Solid monounsaturated diet lowers LDL unsaturation trait and oxidisability in hypercholesterolemic (Type IIb) patients

Author： Baroni Silvia Amelio Mauro Sangiorgi Zina Gaddi Antonio Battino Maurizio

ISSN： 1071-5762

Source： Free Radical Research, Vol.30, Iss.4, 1999-01, pp. : 275-285

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Abstract

Lowering high cholesterol concentration decreases the probability of atherosclerotic-related pathology onset. MUFA and PUFA decrease total plasma and LDL cholesterol but PUFA may increase the susceptibility of LDL to undergo oxidative modifications thus becoming more atherogenetic. Olive oil, the predominant fat source in Mediterranean diet, may combine the advantages of both lowering cholesterol level and decreasing LDL susceptibility to oxidation. We studied the effects of feeding MUFA vs PUFA enriched diet on LDL composition and feature in hypercholesterolemic (IIb) patients Antioxidant values remained constant during the study while LDL fatty acids composition reflected the dietary intake: MUFA concentration increased 11% whereas PUFA decreased 10% after olive oil diet ( p 2+ yielded to lower lag-phase ( p