Lipid-lowering effects of a modified butter-fat: a controlled intervention trial in healthy men.
| Autor: | Poppitt SD; Department of Medicine, University of Auckland, New Zealand. s.poppitt@auckland.ac.nz, Keogh GF, Mulvey TB, McArdle BH, MacGibbon AK, Cooper GJ |
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| Jazyk: | angličtina |
| Zdroj: | European journal of clinical nutrition [Eur J Clin Nutr] 2002 Jan; Vol. 56 (1), pp. 64-71. |
| DOI: | 10.1038/sj.ejcn.1601282 |
| Abstrakt: | Objective: To investigate the lipid-lowering potential of a butter-fat modified through manipulations in bovine feeding to increase the unsaturated:saturated fatty acid ratio. Design: Double-blind, randomised, cross-over intervention trial. Setting: University of Auckland Human Nutrition Unit, New Zealand. Subjects: Twenty healthy, male subjects. Intervention: A residential trial in which all foods and beverages were provided during two intervention periods, comprising 3 weeks of high unsaturated 'modified' vs. 3 weeks of saturated 'control' butter feeding separated by a 4 week washout. Diets were of typical composition of 39 percentage energy (en%) fat (20 en% butter-fat), 48 en% CHO, 13 en% protein. Results: There was a significant decrease in both total (P<0.05, -7.9%) and LDL-cholesterol (P<0.01, -9.5%) during modified butter feeding. There was no significant effect of treatment on a range of other risk factors including HDL-cholesterol, triglyceride, apolipoprotein A or B, nonesterified fatty acids (NEFA), haemostatic clotting factor VII and fibrinogen or glucose (P>0.05). Subjects were maintained in energy balance and there was no significant change in body weight during intervention. Butter-fat composition alone differed between treatments. Conclusions: A significant improvement in cardiovascular risk can be achieved by moderate changes in dietary fatty acid profile, achieved through a common and well accepted food source, butter-fat. |
| Databáze: | MEDLINE |
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