Plasma and lipoprotein lipid peroxidation in humans on sunflower and rapessed oil diets |
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Authors: | Anu M. Turpeinen Georg Alfthan Liisa Valsta Eino Hietanen Jukka T. Salonen Hanna Schunk Kristiina Nyyssönen Marja Mutanen |
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Affiliation: | (1) Department of Applied Chemistry and Microbiology, Division of Nutrition, University of Helsinki, P.O. Box 27, 00014, Finland;(2) Present address: Department of Nutrition, National Public Health Institute, SF-00300 Helsinki, Finland;(3) International Agency for Research on Cancer, Lyon, F-69372 Lyon, France;(4) Research Institute of Public Health, University of Kuopio, SF-70211 Kuopio, Finland;(5) Present address: Department of Clinical Physiology, University of Turku, SF-20520 Turku, Finland |
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Abstract: | The effects of natural mixed diets on lipid peroxidation were investigated in humans. In the first study, 59 subjects were fed a rapeseed oil-based diet rich in monounsaturated fatty acids (MUFA) and a sunflower oil-based diet rich in polyunsaturated fatty acids (PUFA) in a cross-over manner for three and a half weeks. The lipid peroxidation products in plasma were determined by measuring conjugated dienes and malondialdehyde (MDA). In a second study, plasma thiobarbituric acid reactive substances (TBARS), lipid hydroperoxides, and the susceptibility of very low density lipoprotein + low-density lipoprotein (LDL) toin vitro oxidation were measured from subjects fed similar MUFA and PUFA diets for six week diets. No significant differences in plasma MDA or conjugated diene concentrations were found after the rapeseed oil diet or the sunflower oil diet in Study 1. In the second study, a small but significant decrease (P<0.05) in both lipid hydroperoxides and TBARS was observed in the LDL fraction after the sunflower oil diet. Thein vitro oxidation gave opposite results, showing increased oxidation after the sunflower oil diet. Despite a high intake of α-tocopherol during the oil peroids, no increase in plasma α-tocopherol was noticed in either study. The results suggest that moderate changes in the fatty acid composition in the Western-type diet may be adequate to affect lipoprotein susceptibility to oxidationin vitro, but there is considerable disparity with some indices ofin vivo lipid peroxidation. |
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