Effect on serum lipids of monounsaturated oil and margarine in the diet of an Antarctic Expedition

Matheson, B; Walker, KZ; Taylor, D. M.; R, Peterkin; Lugg, Desmond J.; O’Dea, Kerin

doi:10.1093/ajcn/63.6.933

Cited by 24 publications

(20 citation statements)

References 15 publications

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“…For instance, in a study in which larger amounts of butter were replaced with MUFA from an RO‐based margarine, LDL cholesterol decreased by 29.5% [34]. However, the reduction in total/HDL cholesterol ratio by 21% in the current study is greater than that observed following most previous interventions using RO (or canola oil) [2, 3, 8, 33, 35–37] and even exceeds mathematical predictions [29]. We did not observe any effects on HDL cholesterol, which is in line with previous studies [2, 3, 33–37].…”

Section: Discussionsupporting

confidence: 89%

See 1 more Smart Citation

Replacing dairy fat with rapeseed oil causes rapid improvement of hyperlipidaemia: a randomized controlled study

Iggman

Gustafsson

Berglund

et al. 2011

Journal of Internal Medicine

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Section: Discussionsupporting

confidence: 89%

“…[33], the reduction in triglyceride levels (−11%) was not significant ( P = 0.18). No significant effects on triglyceride levels were observed after increased intake of RO in other similar studies [34–37]. The present participants were hypertriglyceridaemic which may explain this novel finding; however, this warrants further study.…”

Section: Discussioncontrasting

confidence: 55%

Replacing dairy fat with rapeseed oil causes rapid improvement of hyperlipidaemia: a randomized controlled study

Iggman

Gustafsson

Berglund

et al. 2011

Journal of Internal Medicine

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“…Seven studies compared canola oil‐based diets with those high in SFAs . The high‐SFA diets in these studies contained >12% of energy from SFAs and >30% of energy from total fat, mainly in the form of butter, margarine, mayonnaise, and other high‐SFA foods.…”

Section: Resultsmentioning

confidence: 99%

Evidence of health benefits of canola oil

Lin

Allemekinders

Dansby³

et al. 2013

Nutr Rev

215

161

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Canola oil-based diets have been shown to reduce plasma cholesterol levels in comparison with diets containing higher levels of saturated fatty acids. Consumption of canola oil also influences biological functions that affect various other biomarkers of disease risk. Previous reviews have focused on the health effects of individual components of canola oil. Here, the objective is to address the health effects of intact canola oil, as this has immediate practical implications for consumers, nutritionists, and others deciding which oil to consume or recommend. A literature search was conducted to examine the effects of canola oil consumption on coronary heart disease, insulin sensitivity, lipid peroxidation, inflammation, energy metabolism, and cancer cell growth. Data reveal substantial reductions in total cholesterol and low-density lipoprotein cholesterol, as well as other positive actions, including increased tocopherol levels and improved insulin sensitivity, compared with consumption of other dietary fat sources. In summary, growing scientific evidence supports the use of canola oil, beyond its beneficial actions on circulating lipid levels, as a health-promoting component of the diet.

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“…Estudos mais atualizados mostram que, quando se substituem os ácidos graxos saturados por MUFA os níveis de LDL diminuem enquanto HDL permanece inalterado (Monteiro et al, 1993;Denker, 1994;Matherson et al, 1996).…”

Section: Introductionunclassified

Avaliação bromatológica e perfil de ácidos graxos da carne de frangos de corte alimentados com rações contendo farinha de peixe ou aveia-branca

et al. 2008

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RESUMO -Objetivou-se analisar a composição química e o perfil de ácidos graxos (AG) da carne de frangos (peito e coxa/ sobrecoxa) alimentados com rações contendo farinha de peixe e aveia. O delineamento experimental foi inteiramente casualizado, com cinco tratamentos, três repetições e dez aves por unidade experimental. Como tratamentos, avaliaram-se rações contendo: 4,5 ou 9% de farinha de peixe; 10 ou 20% de aveia; e ração-testemunha. Não houve diferença significativa na composição química do peito. As amostras de coxa/sobrecoxa das aves alimentadas com dietas formuladas com 9% de farinha de peixe e 10% de aveia apresentaram maior quantidade de lipídios em comparação às obtidas com as rações controle e com 20% de aveia. A composição de ácidos graxos saturados, tanto do peito como da coxa/sobrecoxa, não diferiu entre as aves.A ração com 20% de aveia aumentou a quantidade de ácido palmitoléico no peito em comparação àquela com 9% de farinha de peixe. O acúmulo deste ácido graxo nas amostras de coxa/sobrecoxa foi maior nas aves alimentadas com as rações contendo aveia e menor naquelas alimentadas com 9% de farinha de peixe. Em comparação às rações com aveia, a ração com 9% de farinha de peixe apresentou maior potencial de aumento dos ácidos graxos poliinsaturados ω-3 (α-linolênico) no peito e ω-6 na coxa/sobrecoxa. Entretanto, a ração contendo 9% de farinha de peixe ocasionou maior acúmulo de ω-3 na coxa/ sobrecoxa. A utilização de aveia na ração melhora o perfil de ácidos graxos monoinsaturados, especialmente o palmitoléico, enquanto a utilização de 9% de farinha de peixe na ração melhora o perfil dos ácidos graxos poliinsaturados, principalmente ω-6 e ω-3.Palavras-chave: aveia-branca, carcaça, farinha de peixe, frangos de corte Chemical evaluation and fatty acid profile of broilers meat fed diets with fish meal or white oat ABSTRACT -The objective was to analyze the chemical composition and profile of fatty acids of broilers meat (breast and drumstick/thigh) fed diets with fish meal and oats. A completely randomized design, with five diets, three replications of 10 birds each, was used. Diets with 4.5 or 9% fishmeal, 10 or 20% oats, and control diet were evaluated. There was no difference in breast chemical composition. Drumstick/thigh of birds fed diets with 9% fishmeal and 10% oats showed greater amount of lipids than those fed control diet and diet with 20% oats. Composition of saturated fatty acids, as for breast and as for drumstick/thigh, did not differ between the birds. Diet with 20% oats increased the amount of palmitoleic acid in the breast in comparison to that with 9% fishmeal. Accretion of fatty acid in drumstick/thigh was higher in birds fed both diets with oats and lower in those fed diet with 9% fishmeal. Diet with 9% fishmeal showed greater potential to increase polyunsaturated fatty acids ω3 (alfa-linolenic) in breast and ω6 in drumstick/thigh, as compared to diets with oats. However, diet with 9% fishmeal showed greater accretion of ω3 in drumstick/thigh. Use of oats in diet improves the prof...

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Effect on serum lipids of monounsaturated oil and margarine in the diet of an Antarctic Expedition

Cited by 24 publications

References 15 publications

Replacing dairy fat with rapeseed oil causes rapid improvement of hyperlipidaemia: a randomized controlled study

Replacing dairy fat with rapeseed oil causes rapid improvement of hyperlipidaemia: a randomized controlled study

Evidence of health benefits of canola oil

Avaliação bromatológica e perfil de ácidos graxos da carne de frangos de corte alimentados com rações contendo farinha de peixe ou aveia-branca

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