Low density lipoprotein rich in oleic acid is protected against oxidative modification: implications for dietary prevention of atherosclerosis.

Parthasarathy, S.; Khoo, John C.; Miller, Elizabeth R.; Barnett, Joellen; Witztum, Joseph L.; Steinberg, Daniel

doi:10.1073/pnas.87.10.3894

Cited by 394 publications

(163 citation statements)

References 29 publications

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“…Previous studies show that diets high in linoleic acid lead to LDL particles enriched with linoleic acid, which are thought to be more susceptible to lipid peroxidation and also more atherogenic. 36 In our study, when the subjects consumed the study diets, the intake of total fat was reduced and SAFA was partly replaced by PUFA compared with the baseline diet. The amount of PUFA was particularly increased in response to the low-fat, highvegetable diet.…”

Section: Silaste Et Almentioning

confidence: 91%

Changes in Dietary Fat Intake Alter Plasma Levels of Oxidized Low-Density Lipoprotein and Lipoprotein(a)

Silaste

Rantala²,

Alfthan³

et al. 2004

ATVB

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Objective-To assess the effects of dietary modifications on oxidized low-density lipoprotein (LDL). Methods and Results-Thirty-seven healthy women were fed two diets. Both diets contained a reduced amount of total and saturated fat. In addition, one diet was low in vegetables and the other was high in vegetables, berries, and fruit. The dietary intake of total fat was 70 g per day at baseline and decreased to 56 g (low-fat, low-vegetable diet) and to 59 g (low-fat, high-vegetable diet). The saturated fat intake decreased from 28 g to 20 g and to 19 g, and the amount of polyunsaturated fat intake increased from 11 g to 13 g and to 19 g (baseline; low-fat, low-vegetable; low-fat, high-vegetable; respectively). The amount of oxidized LDL in plasma was determined as the content of oxidized phospholipid per ApoB-100 using a monoclonal antibody EO6 (OxLDL-EO6 See page 392There has been a vast amount of interest in pharmacological agents and antioxidants that decrease LDL oxidation in vitro 7-9 and decrease atherosclerosis in animal models in vivo. 10 The data in humans, primarily with vitamin E, however, have been disappointing, although the reasons for this have been recently discussed. 11 Interest has also been focused on non-pharmacological agents and antioxidants, such as natural foods, and their ability to affect LDL oxidation. 12,13 Data on the effects of whole diets with a high intake of fruit and vegetables on LDL oxidation are limited and conflicting. 14 -16 In the present study, we investigated how alterations in the dietary intakes of fat, vegetables, berries, and fruit affected plasma levels of antioxidants and OxLDL. We performed a crossover dietary intervention with two diets, both low in total dietary fat but one was low in vegetables and the other was high in vegetables, berries, and fruit, to find out whether a high intake of natural antioxidants influences the plasma levels of OxLDL. Methods SubjectsWe interviewed and examined 86 women, among whom 37 healthy volunteers were selected and completed the study. The inclusion criteria were: (1) body mass index (BMI) 20 to 29 kg/m 2 ; (2) blood glucose 3.7 to 6.2 mmol/L; (3) plasma cholesterol Ͻ7.0 mmol/L; (4) plasma triglycerides Ͻ3.0 mmol/L; (5) non-smoking; (6) no gastrointestinal, renal, or hepatic diseases or food allergies; (7) no use of vitamins and/or minerals for at least 6 month before the study; (8) not pregnant or lactating. Alcohol intake was assessed by an interview and from the food records. Most subjects were teetotalers and others reported occasional moderate alcohol intake. Six participants used oral contraceptives, and 3 were using postmenopausal estrogen/ progestin supplementation. The average age, height, and weight of the subjects were 43Ϯ12 years, 163Ϯ5 cm, and 63.6Ϯ6.4 kg, respectively. The study was approved by the Ethical Committee of the Faculty of Medicine, University of Oulu and followed the Declaration of Helsinki.

