High-oleic canola oil consumption enriches LDL particle cholesteryl oleate content and reduces LDL proteoglycan binding in humans

Jones, Peter J H; MacKay, Dylan; Senanayake, Vijitha; Pu, Shuaihua; Jenkins, David; Connelly, Philip W.; Lamarche, Benoı̂t; Couture, Patrick; Kris-Etherton, Penny M.; West, Sheila G.; Liu, Xiaoran; Fleming, Jennifer; Hantgan, Roy R.; Rudel, Lawrence L.

doi:10.1016/j.atherosclerosis.2014.12.010

Cited by 45 publications

(29 citation statements)

References 36 publications

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“…5,6,[46][47][48][49][50][51] The results strongly support the strong atherogenicity of saturated fatty acids through effects to raise LDL cholesterol concentrations compared with the effects of n-6 polyunsaturated fatty acids. Although monounsaturated fatty acids promoted atherosclerosis despite lowering LDL cholesterol, mechanisms related to LDL binding to proteoglycan may differ in humans.…”

Section: Clinical Statements and Guidelinesmentioning

confidence: 66%

“…49 Atherosclerosis extent has consistently been positively correlated with high LDL proteoglycan binding affinity. 48,50 Finally, a diet typical of the 1980s in the United States, high in saturated fat, fed to rhesus monkeys for 2 years increased serum cholesterol to 383 mg/dL and caused atherosclerosis that had complex pathological features similar to atherosclerosis in young human adults who died of trauma.…”

Section: Clinical Statements and Guidelinesmentioning

confidence: 99%

See 1 more Smart Citation

Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

Sacks¹,

Lichtenstein²,

Wu³

et al. 2017

Circulation

Self Cite

998

744

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Cardiovascular disease (CVD) is the leading global cause of death, accounting for 17.3 million deaths per year. Preventive treatment that reduces CVD by even a small percentage can substantially reduce, nationally and globally, the number of people who develop CVD and the costs of caring for them. This American Heart Association presidential advisory on dietary fats and CVD reviews and discusses the scientific evidence, including the most recent studies, on the effects of dietary saturated fat intake and its replacement by other types of fats and carbohydrates on CVD. In summary, randomized controlled trials that lowered intake of dietary saturated fat and replaced it with polyunsaturated vegetable oil reduced CVD by ≈30%, similar to the reduction achieved by statin treatment. Prospective observational studies in many populations showed that lower intake of saturated fat coupled with higher intake of polyunsaturated and monounsaturated fat is associated with lower rates of CVD and of other major causes of death and all-cause mortality. In contrast, replacement of saturated fat with mostly refined carbohydrates and sugars is not associated with lower rates of CVD and did not reduce CVD in clinical trials. Replacement of saturated with unsaturated fats lowers low-density lipoprotein cholesterol, a cause of atherosclerosis, linking biological evidence with incidence of CVD in populations and in clinical trials. Taking into consideration the totality of the scientific evidence, satisfying rigorous criteria for causality, we conclude strongly that lowering intake of saturated fat and replacing it with unsaturated fats, especially polyunsaturated fats, will lower the incidence of CVD. States died of heart disease, stroke, and other CVDs in 2014, translating to about 1 of every 3 deaths. The annual direct and indirect costs of these deaths total more than $316.1 billion, including health expenditures and lost productivity.1 Preventive treatment that reduces CVD by even a small percentage can substantially reduce, nationally and globally, the number of people who develop CVD and the costs of caring for them.Since 1961, the American Heart Association (AHA) has recommended reduction in dietary saturated fat to reduce the risk of CVD.2,3 The purpose of this AHA presidential advisory on dietary fats and CVD is to review and discuss the scientific evidence, including the most recent studies, on the effects on CVD of dietary saturated fat and its replacement by other types of fats and carbohydrates. A presidential advisory is initiated by the AHA president to address a topic of special current importance. This report discusses the major classes of dietary fatty acids, except for the verylong-chain n-3 fatty acids in fish, which are covered by other AHA reports.The scientific rationale for decreasing saturated fat in the diet has been and remains based on wellestablished effects of saturated fat to raise low-density lipoprotein (LDL) cholesterol, a leading cause of atherosclerosis 4 ; to cause atherosclerosis in seve...

