serum lipoproteins among persons with hyp ercholesterolemia.