A Low-Fat Diet Supplemented With Monounsaturated Fat Results in Less HDL-C Lowering Than a Very-Low-Fat Diet |
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| Authors: | SALLY A MORGAN MSc RD KERIN O'DEA PhD ANDREW J SINCLAIR PhD |
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| Institution: | aA. J. Sinclair is a professor in the Department of Food Science, Royal Melbourne Institute of Technology, Melbourne, Victoria, Australia; at the time of the study Sinclair was a principal research fellow with the Deakin Institute of Human Nutrition, Deakin University, Geelong, Victoria, Australia;bS. A. Morgan is a research dietitian in the Department of Medicine at St Vincent's Hospital, Fitzroy, Victoria, Australia; at the time of the study, Morgan was a research dietitian in the Deakin Institute of Human Nutrition, Deakin Universit, Australia;cK. O'Dea is pro-vice chancellor of research at Deakin University, Burwood, Victoria, Australia; at the time of the study O'Dea was a professor of Human Nutrition, Deakin Institute of Human Nutrition, Deakin University, Australia |
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| Abstract: | Objective The purpose of this study was to compare the effects of a very-low-fat diet with a low-fat diet supplemented with monounsaturated oil on plasma lipid levels in subjects with hypercholesterolemia.Design The 8-week study was divided into one 2-week baseline diet and two 3-week intervention periods in a randomized crossover design.Setting The study was conducted in an outpatient setting at the Deakin Institute of Human Nutrition, Deakin University, Geelong, Australia.Subjects Twenty-four free-living subjects with hypercholesterolemia participated in and completed the study.Intervention After a 2-week baseline period of a self-selected diet, subjects were assigned to one of two dietary interventions: a very-low-fat (10% of energy from fat), high-carbohydrate diet or a low-fat (26% of energy from fat) diet supplemented with olive oil and an olive oil-based margarine.Main outcome measures Lipid measurements included total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, and triglyceride concentrations. Plasma cholesteryl esters were measured to monitor compliance.Statistical analyses A paired t test was used to assess differences between treatment periods for each subject. The dependence of the difference between treatment periods on the covariates of age, sex, initial cholesterol concentration, and energy intake was analyzed using repeated measures and analysis of covariance.Results The low-fat diet supplemented with monounsaturated fat resulted in significantly less high-density lipoprotein cholesterol lowering than the very-low-fat diet (P=.005). Both interventions resulted in significant reductions in both low-density lipoprotein cholesterol and total cholesterol compared with the baseline diet.Applications This study suggests that a low-fat diet enriched with olive oil provides advantages over a very-low-fat diet in the control of serum lipoproteins among persons with hypercholesterolemia. J Am Diet Assoc. 1997; 97:151–156. |
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