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Replacement of Margarine on Bread by Rapeseed and Olive Oils: Effects on Plasma Fatty Acid Composition and Serum Cholesterol

The effects of zero erucic acid rapeseed oil and olive oil on plasma fatty acid composition and serum cholesterol were studied in margarine users (n = 46). The replacement of margarine on bread by these oils accounted, on average, for 16% of the total fat and 7% of the total energy intake. Fatty aci... Full description

Journal Title: Annals of nutrition and metabolism 1993-01-01, Vol.37 (4), p.161-174
Main Author: Seppänen-Laakso, T
Other Authors: Vanhanen, H , Laakso, I , Kohtamäki, H , Viikari, J
Format: Electronic Article Electronic Article
Language: English
Subjects:
Quelle: Alma/SFX Local Collection
Publisher: Basel, Switzerland: S. Karger
ID: ISSN: 0250-6807
Zum Text:
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recordid: cdi_crossref_primary_10_1159_000177765
title: Replacement of Margarine on Bread by Rapeseed and Olive Oils: Effects on Plasma Fatty Acid Composition and Serum Cholesterol
format: Article
creator:
  • Seppänen-Laakso, T
  • Vanhanen, H
  • Laakso, I
  • Kohtamäki, H
  • Viikari, J
subjects:
  • Adult
  • alpha-Linolenic Acid - blood
  • Biological and medical sciences
  • Bread
  • Canola Oil
  • Cholesterol - blood
  • Cholesterol, HDL - blood
  • Cholesterol, LDL - blood
  • Dietary Fats, Unsaturated - administration & dosage
  • Dietary Fats, Unsaturated - pharmacology
  • Fatty Acids - blood
  • Fatty Acids, Monounsaturated - administration & dosage
  • Fatty Acids, Monounsaturated - blood
  • Fatty Acids, Unsaturated - administration & dosage
  • Fatty Acids, Unsaturated - blood
  • Female
  • Fundamental and applied biological sciences. Psychology
  • Humans
  • Lipids. Glycolipids
  • Male
  • Margarine
  • Metabolisms and neurohumoral controls
  • Middle Aged
  • Oleic Acid
  • Oleic Acids - blood
  • Olive Oil
  • Original Paper
  • Phospholipids - blood
  • Plant Oils - administration & dosage
  • Vertebrates: anatomy and physiology, studies on body, several organs or systems
ispartof: Annals of nutrition and metabolism, 1993-01-01, Vol.37 (4), p.161-174
description: The effects of zero erucic acid rapeseed oil and olive oil on plasma fatty acid composition and serum cholesterol were studied in margarine users (n = 46). The replacement of margarine on bread by these oils accounted, on average, for 16% of the total fat and 7% of the total energy intake. Fatty acid analysis of total plasma indicated a dose-dependent rise in a-linolenic (α-LLA) and oleic acid (OA) levels during rapeseed and olive oil substitutions, respectively. Rapeseed oil substitution increased the proportion of eicosapentaenoic acid (0.4 % - units, on average) in plasma phospholipids. A slight decrease in low-density lipoprotein cholesterol (LDL-C) and an increase in high-density lipoprotein cholesterol (HDL-C, 4.5%, p < 0.01) led to a significantly higher HDL-C/total cholesterol (TC) ratio (1.9 %-units). The results suggest a marked competitive effect for α-LLA, not only among plasma phospholipid fatty acids, but also in the relationships with serum lipids, since the changes in α-LLA, rather than in OA, were associated with those in LDL-C and the HDL-C/TC ratio. No competitive action of polyunsaturated acids comparable to rapeseed oil was found during olive oil substitution. In contrast to the rapeseed oil diet, the reduced proportion of linoleic acid (LA) in plasma phospholipids was not restored; this may be unfavorable if the habitual intake of LA is low. However, the effects on LDL-C levels were beneficial: the concentration decreased by 5.9% (p < 0.01), correlating inversely with the increase in OA. In addition, the concentration of HDL-C remained unchanged during olive oil substitution.
