Influence of Dietary Fats on Plasma Lipids

Thomasson, H. J.; Boer, John de; Iongh, H. de

doi:10.1159/000161703

Cited by 9 publications

(2 citation statements)

References 3 publications

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“…22 We have now shown that the effect of boiled coffee reaches a plateau after 4 weeks of intervention. This is a remarkably long period, and it should have implications for the mechanism involved.…”

Section: Time Coursementioning

confidence: 78%

Cholesterol-raising factor from boiled coffee does not pass a paper filter.

Dusseldorp

Katan

Vliet

et al. 1991

Arterioscler Thromb

107

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Previous studies have indicated that consumption of boiled coffee raises total and low density lipoprotein (LDL) cholesterol, whereas drip-filtered coffee does not We have tested the effect on serum lipids of consumed coffee that was first boiled and then filtered through commercial paper coffee filters. Sixty-four healthy volunteers consumed six cups per day of this boiled and filtered coffee for 17 days. Then, they were randomly divided into three groups, which, for the next 79 days, received either unfiitered boiled coffee (lipid content, 1.0 g/1), boiled and filtered coffee (0.02 g lipid/1), or no coffee. Serum total cholesterol levels rose by 0.42 mmol/1 (16 mg/dl; 95% confidence interval [CI], 0.14-0.71), LDL cholesterol levels by 0.41 mmol/1 (16 mg/dl; 95% CI, 0.16-0.66), and apolipoprotein B levels by 8.6 mg/dl (95% CI, 3.8-13.4) in those who consumed boiled coffee relative to those who consumed boiled and filtered coffee. Responses of trigtycerides, high density lipoprotein cholesterol, and apolipoprotein A-I did not differ significantly among these groups. No significant effects on serum lipid levels were found in the boiled and filtered coffee-consuming group compared with those who drank no coffee. In subjects who drank boiled coffee, serum campesterol level, an indicator of cholesterol absorption, remained constant The serum lathosterol level, an indicator of cholesterol synthesis, increased by 11% (p<0.05), but the lathosterol to cholesterol ratio did not change. We propose that paper filters of the type used for drip-filtered coffee retain the lipid present in boiled coffee and in that way remove the hypercholesterolemic factor. Increased synthesis or absorption of cholesterol could not be shown to be the underlying mechanism by which consumption of boiled coffee raises cholesterol levels. (Arteriosclerosis and Thrombosis 1991;ll:586-593)

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Section: Time Coursementioning

confidence: 78%

Cholesterol-raising factor from boiled coffee does not pass a paper filter.

Dusseldorp

Katan

Vliet

et al. 1991

Arterioscler Thromb

107

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“…Bourre et al (1993) showed that soya oil contains n-3 fatty acids and it was suggested that these substances reduce the plasma cholesterol level in rats by increasing the transfer of cholesterol into bile. Bonanome and Grundy (1988), Hegsted et al (1965), Keys et al (1965) and Thomasson et al (1967) essentially concluded that 16:0 fatty acids elevate total cholesterol and low-density lipoprotein cholesterol in men and women who are hospitalized or otherwise institutionalized. This may lead one to conclude that diets with a low percentage of polyunsaturated fatty acids decrease the level of blood cholesterol.…”

Section: Introductionmentioning

confidence: 99%

Effects of Dietary Fats on Blood Cholesterol and Other Measures Related to Chd Risk in Male and Female Laboratory Mice

Maimanee¹,

Brain²,

Andrade³

1999

Pakistan J. of Biological Sciences

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Juvenile and adult male and female Swiss mice were fed one of four specially-formulated, pelleted diets containing respectively 8 percent saturated vegetable fat, 8 percent soya oil, 8 percent olive oil and 2 percent soya oil (with identities hidden from the experimenter) or a local commercial rodent food. It was intended to assess their impact on some blood indices linked to risk of coronary heart disease (CHD). Subjects were individually housed and their blood concentrations of cholesterol, high-density lipoprotein cholesterol (HDLC) and triglycerides were assessed. Clearly, these non-isocaloric diets differed in palatability, producing complex effects on growth as well as physiological measures. Many indices were influenced by age, sex, and the duration of dietary exposure. Interactions between factors were common but it appeared that males showed the greater increase in risk factors in response to some diets.

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Short‐term biological reproducibility of serum fatty acid composition in children

Moilanen¹

1987

Lipids

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To assess the biological day-to-day reproducibility of the fatty acid composition in serum lipid fractions in children on their habitual diets, fasting serum specimens were collected from healthy 8- to 9-year-old boys at 2-day (n = 21) or 7-day (n = 19) intervals. Percentage compositions of fatty acids in serum cholesteryl esters (CE), triglycerides (TG), free fatty acids (FFA) and phospholipids (PL) were analyzed by gas chromatography. The reproducibility was estimated by calculating linear correlation coefficients between the values obtained at the two time-points. Generally the correlations were higher in CE and PL than in TG and FFA. In CE the 7-day correlations of major fatty acids were only slightly lower than the 2-day ones. In PL the impairment of correlations was somewhat greater than in CE, but in TG and FFA there was a marked drop in reproducibility from 2- to 7-day intervals. The 2-day correlation coefficients of the percentages of linoleate, dihomo-gamma-linolenate, arachidonate and eicosapentaenoate in CE were 0.95, 0.84, 0.91 and 0.92, respectively. In PL, the respective values were 0.86, 0.82, 0.95 and 0.90. The present results indicate high short-term biological reproducibility of fatty acid composition in serum CE and PL and clearly lower in those of TG and FFA.

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Influence of Dietary Fats on Plasma Lipids

Cited by 9 publications

References 3 publications

Cholesterol-raising factor from boiled coffee does not pass a paper filter.

Cholesterol-raising factor from boiled coffee does not pass a paper filter.

Effects of Dietary Fats on Blood Cholesterol and Other Measures Related to Chd Risk in Male and Female Laboratory Mice

Short‐term biological reproducibility of serum fatty acid composition in children

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