scholarly journals Congruence of individual responsiveness to dietary cholesterol and to saturated fat in humans

1988 ◽  
Vol 29 (7) ◽  
pp. 883-892 ◽  
Author(s):  
M B Katan ◽  
M A Berns ◽  
J F Glatz ◽  
J T Knuiman ◽  
A Nobels ◽  
...  
Keyword(s):  
Dietary Cholesterol ◽  
Saturated Fat ◽  
Individual Responsiveness

Abstract 186: Reduction Of High density lipoprotein Cholesterol After Successfull Dietary Intervention Is Not Accompanied By A Change In Reverse Cholesterol Transport

Circulation ◽  
2007 ◽  
Vol 116 (suppl_16) ◽  
Author(s):  
Rudolf Poledne
Keyword(s):  
Reverse Cholesterol Transport ◽  
Ldl Cholesterol ◽  
Dietary Cholesterol ◽  
Saturated Fat ◽  
Hdl Cholesterol ◽  
Cholesterol Concentration ◽  
Cholesterol Transport ◽  
High Cholesterol ◽  
Unsaturated Fat ◽  
Low Cholesterol

Substitution of dietary saturated fat by unsaturated fat and the reduction of dietary cholesterol intake leads to a decrease of LDL cholesterol concentration accompanied usually by a decrease of HDL cholesterol. Method: 18 young male volunteers were fed for 4 weeks either a high cholesterol saturated fat diet or low cholesterol and unsaturated fat diet in crossover design. At the end of both experimental periods, the lipoprotein concentration was determined. In addition, the reverse cholesterol transport from 14 C cholesterol labeled macrophages in tissue cultures was analyzed. Reverse cholesterol transport was calculated as the percentage of radioactivity released from pre-labeled cells to incubation media with serum of each individuals. Results: Highly significant decrease of LDL cholesterol after the unsaturated fat diet was accompanied by a significant decrease of the HDL cholesterol from 1.25 mmol/l to 1.05 mmol/l. Reverse cholesterol transport did not significantly change when the data of high cholesterol saturated fat diet (9.97 ± 1.45) and low cholesterol unsaturated fat diet (9.53 ± 1.41) were compared. There was no correlation between data of the decrease of HDL cholesterol concentration and change in reverse cholesterol transport. Conclusion: We conclude that dietary treatment by hypocholesterolemic diet accompanied by a reduction of HDL cholesterol does not lead to the decrease in reverse cholesterol transport.

scholarly journals Dietary cholesterol and egg intake in relation to incident cardiovascular disease and all-cause and cause-specific mortality in postmenopausal women

2020 ◽  
Author(s):  
Guo-Chong Chen ◽  
Li-Hua Chen ◽  
Yasmin Mossavar-Rahmani ◽  
Victor Kamensky ◽  
Aladdin H Shadyab ◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Postmenopausal Women ◽  
Dietary Cholesterol ◽  
Saturated Fat ◽  
Inverse Association ◽  
Egg Consumption ◽  
All Cause Mortality ◽  
Specific Mortality ◽  
Cholesterol Intake ◽  
Incident Cardiovascular Disease

ABSTRACT Background The potential cardiovascular impact of dietary cholesterol intake has been actively debated for decades. Objectives We aimed to evaluate associations of dietary cholesterol and egg intakes with incident cardiovascular disease (CVD) and all-cause and cause-specific mortality. Methods We included 96,831 US postmenopausal women aged 50–79 y without known CVD or cancer during baseline enrollment (1993–1998) of the Women's Health Initiative. Dietary information was collected using a validated FFQ. Incident CVD [i.e., ischemic heart disease (IHD) and stroke] and all-cause and cause-specific mortality were ascertained and adjudicated through February 2018. Results A total of 9808 incident CVD cases and 19,508 all-cause deaths occurred during a median follow-up of 17.8 y and 18.9 y, respectively. After multivariable adjustment for traditional risk factors and key dietary nutrients including dietary saturated fat, there were modest associations of dietary cholesterol intake with incident CVD (HRQ5versusQ1: 1.12; 95% CI: 1.03, 1.21; P-trend < 0.001) and all-cause mortality (HRQ5versusQ1: 1.09; 95% CI: 1.02, 1.15; P-trend < 0.001). Significant positive associations were also observed between dietary cholesterol and incident IHD (P-trend = 0.007), incident ischemic stroke (P-trend = 0.002), and CVD mortality (P-trend = 0.002), whereas there was an inverse association for incident hemorrhagic stroke (P-trend = 0.037) and no association for mortality from cancer, Alzheimer disease/dementia, respiratory diseases, or other causes (P-trend > 0.05). Higher egg consumption was also associated with modestly higher risk of incident CVD (P-trend = 0.004) and all-cause mortality (P-trend < 0.001), with HRs of 1.14 (95% CI: 1.04, 1.25) and 1.14 (95% CI: 1.07, 1.22), respectively, when comparing ≥1 egg/d with <1 egg/wk. Conclusions Both higher dietary cholesterol intake and higher egg consumption appeared to be associated with modestly elevated risk of incident CVD and all-cause mortality in US postmenopausal women.