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Section: Clinical Statements and Guidelinesmentioning

confidence: 66%

Section: Clinical Statements and Guidelinesmentioning

confidence: 99%

Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

Sacks¹,

Lichtenstein²,

Wu³

et al. 2017

Circulation

Self Cite

998

744

View full text Add to dashboard Cite

show abstract

“…For instance, cohort studies suggest that consumption of olive oil, but not mixed animal and plant sources of monounsaturated fat, is linked to lower risk; 352 while vegetable oil sources of monounsaturated fat increase LDL cholesteryl oleate but reduce LDL proteoglycan binding. 357 These results suggest that other compounds in these fats/oils may modify the overall health effects (see Phenolic compounds , below). Thus, focusing on specific types of foods and oils, rather than monounsaturated fat content per se , may be most prudent.…”

Section: Nutrients and Cardiometabolic Healthmentioning

confidence: 99%

Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity

2016

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Suboptimal nutrition is a leading cause of poor health. Nutrition and policy science have advanced rapidly, creating confusion yet also providing powerful opportunities to reduce the adverse health and economic impacts of poor diets. This review considers the history, new evidence, controversies, and corresponding lessons for modern dietary and policy priorities for cardiovascular diseases, obesity, and diabetes. Major identified themes include the importance of evaluating the full diversity of diet-related risk pathways, not just obesity and blood lipids; focusing on foods and overall diet patterns, rather than single isolated nutrients; recognizing the complex influences of different foods on long-term weight regulation, rather than simply counting calories; and characterizing and implementing evidence-based strategies, including policy approaches, for lifestyle change. Evidence-informed dietary priorities include increased fruits, nonstarchy vegetables, nuts, legumes, fish, vegetable oils, yogurt, and minimally processed whole grains; and fewer red meats, processed (e.g., sodium-preserved) meats, and foods rich in refined grains, starch, added sugars, salt, and trans fat. More investigation is needed on cardiometabolic effects of phenolics, dairy fat, probiotics, fermentation, coffee, tea, cocoa, eggs, specific vegetable and tropical oils, vitamin D, individual fatty acids, and diet-microbiome interactions. Little evidence to-date supports cardiometabolic relevance of other popular priorities: e.g., local, organic, grass-fed, farmed/wild, non-GMO. Evidence-based personalized nutrition appears to depend more on non-genetic characteristics (e.g., physical activity, abdominal adiposity, gender, socioeconomic status, culture) than genetic factors. Food choices must be strongly supported by clinical behavior change efforts, health systems reforms, novel technologies, and robust policy strategies, including those targeting economic incentives, schools and workplaces, neighborhood environments, and the food system. Scientific advances provide crucial new insights on optimal targets and best practices to reduce burdens of diet-related cardiometabolic diseases.

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“…This oil is typically composed of oleic (74%), linoleic (16-25%), and linolenic (1-6%) acids [26]. This is relevant because oleic acid consumption is considered cardioprotective according to studies of the Mediterranean diet rich in olive oil [27]. HOSO is used for its high resistance to oxidation and heat degradation enabling its use in many baking applications including high temperature frying.…”

Section: Journal Of Food Qualitymentioning

confidence: 99%

Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends

Buitimea‐Cantúa

Salazar-García

Vidal-Quintanar

et al. 2017

Journal of Food Quality

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High intake of trans fat is associated with several chronic diseases such as cardiovascular disease and cancer. Fat blends, produced by direct blending process of palm stearin (PS) with high oleic safflower oil (HOSO) in different concentrations, were investigated. The effects of the PS addition (50, 70, or 90%) and the rate of agitation (RA) (1000, 2000, or 3000 rpm) on physical properties, fatty acid profile (FAP), trans fatty acids (TFA), crystal structure, and consistency were researched. The blend containing 50% of each sort of oil (50% PS/50% HOSO) showed that melting point and features were similar to the control shortening. The saturated fatty acids (SFA) were higher followed by monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA). Significant differences in the content of palmitic and oleic acids among blends were observed. The 50% PS/50% HOSO blend contained higher oleic acid (42.9%) whereas the 90% PS/10% HOSO was higher in palmitic acid (56.9%). The blending of PS/HOSO promoted the crystal polymorphic forms. The direct blending process of equal amounts of PS and HOSO was an adequate strategy to formulate a new zero-trans crystallized vegetable fats with characteristics similar to commercial counterparts with well-balanced fats rich in both omega 3 and omega 6 fatty acids.

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High-oleic canola oil consumption enriches LDL particle cholesteryl oleate content and reduces LDL proteoglycan binding in humans

Cited by 45 publications

References 36 publications

Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity

Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends

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