Abstract: High Carbohydrate and High Monounsaturated Fatty Acid Diets Similarly Affect LDL Electrophoretic Characteristics in Men Who Are Losing Weight

J. Nutr. 133:3124-3129, October 2003

1W. Roodly Archer2, Benoît Lamarche*,3, Annie C. St-Pierre4, Jean-François Mauger, Olivier Dériaz*, Nancy Landry*, Louise Corneau, Jean-Pierre Després, Jean Bergeron*,5, Patrick Couture* and Nathalie Bergeron6

Nutraceuticals and Functional Foods Institute, Laval University, Québec, Canada G1K 7P4; * Lipid Research Center, CHUL Research Center, Québec, Canada G1V 4G2; Québec Heart Institute, Laval Hospital Research Center, Québec, Canada G1V 4G5

6To whom correspondence should be addressed. E-mail: Nathalie.Bergeron@inaf.ulaval.ca.

We compared the effects of ad libitum consumption of a defined high complex carbohydrate (CHO) diet (% of energy: CHO, 58.3; fat, 25.8) vs. a defined high monounsaturated fatty acid (MUFA) diet (% of energy: CHO, 44.7; fat, 40.1; MUFA, 22.5) on LDL electrophoretic characteristics. Healthy men [n = 65; age, 37.5 ± 11.2 (mean ± SD) y; BMI, 29.2 ± 4.9 kg/m2] were randomly assigned to one of the two diets that they consumed for 6–7 wk. The high CHO diet significantly reduced body weight (-2%). The diet-induced reduction in plasma LDL cholesterol (C) levels in the high-CHO diet group was due mainly to concurrent reductions in the cholesterol content of small (<25.5 nm, P < 0.01) and medium-sized LDL (25.5–26.0 nm, P = 0.01). The high MUFA diet also reduced body weight, and LDL-C and LDL-apolipoprotein (apo)B levels, which were comparable to those in the high CHO group. The cholesterol levels of small LDL particles tended to be reduced (P = 0.24) in the high MUFA group (-12%), similar to changes in the high CHO group. These results suggest that, when associated with weight loss, ad libitum consumption of high CHO and high MUFA diets may be considered to be equally beneficial for the management of LDL-related atherogenic dyslipidemia. However, the high MUFA diet more favorably affected triglyceride levels, suggesting that it may be preferable to a high CHO diet in cardiovascular disease prevention. © 2003 The American Society for Nutritional Sciences

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