Effects of palm oil and dietary cholesterol on plasma lipoproteins: results from a dietary crossover trial in free-living subjects

Abstract

Objective: To study the effects of palm oil (PO) and egg consumption (E) on plasma lipoproteins. Design: Randomized crossover trial. Setting: Free-living subjects. Subjects: Twenty-eight healthy male students aged 20 -34 y. Interventions: Four typical Colombian diets (10 878 kJ=day; 57% energy in carbohydrates, 12% energy in proteins and 31% energy in fats) were consumed for 4 weeks. The HPOLC diet was high in PO (8.8% energy as palmitic acid, PA) and low in eggs (181.2 mg=kJ of dietary cholesterol, DC); the HPOHC diet was high in PO and high in eggs (866.1 mg=kJ of DC); the MPOMC diet was moderate in PO (6.3% energy as PA) and moderate in eggs (581.6 mg=kJ of DC); and the LOPOMC diet had no PO and was moderate in eggs (543.9 mg=kJ of DC). Main outcome: Total (TC), low density (LDL-c), and high density lipoprotein cholesterol (HDL-c), and triacylglycerols (TAG) were measured on a pool of three fasting blood samples collected in consecutive days the last week of each diet. Results: Comparison of the HPOHC and HPOLC diets showed increases in TC and LDL-c of 0.21 (P ¼ 0.01), and 0.16 mmol=l (P ¼ 0.05). Comparison of LOPOMC and MPOMC diets showed increases in TC and LDL-c of 0.39 (P < 0.001), and 0.38 mmol=l (P < 0.001), respectively. No significant changes in HDL-c or TAG were observed. Conclusions: Our findings suggest that non-extreme short-term changes in PO and DC consumption lead to significant elevations in plasma TC and LDL-c.

Association between Egg Consumption and Cholesterol Concentration: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

“…For LDL-c, a non-extreme short-term intervention (16 weeks) of daily cholesterol consumption led to increased LDL-c. This result was consistent with another study [30]. Thus, people with borderline high LDL-c level should restrict their egg consumption.…”

“…On the contrary, our study tried to avoid bias from conceptual heterogeneity by focusing on healthy subjects. For instance, the best synthesis in recent years included trials by Bautista et al [30] and Schwab et al [64], but we did not include those trials because they recruited patients with diabetes or hypercholesterolemia [9]. Thus, pooled results in the present study may be more precise and our findings may be more appropriate for healthy population.…”

“…The intervention for the experimental group was consumption of eggs without accompanying buttermilk drinks, because a previous study showed that consumption of buttermilk and skimmed milk influences the effects of egg yolks on lipoprotein [29]. In addition, we excluded studies that used palm oil in the diet because it has a hypercholesterolemic effect [30]. The control group in the previous literature usually refers to regular egg consumption, a high-carbohydrate diet or the same amount of an egg substitute.…”

L’huile de palme : aspects nutritionnels et métaboliques. Rôle sur le risque cardiovasculaire

“…L'effet de l'huile de palme est modul e aussi par l'apport en cholest erol, avec une interaction entre le % de lipides et d'AG satur es et le cholest erol alimentaire. Lorsque l'apport en cholest erol alimentaire est tr es faible et l'apport en lipides bas (Ghafoorunissa et al, 1995), l'huile de palme n'a pas d'effet ; lorsque l'apport en cholest erol est faible mais l'apport en lipides est extrêmement elev e (Cater et al, 1997), l'huile de palme el eve le C-LDL ; lorsque l'apport en cholest erol alimentaire est tr es elev e (Bautista et al, 2001), l'effet hypercholest erol emiant de l'huile de palme augmente.…”

Palm kernel oil increases the risk of coronary heart disease in rats compared with ghee

“…Dietary intake of PKO could pose a risk for coronary artery disease on a long term basis [10]. It was suggested that non-extreme short-term changes in PO and dietary cholesterol consumption lead to significant elevations in plasma TC and LDL-C in humans [11]. PO and PKO should be classified as cholesterol-raising fats for humans [12].…”