High-monounsaturated fatty acid diets lower both plasma cholesterol and triacylglycerol concentrations

Low-fat diets increase plasma triacylglycerol and decrease HDL-cholesterol concentrations, thereby potentially adversely affecting cardiovascular disease (CVD) risk. High-monounsaturated fatty acid (MUFA), cholesterol-lowering diets do not raise triacylglycerol or lower HDL cholesterol, but little i...

Full description

Saved in:
Bibliographic Details
Published in:The American journal of clinical nutrition 1999-12, Vol.70 (6), p.1009-1015
Main Authors: KRIS-ETHERTON, P. M, PEARSON, T. A, YING WAN, HARGROVE, R. L, MORIARTY, K, FISHELL, V, ETHERTON, T. D
Format: Article
Language:English
Subjects:
Adult
Biological and medical sciences
Cardiovascular disease
Cardiovascular Diseases - blood
Cardiovascular Diseases - prevention & control
Cholesterol
Cholesterol, HDL - blood
Cholesterol, LDL - blood
Cross-Over Studies
Diet
Dietary Fats, Unsaturated - administration & dosage
Double-Blind Method
Fatty Acids, Monounsaturated - administration & dosage
Feeding. Feeding behavior
Female
Fundamental and applied biological sciences. Psychology
Humans
Longitudinal Studies
Male
Middle Aged
Oils & fats
Peanut Oil
Peanuts
Plant Oils - administration & dosage
Risk Factors
Triglycerides - blood
Vertebrates: anatomy and physiology, studies on body, several organs or systems
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Low-fat diets increase plasma triacylglycerol and decrease HDL-cholesterol concentrations, thereby potentially adversely affecting cardiovascular disease (CVD) risk. High-monounsaturated fatty acid (MUFA), cholesterol-lowering diets do not raise triacylglycerol or lower HDL cholesterol, but little is known about how peanut products, a rich source of MUFAs, affect CVD risk. The present study compared the CVD risk profile of an Average American diet (AAD) with those of 4 cholesterol-lowering diets: an American Heart Association/National Cholesterol Education Program Step II diet and 3 high-MUFA diets [olive oil (OO), peanut oil (PO), and peanuts and peanut butter (PPB)]. A randomized, double-blind, 5-period crossover study design (n = 22) was used to examine the effects of the diets on serum lipids and lipoproteins: AAD [34% fat; 16% saturated fatty acids (SFAs), 11% MUFAs], Step II (25% fat; 7% SFAs, 12% MUFAs), OO (34% fat; 7% SFAs, 21% MUFAs), PO (34% fat; 7% SFAs, 17% MUFAs), and PPB (36% fat; 8% SFAs, 18% MUFAs). The high-MUFA diets lowered total cholesterol by 10% and LDL cholesterol by 14%. This response was comparable with that observed for the Step II diet. Triacylglycerol concentrations were 13% lower in subjects consuming the high-MUFA diets and were 11% higher with the Step II diet than with the AAD. The high-MUFA diets did not lower HDL cholesterol whereas the Step II diet lowered it by 4% compared with the AAD. The OO, PO, and PPB diets decreased CVD risk by an estimated 25%, 16%, and 21%, respectively, whereas the Step II diet lowered CVD risk by 12%. A high-MUFA, cholesterol-lowering diet may be preferable to a low-fat diet because of more favorable effects on the CVD risk profile.
ISSN:0002-9165
1938-3207
DOI:10.1093/ajcn/70.6.1009