摘要
目的:探讨不同基因型血脂异常人群对粗杂粮干预的敏感性。方法:将409名45岁以上的血脂异常人群分为两组:干预组(230人)和对照组(179人),前者每人每天给予湿重100g左右的粗杂粮馒头1个,每1~2个月参加1次健康讲座,后者只参加健康讲座,干预时间6个月;用PCR-RELP(限制性片段长度多态性)方法检测干预组人群中脂蛋白脂酶(LPL)PvuⅡ基因型。结果:干预组除腰臀比(WHR)以外各项指标较试验前均有明显改善,试验后干预组体质指数(BMI)、WHR、收缩压(SBP)、舒张压(DBP)、血甘油三酯(TG)均显著低于对照组,而高密度脂蛋白胆固醇(HDL-C)显著高于对照组。各基因型组对TG干预的敏感性,P+/P+组显著高于P-/P-组;对TC、HDL-C干预的敏感性,以P-/P-组最低;对于改善血脂有效率,P+/P+组显著高于P-/P-组。结论:粗杂粮干预对血脂异常人群有良好的效果,不同LPL-PvuⅡ基因型对血脂改善的敏感性不同,对于TG而言,P+/P+组敏感性较高,P-/P-组较低。
To explore the different genotypes' susceptibility to intervention of coarse grain food in dyslipdemia population. Method: 409 middle and old aged residents with blood lipoprotein abnormalities were randomized to 2 groups: the intervention group (230 subjects) and the control group (179 subjects). Everyone of the former group was given a steamed bread of coarse grain food per day and health education once every month; while the control group was only given health education. Intervention period was 6 months. The genotypes of LPL-PvuⅡ of the intervention group were analyzed by PCR-RFLP (restriction fragment length polymorphism) technique. Results: All indices in intervention group except WHR were improved after intervention. BMI, WHR, SBP, DBP, serum TG were significantly lower than control group; while serum HDL-C was significantly higher than control group after intervention. Among all genotype groups, the P^+/P^+ group was more sensible for the change of serum TG and more significant in the effect of improving blood lipids than the P^-/P^- group; and the susceptibility of change for TC and HDL-C in serum was least in the P^-/P^- group. Conclusion: There are good intervention effects of coarse grain food in dyslipdemia population. The susceptibilities to improve blood lipids vary with different genotypes of LPL-PvuⅡ, especially for change of serum TG , and P^+/P^+ group was more sensible.
出处
《营养学报》
CAS
CSCD
北大核心
2006年第3期263-265,268,共4页
Acta Nutrimenta Sinica
基金
江苏省卫生厅预防医学基金(No.Y2002037)
达能营养中心膳食营养研究与宣教基金(No.DIC2003-10)
关键词
LPL-Pvu
Ⅱ
血脂异常
粗杂粮干预
LPL-Pvu Ⅱ
blood lipid abnormality
intervention of coarse food grain