scholarly journals Replacement of dietary saturated fat with monounsaturated fat: effect on atherogenesis in cholesterol-fed rabbits clamped at the same plasma cholesterol level

1995 ◽  
Vol 74 (4) ◽  
pp. 509-521 ◽  
Author(s):  
Lars B. Nielsen ◽  
Per Leth-Espensen ◽  
Børge G. Nordestgaard ◽  
Eline Forged ◽  
Knud Kjeldsen ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Plasma Cholesterol ◽  
Saturated Fatty Acids ◽  
Dietary Cholesterol ◽  
Saturated Fat ◽  
Coconut Oil ◽  
Cholesterol Concentration ◽  
Monounsaturated Fat ◽  
Aortic Cholesterol

The aim was to compare the effect on atherogenesis of dietary monounsaturated and saturated fatty acids in cholesterol-clamped rabbits. To obtain an average plasma cholesterol concentration of 20 mmol/l in each rabbit during the 13-week cholesterol-feeding period, dietary cholesterol was adjusted weekly. The amount of fat fed daily was 10 g per rabbit in Expts A (n 23), C (n 36), and D (n 58) and 5 g per rabbit in Expt B (n 24). The source of monounsaturated fatty acids was olive oil in all four experiments. The source of saturated fatty acids was butter in Expt A, lard in Expt B, coconut oil in Expt C, and butter or lard in Expt D. Generally, olive oil-fed groups received more cholesterol and tended to have more cholesterol in VLDL and less in LDL compared with groups receiving saturated fat. Analysis of variance of the combined results of all four experiments showed that, in comparison with saturated fat, olive oil lowered aortic cholesterol by 13 (−9–30, 95% confidence interval) % in the aortic arch, and by 10 (−10–26) % in the thoracic aorta, which was not significant. In the comparison with olive oil, no differences in effects on aortic cholesterol content were detected between butter, lard and coconut oil. These findings do not support the view that replacement of dietary saturated fat with olive oil has a major impact on the development of atherosclerosis in addition to that accounted for by changes in plasma cholesterol levels.

Interactive effects of dietary cholesterol and saturated fat on low density lipoprotein cholesterol

1996 ◽  
Vol 24 (2) ◽  
pp. 180S-180S
Author(s):  
ANDREW M. SALTER ◽  
JENNIFER S. BRUCE ◽  
ANDREW J. BENNETT ◽  
E. HEATHER MANGLAPANE ◽  
DAVID A. WHITE
Keyword(s):  
Low Density Lipoprotein ◽  
Dietary Cholesterol ◽  
Saturated Fat ◽  
Density Lipoprotein ◽  
Interactive Effects ◽  
Lipoprotein Cholesterol ◽  
Low Density ◽  
Low Density Lipoprotein Cholesterol

Dietary nutrient intakes and slight albuminuria in people at least 40 years old

1993 ◽  
Vol 39 (10) ◽  
pp. 2191-2198 ◽  
Author(s):  
P A Metcalf ◽  
J R Baker ◽  
R K Scragg ◽  
E Dryson ◽  
A J Scott ◽  
...  
Keyword(s):  
Relative Risk ◽  
Dietary Fiber ◽  
Dietary Protein ◽  
Salt Intake ◽  
Dietary Cholesterol ◽  
Saturated Fat ◽  
Dietary Nutrient ◽  
Fiber Consumption ◽  
Log Linear ◽  
Screening Survey

Abstract We studied the relation between diet and slight albuminuria in 5416 people, ages 40 years and over, who participated in a health screening survey of a local workforce. Degree of albuminuria showed log-linear univariate relations with dietary protein, cholesterol, and sodium intakes, and negative log-linear univariate relations with dietary fiber and polyunsaturated to saturated fat (P/S) ratio. After adjusting for age, gender, and ethnicity, the relative risk (95% confidence interval) for slight albuminuria was significantly increased in people reporting dietary cholesterol consumption > 226 mg/day compared with people reporting consumption < or = 226 mg/day [1.32 (1.02, 1.70)], and significantly reduced in people reporting dietary fiber consumption > 26 g/day compared with people reporting consumption < or = 26 g/day [0.74 (0.58, 0.95)]. There was no significant effect of dietary protein, P/S ratio, or salt intake. We conclude that risk of slight albuminuria is increased by consumption of dietary cholesterol and reduced by consumption of dietary fiber.

scholarly journals Which Predicts Incident Cardiovascular Disease Better: A Plant-Centered Diet or a Low-Saturated Fat Diet? The Coronary Artery Risk Development in Young Adults (CARDIA) Study

