Effect of shellfish consumption on cholesterol absorption in normolipidemic men

Childs, Marian T.; Dorsett, Carol S.; Failor, Alan; Roidt, Laurie; Omenn, Gilbert S.

doi:10.1016/0026-0495(87)90059-x

Cited by 22 publications

(9 citation statements)

References 21 publications

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“…Peak legend: (1) 24-norcholesta-5,22-diene-3β-ol; (2) unknown sterol; (IS) internal standard (epicholesterol); (3) occelasterol; (4) 22-dehydrocholesterol; (5) cholesterol; (6) dihydrocholesterol; (7) brassicasterol in (A) oysters and desmosterol in (B) lobster; (8) 22-dihydrobrassicasterol; (9) 24-methylenecholesterol; (10) campesterol; (11) poriferasterol; (12) clionasterol; (13) isofucosterol (Δ 5 -avenasterol). *Non-sterol (possible α-tocopherol).…”

Section: Resultsmentioning

confidence: 99%

“…In a second study with a diet containing clams, oysters and scallops, the cholesterol of the two normal men was unaffected, but the blood cholesterol in a hypercholesterolemic woman increased. Childs et al (3) found that diets containing oysters and clams versus chicken or crab but with equivalent omega-3 fatty acid, cholesterol, and energy contents inhibited cholesterol absorption and that compared with the chicken, the oyster and clam diet increased the HDL 2 -/HDL 3 -cholesterol ratio in normocholesterolemic patients. The role of diet in modulating blood cholesterol levels and CVD risk is not straightforward.…”

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confidence: 99%

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Sterol composition of shellfish species commonly consumed in the United States

Phillips

Ruggio

Exler

et al. 2012

Food & Nutrition Research

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BackgroundShellfish can be a component of a healthy diet due to a low fat and high protein content, but the cholesterol content of some species is often cited as a reason to limit their consumption. Data on levels of non-cholesterol sterols in commonly consumed species are lacking.ObjectiveShellfish were sampled and analyzed to update sterol data in the United States Department of Agriculture (USDA) National Nutrient Database for Standard Reference.DesignUsing a nationwide sampling plan, raw shrimp and sea scallops, canned clams, and steamed oysters, blue crab, and lobster were sampled from 12 statistically selected supermarkets across the United States in 2007–08. For each species, four composites were analyzed, each comprised of samples from three locations; shrimp and scallops from six single locations were also analyzed separately. Using validated analytical methodology, 14 sterols were determined in total lipid extracts after saponification and derivatization to trimethylsilyethers, using gas chromatography for quantitation and mass spectrometry for confirmation of components.ResultsCrab, lobster, and shrimp contained significant cholesterol (96.2–27 mg/100 g); scallops and clams had the lowest concentrations (23.4–30.1 mg/100 g). Variability in cholesterol among single-location samples of shrimp was low. The major sterols in the mollusks were brassicasterol (12.6–45.6 mg/100 g) and 24-methylenecholesterol (16.7–41.9 mg/100 g), with the highest concentrations in oysters. Total non-cholesterol sterols were 46.5–75.6 mg/100 g in five single-location scallops samples, but 107 mg/100 g in the sixth, with cholesterol also higher in that sample. Other prominent non-cholesterol sterols in mollusks were 22-dehydrocholesterol, isofucosterol, clionasterol, campesterol, and 24-norcholesta-5,22-diene-3β-ol (4–21 mg/100 g).ConclusionsThe presence of a wide range of sterols, including isomeric forms, in shellfish makes the analysis and quantitation of sterols in marine species more complex than in animal and plant tissues. The detailed sterol composition reported herein provides data that may be useful in research on the impact of shellfish consumption on dietary risk factors.

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Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

Sterol composition of shellfish species commonly consumed in the United States

Phillips

Ruggio

Exler

et al. 2012

Food & Nutrition Research

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“…They concluded that shrimp can be included in`heart healthy' nutritional guidelines. Childs et al 22 found a 25% reduction in percentage of cholesterol absorbed among subjects given an oyster/clam diet compared with a chicken diet. They considered this to be consistent with their hypothesis that non-cholesterol (plant) sterols present in the bivalves inhibited the uptake of cholesterol.…”

Section: Dietary Cholesterol Uptakementioning

confidence: 98%

Legislation, regulation and public confidence in shellfish

Askew

2009

Shellfish Safety and Quality

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“…Since the distillation also removed vitamin E, the salmon oil was fortified with 250 mg a-tocopherol/100 g oil. Fatty acids and cholesterol in the salmon oil, butter, and safflower oil were analyzed by thin-layer and gas chromatography 22 and were calculated in the other foods 23 -24 (Table 2). These foods contained approximately 85% of the total dietary fat.…”

Section: Dietary Protocolmentioning

confidence: 99%

“…Plasma fatty acid composition as determined by gas chromatography was obtained at the end of each dietary period. 22 …”

Section: Laboratory Proceduresmentioning

confidence: 99%

Effects of n-3 and n-6 fatty acid-enriched diets on plasma lipoproteins and apolipoproteins in heterozygous familial hypercholesterolemia.

Friday

Failor

Childs

et al. 1991

Arterioscler Thromb

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Polyunsaturated fatty acids in vegetable (n-6) and marine (n-3) oils have been shown to reduce cholesterol levels in normolipidemic individuals. However, there is relatively little information available on the lipoprotein responses to dietary n-6 and n-3 fatty acids in individuals with genetic forms of hyperlipidemia at risk for premature cardiovascular disease. We studied five subjects with heterozygous familial hypercholesterolemia (FH), as well as five normal controls, on three rigidly controlled diets differing primarily in their fatty acid composition. FH subjects reduced their total plasma cholesterol by 34% during the n-3 diet and by 26% with the n-6 diet (both p<0.001) when compared with values while on a butter diet In addition, low density lipoprotein (LDL) cholesterol fell 31% and 29% (both/><0.001), and apolipoprotein B (apo B) levels dropped 28% and 27% (both p<0.01) during the n-3 and n-6 diets, respectively. A significant reduction of total and LDL cholesterol as well as of apo B was also noted in normal controls during n-3 and n-6 diets. Total plasma triglyceride and high density lipoprotein cholesterol fell significantly during n-3 diets in normal and FH subjects. Thus, FH and normal subjects respond in a similar fashion to diets low in saturated fatty acids and rich in n-3 and n-6, with decreased LDL cholesterol and apo B concentrations. (Arteriosclerosis and Thrombosis 1991;ll:47-54)

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Effect of shellfish consumption on cholesterol absorption in normolipidemic men

Cited by 22 publications

References 21 publications

Sterol composition of shellfish species commonly consumed in the United States

Sterol composition of shellfish species commonly consumed in the United States

Legislation, regulation and public confidence in shellfish

Effects of n-3 and n-6 fatty acid-enriched diets on plasma lipoproteins and apolipoproteins in heterozygous familial hypercholesterolemia.

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