Effect of Feeding of "Soya Lecithin" on Serum Cholesterol Level of Man.

Steiner, Alfred; Domanski, Beatrice; Seegal, David

doi:10.3181/00379727-55-14536

Cited by 21 publications

(7 citation statements)

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“…The phosphatide content of egg yolk would not be expected to have a direct hypercholesterolemic effect. Other phosphatides added to the diet have induced lowering of the serum cholesterol (29). It is not known whether egg yolk phosphatide enhances gastrointestinal absorption of egg yolk cholesterol.…”

Section: Discussionmentioning

confidence: 99%

The Serum Lipids in Men Receiving High Cholesterol and Cholesterol-Free Diets*

Connor¹,

Hodges²,

Bleiler³

1961

J. Clin. Invest.

174

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In a previous study we found that dietary cholesterol provided in the form of egg yolk had a great effect upon the serum cholesterol and phospholipid levels in healthy human subjects (2). This effect was obtained with the use of high cholesterol and cholesterol-free diets which were balanced closely in the amounts of fat and in fatty acid composition. The range of cholesterol intake so tested was from 1,700 to 4,800 mg per day, amounts clearly above the usual daily American consumption of 500 to 1,000 mg. The present investigation was designed to examine the serum lipid responses of six men given dietary cholesterol as egg yolk in amounts compatible with usual dietary intakes. The effects of egg yolk cholesterol and crystalline cholesterol were also compared. METHODSSubjects. Six men, aged 41 to 52 years, were selected from prison volunteers and hospitalized on a metabolic ward for 13 weeks. After a complete medical examination they were found to be in good health; none was obese. Their urinalyses, blood counts, erythrocyte sedimentation rates and chest X-rays were normal.Dietary plan. Initially, the men received a general diet for 1 week (3,000 calories, 70 g protein, 120 g fat, and 425 mg cholesterol). They then were given various experimental formulas as the sole source of nourishment for the next 12 weeks. Each man received the formula in three separate meals administered through an intragastric tube in order to insure precise quantities of each nutrient.Aside from differences in their content of egg yolk and crystalline cholesterol, the formulas of all subjects were identical for each period (Table I). The caloric content was 3,000; the protein was 70 g derived from casein, * Presented in part at the Annual Meeting of the American Heart Association, Council on Arteriosclerosis, St.Louis, October 21, 1960 (1). Supported by research grants from the National Institutes of Health, the American and Iowa Heart Associations, the Nutrition Foundation, the National Vitamin Foundation, and the American Cancer Society. except during period II when small components of the total protein were derived from egg yolk. The carbohydrate was supplied from a mixture of cornstarch, Dextrimaltose and sucrose. The basic formula contained normal amounts of required vitamins and minerals.In each period the fat supplied 40 per cent of the total calories. It consisted of a vegetable oil mixture, 60 per cent peanut oil, 30 per cent cocoa butter and 10 per cent safflower oil. It was designed to have a fatty acid composition similar to that of egg yolk. During period II small amounts of fat were provided from egg yolk-i.e., from 8 to 25 per cent of the total fat for the three different groups. The fatty acid composition of the egg yolk and vegetable oil mixtures was determined by gasliquid chromatography.' The fatty acid data of Table I were computed on the basis of these analyses. Thus, the iodine values and the percentage of saturated, monoethenoid and polyethenoid fatty acids were virtually identical for all periods and all subjects....

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Section: Discussionmentioning

confidence: 99%

The Serum Lipids in Men Receiving High Cholesterol and Cholesterol-Free Diets*

Connor¹,

Hodges²,

Bleiler³

1961

J. Clin. Invest.

174

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“…Results from clinical trials of lecithin have reported total cholesterol and LDL lowering effects (Davies & Murdoch, 1959;Morrison, 1958;Saba et al, 1978;Steiner & Domanski, 1944;Tompkins & Parkin, 1980) while other studies showed no signi®cant effects (Childs et al, 1981;Cobb et al, 1980;Greten et al, 1980;Kesaniemi & Grundy, 1986;Ter Welle et al, 1974). A decreasing effect of lecithin on TG-levels (Cobb et al, 1980;Saba et al, 1978;Tompkins & Parkin, 1980) and in some studies no effect (Childs et al, 1981;Greten et al, 1980;Kesaniemi & Grundy, 1986;Ter Welle et al, 1974) have been reported.…”

Section: Discussionmentioning

confidence: 99%

“…Most of the commercial lecithin brands claim hypocholesterolaemic effects and are therefore prescribed by health practitioners for treatment of increased lipoprotein levels. The assumption that lecithin lowers lipoprotein levels is based on evidence from studies done from the 1940s to the early 1980s (Davies & Murdoch, 1959;Morrison, 1958;Saba et al, 1978;Steiner & Domanski 1944;Tompkins & Parkin, 1980) and most of these studies were poorly designed and showed controversial results. Some of the major design errors were the following: Firstly, small, heterogenic study groups were used, for example a study group of eight consisting of men and women with different types of dyslipidaemia including familial hypercholesterolaemia, hypercholesterolaemia, combined hyperlipidaemia and normal lipidaemia (Childs et al, 1981;Davies & Murdoch, 1959;Greten et al, 1980;Saba et al, 1978;Tompkins & Parkin, 1980).…”

Section: Introductionmentioning

confidence: 99%

Lecithin has no effect on serum lipoprotein, plasma fibrinogen and macro molecular protein complex levels in hyperlipidaemic men in a double-blind controlled study

et al. 1998

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Objective: To examine the effects of lecithin on serum lipoprotein, plasma ®brinogen and macro molecular protein complex (MPC) levels. Subjects and study design: Twenty free living hyperlipidaemic men participated in this double-blind study which controlled for possible indirect effects. The subjects were randomly assigned to one of three treatments: frozen yoghurt or frozen yoghurt with 20 g soya bean lecithin or frozen yoghurt with 17 g sun¯ower oil.Sun¯ower oil was used to control for the increased energy and linoleic acid intake from lecithin. Yoghurt served as the`vehicle' for the lecithin and sun¯ower oil and yoghurt alone was given to one group to control for possible effects due to the yoghurt`vehicle', as well as other environmental in¯uences. Variables were measured with standard methods twice at baseline and after 2 and 4 weeks of treatment. Results: Plasma linoleic acid levels increased signi®cantly with lecithin and sun¯ower oil treatments indicating that compliance to the treatments were obtained. Lecithin treatment did not have signi®cant effects on serum total cholesterol, triglyceride, high density lipoprotein cholesterol, low density lipoprotein cholesterol, apolipoprotein A, apolipoprotein B or lipoprotein (a) levels. Plasma ®brinogen and MPC levels were also not affected by lecithin therapy. Sun¯ower oil treatment resulted in signi®cant increased body weight, serum TC and decreased MPC levels. Conclusion: Lecithin treatment had no independent effects on serum lipoprotein, plasma ®brinogen or MPC levels in hyperlipidaemic men.

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“…Enfin certains auteurs ont observé, à la suite de l'administration d'une fraction phosphatidique bien déterminée, les lécithines, une action hypocholestérolisante et anti-artériosclércuse identique (Steiner et Domanski, 1944;Conti et Andreani, 1949;Hueper, 1949;Ricci et al, 1958).…”

Section: Résultatsunclassified