背景:全食物,植物性素食饮食,低油,地中海饮食,富含特级初榨橄榄油(EVOO),降低心血管疾病的危险因素。膳食脂肪的最佳数量,尤其是EVOO,不清楚。
结果:在一项每周烹饪班的随机交叉试验中,心血管疾病风险≥5%的成年人遵循高(4汤匙/天)至低(<1茶匙/天)或低至高EVOO全食,以植物为基础的饮食,每个4周,被一周的冲洗分开。主要结果是低密度脂蛋白胆固醇(LDL-C)与基线的差异。次要措施是其他心脏代谢标志物的变化。线性混合模型评估了阶段之间基线的变化,随着年龄,性别,体重变化为协变量。在40名参与者中,在高EVOO和低EVOO阶段,脂肪摄入量占能量的48%和32%,分别。两种饮食均导致LDL-C的降低,总胆固醇,载脂蛋白B,高密度脂蛋白胆固醇,葡萄糖,高敏C反应蛋白(均P<0.05)。通过LDL-C的饮食序列相互作用,按饮食顺序检测到饮食之间的差异(平均值±SEM高到低:Δ-12.7[5.9]mg/dL,P=0.04与低至高:Δ+15.8[6.8]mg/dL,P=0.02)。同样,低到高阶导致葡萄糖增加,总胆固醇,高密度脂蛋白胆固醇(P均<0.05)。在第1期,LDL-C降低为-25.5(5.1)后低与-16.7(4.2)mg/dL后高EVOO,P=0.162,在第2期减少。
结论:与基线饮食相比,两种基于植物的饮食模式都改善了心脏代谢风险,低EVOO饮食后LDL-C下降更明显。遵循低摄入模式后添加EVOO可能会阻碍进一步的脂质减少。
背景:URL:https://www。clinicaltrials.gov;唯一标识符:NCT04828447.
BACKGROUND: Whole-food, plant-based vegan diets, low in oils, and Mediterranean diets, rich in extra virgin olive oil (EVOO), reduce cardiovascular disease risk factors. Optimal quantity of dietary fat, particularly EVOO, is unclear.
RESULTS: In a randomized crossover trial with weekly cooking classes, adults with ≥5% cardiovascular disease risk followed a high (4 tablespoons/day) to low (<1 teaspoon/day) or low to high EVOO whole-food, plant-based diet for 4 weeks each, separated by a 1-week washout. The primary outcome was difference in low-density lipoprotein cholesterol (LDL-C) from baseline. Secondary measures were changes in additional cardiometabolic markers. Linear mixed models assessed changes from baseline between phases, with age, sex, and body weight change as covariates. In 40 participants, fat intake comprised 48% and 32% of energy during high and low EVOO phases, respectively. Both diets resulted in comparable reductions in LDL-C, total cholesterol, apolipoprotein B, high-density lipoprotein cholesterol, glucose, and high-sensitivity C-reactive protein (all P<0.05). With diet-sequence interactions for LDL-C, differences were detected between diets by diet order (mean±SEM high to low: Δ-12.7[5.9] mg/dL, P=0.04 versus low to high: Δ+15.8[6.8] mg/dL, P=0.02). Similarly, low to high order led to increased glucose, total cholesterol, and high-density lipoprotein cholesterol (all P<0.05). Over period 1, LDL-C reductions were -25.5(5.1) post-low versus -16.7(4.2) mg/dL post-high EVOO, P=0.162, which diminished over period 2.
CONCLUSIONS: Both plant-based diet patterns improved cardiometabolic risk profiles compared with baseline diets, with more pronounced decreases in LDL-C after the low EVOO diet. Addition of EVOO after following a low intake pattern may impede further lipid reductions.
BACKGROUND: URL: https://www.clinicaltrials.gov; Unique identifier: NCT04828447.