摘要
为了研究棕榈油(PA)、豆油(SO)、猪油(LA)对正常人血脂及脂质过氧化物水平的影响,将45名18~25岁健康男子分为3组,分别食用上述3种油烹调的实验膳。实验膳中脂肪占热能的30%,其中75%~80%来自实验用油。预备期3周,实验期6周。结果显示:LA使受试者的低密度脂蛋白胆固醇(LDL-C)浓度及总胆固醇与高密度脂蛋白胆固醇比值(TC/HDL-C)水平显著升高,而PA、SO则无此影响;实验结束时,PA组TC、LDL-C、TC/HDL-C以及SO组的TC/HDL-C均显著低于LA组。TG、HDL-C和LPO水平3组间未见显著性差异。以上实验结果表明。
he effects of palm oil (PA), soybean oil (SO) and lard (LA) on serum lipids were compared in three matched groups of healthy volunteers (males, aged 18~25 y). About 30% of total calories was supplied by dietary fat and of which about 75% ̄80% was derived from the test oils. The experiment lasted for 6 consecutive weeks after 3 weeks of pretest period. Compared with the entry level values, LA significantly raised serum LDL C concentration and TC/HDL C ratio, while PA and SO showed little such effects. At the end of the experiment, the concentration of TC and LDL C in PA group and the ratio of TC/HDL C in SO and PA groups were significantly lower than those in LA group. The concentrations of TG, HDL C, and LPO were not significantly different among three test groups. The results of present study showed that palm oil, used in food process and as cooking oil in Chinese diet, might maintain the normal serum cholesterol level in Chinese young adults.
出处
《卫生研究》
CAS
CSCD
北大核心
1996年第5期305-307,共3页
Journal of Hygiene Research
基金
国际合作项目
关键词
棕榈油
血脂
脂质过氧化物
palm oil
blood lipids
lipid peroxidation