Change in dietary saturated fat intake is correlated with change in mass of large low-density-lipoprotein particles in men (original) (raw)
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Effect of saturated and unsaturated fat diets on lipid profiles of plasma lipoproteins
Atherosclerosis, 1982
Four to five healthy normolipidemic men aged 21-23 years were maintained for 5 weeks on controlled diets containing 40% of calories from either unsaturated (unsaturated/saturated fatty acid ratio 4) or saturated (unsaturated/saturated fatty acid ratio 0.25) fat, with a 5-week period of ad libitum diet in between. The effect of the diets on the total lipid profiles of the very low (VLDL), low (LDL) and high (HDL3) density lipoproteins was determined by high temperature gas-liquid chromatography of the intact fatty esters and free cholesterol. When compared with the saturated, the unsaturated fat died caused a significant decrease (25%) in the protein content in HDLJ and to a lesser extent (maximum 10%) in LDL, which were compensated for by a proportional increase in all lipid classes, resulting in essentially similar lipid class proportions on both high fat diets. Furthermore, there were no significant alterations induced by the diet in the neutral lipid/polar lipid ratios, so that the radii of the particles calculated on the basis of the surface and core component content
Effect of a diet low in saturated fatty acids on plasma lipids, lipoproteins, and HDL subfractions
Arteriosclerosis, Thrombosis, and Vascular Biology, 1984
The effect on serum high density lipoprotein subfractions of a low fat diet with a high ratio of polyunsaturated-to-saturated fatty acids was studied in 38 middle-aged volunteers (19 men and 19 women) in North Karelia, Finland. The mean serum HDL 2 cholesterol decreased from 32 ± 2 mg/dl (mean ± SE) to 28 ± 2 mg/dl (p < 0.001) during the experimental diet and returned to 33 ± 2 mg/dl (p < 0.001) after a return to the original diet. No changes were observed in the concentration of HDL 3 cholesterol. A highly significant decrease was observed in serum apoprotein A-l concentration, but not in apoprotein A-ll concentration during the experimental diet. It is concluded that a low-fat, high-P/S ratio diet lowers LDL and HDL 2 cholesterol in healthy volunteers, but does not influence the level of HDL 3 subtraction.
Effects of dietary saturated fat on LDL subclasses and apolipoprotein CIII in men
European Journal of Clinical Nutrition, 2012
Background/Objectives-Small dense LDL particles and apolipoprotein (apo) CIII are risk factors for cardiovascular disease (CVD) that can be modulated by diet, but there is little information regarding the effects of dietary saturated fat on their plasma levels. We tested the effects of high vs. low saturated fat intake in the context of a high beef protein diet on levels and composition of LDL subclasses and on apoCIII levels in plasma and LDL. Subjects/Methods-Following consumption of a baseline diet (50% CHO, 13% protein, 38% total fat, 15% saturated fat) for 3 wk, 14 healthy men were randomly assigned to two reduced carbohydrate high beef protein diets (31% CHO, 31% protein, 38% fat) that differed in saturated fat content (15% vs. 8%) for 3 wk each in a crossover design. Results-The high saturated fat diet resulted in higher mass concentrations of buoyant LDL I, medium density LDL II and dense LDL III, but not the very dense LDL IV; and significant increases in plasma and LDL apoCIII concentration of 9.4% and 33.5%, respectively. The saturated fat-induced changes in LDL apoCIII were specifically correlated with changes in apoCIII content of LDL IV. Conclusions-Taken together with previous observations, these findings suggest that, at least in the context of a lower carbohydrate high beef protein diet, high saturated fat intake may increase CVD risk by metabolic processes that involve apoCIII.
