Serum cholesterol response to changes in the diet

Keys, Ancel; Anderson, Joseph T.; Grande, Francisco

doi:10.1016/0026-0495(65)90004-1

Cited by 845 publications

(72 citation statements)

References 14 publications

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“…For example, dietary factors contributing significantly to a reduction of serum total cholesterol include high concentrations of linoleic acid and low concentrations of saturated fatty acids (2)(3)(4). The serum cholesterol-reducing effects of phytosterol have been well known since the 1950s (5-13) as well as factors derived from foods (2)(3)(4). The amount of phytosterols obtained from food sources is generally small, ranging from 0.1 to 0.5 g/day (14)(15).…”

Section: Introductionmentioning

confidence: 99%

Effects of Phytosterol Ester-Enriched Vegetable Oil on Serum Cholesterol and Assessment of Safety in Healthy Men.

et al. 2003

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Abstract:The purpose of this study was to determine the effects of phytosterol esterenriched vegetable oil on the serum concentration of cholesterol and to assess its safety in healthy subjects with normocholesterolemics. Twenty-two healthy subjects completed this study in a double blind, parallel arm design. The subjects were randomly divided into 2 groups: control group (n = 11) and phytosterol ester-enriched group (n = 11), and fed either 42 g of phytosterol ester-enriched vegetable oil or control vegetable oil, containing about 1.336 g and 0.117 g of phytosterol (as the major free sterol) respectively, daily for 4 weeks. Serum lipids, apolipoproteins, serum fat-soluble vitamins, serum phytosterols and biochemical parameters were measured. The subjects were asked to report any side effect. Phytosterol ester-enriched vegetable oil significantly reduced the concentrations of serum total cholesterol, low-density lipoprotein cholesterol and apolipoprotein B, by 3.3%, 4.4% and 3.2% respectively, compared with control oil. No significant changes were found in the concentrations of triacylglycerol, high-density lipoprotein cholesterol, very low-density lipoprotein cholesterol, remnant-like lipoprotein cholesterol and other kinds of apolipoproteins. Neither vegetable oil affected the concentrations of fat-soluble vitamins (retinol and a-tocopherol) or b-carotene. Serum bsitosterol and campesterol were significantly higher in the phytosterol ester-enriched vegetable oil group compared with the control oil group. The concentrations of biochemical parameters did not change in either group. There were no side effects or serious adverse events in either group during the administration. In conclusion, the results showed that a daily 1.336 g intake of phytosterol (as the major free sterol) is effective in lowering serum total-and LDL-cholesterol in healthy men and has no negative physiologic action.

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Section: Introductionmentioning

confidence: 99%

Effects of Phytosterol Ester-Enriched Vegetable Oil on Serum Cholesterol and Assessment of Safety in Healthy Men.

et al. 2003

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“…The authors noted that although the observed differences were relatively modest, inclusion of dietary PAO, when replacing a major part of the normal fat content in a Dutch diet, may slightly reduce the lipoprotein-and apolipoprotein-associated cardiovascular risk profiles. The failure of PAO to elevate blood cholesterol as predicted by the regression equations developed by Keys et al (1965) and Hegsted et al (1965) may be due to the dominant alphaposition location of its constituent saturated fatty acids (Elson, 1992). The possible implication of PAO and other tropical oils in cholesterol metabolism has been extensively reviewed (Anonymous, 1987;Chen et al, 1989;Cottrell, 1991;Elson, 1992).…”

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confidence: 97%

“…Studies by Keys et al (1957Keys et al ( , 1965 and Hegsted et al (1965) led to the concept that the inclusion of specific saturated fats in the diet is followed by deleteriously high levels of cholesterol in the blood. However, a study in which PAO replaced the usual sources of saturated fats (animal fats and hydrogenated fats) in a typical Dutch diet demonstrated that there was no significant effect on serum total cholesterol and most lipoprotein fractions, with an increase in serum high density lipoprotein cholesterol relative to the control (Sundram et al, 1992).…”

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confidence: 98%

Utilization of Crude and Refined Palm and Palm Kernel Oils in Broiler Diets

et al. 1993

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Four experiments were conducted to evaluate the use of crude and refined palm (PAO) and palm kernel oil (PKO) in diets for broiler chickens. In Experiment 1, refined PAO and PKO were compared with corn oil (CO) and poultry oil (PO) at levels up to 10%. In Experiment 2, refined PAO and PKO were compared with PO at levels up to 8%. In Experiments 3 and 4, crude PAO and PKO were compared with PO at levels up to 8%. Diets were formulated based on the energy level assigned to PAO; other oils were added in amounts calculated to be isocaloric with an inert filler as required. Live production variables were measured. Samples of birds were processed to determine carcass characteristics, and fatty acid composition of adipose tissue was determined. In all studies, broilers fed crude or refined sources of PAO and PKO grew as well and utilized their feed as efficiently as those fed diets with isocaloric amounts of CO or PO. There were minimal interactions of source and dietary level of oil in any of the studies. Dressing percentage and quantity of abdominal fat were not influenced by source of supplemental oil; however, the fatty acid profile of adipose tissue was altered by the source of supplemental oil. There were only minor differences in fatty acid content of adipose tissue of broilers fed PAO (either crude or refined) versus those fed PO. However, increasing levels of PKO resulted in increased deposition of saturated fatty acids, especially lauric and myristic acid, and decreased concentrations of both monoenoic and polyunsaturated fatty acids. The resulting change in hardness of adipose tissue may prove to be advantageous in marketing.

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“…The classical studies by Keys et al. 1 ) and Hegasted et al 2 ) clarified the contrasting effects of saturated (S) and polyunsaturated (P) fatty acids on the level of plasma cholesterol. Although these pioneer studies pointed out the importance of individual fatty acids, recent information is indicative that saturated fatty acids can not be regarded as as a single entity, and different saturated fatty acids appear to differently influence plasma cholesterol levels more than previously indicated.…”

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confidence: 99%