Pork with a high content of polyunsaturated fatty acids lowers LDL-cholesterol in women
Date
1998
Authors
Stewart, Jeanne Wempe
Major Professor
Advisor
Kaplan, Murray L.
Beitz, Donald C.
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Abstract
Twenty women, aged 19-24 with normal plasma lipid levels, were assigned to either a complete diet containing standard pork (STD) or modified pork (MOD). All fat in the diet originated from the pork and lard from pigs fed either a diet containing a high concentration of saturated fatty acidsor a diet containing a high concentration of polyunsaturated fatty acids. After 4 wks of dietary treatment, each group was divided in half. One half continued to be fed either the original STD or MOD diet while the other half of each group was crossed over to the alternate diet. As a percentage of energy, the measured diet composition was 15% protein, 43% carbohydrate and 42% fat. Fatty acid content (FA) of the STD diet was 40% saturated fatty acids (SFA), 45% monounsaturated fatty acids (MUFA) and 15% polyunsaturated fatty acids(PUFA).
Fatty acid content of the MOD diet was 25% SFA, 34% MUFA and 41% PUFA. Plasma total cholesterol and LDL-cholesterol significantly decreased by 8 wks when fed the MOD diet (P [less than or equal to] 0. 0076) and (P [less than or equal to] 0. 0382), respectively. Plasma HDL2-cholesterol in subjects fed the STD diet increased by 8 wks, whereas plasma HDL2-cholesterol decreased in subjects fed the MOD diet (P [less than or equal to] 0.0405). SFA from the plasma cholesterol ester fraction was higher in subjects fed the STD diet, whereas it decreased in those fed the MOD diet. MUFA from the plasma cholesterol ester, free fatty acid, phospholipid and triacylglycerol fractions increased in subjects fed the STD diet and decreased in subjects fed the MOD diet. In the red blood cell phospholipid fraction, MUFA decreased in MOD-fed subjects.
The PUFA of the plasma and red blood cell cholesterol ester, free fatty acid, phospholipid, and triacylglycerol fractions significantly increased in subjects fed the MOD diet. The PUFA from platelets significantly increased in subjects fed the MOD diet. The results indicate that the MOD pork diet significantly lowered plasma total cholesterol and LDL-cholesterol and shifted the fatty acid composition from SFA to PUFA in plasma, platelets and red blood cells.
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