Double blind comparison of plasma lipids in healthy subjects eating potato crisps fried in palmolein or canola oil.
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The effect of palmolein and of canola oil on plasma lipids was examined in double blind experiments in healthy human adults. Subjects ate 53g (men) or 35g (women) of the oil on potato crisps in randomized crossover experiments. The remainder of their diets was low in fat. The mean 3 percent rise of total cholesterol on palmolein compared with usual (Australian) diet was predominantly due to a 10 percent rise of HDL-cholesterol. This was seen in both series of experiments (n21 in 1990 and n30 in 1991). Results with canola were less consistent. Plasma total and LDL cholesterols were lower than on usual diet in both series of experiments (less so in 1991); plasma HDLs did not rise above levels on usual diet in 1990, but they rose in the 1991 experiments. Part of the explanation for inconsistency may be that the canola oil used in 1991 had been inadvertently mixed with some palmolein in the factory that made the crips.
The effect of palmolein and of canola oil on plasma lipids was examined in double blind experiments in healthy human adults. Subjects ate 53g (men) or 35g (women) of the oil on potato crisps in randomized crossover experiments. The remainder of their diets was low in fat. The mean 3 percent rise of total cholesterol on palmolein compared with usual (Australian) diet was predominantly due to a 10 percent rise of HDL-cholesterol. This was seen in both series of experiments (n21 in 1990 and n30 in 1991). Results with canola were less consistent. Plasma total and LDL cholesterols were lower than on usual diet in both series of experiments (less so in 1991); plasma HDLs did not rise above levels on usual diet in 1990, but they rose in the 1991 experiments. Part of the explanation for inconsistency may be that the canola oil used in 1991 had been inadvertently mixed with some palmolein in the factory that made the crips.
The effect of palmolein and of canola oil on plasma lipids was examined in double blind experiments in healthy human adults. Subjects ate 53g (men) or 35g (women) of the oil on potato crisps in randomized crossover experiments. The remainder of their diets was low in fat. The mean 3 percent rise of total cholesterol on palmolein compared with usual (Australian) diet was predominantly due to a 10 percent rise of HDL-cholesterol. This was seen in both series of experiments (n21 in 1990 and n30 in 1991). Results with canola were less consistent. Plasma total and LDL cholesterols were lower than on usual diet in both series of experiments (less so in 1991); plasma HDLs did not rise above levels on usual diet in 1990, but they rose in the 1991 experiments. Part of the explanation for inconsistency may be that the canola oil used in 1991 had been inadvertently mixed with some palmolein in the factory that made the crips.
Palabras clave
Aceites y grasas comestibles, Aceites vegetales