《提高对初榨橄榄油、坚果、豆类、全谷物和鱼类的摄入量可以改善人体高密度脂蛋白的功能》

  • 来源专题:食物与营养
  • 编译者: 殷小溪
  • 发布时间:2019-03-01
  • 本文的研究目的是评估在心血管高危人群中,增加对心脏保护类食物(初榨橄榄油、坚果、水果、蔬菜、豆类、全谷类、鱼类和葡萄酒)的摄入是否与高密度脂蛋白(HDL)功能的改善有关。

    本研究评估了296名高心血管风险受试者1年食物摄入变化与高密度脂蛋白功能特征之间的关系。初榨橄榄油(10g/d)和全谷物消费量(25g/d)的增加与胆固醇外排能力的增加有关(分别为+0.7%,P = 0.026和+0.6%,P = 0.017)。坚果(30g/d)和豆类(25g/d)摄入量的增加与对氧磷酶‐1活性的增加有关(+12.2%,P = 0.049, +11.7%, P =0.043)。豆类摄入量的增加也与胆固醇酯转移蛋白活性的降低有关(-4.8%,P = 0.028)。鱼类摄入量的增加(25g/d)与对氧磷酶‐1活性的增加(+3.9%,P = 0.030)和胆固醇酯转移蛋白活性的下降(-1.6%,P = 0.021)、高密度脂蛋白胆固醇浓度(-1.1%,P = 0.039)以及与高密度脂蛋白水平相关的功能(胆固醇外排能力,-1.1%,P = 0.010)有关。

    研究结果表明在心血管高危人群中,橄榄油、坚果、豆类、全谷物和鱼类(通过常规饮食可获得)的摄入量增加与高密度脂蛋白功能的改善有关。

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