改变饮食脂肪组成可能降低心血管疾病风险
2016年10月14日，《英国营养杂志》在线发表奥斯陆阿克斯胡斯应用科学大学学院、奥斯陆大学、奥斯陆米尔斯的双盲随机对照研究报告，发现将市售常规脂肪食品换成脂肪质量改善食品，可显著降低总胆固醇、低密度脂蛋白胆固醇（LDL-C），可能降低心血管疾病（CVD）风险。
该研究将115位中度高胆固醇、非他汀类治疗的成年人（25～70岁）随机分入实验饮食组（Ex饮食组）或对照饮食组（C饮食组）8周，两组区别为脂肪酸组成（主要用n-6多不饱和脂肪酸代替饱和脂肪酸）。
结果发现，Ex饮食组与C饮食组相比，8周后血清总胆固醇和LDL-C降低。研究结束时，两组的总胆固醇和LDL-C分别降低9%和11%。两组之间未见血浆炎症标记物水平变化差异。
因此，改善脂肪质量的食品替换常规食品可降低总胆固醇和LDL-C，对炎症标志物水平无负面影响。这表明，少数市售食品替换是容易和可控的，并且可使临床相关胆固醇降低，可能影响将来的CVD风险。
Br J Nutr. 2016 Oct;116(8):1383-1393.
Exchanging a few commercial, regularly consumed food items with improved fat quality reduces total cholesterol and LDL-cholesterol: a double-blind, randomised controlled trial.
Ulven SM, Leder L, Elind E, Ottestad I, Christensen JJ, Telle-Hansen VH, Skjetne AJ, Raael E, Sheikh NA, Holck M, Torvik K, Lamglait A, Thyholt K, Byfuglien MG, Granlund L, Andersen LF, Holven KB.
Oslo and Akershus University College of Applied Sciences, Oslo, Norway; University of Oslo, Oslo, Norway; Mills DA, Oslo, Norway.
The healthy Nordic diet has been previously shown to have health beneficial effects among subjects at risk of CVD. However, the extent of food changes needed to achieve these effects is less explored. The aim of the present study was to investigate the effects of exchanging a few commercially available, regularly consumed key food items (e.g. spread on bread, fat for cooking, cheese, bread and cereals) with improved fat quality on total cholesterol, LDL-cholesterol and inflammatory markers in a double-blind randomised, controlled trial. In total, 115 moderately hypercholesterolaemic, non-statin-treated adults (25-70 years) were randomly assigned to an experimental diet group (Ex-diet group) or control diet group (C-diet group) for 8 weeks with commercially available food items with different fatty acid composition (replacing SFA with mostly n-6 PUFA). In the Ex-diet group, serum total cholesterol (P<0.001) and LDL-cholesterol (P<0.001) were reduced after 8 weeks, compared with the C-diet group. The difference in change between the two groups at the end of the study was -9 and -11 % in total cholesterol and LDL-cholesterol, respectively. No difference in change in plasma levels of inflammatory markers (high-sensitive C-reactive protein, IL-6, soluble TNF receptor 1 and interferon-γ) was observed between the groups. In conclusion, exchanging a few regularly consumed food items with improved fat quality reduces total cholesterol, with no negative effect on levels of inflammatory markers. This shows that an exchange of a few commercially available food items was easy and manageable and led to clinically relevant cholesterol reduction, potentially affecting future CVD risk.
KEYWORDS: AA arachidonic acid; C-diet group control diet group; E% % energy; Ex-diet group experimental diet group; LA linoleic acid; Cardiovascular risk factors; Fatty acids; Food intake; Inflammation; Lipoproteins; Nutrition
PMID: 27737722
DOI: 10.1017/S0007114516003445
