棕榈油对中国健康青年男子血脂及脂质过氧化物水平的影响

Effect of palm oil on blood lipids and lipid peroxidation in Chinese young adults

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.