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 1019-1019
Author(s):  
Yuni Choi ◽  
Daniel Gallaher ◽  
Karianne Svendsen ◽  
Katie Meyer ◽  
Lyn Steffen ◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Young Adults ◽  
Coronary Artery ◽  
Diet Quality ◽  
Dietary Cholesterol ◽  
Saturated Fat ◽  
Atherosclerotic Cardiovascular Disease ◽  
Parental History ◽  
Plant Foods ◽  
Incident Cases

Abstract Objectives A low-saturated fat diet has been suggested to reduce serum cholesterol and thereby presumably lower the risk of atherosclerotic cardiovascular disease (CVD). We compared associations of a low-saturated fat diet vs a plant-centered diet with lower serum low-density lipoprotein cholesterol (LDL-C) concentration and risk of incident CVD, coronary heart disease (CHD), and stroke. Methods We followed 4,887 Black and White men and women in the Coronary Artery Risk Development in Young Adults (CARDIA) cohort, ages 18–30 years and free of CVD at baseline from 1985–86 (exam year 0) to 2018 (year 32). The A Priori Diet Quality Score (APDQS), a measure of plant-centered diet quality, was assessed in an interviewer-administered diet history at years 0, 7, and 20. Higher APDQS implies higher intake of nutritionally-rich plant foods with less high-fat meats and unhealthy plant foods. Low-saturated fat diet was judged by lower the Keys score, based on saturated fat, polyunsaturated fat, and dietary cholesterol intake. Linear and proportional hazards regression models were used, the latter with time-varying average APDQS and CVD outcomes, both adjusted for age, sex, race, education, energy intake, physical activity, smoking, and parental history of CVD (CVD outcome only). Results Higher APDQS had higher dietary fiber and lower total and saturated fat. Keys score and APDQS 7-year changes correlated similarly with lower concurrent LDL-C change. During the 32 year follow-up, we documented 280,135, and 92 incident cases of CVD, CHD, and stroke, respectively. LDL-C predicted CVD and CHD, but not stroke. APDQS, but not Keys score, was associated with a lower risk of each CVD outcome. Multivariable-adjusted HRs per 1-SD increment for the APDQS were 0.81 (95% CI: 0.68 − 0.96) for CVD, 0.78 (95% CI: 0.61 − 1.00) for CHD, and 0.71 (95% CI: 0.52 − 0.98) for stroke. The primary results for APDQS and for LDL-C were not substantially altered in mutually adjusted models. Conclusions Both a plant-centered and a low-saturated fat diet were associated with lower LDL-C. A plant-centered diet and LDL-C, but not a low-saturated fat diet, were associated with long-term CVD risk. Our findings imply that dietary strategies aimed solely to lower saturated fat may be less effective in reducing CVD burden than recommendations for a plant-centered diet. Funding Sources HFHL, MnDRIVE, NHLBI.

scholarly journals Association of eggs with dietary nutrient adequacy and cardiovascular risk factors in US adults

2019 ◽  
Vol 22 (11) ◽  
pp. 2033-2042 ◽  
Author(s):  
Melissa M Melough ◽  
Sang-Jin Chung ◽  
Maria Luz Fernandez ◽  
Ock K Chun
Keyword(s):  
Risk Factors ◽  
Dietary Cholesterol ◽  
Saturated Fat ◽  
Sociodemographic Factors ◽  
Cvd Risk Factors ◽  
Cvd Risk ◽  
Cross Sectional ◽  
Nutrient Adequacy ◽  
Egg Consumption ◽  
Whole Egg

AbstractObjectiveWhole eggs are rich sources of several micronutrients. However, it is not well known how egg consumption contributes to overall nutrient adequacy and how it may relate to CVD risk factors. Therefore, the present study aimed to determine how whole egg consumption contributes to nutrient intakes and to assess its association with CVD risk factors in US adults.DesignCross-sectional study.SettingThe study was conducted using data from the National Health and Nutrition Examination Survey (NHANES) 2003–2012, a nationally representative survey of the US civilian population.ParticipantsAdults who completed two dietary recalls and provided information on relevant sociodemographic factors were included in the study (n21 845).ResultsApproximately 73 % of adults were classified as whole egg consumers. Egg consumption was associated with greater intakes of protein, saturated fat, mono- and polyunsaturated fats, Fe, Zn, Ca, Se, choline, and several other vitamins and minerals. Egg consumption was associated with a higher likelihood of meeting or exceeding recommendations for several micronutrients. Egg intake was positively associated with dietary cholesterol consumption, but not with serum total cholesterol (TC) when adjusted for multiple potential confounders. In multiple linear regression analyses, TAG, TAG:HDL-cholesterol and TC:HDL-cholesterol were significantly lower with greater egg consumption. Egg consumption had no significant relationship with LDL-cholesterol or C-reactive protein, but was associated with higher BMI and waist circumference.ConclusionsWhole eggs are important dietary contributors of many nutrients and had either beneficial or non-significant associations with most CVD risk biomarkers examined.

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