Impact of hydrogenated fat on high density lipoprotein subfractions and metabolism
Journal of Lipid Research, 2001
Relative to saturated fatty acids, trans-fatty acids/ hydrogenated fat-enriched diets have been reported to increase low density lipoprotein (LDL) cholesterol levels and either decrease or have no effect on high density lipoprotein (HDL) cholesterol levels. To better understand the effect of trans-fatty acids/hydrogenated fat on HDL cholesterol levels and metabolism, 36 subjects (female, n ؍ 18; male, n ؍ 18) were provided with each of three diets containing, as the major sources of fat, vegetable oil-based semiliquid margarine, traditional stick margarine, or butter for 35-day periods. LDL cholesterol levels were 155 ؎ 27, 168 ؎ 30, and 177 ؎ 32 mg/dl after subjects followed the semiliquid margarine, stick margarine, and butter-enriched diets, respectively. HDL cholesterol levels were 43 ؎ 10, 42 ؎ 9, and 45 ؎ 10 mg/dl, respectively. Dietary response in apolipoprotein (apo) A-I levels was similar to that in HDL cholesterol levels. HDL 2 cholesterol levels were 12 ؎ 7, 11 ؎ 6, and 14 ؎ 7 mg/dl, respectively. There was virtually no effect of dietary fat on HDL 3 cholesterol levels. The dietary perturbations had a larger effect on particles containing apoA-I only (Lp A-I) than apoA-I and A-II (Lp A-I/A-II). Cholesterol ester transfer protein (CETP) activity was 13.28 ؎ 5.76, 15.74 ؎ 5.41, and 14.35 ؎ 4.77 mmol ϫ h ؊ 1 ϫ ml ؊ 1 , respectively. Differences in CETP, phospholipid transfer protein activity, or the fractional esterification rate of cholesterol in HDL did not account for the differences observed in HDL cholesterol levels. These data suggest that the saturated fatty acid component, rather than the trans-or polyunsaturated fatty acid component, of the diets was the putative factor in modulating HDL cholesterol response.
The American journal of clinical nutrition, 1991
The protective role of high-density lipoproteins (HDLs) has been attributed to the subfractions HDL2 (according to the density) and lipoprotein A-I (LpA-I) (according to the composition in apolipoproteins). We investigated the effect of a high ratio of polyunsaturated to saturated fatty acids (P:S) on these subfractions in a homogeneous group of young adult males. Two prescribed diets were consumed successively at the subjects' homes for 3 wk each in a random order; one diet contained 70 g butter (P:S 0.2, diet B), the other contained 70 g sunflower margarine (P:S 1.1, diet M). Total calorie, fat, and cholesterol intakes were similar for the two diets. Cholesterol and apolipoprotein B in serum and in low-density lipoproteins (LDLs) were lower with diet M than with diet B. However, significant decreases in protective subfractions of HDL, HDL2, and LpA-I were observed. This undesirable effect of the diet with a high P:S could cancel the benefits of lowering the LDL-cholesterol con...
Journal of lipid research, 1995
Plasma lipoprotein[a] (Lp[a]) is associated with atherogenesis and thrombogenesis. We examined how plasma Lp[a] in healthy young men was affected by fats high in stearic (C18), palmitic (C16), and lauric+myristic (C12+ C14) acid (experiment I, 15 subjects), and by fats high in myristic (C14) and palmitic (C16) acid (experiment II, 12 subjects). Strictly controlled isocaloric diets with 36% of energy from test fats were served in random order for 3 weeks separated by wash-out period(s). Diets high in C18 gave significantly higher levels of Lp[a] (51(12-560) mg/L) than diets high in C16 (38(12-533 mg/L) (P = 0.020) and C12 + C14 (34(12-534) mg/L) (P = 0.002). These differences were observed in several of the subjects in experiment I. In experiment II we saw no difference in plasma Lp[a] after diets high in C16 and C14. Our observations suggest that a fat high in stearic acid might affect Lp[a] in a different way than fats high in palmitic and myristic+lauric acid. Lp[a] concentrations...
Effect of different forms of dietary hydrogenated fats on LDL particle size1-3
Background: Dietary trans fatty acids (FAs), which are formed during the process of hydrogenating vegetable oil, are known to increase plasma LDL-cholesterol concentrations. However, their effect on LDL particle size has yet to be investigated. Objective: We investigated the effect of trans FA consumption on the electrophoretic characteristics of LDL particles. Design: Eighteen women and 18 men each consumed 5 experimental diets in random order for 35-d periods. Fat represented 30% of total energy intake in each diet, with two-thirds of the fat in the form of semiliquid margarine (0.6 g trans FAs/100 g fat), soft margarine (9.4 g trans FAs/100 g fat), shortening (13.6 g trans FAs/100 g fat), stick margarine (26.1 g trans FAs/100 g fat), or butter, which was low in trans FAs (2.6 g trans FAs/100 g fat) but rich in saturated fat. LDL particle size and distribution were characterized by nondenaturing, 2-16% polyacrylamide gradient gel electrophoresis. Results: Relative to the LDL particle size observed after consumption of the butter-enriched diet, LDL particle size decreased significantly and in a dose-dependent fashion with increasing amounts of dietary trans FAs (P < 0.001). Cholesterol concentrations in large (> 260 Å) and medium-sized (255-260 Å) LDL particles also increased proportionately to the amount of trans FAs in the diet. Conclusion: Consumption of dietary trans FAs is associated with a deleterious increase in small, dense LDL, which further reinforces the importance of promoting diets low in trans FAs to favorably affect the lipoprotein profile.
