Item #12
Exchange,
Not Reduction, of Fats Improve Cholesterol Levels
It
is more important to change the proportions of dietary fatty acids
than to cut the percentage of total or saturated fat when trying to
improve the ratio of low and high density lipoproteins.
Specialists
in Bekkestua, Norway and Oslo, Norway, report this finding after
comparing the effects on serum lipoproteins of a high fat diet and a
low fat diet, both based on coconut oil, and a diet high in
monounsaturated and polyunsaturated fatty acids.
Twenty five women followed each diet for three weeks, in a cross-over
design study. The two high fat diets were identical except for the
quality of the test fat. The low saturated fat diet was identical to
the high fat diet except that half the fat was replaced by
carbohydrates.
Serum total cholesterol, low density lipoprotein cholesterol and apoB
concentrations did not differ between the high and low fat diet
periods.
Total cholesterol, low density lipoprotein cholesterol and apoB were
lower when women consumed the diet high in unsaturated and fats than
with the other two diets.
High density lipoprotein cholesterol was 15% higher and apoA-I was 11%
higher with the high fat diet than with the low fat diet. High density
lipoprotein cholesterol and apoA-I were lower with the diet high in
unsaturated fats than with the high fat diet, but not the low fat
diet.
The ratio of low density lipoprotein cholesterol to high density
lipoprotein cholesterol and the ratio between apoB and apoA-I were
higher with the low fat diet than with the high fat diet.
The ratio of low density lipoprotein cholesterol to high density
lipoprotein cholesterol was higher with either the low fat or the high
fat diet than with the diet high in unsaturated fats. But the ratio of
apoB to apoA-I was higher with the low fat diet than with the diet
high in unsaturated fats.
Triacylglycerol and very low density lipoprotein cholesterol were
higher with the low fat diet than with either the high fat diet or the
diet high in unsaturated fats.
Journal of
Nutrition 2003;133(1):78-83
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