Effects of dietary cholesterol and fat saturation on plasma lipoproteins in an ethnically diverse population of healthy young men.

Abstract

The individual effects of dietary cholesterol and fat saturation on plasma lipoprotein concentrations were determined in an ethnically diverse population of normolipidemic young men (52 Caucasian, 32 non-Caucasian). The experimental diets contained -200 or 600 mg/d of cholesterol, 36-38% of calories as fat, and high or low proportions of saturated and polyunsaturated fat (polyunsaturated/saturated fat ratio -0.8 vs 0.3). At the lower cholesterol intake, the high saturated fat diet had only a modest effect on LDL cholesterol in Caucasians (+ 6 mg/di`) and none in non-Caucasians. 600 mg cholesterol with high saturated fat led to a substantial mean increase in LDL cholesterol, which was significantly greater in Caucasian than in non-Caucasian subjects (+ 31 mg/dl vs 16 mg/dl, P < 0.005). 600 mg cholesterol with increased polyunsaturated fat gave a mean LDL increase of 16 mg/dl, lower than found when the same high cholesterol intake was coupled with increased saturated fat. Variation in cholesterol rather than the proportions of saturated and polyunsaturated fat had the most influence on LDL-cholesterol levels. Among non-Caucasians it was the only significant factor. (J. Clin. Invest. 1995. 95:611-618.)

Lipoprotein profiles and serum peroxide levels of aged women consuming palmolein or oleic acid-rich sunflower oil diets

“…However, according to Dietschy (1998) recent important observations have been made in relation to the quantitative effect of dietary fatty acids (FA) on TC that seem to be dependent on the cholesterol consumption, because the simultaneous consumption of either SFA or unsaturated fatty acid will raise or lower, respectively, the LDL-C concentration achieved by the dietary cholesterol. Data of Spady & Dietschy (1998) in hamsters and Fielding et al (1995) in humans have also indicated that the effect of SFA is quantitatively much greater when larger amounts of cholesterol are added to the diet. Moreover, practically no effect on the LDL-C concentrations has been found when little cholesterol was present in diet.…”

Dietary cholesterol and egg yolks: Not for patients at risk of vascular disease

“…In a study of normolipidemic young men (52 Caucasian and 32 non-Caucasian), Fielding et al (24) compared the effects of diets high or low in saturated and polyunsaturated fat (polyunsaturated/ saturated fat ratio 0.8 versus 0.3). The study also compared diets high versus low in cholesterol (200 mg versus 600 mg).…”

Dietary cholesterol and egg yolk should be avoided by patients at risk of vascular disease

“…Fasting cholesterol levels are determined mainly by heredity, insulin resistance [22,23] , obesity, and factors other than what was consumed the previous day. The widespread emphasis on saturated fat as the main determinant of fasting levels of LDL is also misplaced: dietary cholesterol is permissive of the effects of saturated fat on fasting lipid levels [24] . Saturated fat has a much greater effect on fasting LDL when it is consumed with cholesterol [24] ; this has been called the "bacon and egg" effect [25] .…”

“…The widespread emphasis on saturated fat as the main determinant of fasting levels of LDL is also misplaced: dietary cholesterol is permissive of the effects of saturated fat on fasting lipid levels [24] . Saturated fat has a much greater effect on fasting LDL when it is consumed with cholesterol [24] ; this has been called the "bacon and egg" effect [25] . Recent analyses suggesting that saturated fat may not be harmful were therefore overly simplistic: effects of saturated fat must be considered in relation to cholesterol intake.…”