A comparative study of the effects of palm olein, cocoa butter and extra virgin olive oil on lipid profile, including low-density lipoprotein subfractions in young healthy Chinese people

• Published in: International journal of food sciences and nutrition Vol. 70; no. 3; pp. 355 - 366
• Main Authors: Cheng, Chen, Wang, Di, Xia, Hui, Wang, Feng, Yang, Xian, Pan, Da, Wang, Shaokang, Yang, Ligang, Lu, Huixia, Shu, Guofang, He, Yaqiong, Xie, Yulan, Sun, Guiju, Yang, Yuexin
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 03.04.2019; Taylor & Francis Ltd
• Subjects: blood serum; China; Chinese people; Cocoa butter; Comparative studies; comparative study; Cross-Over Studies; Density; Diet; Dietary Fats - pharmacology; dietary intervention; Edible oils; energy; extra virgin olive oil; fat intake; Female; Food science; Humans; lipid composition; Lipids; Lipids - blood; Lipids - classification; Lipoproteins, LDL - blood; Lipoproteins, LDL - classification; low density lipoprotein; Male; Oils & fats; Olein; Olive oil; Olive Oil - pharmacology; Palm oil; Palm Oil - pharmacology; palm oils; Palm olein; Serum lipids; triacylglycerols; Young Adult; China; lipids; cocoa butter; extra virgin olive oil; Palm olein; dietary intervention
• ISSN: 0963-7486; 1465-3478; 1465-3478
• DOI: 10.1080/09637486.2018.1504009

The aim of this study is to investigate the effects of palm olein (POL), cocoa butter (CB) and extra virgin olive oil (EVOO) on the lipid profile and low-density lipoprotein subfractions in a young, healthy Chinese population. After screening, 72 subjects were randomly assigned to three groups, and an 18-week randomized crossover trial was conducted. The first phase was a 2-week run-in period, followed by three phases of the 4-week experimental periods with a 2-week washout period between experimental periods. Three groups of subjects alternately consumed a Chinese diet enriched with the different test oils. The various indices of subjects were collected before and after each experimental period. Sixty-seven subjects completed the study, and there were no significant differences in conventional indices amongst the three groups at the beginning of the three experimental periods (p > .05). Each test oil accounted for approximately 40% of total fat intake and approximately 11.3% of the total energy supply. After controlling for dietary interventions, only the serum triglyceride level of the POL-Diet was significantly lower than that of the EVOO-Diet (p = .034), and most indices did not significantly differ amongst the three test oil diets (p > .05). POL, CB and EVOO have almost identical effects on serum lipids.