Spread supplemented with moderate doses of vitamin E and carotenoids reduces lipid peroxidation in healthy, nonsmoking adults

Upritchard, Jane; Schuurman, C.R.W.C.; Wiersma, A.; Tijburg, Lilian B.M.; Coolen, Stefan; Rijken, P.J.; Wiseman, Sheila A.

doi:10.1093/ajcn/78.5.985

Cited by 76 publications

(49 citation statements)

References 39 publications

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“…However, these findings were observed in studies with higher vitamin E doses or combinations of vitamin E with other antioxidants (e.g. carotene and vitamin C) (Brude et al, 1997;het Hof et al, 1998;Upritchard et al, 2003) and mainly affected the lag time. In the present study, the LDL a-tocopherol contents and the concentrations of tocopherol equivalents in plasma slightly decreased during the 3-week experimental period.…”

Section: Discussionmentioning

confidence: 89%

Influence of three rapeseed oil-rich diets, fortified with α-linolenic acid, eicosapentaenoic acid or docosahexaenoic acid on the composition and oxidizability of low-density lipoproteins: results of a controlled study in healthy volunteers

Egert

Somoza²,

Kannenberg

et al. 2006

Eur J Clin Nutr

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Objective: To compare the individual effects of dietary a-linolenic acid (ALA), eicosapentaenoic acid (EPA) or docosahexaenoic acid (DHA) on low-density lipoprotein (LDL) fatty acid composition, ex vivo LDL oxidizability and tocopherol requirement. Design, setting and subjects: A randomized strictly controlled dietary study with three dietary groups and a parallel design, consisting of two consecutive periods. Sixty-one healthy young volunteers, students at a nearby college, were included. Forty-eight subjects (13 males, 35 females) completed the study. Interventions: Subjects received a 2-week wash-in diet rich in monounsaturated fatty acids (21% energy) followed by experimental diets enriched with about 1% of energy of ALA, EPA or DHA for 3 weeks. The omega-3 (n-3) fatty acids were provided with special rapeseed oils and margarines. The wash-in diet and the experimental diets were identical, apart from the n-3 fatty acid composition and the tocopherol content, which was adjusted to the content of dienoic acid equivalents. Results: Ex vivo oxidative susceptibility of LDL was highest after the DHA diet, indicated by a decrease in lag time (À16%, Po0.001) and an increase in the maximum amount of conjugated dienes ( þ 7%, Po0.001). The EPA diet decreased the lag time (À16%, Po0.001) and the propagation rate (À12%, Po0.01). Tocopherol concentrations in LDL decreased in the ALA group (À13.5%, Po0.05) and DHA group (À7.3%, Po0.05). Plasma contents of tocopherol equivalents significantly decreased in all three experimental groups (ALA group: À5.0%, EPA group: À5.7%, DHA group: À12.8%). The content of the three n-3 polyunsaturated fatty acid differently increased in the LDL: on the ALA diet, the ALA content increased by 89% (Po0.001), on the EPA diet the EPA content increased by 809% (Po0.001) and on the DHA diet, the DHA content increased by 200% (Po0.001). In addition, the EPA content also enhanced (without dietary intake) in the ALA group ( þ 35%, Po0.01) and in the DHA group ( þ 284%, Po0.001). Conclusions: Dietary intake of ALA, EPA or DHA led to a significant enrichment of the respective fatty acid in the LDL particles, with dietary EPA preferentially incorporated. In the context of a monounsaturated fatty acid-rich diet, ALA enrichment did not enhance LDL oxidizability, whereas the effects of EPA and DHA on ex vivo LDL oxidation were inconsistent, possibly in part due to further changes in LDL fatty acid composition. Contributors: SE participated in designing and planning the study, calculated the diets, headed the investigation during the dietary period, measured the parameters of LDL oxidizability, performed the statistical analysis and wrote the paper together with UW, who also contributed to designing and planning of the study. FK measured LDL fatty acid composition, MF measured LDL tocopherol levels and KK measured plasma tocopherol levels. UW initiated the project together with VS and HFE.