language: eng
source: Alma/SFX Local Collection
identifier: ISSN: 0250-6807
fulltext: fulltext
issn:
  • 0250-6807
  • 1421-9697
url: Link


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descriptionThe effects of zero erucic acid rapeseed oil and olive oil on plasma fatty acid composition and serum cholesterol were studied in margarine users (n = 46). The replacement of margarine on bread by these oils accounted, on average, for 16% of the total fat and 7% of the total energy intake. Fatty acid analysis of total plasma indicated a dose-dependent rise in a-linolenic (α-LLA) and oleic acid (OA) levels during rapeseed and olive oil substitutions, respectively. Rapeseed oil substitution increased the proportion of eicosapentaenoic acid (0.4 % - units, on average) in plasma phospholipids. A slight decrease in low-density lipoprotein cholesterol (LDL-C) and an increase in high-density lipoprotein cholesterol (HDL-C, 4.5%, p < 0.01) led to a significantly higher HDL-C/total cholesterol (TC) ratio (1.9 %-units). The results suggest a marked competitive effect for α-LLA, not only among plasma phospholipid fatty acids, but also in the relationships with serum lipids, since the changes in α-LLA, rather than in OA, were associated with those in LDL-C and the HDL-C/TC ratio. No competitive action of polyunsaturated acids comparable to rapeseed oil was found during olive oil substitution. In contrast to the rapeseed oil diet, the reduced proportion of linoleic acid (LA) in plasma phospholipids was not restored; this may be unfavorable if the habitual intake of LA is low. However, the effects on LDL-C levels were beneficial: the concentration decreased by 5.9% (p < 0.01), correlating inversely with the increase in OA. In addition, the concentration of HDL-C remained unchanged during olive oil substitution.
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languageeng
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subjectAdult ; alpha-Linolenic Acid - blood ; Biological and medical sciences ; Bread ; Canola Oil ; Cholesterol - blood ; Cholesterol, HDL - blood ; Cholesterol, LDL - blood ; Dietary Fats, Unsaturated - administration & dosage ; Dietary Fats, Unsaturated - pharmacology ; Fatty Acids - blood ; Fatty Acids, Monounsaturated - administration & dosage ; Fatty Acids, Monounsaturated - blood ; Fatty Acids, Unsaturated - administration & dosage ; Fatty Acids, Unsaturated - blood ; Female ; Fundamental and applied biological sciences. Psychology ; Humans ; Lipids. Glycolipids ; Male ; Margarine ; Metabolisms and neurohumoral controls ; Middle Aged ; Oleic Acid ; Oleic Acids - blood ; Olive Oil ; Original Paper ; Phospholipids - blood ; Plant Oils - administration & dosage ; Vertebrates: anatomy and physiology, studies on body, several organs or systems
ispartofAnnals of nutrition and metabolism, 1993-01-01, Vol.37 (4), p.161-174
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1Vanhanen, H
2Laakso, I
3Kohtamäki, H
4Viikari, J
title
0Replacement of Margarine on Bread by Rapeseed and Olive Oils: Effects on Plasma Fatty Acid Composition and Serum Cholesterol
1Annals of nutrition and metabolism
addtitleAnn Nutr Metab
descriptionThe effects of zero erucic acid rapeseed oil and olive oil on plasma fatty acid composition and serum cholesterol were studied in margarine users (n = 46). The replacement of margarine on bread by these oils accounted, on average, for 16% of the total fat and 7% of the total energy intake. Fatty acid analysis of total plasma indicated a dose-dependent rise in a-linolenic (α-LLA) and oleic acid (OA) levels during rapeseed and olive oil substitutions, respectively. Rapeseed oil substitution increased the proportion of eicosapentaenoic acid (0.4 % - units, on average) in plasma phospholipids. A slight decrease in low-density lipoprotein cholesterol (LDL-C) and an increase in high-density lipoprotein cholesterol (HDL-C, 4.5%, p < 0.01) led to a significantly higher HDL-C/total cholesterol (TC) ratio (1.9 %-units). The results suggest a marked competitive effect for α-LLA, not only among plasma phospholipid fatty acids, but also in the relationships with serum lipids, since the changes in α-LLA, rather than in OA, were associated with those in LDL-C and the HDL-C/TC ratio. No competitive action of polyunsaturated acids comparable to rapeseed oil was found during olive oil substitution. In contrast to the rapeseed oil diet, the reduced proportion of linoleic acid (LA) in plasma phospholipids was not restored; this may be unfavorable if the habitual intake of LA is low. However, the effects on LDL-C levels were beneficial: the concentration decreased by 5.9% (p < 0.01), correlating inversely with the increase in OA. In addition, the concentration of HDL-C remained unchanged during olive oil substitution.
