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Cholesterol reduction using manufactured foods high in monounsaturated fatty acids: a randomized crossover study

Williams, C., Knapper, F., Webb, D., Brookes, C., Zampelas, A., Tredger, J., Wright, J., Meijer, G., Calder, P., Yaqoob, P. and Gibney, M. (1998) Cholesterol reduction using manufactured foods high in monounsaturated fatty acids: a randomized crossover study. British Journal of Nutrition, 81. pp. 439-446. ISSN 0007-1145

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Abstract/Summary

In two separate studies, the cholesterol-lowering efficacy of a diet high in monounsaturated fatty acids (MUFA) was evaluated by means of a randomized crossover trial. In both studies subjects were randomized to receive either a high-MUFA diet or the control diet first, which they followed for a period of 8 weeks; following a washout period of 4–6 weeks they were transferred onto the opposing diet for a further period of 8 weeks. In one study subjects were healthy middle-aged men (n 30), and in the other they were young men (n 23) with a family history of CHD recruited from two centres (Guildford and Dublin). The two studies were conducted over the same time period using identical foods and study designs. Subjects consumed 38 % energy as fat, with 18 % energy as MUFA and 10 % as saturated fatty acids (MUFA diet), or 13 % energy as MUFA and 16 % as saturated fatty acids (control diet). The polyunsaturated fatty acid content of each diet was 7 %. The diets were achieved by providing subjects with manufactured foods such as spreads, ‘ready meals’, biscuits, puddings and breads, which, apart from their fatty acid compositions, were identical for both diets. Subjects were blind to which of the diets they were following on both arms of the study. Weight changes on the diets were less than 1 kg. In the groups combined (n 53) mean total and LDL-cholesterol levels were significantly lower at the end of the MUFA diet than the control diet by 0⋅29 (SD 0⋅61) mmol/l (P

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
ID Code:68762
Publisher:Cambridge University Press

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