Implications of LDL Subclass B in Patients at Cardiovascular Risk

Moredich, Cheryl; Kark, Deborah; Keresztes, Patricia

doi:10.1097/00006205-200507000-00004

Cited by 3 publications

(1 citation statement)

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“…Therefore, the quality and quantity of dietary fat are very important. There are five different types of lipoproteins with various functions, densities, sizes and compositions and they can be separated into diverse subclasses using methods like nuclear magnetic resonance spectroscopy (NMR), vertical rotor ultracentrifugation, and gradient gel electrophoresis [2][3][4][5][6]. Considering the fact that, the concentration of lipoproteins can be improved by the help of diet, many researches have provided valuable knowledge about the effect of diet on the quantity of lipoproteins in circulation.…”

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confidence: 99%

Dietary fatty acids were not independently associated with lipoprotein subclasses in elderly women

et al. 2017

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Dietary fatty acids are known to affect serum lipoproteins; however, little is known about the associations between consumption of dietary fatty acids and lipoprotein subclasses. In this study, we hypothesized that there is an association between dietary fatty acids and lipoprotein subclasses and investigated the cross-sectional association of dietary fat intake with subclasses of lipoproteins in elderly women. Altogether, 547 women (aged ≥65 years) who were part of OSTPRE cohort participated. Dietary intake was assessed by 3-day food records, lifestyle, and health information obtained through self-administrated questionnaires, and lipoprotein subclasses were determined by nuclear magnetic resonance spectroscopy. To analyze the associations between fatty acids and lipoprotein subclasses, we used Pearson and Spearman correlation coefficients and the analysis of covariance (ANCOVA) test with, adjustment for physical activity, body mass index, age, smoking status, and intake of lipid-lowering drugs. There were significant correlations between saturated fatty acids (SFA; % of energy) and concentrations of large, medium, and small low-density lipoproteins (LDL); total cholesterol in large, medium, and small LDL; and phospholipids in large, medium, and small LDL, after correction for multiple testing. After adjustment for covariates, the higher intake of SFA was associated with smaller size of LDL particles (P = .04, ANCOVA) and lower amount of triglycerides in small very low-density lipoproteins (P = .046, ANCOVA). However, these associations did not remain significant after correction for multiple testing. In conclusion, high intake of SFA may be associated with the size of LDL particles, but the results do not support significant, independent associations between dietary fatty acids and lipoprotein subclasses.

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