文献类型：期刊文献

英文题名：Effects of n-6 PUFA-rich soybean oil, MUFA-rich olive oil and camellia seed oil on weight and cardiometabolic profiles among Chinese women: a 3-month double-blind randomized controlled-feeding trial

作者：Wu, Min-Yu[1] Du, Meng-Hao[2] Wen, Hao[1] Wang, Wen-Qiang[1] Tang, Jun[3] Shen, Li-Rong[1]

第一作者：Wu, Min-Yu

通信作者：Shen, LR[1];Tang, J[2]

机构：[1]Zhejiang Univ, Dept Food Sci & Nutr, Zhejiang Key Lab Agrofood Proc, Hangzhou, Peoples R China;[2]Chinese Acad Forestry, Res Inst Subtrop Forestry, Hangzhou, Peoples R China;[3]Westlake Univ, Sch Life Sci, Zhejiang Prov Lab Life Sci & Biomed, Key Lab Growth Regulat & Thanslat Res Zhejiang Pr, Hangzhou, Peoples R China

年份：2022

卷号：13

期号：8

起止页码：4375-4383

外文期刊名：FOOD & FUNCTION

收录：;EI(收录号：20221912071123);Scopus(收录号：2-s2.0-85128796486);WOS:【SCI-EXPANDED(收录号:WOS:000779872800001)】；

基金：This study was supported by the Key Research and Development Program for Science and Technology Projects of Zhejiang Province (2017C02003) and the National Natural Science Foundation of China (82103828). The funding sources had no role in the design and conduct of the study; collection, management, analysis, and interpretation of the data; preparation, review, or approval of the manuscript; and decision to submit the manuscript for publication.

语种：英文

外文关键词：Anthropometry - Monounsaturated fatty acids - Olive oil - Soybean oil

摘要：Previous studies have suggested that replacing saturated fat with unsaturated fat is beneficial for cardiometabolic health. However, research that directly compares the effects of polyunsaturated fatty acids (PUFAs) and monounsaturated fatty acids (MUFAs) is rare. The present 3-month, three-arm, randomized, controlled-feeding trial aimed to investigate the effects of n-6 PUFA- and MUFA-rich cooking oils on body weight and cardiometabolic profiles among middle-aged and elderly Chinese women at high cardiovascular risk. Ninety participants were recruited and randomly assigned to groups fed diets using n-6 PUFA-rich soybean oil (SO, n = 30), MUFA-rich olive oil (OO, n = 30), and MUFA-rich camellia seed oil (CSO, n = 30) as cooking oils considering traditional Chinese eating habits for 3 months. Participants were required to eat only the foods provided for lunch and dinner, and avoid intake of edible oils in breakfast. Body weight and cardiovascular profiles were measured at the baseline, middle, and end of the intervention, and group differences in changes of outcomes during intervention were examined by a linear mixed model. We found no significant difference in the changes of body weight among the SO group (mean change, 0.31 kg; 95% CI, -0.88 to 0.27), the OO group (mean change, -0.13 kg; 95% CI, -0.62 to 0.36), and the CSO group (mean change, -0.72 kg; 95% CI, -1.38 to -0.07). For secondary outcomes, the OO group showed a slight increase in HDL cholesterol (P = 0.03), while the CSO group showed greater reduction in aspartate aminotransferase (AST) (P = 0.02) when compared with the SO group. These results suggested that MUFA-rich OO and CSO exerted more favorable effects on cardiometabolic profiles among middle-aged and elderly Chinese women at high cardiovascular risk than the n-6 PUFA-rich SO.