Modulation of human lipids and lipoproteins by dietary palm oil and palm olein: a review
Publicación:
Revista Palmas; Vol. 19 Núm. especial (1998); 180-187
0121-2923
Revista Palmas; Vol. 19 Núm. especial (1998); 180-187
0121-2923
Abstract
Several human studies have now evaluated palm oil's effects on blood lipids and lipoproteins. These studies suggest that palm oil and palm olein diets do not raise total (TC) and low-density lipoprotein (LDL-C) cholesterol levels to the extent expected from its fatty acid composition. With maximum substitution of palm oil in a Western type diet some coronary heart disease risk factors were beneficially modulated: high-density lipoprotein cholesterol (HDL-C) was significantly increased while the apolipoprotein B/AI ratio was beneficially lowered by palm oil. Comparison of palm olein with a variety of monounsaturated edible oils including rapeseed, canola, and olive oils has shown that plasma LDL cholesterol was not elevated by palm olein. To focus these findings specific fatty acid effects have been evaluated. Myristic acid may be the most potent cholesterol raising saturated fatty acid. Palmitic acid effects were largely comparable to the monounsaturated oleic acid in normolipidemic subjects while trans fatty acids detrimentally increased plasma TC, LDL-C, lipoprotein Lp(a] and lowered the beneficial HDL-C. Apart from these fatty acids there is evidence that the tocotrienols in palm oil products may have a hypocholesterolemic effect. This is mediated by the ability of the tocotrienols to suppress HMG-COA reductase. These new findings on palm oil merit a scientific reexamination of the classical saturated fat lipid hypotheses and its role in lipoprotein regulation. Varios estudios en humanos han evaluado recientemente los efectos del aceite de palma sobre los lípidos y las lipoproteínas sanguíneos. Estos estudios sugieren que el aceite de palma y la oleína de palma no incrementan el nivel de colesterol total (TC) ni el nivel de colesterol de las lipoproteínas de baja densidad (LDL-C) hasta el punto que se espera por su composición de ácidos grasos. Con una sustitución máxima de aceite de palma en una dieta alimenticia de tipo occidental, se regularon positivamente algunos de los factores de riesgo de enfermedades coronarias: el colesterol de lipoproteína de alta densidad (HDL-C) se incrementó significativamente mientras que la relación de apolipoproteína B/Al se disminuyó eficazmente por el aceite de palma. La comparación de la oleína de palma con una variedad de aceites comestibles monoinsaturados, incluyendo los aceites de colza, canola y oliva, demostró que 13 oleína de palma no incrementó el colesterol-LDL en el plasma. Para concentrarse en estos resultados se han evaluado los efectos específicos de los ácidos grasos. El ácido mirística puede ser el ácido graso saturado más potente para elevar el colesterol. Los efectos del ácido palmítico fueron altamente comparables con el ácido oleico monoinsaturado en sujetos normolipídemicos, mientras que los ácidos grasos trans incrementaron en forma dañina el colesterol total (TC), el colesterol-LDL, la lipoproteína Lp (a) en el plasma y redujeron el nivel del HDL-C beneficioso. Fuera de estos ácidos grasos existe evidencia de que los tocotrienoles en los productos de aceite de palma pueden tener un efecto hipocolesterolémico. Esto es facilitado por la capacidad de los tocotrienoles de suprimir la reductasa HMG-COA. Estos nuevos descubrimientos sobre aceite de palma ameritan un nuevo examen de la hipótesis clásica de los lípidos grasos saturados y de su papel en la regulación de la lipoproteína.
Several human studies have now evaluated palm oil's effects on blood lipids and lipoproteins. These studies suggest that palm oil and palm olein diets do not raise total (TC) and low-density lipoprotein (LDL-C) cholesterol levels to the extent expected from its fatty acid composition. With maximum substitution of palm oil in a Western type diet some coronary heart disease risk factors were beneficially modulated: high-density lipoprotein cholesterol (HDL-C) was significantly increased while the apolipoprotein B/AI ratio was beneficially lowered by palm oil. Comparison of palm olein with a variety of monounsaturated edible oils including rapeseed, canola, and olive oils has shown that plasma LDL cholesterol was not elevated by palm olein. To focus these findings specific fatty acid effects have been evaluated. Myristic acid may be the most potent cholesterol raising saturated fatty acid. Palmitic acid effects were largely comparable to the monounsaturated oleic acid in normolipidemic subjects while trans fatty acids detrimentally increased plasma TC, LDL-C, lipoprotein Lp(a] and lowered the beneficial HDL-C. Apart from these fatty acids there is evidence that the tocotrienols in palm oil products may have a hypocholesterolemic effect. This is mediated by the ability of the tocotrienols to suppress HMG-COA reductase. These new findings on palm oil merit a scientific reexamination of the classical saturated fat lipid hypotheses and its role in lipoprotein regulation.
Palabras clave:
aceite de palma
oleína de palma
lípidos
lipoproteínas
ácidos grasos
colesterol
enfermedades coronarias
salud
nutrición humana
aceite de palma
oleína de palma
lípidos
lipoproteínas
ácidos grasos
colesterol
enfermedades coronarias
salud
nutrición humana
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