Volume 87, Issue 5, May (2002), pp. 489-499 © The Author 2002
doi:10.1079/BJN2002567

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Different effects of diets rich in olive oil, rapeseed oil and sunflower-seed oil on postprandial lipid and lipoprotein concentrations and on lipoprotein oxidation susceptibility

Nina S. Nielsen^1,*, Anette Pedersen², Brittmarie Sandström², Peter Marckmann², Carl-Erik Høy^1
1BioCentrum-DTU, Department of Biochemistry and Nutrition, The Technical University of Denmark, Søltofts Plads, Bygning 224, DK-2800 Kgs. Lyngby, Denmark
²Research Department of Human Nutrition, The Royal Veterinary and Agricultural University, Denmark

 (Received 22 June 2001–Revised 14 December 2001–Accepted 20 January 2002)

Elevated concentrations of fasting and non-fasting triacylglycerol-rich lipoproteins (TRL) as well as oxidative changes of lipoproteins may increase the risk of ischaemic heart disease. To compare the effects of different diets rich in unsaturated fatty acids on the concentrations and in vitro oxidation of fasting and postprandial lipoproteins eighteen males consumed diets enriched with rapeseed oil (RO), olive oil (OO), or sunflower-seed oil (SO) in randomised order for periods of 3 weeks followed by a RO test meal. In the postprandial state the concentrations of cholesterol and triacylglycerol (TAG) in TRL were higher after consumption of OO compared with RO and SO (P<0·04), possibly related to differences in the fasting state. The propagation rates for VLDL and LDL oxidation were higher in the postprandial compared with the fasting state irrespective of diet. In the fasting state, the propagation rates were highest after SO (P<0·001), and in the postprandial state, SO gave rise to a shorter VLDL lag time (P=0·03) and a higher propagation rate than OO consumption (P=0·04). Overall, the SO diet resulted in a higher postprandial propagation rate of LDL (P<0·001) compared with RO and OO, while there was no effect of diet on LDL oxidation lag time. Our results suggest that RO and SO diets lower the postprandial cholesterol and TAG concentrations compared with OO, while RO and OO diets result in similar and lower in vitro susceptibility to oxidation of lipoproteins than SO.

Keywords:
Dietary oils: Lipoproteins: Oxidation susceptibility: Vitamins