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1alpha-Linolenic Acid - blood
2Biological and medical sciences
3Bread
4Canola Oil
5Cholesterol - blood
6Cholesterol, HDL - blood
7Cholesterol, LDL - blood
8Dietary Fats, Unsaturated - administration & dosage
9Dietary Fats, Unsaturated - pharmacology
10Fatty Acids - blood
11Fatty Acids, Monounsaturated - administration & dosage
12Fatty Acids, Monounsaturated - blood
13Fatty Acids, Unsaturated - administration & dosage
14Fatty Acids, Unsaturated - blood
15Female
16Fundamental and applied biological sciences. Psychology
17Humans
18Lipids. Glycolipids
19Male
20Margarine
21Metabolisms and neurohumoral controls
22Middle Aged
23Oleic Acid
24Oleic Acids - blood
25Olive Oil
26Original Paper
27Phospholipids - blood
28Plant Oils - administration & dosage
29Vertebrates: anatomy and physiology, studies on body, several organs or systems
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8Dietary Fats, Unsaturated - administration & dosage
9Dietary Fats, Unsaturated - pharmacology
10Fatty Acids - blood
11Fatty Acids, Monounsaturated - administration & dosage
12Fatty Acids, Monounsaturated - blood
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14Fatty Acids, Unsaturated - blood
15Female
16Fundamental and applied biological sciences. Psychology
17Humans
18Lipids. Glycolipids
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20Margarine
21Metabolisms and neurohumoral controls
22Middle Aged
23Oleic Acid
24Oleic Acids - blood
25Olive Oil
26Original Paper
27Phospholipids - blood
28Plant Oils - administration & dosage
29Vertebrates: anatomy and physiology, studies on body, several organs or systems
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abstractThe effects of zero erucic acid rapeseed oil and olive oil on plasma fatty acid composition and serum cholesterol were studied in margarine users (n = 46). The replacement of margarine on bread by these oils accounted, on average, for 16% of the total fat and 7% of the total energy intake. Fatty acid analysis of total plasma indicated a dose-dependent rise in a-linolenic (α-LLA) and oleic acid (OA) levels during rapeseed and olive oil substitutions, respectively. Rapeseed oil substitution increased the proportion of eicosapentaenoic acid (0.4 % - units, on average) in plasma phospholipids. A slight decrease in low-density lipoprotein cholesterol (LDL-C) and an increase in high-density lipoprotein cholesterol (HDL-C, 4.5%, p < 0.01) led to a significantly higher HDL-C/total cholesterol (TC) ratio (1.9 %-units). The results suggest a marked competitive effect for α-LLA, not only among plasma phospholipid fatty acids, but also in the relationships with serum lipids, since the changes in α-LLA, rather than in OA, were associated with those in LDL-C and the HDL-C/TC ratio. No competitive action of polyunsaturated acids comparable to rapeseed oil was found during olive oil substitution. In contrast to the rapeseed oil diet, the reduced proportion of linoleic acid (LA) in plasma phospholipids was not restored; this may be unfavorable if the habitual intake of LA is low. However, the effects on LDL-C levels were beneficial: the concentration decreased by 5.9% (p < 0.01), correlating inversely with the increase in OA. In addition, the concentration of HDL-C remained unchanged during olive oil substitution.
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doi10.1159/000177765
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