Randomised trial of coconut oil, olive oil or butter on blood lipids and other cardiovascular risk factors in healthy men and women

Abstract

IntroductionHigh dietary saturated fat intake is associated with higher blood concentrations of low-density lipoprotein cholesterol (LDL-C), an established risk factor for coronary heart disease. However, there is increasing interest in whether various dietary oils or fats with different fatty acid profiles such as extra virgin coconut oil may have different metabolic effects but trials have reported inconsistent results. We aimed to compare changes in blood lipid profile, weight, fat distribution and metabolic markers after four weeks consumption of 50 g daily of one of three different dietary fats, extra virgin coconut oil, butter or extra virgin olive oil, in healthy men and women in the general population.DesignRandomised clinical trial conducted over June and July 2017.SettingGeneral community in Cambridgeshire, UK.ParticipantsVolunteer adults were recruited by the British Broadcasting Corporation through their websites. Eligibility criteria were men and women aged 50–75 years, with no known history of cancer, cardiovascular disease or diabetes, not on lipid lowering medication, no contraindications to a high-fat diet and willingness to be randomised to consume one of the three dietary fats for 4 weeks. Of 160 individuals initially expressing an interest and assessed for eligibility, 96 were randomised to one of three interventions; 2 individuals subsequently withdrew and 94 men and women attended a baseline assessment. Their mean age was 60 years, 67% were women and 98% were European Caucasian. Of these, 91 men and women attended a follow-up assessment 4 weeks later.InterventionParticipants were randomised to extra virgin coconut oil, extra virgin olive oil or unsalted butter and asked to consume 50 g daily of one of these fats for 4 weeks, which they could incorporate into their usual diet or consume as a supplement.Main outcomes and measuresThe primary outcome was change in serum LDL-C; secondary outcomes were change in total and high-density lipoprotein cholesterol (TC and HDL-C), TC/HDL-C ratio and non-HDL-C; change in weight, body mass index (BMI), waist circumference, per cent body fat, systolic and diastolic blood pressure, fasting plasma glucose and C reactive protein.ResultsLDL-C concentrations were significantly increased on butter compared with coconut oil (+0.42, 95% CI 0.19 to 0.65 mmol/L, P<0.0001) and with olive oil (+0.38, 95% CI 0.16 to 0.60 mmol/L, P<0.0001), with no differences in change of LDL-C in coconut oil compared with olive oil (−0.04, 95% CI −0.27 to 0.19 mmol/L, P=0.74). Coconut oil significantly increased HDL-C compared with butter (+0.18, 95% CI 0.06 to 0.30 mmol/L) or olive oil (+0.16, 95% CI 0.03 to 0.28 mmol/L). Butter significantly increased TC/HDL-C ratio and non-HDL-C compared with coconut oil but coconut oil did not significantly differ from olive oil for TC/HDL-C and non-HDL-C. There were no significant differences in changes in weight, BMI, central adiposity, fasting blood glucose, systolic or diastolic blood pressure among any of the three intervention groups.Conclusi...

Source of Dietary Fat in Pig Diet Affects Adipose Expression of Genes Related to Cancer, Cardiovascular, and Neurodegenerative Diseases

“…Taken together, we conclude from these results that the deleterious effect of dietary beef tallow on disorders connected to obesity may be triggered by impaired fibrinolysis (downregulation of the PLAU gene) and increased coagulation (increased expression of F3 and decreased expression of THBD). However, we support the previously suggested need for the evaluation of the effects of individual fatty acids profile of fats on metabolism-related diseases [12].…”

“…Many opinions suggest that, despite containing high amounts of SFA, it is not as harmful as animal fats, although the American Heart Association presidential advisory advises against the use of coconut oil [11]. On the other hand, it has been found recently that coconut oil has a different effect to butter on blood lipids, being more comparable to olive oil with respect to increasing serum LDL-C [12]. Our results of DEGs add new information to this debate, indicating that the influence of coconut oil on fibrinolysis and coagulation in adipose tissue of pigs may be not as strong as that of beef tallow.…”

Efeitos do óleo de coco associado com um programa de exercícios físicos sobre a composição corporal e perfil lipídico

“…Em um experimento com 20 mulheres com sobrepeso, idade entre 20 a 40 anos, submetidas ao consumo de 30 mL de óleo de coco diário associado a um programa de exercícios aeróbicos com duração de 50 minutos, 4 vezes por semana, durante 12 semanas, mostrou que a circunferência da cintura diminuiu significativamente do período pré para o pós-experimento, corroborando com nossos achados 10 . Khaw et al 29 avaliou o efeito do consumo diário de 50 gr de óleo de coco, durante 4 semanas, em uma amostra de 28 indivíduos saudáveis e de ambos os sexos. Os resultados mostraram que a suplementação com óleo de coco não alterou a adiposidade central ao final do estudo.…”

“…Interessantemente, na presente investigação ambos os grupos não modificaram a massa gorda, percentual de gordura e massa magra após 12 semanas de experimento (Tabela 2). Nossos resultados corroboram com outros estudos que também não encontraram modificações nestes parâmetros da composição corporal com a suplementação de óleo de coco 12,14,29 . Nós inferimos que nenhuma alteração ao final do experimento pode estar relacionado a falta de uma dieta com restrição calórica e ao programa de exercícios que envolveu somente exercício aeróbico sem o treinamento de força.…”

Kohlenhydratrestriktion bei Typ-2-Diabetes aus Sicht des Präventivmediziners

“…In einer randomisierten, kontrollierten Studie, die der Fernsehsender BBC initiiert hatte, wurde vor Kurzem untersucht, welche Auswirkungen die Zufuhr von 50 g Kokos- öl, 50 g Olivenöl oder 50 g Butter zusätzlich zur britischen Ernährung auf das Lipidpro l haben [28]. Während die Butter aufgrund des höheren Gehalts an Palmitinsäure und Myristinsäure zu dem erwartbaren Anstieg der TC:HDL-Ratio führte, führten Olivenöl und Kokosöl zu einer Senkung des non-HDL-Cholesterins und der TC:HDL-Ratio .…”