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Section: Discussionmentioning

confidence: 89%

Influence of three rapeseed oil-rich diets, fortified with α-linolenic acid, eicosapentaenoic acid or docosahexaenoic acid on the composition and oxidizability of low-density lipoproteins: results of a controlled study in healthy volunteers

Egert

Somoza²,

Kannenberg

et al. 2006

Eur J Clin Nutr

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“…Although we did not measure serum retinol concentration, it is likely that egg-derived retinol affected serum antioxidant status. These lipophilic antioxidants have been reported to inhibit LDL oxidation in humans (25,26). Although the direct mechanism is still unclear, the ameliorative effects of egg on serum MDA-LDL level and LDL oxidizability may be attributable to such antioxidants in eggs.…”

Section: Discussionmentioning

confidence: 99%

The Effect of the Consumption of Egg on Serum Lipids and Antioxidant Status in Healthy Subjects

Kishimoto

Taguchi

Suzuki-Sugihara

et al. 2016

J Nutr Sci Vitaminol

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SummaryThe egg is a nutrient-dense food and contains a number of antioxidants. The consumption of eggs has been considered to improve the balance of diets, although its impact on serum cholesterol levels has been a matter of concern in many countries. Here, we conducted a pilot study to investigate whether daily additional consumption of an egg might affect serum lipid profiles and also antioxidant status in healthy subjects. Fourteen male subjects were provided with breakfasts including a boiled egg for 4 wk. At the end of intervention, serum concentrations of total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) were unchanged, despite the significant increase in the intake of dietary cholesterol. In contrast, a significant increase in high-density lipoprotein cholesterol (HDL-C) and a reduction of the LDL-C/HDL-C ratio were observed. Interestingly, the malondialdehyde modified-LDL (MDA-LDL)/LDL-C ratio and the oxidizability of LDL were significantly reduced. Serum total antioxidant capacity value after the intervention period was higher than at baseline. These data indicate that consuming one egg per day for 4 wk as breakfast in addition to a normal diet does not affect serum lipids, and suggests that it may improve serum antioxidant status in healthy males.

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“…Tables 1 and 2 display the detail of each of the studies (by size of the study) that did report a dietary assessment method. In total 50 studies (20.6%) did not report the dietary assessment method used (Janatuinen et al, 1995;Sacks et al, 1995;Conlin et al, 2000;Fan et al, 2000;Kauwell et al, 2000;Knopp et al, 2000;Vuksan et al, 2000;Gregory et al, 2001;Lietz et al, 2001;Moore et al, 2001;Svetkey et al, 2001;Vollmer et al, 2001;Janatuinen et al, 2002;Pijls et al, 2002;Shankar et al, 2002;Vicennati et al, 2002;Allison et al, 2003, Berg et al, 2003Engstrom et al, 2003;Facchini et al, 2003;Gluck and Gebbers, 2003;Hadley et al, 2003;Hoyt et al, 2003;Khan et al, 2003;Upritchard et al, 2003;Vozzo et al, 2003;Wolfe et al, 2003;Xiao et al, 2003; Writing group of the PREMIER Collaborative Research Group, 2003;Chen et al, 2004;Maubach et al, 2004;McGuire et al, 2004;Miyashita et al, 2004;Parra et al, 2004;Sagara et al, 2004;Westerterp-Plantenga et al, 2004;Davey Smith et al, 2005;Svetkey et al, 200...…”

Section: Resultsmentioning

confidence: 99%

Predictors for Reporting of Dietary Assessment Methods in Food-based Randomized Controlled Trials over a Ten-year Period

Probst

Zammit

2015

Critical Reviews in Food Science and Nutrition

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The importance of monitoring dietary intake within a randomized controlled trial becomes vital to justification of the study outcomes when the study is food-based. A systematic literature review was conducted to determine how dietary assessment methods used to monitor dietary intake are reported and whether assisted technologies are used in conducting such assessments. OVID and ScienceDirect databases 2000-2010 were searched for food-based, parallel, randomized controlled trials conducted with humans using the search terms "clinical trial," "diet$ intervention" AND "diet$ assessment," "diet$ method$," "intake," "diet history," "food record," "food frequency questionnaire," "FFQ," "food diary," "24-hour recall." A total of 1364 abstracts were reviewed and 243 studies identified. The size of the study and country of origin appear to be the two most common predictors of reporting both the dietary assessment method and details of the form of assessment. The journal in which the study is published has no impact. Information technology use may increase in the future allowing other methods and forms of dietary assessment to be used efficiently.

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Spread supplemented with moderate doses of vitamin E and carotenoids reduces lipid peroxidation in healthy, nonsmoking adults

Cited by 76 publications

References 39 publications

Influence of three rapeseed oil-rich diets, fortified with α-linolenic acid, eicosapentaenoic acid or docosahexaenoic acid on the composition and oxidizability of low-density lipoproteins: results of a controlled study in healthy volunteers

Influence of three rapeseed oil-rich diets, fortified with α-linolenic acid, eicosapentaenoic acid or docosahexaenoic acid on the composition and oxidizability of low-density lipoproteins: results of a controlled study in healthy volunteers

The Effect of the Consumption of Egg on Serum Lipids and Antioxidant Status in Healthy Subjects

Predictors for Reporting of Dietary Assessment Methods in Food-based Randomized Controlled Trials over a Ten-year Period

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