The American Journal of Clinical Nutrition, 1999
Background: Little information is available about HDL subpopulations during dietary changes. Objective: The objective was to investigate the effect of reductions in total and saturated fat intakes on HDL subpopulations. Design: Multiracial, young and elderly men and women (n = 103) participating in the double-blind, randomized DELTA (Dietary Effects on Lipoproteins and Thrombogenic Activities) Study consumed 3 different diets, each for 8 wk: an average American diet (AAD: 34.3% total fat,15.0% saturated fat), the American Heart Association Step I diet (28.6% total fat, 9.0% saturated fat), and a diet low in saturated fat (25.3% total fat, 6.1% saturated fat). Results: HDL 2 -cholesterol concentrations, by differential precipitation, decreased (P < 0.001) in a stepwise fashion after the reduction of total and saturated fat: 0.58 ± 0.21, 0.53 ± 0.19, and 0.48 ± 0.18 mmol/L with the AAD, Step I, and low-fat diets, respectively. HDL 3 cholesterol decreased (P < 0.01) less: 0.76 ± 0.13, 0.73 ± 0.12, and 0.72 ± 0.11 mmol/L with the AAD,
Arteriosclerosis, Thrombosis, and Vascular Biology, 1998
Few well-controlled diet studies have investigated the effects of reducing dietary saturated fatty acid (SFA) intake in premenopausal and postmenopausal women or in blacks. We conducted a multicenter, randomized, crossover-design trial of the effects of reducing dietary SFA on plasma lipids and lipoproteins in 103 healthy adults 22 to 67 years old. There were 46 men and 57 women, of whom 26 were black, 18 were postmenopausal women, and 16 were men Ն40 years old. All meals and snacks, except Saturday dinner, were prepared and served by the research centers. The study was designed to compare three diets: an average American diet (AAD), a Step 1 diet, and a low-SFA (Low-Sat) diet. Dietary cholesterol was constant. Diet composition was validated and monitored by a central laboratory. Each diet was consumed for 8 weeks, and blood samples were obtained during weeks 5 through 8. The compositions of the three diets were as follows: AAD, 34.3% kcal fat and 15.0% kcal SFA;
The Journal of Nutritional Biochemistry, 1995
In a double-blind crossover study, 23 healthy normocholesterolemic male volunteers were fed carefully designed whole food diets enriched by oleic acid (canola, CAN), palmitic acid (palm olein, POL), or an American Heart Association Step I fat blend (AHA). Resident males received each diet during three consecutive I-week periods. The diets supplied approximately 31% energy as fat and <200 mg of cholesterolldoy. The percent energy (% en) from each dietary fatty acid was strictly controlled to compare low-16:0, high-la:1 (CAN) or high-16:0, low-la:2 (POL) intake with a balanced intake of each (AHA). The first two diets represented direct exchange of 7% en between 18:l + 18:2 (CAN) and 16:O (POL), whereas the main difference between POL and AHA was <4% en exchanged between 16:O and I8:2. Serum total cholesterol (TC), very low density lipoprotein cholesterol (VLDL-C), and LDL-C were not signtficantly affected by the three diets despite manipulation of these key fatty acids. However, both CAN (low saturates [SATs], high monounsaturates [MONOs]) and POL (high SATs, low polyunsaturates [POLYs]) depressed HDL-C significantly ( -8 mgldL) relative to the AHA (mod SATs, mod POLYs) diet. Consequently, the AHA diet increased HDL,-C and lowered the LDLIHDL cholesterol ratio signtficantly relative to the CAN and POL diets. Neither serum Lp(a), apoA1, nor apoB were affected by diet. These data support the previous observation that in normolipemic humans consuming a moderate fat load (<31% en) low in myristic acid (14:0) and dietary cholesterol, the effect of palmitic acid (16:0) on TC and the LDLIHDL ratio is comparable to that of monounsaturated oleic acid (18:l). Furthermore, a definite intake of POLYs and SATs may be essential for maximizing HDL,-C under these conditions. (J. Nutr. Biochem. 6: 179-187, 1995.)