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Section: Silaste Et Almentioning

confidence: 91%

Changes in Dietary Fat Intake Alter Plasma Levels of Oxidized Low-Density Lipoprotein and Lipoprotein(a)

Silaste

Rantala²,

Alfthan³

et al. 2004

ATVB

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“…Tissue membranes that are rich in MUFA are less susceptible to oxidation by free radicals than membranes rich in polyunsaturated fatty acids (PUFA; Parthasarathy et al, 1990;Esterbauer et al, 1992). Linoleic acid (C18:2) accounts for 90% of the PUFAs present in LDL and is the major substrate for oxidation.…”

Section: Introductionmentioning

confidence: 99%

Effect of ingestion of virgin olive oil on human low-density lipoprotein composition

Fitó²,

et al. 2002

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Objective: To measure the incorporation of oleic acid and antioxidants (phenols and vitamin E) to low density lipoprotein (LDL) after acute and short-term ingestion of virgin olive oil. To study whether this incorporation contributes to an increase in LDL resistance to oxidation. Setting: Department of Food and Nutrition, University of Barcelona, Spain and Department of Lipids and Cardiovascular Epidemiology, IMIM, Barcelona, Spain. Subjects: Sixteen healthy volunteers aged 25 -65 y. Design and interventions: To observe the change in the fatty acid profile, vitamin E, phenolic compounds and LDL oxidationrelated variables after the postprandial phase and after daily ingestion of olive oil for one week. Results: Few changes were observed in the postprandial phase. However, after a week of olive oil consumption there was an increase in oleic acid (P ¼ 0.015), vitamin E (P ¼ 0.047), phenolics (P ¼ 0.021) and lag time (P ¼ 0.000), and a decrease in the maximum amount of dienes (P ¼ 0.045) and oxidation rate (P ¼ 0.05). Conclusion: After ingestion of virgin olive oil, an increase in antioxidants and oleic acid in LDL was observed as well as an improvement of LDL resistance to oxidation. Our results support the idea that daily ingestion of virgin olive oil could protect LDL from oxidation.

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“…Several mechanisms are likely to be involved in the induction of vascular disease by homocysteine, including endothelial cell desquamation (Harker et al 1974;Starkebaum & Harlan, 1986), oxidation of LDL (Heinecke et al 1987;Parthasarathy, 1987;Blom et al 1995), and monocyte adhesion to the vessel wall (Kottke-Marchant et al 1990). Additional roles for homocysteine in haemostasis and atherogenesis have been suggested but not confirmed.…”

Section: Hyperhomocy Steinaemiamentioning

confidence: 99%

“…The major nutritional factors which may protect LDL against oxidation include tocopherols, retinol and the carotenoids, ascorbate and the flavonoids. The fatty acid composition of the diet is also an important factor determining the susceptibility of LDL to oxidation, with monounsaturated fatty acids protecting LDL against oxidation (Parthasarathy et al 1990).…”

Section: Susceptibility Of Ldl To Oxidationmentioning

confidence: 99%

“…Increased oxidation of LDL is one mechanism which has been proposed to contribute to the atherogenic potential of homocysteine (Parthasarathy, 1987), and it is currently believed that oxidation of LDL is a key early stage in the development of atherosclerosis. Some reports have suggested the presence of oxidatively-modified LDL in plasma (Itabe et al 1996), but most oxidation is believed to occur in the arterial wall, where LDL may be in a microenvironment in which the antioxidants which normally prevent lipid peroxidation can become depleted.…”

Section: Susceptibility Of Ldl To Oxidationmentioning

confidence: 99%

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The effects of oral vitamin supplementation on cardiovascular risk factors

et al. 1997

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Low density lipoprotein rich in oleic acid is protected against oxidative modification: implications for dietary prevention of atherosclerosis.

Cited by 394 publications

References 29 publications

Changes in Dietary Fat Intake Alter Plasma Levels of Oxidized Low-Density Lipoprotein and Lipoprotein(a)

Changes in Dietary Fat Intake Alter Plasma Levels of Oxidized Low-Density Lipoprotein and Lipoprotein(a)

Effect of ingestion of virgin olive oil on human low-density lipoprotein composition

The effects of oral vitamin supplementation on cardiovascular risk factors

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