Influence of a healthy Nordic diet on serum fatty acid composition and associations with blood
lipoproteins - results from the NORDIET study
Engelsk titel: Influence of a healthy Nordic diet on serum fatty acid composition and associations with blood
lipoproteins - results from the NORDIET study
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Författare:
Adamsson, Viola
;
Cederholm, Tommy
;
Vessby, Bengt
;
Riserus, Ulf
Email: ulf.riserus@pubcare.uu.se
Språk: Eng
Antal referenser: 19
Dokumenttyp:
RCT
UI-nummer: 15013175
Sammanfattning
Background: The fatty acid (FA) composition of serum lipids is related to the quality of dietary fat
intake.
Objective: To investigate the effects of a healthy Nordic diet (ND) on the FA composition of serum
cholesterol
esters (CE-FA) and assess the associations between changes in the serum CE-FA composition and
blood
lipoproteins during a controlled dietary intervention.
Design: The NORDIET trial was a 6-week randomised, controlled, parallel-group dietary intervention
study
that included 86 adults (5398 years) with elevated low-density lipoprotein cholesterol (LDL-C). Serum
CE-FA composition was measured using gas chromatography. Diet history interviews were
conducted, and
daily intake was assessed using checklists.
Results: Food and nutrient intake data indicated that there was a reduction in the intake of fat from
dairy
and meat products and an increase in the consumption of fatty fish with the ND. The levels of
saturated
fatty acids in cholesterol esters (CE-SFA) 14:0, 15:0, and 18:0, but not 16:0, showed a significant
decrease
after intake of ND compared to the control diet (pB0.01). Also, a significant increase in serum 22:6n
3 was
observed compared with the control diet (pB0.01). The changes in CE-SFA 14:0, 15:0, and 18:0
correlated
positively with changes in LDL-C, HDL-C, LDL-C/HDL-C, ApoA1, and ApoB (pB0.01), respectively,
whereas the changes in polyunsaturated fatty acids in cholesterol esters (CE-PUFA) 22:6n 3 were
negatively
correlated with changes in the corresponding serum lipids.
Conclusions: The decreased intake of saturated fat and increased intake of n-3 PUFA in a healthy ND
is
partly reflected by changes