Document Detail


Snack chips fried in corn oil alleviate cardiovascular disease risk factors when substituted for low-fat or high-fat snacks.
MedLine Citation:
PMID:  17556685     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
BACKGROUND: The perception that all high-fat snacks are unhealthy may be wrong.
OBJECTIVE: We aimed to assess whether replacing low-fat and high-fat snacks with snacks rich in polyunsaturated fatty acids (PUFAs) and low in saturated and trans fatty acids would improve cardiovascular health.
DESIGN: Thirty-three adults participated in a randomized crossover trial of 3 controlled feeding phases of 25 d each in which a different type of snack was provided: low-fat (30.8% of energy from fat, 5.2% of energy from PUFAs), high-PUFA (36.3% of energy from fat, 9.7% of energy from PUFAs), or high-fat (37.9% of energy from fat, 5.8% of energy from PUFAs) snack.
RESULTS: Each diet reduced LDL- and total cholesterol concentrations, but reductions were greater with the low-fat and the high-PUFA diets than with the high-fat diet: LDL cholesterol (11.8% and 12.5% compared with 8.8%, respectively; P = 0.03 and 0.01), total cholesterol (10.5% and 10.7% compared with 7.9%, respectively; P = 0.03 and 0.02). The high-PUFA diet tended to reduce triacylglycerol concentrations (9.4%; P = 0.06), and this change was greater than that with the low-fat (P = 0.028) and high-fat (P = 0.0008) diets.
CONCLUSIONS: These data show that snack type affects cardiovascular health. Consuming snack chips rich in PUFA and low in saturated or trans fatty acids instead of high-saturated fatty acid and trans fatty acid or low-fat snacks leads to improvements in lipid profiles concordant with reductions in cardiovascular disease risk.
Authors:
Marie-Pierre St-Onge; Inmaculada Aban; Aubrey Bosarge; Barbara Gower; Kari D Hecker; David B Allison
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Publication Detail:
Type:  Journal Article; Randomized Controlled Trial; Research Support, N.I.H., Extramural; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  The American journal of clinical nutrition     Volume:  85     ISSN:  0002-9165     ISO Abbreviation:  Am. J. Clin. Nutr.     Publication Date:  2007 Jun 
Date Detail:
Created Date:  2007-06-08     Completed Date:  2007-07-11     Revised Date:  2013-06-06    
Medline Journal Info:
Nlm Unique ID:  0376027     Medline TA:  Am J Clin Nutr     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1503-10     Citation Subset:  AIM; IM    
Affiliation:
Department of Nutrition Sciences, University of Alabama at Birmingham, Birmingham, AL, USA. ms2554@columbia.edu
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MeSH Terms
Descriptor/Qualifier:
Adult
Aged
Cardiovascular Diseases
Cholesterol / blood*
Cooking
Corn Oil*
Cross-Over Studies
Dietary Fats / administration & dosage*
Dietary Fats, Unsaturated / administration & dosage
Fatty Acids / administration & dosage
Fatty Acids, Unsaturated / administration & dosage*
Female
Food
Humans
Linear Models
Male
Middle Aged
Risk Factors
Trans Fatty Acids / administration & dosage
Triglycerides / blood
Grant Support
ID/Acronym/Agency:
M01 RR-00032/RR/NCRR NIH HHS; P30 DK056336/DK/NIDDK NIH HHS; P30 DK056336/DK/NIDDK NIH HHS
Chemical
Reg. No./Substance:
0/Dietary Fats; 0/Dietary Fats, Unsaturated; 0/Fatty Acids; 0/Fatty Acids, Unsaturated; 0/Trans Fatty Acids; 0/Triglycerides; 57-88-5/Cholesterol; 8001-30-7/Corn Oil
Comments/Corrections

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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