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

References

• Abia R, Pacheco YM, Perona JS, Montero E, Muriana FJ, Ruiz-Gutierrez V. 2001. The metabolic availability of dietary triacylglycerols from two high oleic oils during the postprandial period does not depend on the amount of oleic acid ingested by healthy men. J Nutr. 131(1):59–65.
   PubMed Web of Science ®Google Scholar
• Agriculture USDo release 28, 2016. National nutrient database for standard reference; [accessed 2017 June 5]. https://ndb.nal.usda.gov/ndb/search/list.
   Google Scholar
• Ascherio A, Rimm EB, Giovannucci EL, Spiegelman D, Stampfer M, Willett WC. 1996. Dietary fat and risk of coronary heart disease in men: cohort follow up study in the United States. BMJ. 313(7049):84–90.
   PubMed Web of Science ®Google Scholar
• Brian B, Cornelia W, Dagmar D, Manuela B, Heiner B. 2010. Chocolate consumption in relation to blood pressure and risk of cardiovascular disease in German adults. Eur Heart J. 31(13):1616–1623.
   PubMed Web of Science ®Google Scholar
• Berrougui H, Ikhlef S, Khalil A. 2015. Extra virgin olive oil polyphenols promote cholesterol efflux and improve HDL functionality. Evid-Based Compl Alt. 2015(1):208062.
   PubMedGoogle Scholar
• Buckland G, Mayén AL, Agudo A, Travier N, Navarro C, Huerta JM, Chirlaque MD, Barricarte A, Ardanaz E, Moreno-Iribas C. 2012. Olive oil intake and mortality within the Spanish population (EPIC-Spain). Am J Clin Nutr. 96(1):142–149.
   PubMed Web of Science ®Google Scholar
• Calder PC. 2007. Dietary arachidonic acid: harmful, harmless or helpful? Br J Nutr. 98(3):451–453.
   PubMed Web of Science ®Google Scholar
• Castelli WP. 1988. Cholesterol and lipids in the risk of coronary artery disease – the Framingham Heart Study. Can J Cardiol. 4 (Suppl A):5A.
   PubMed Web of Science ®Google Scholar
• Castelli WP. 1992. Epidemiology of triglycerides: a view from Framingham. Am J Cardiol. 70(19):3H.
   PubMed Web of Science ®Google Scholar
• Castelli WP. 1998. The new pathophysiology of coronary artery disease. Am J Cardiol. 82(10B):60T.
   PubMed Web of Science ®Google Scholar
• Chinese Nutrition Society. 2015. Chinese Dietary Reference Intakes. 2013 ed. Science Press.
   Google Scholar
• Choudhury N, Tan L, Truswell AS. 1995. Comparison of palm olein and olive oil: effects on plasma lipids and vitamin E in young adults. Am J Clin Nutr. 61(5):1043–1051.
   PubMed Web of Science ®Google Scholar
• Chow SC, Wang H, Shao J. 2007. Sample size calculations in clinical research. 2nd ed. New York (NY): Taylor & Francis.
   Google Scholar
• Crozier SJ, Preston AG, Hurst JW, Payne MJ, Mann J, Hainly L, Miller DL. 2011. Cacao seeds are a “Super Fruit”: a comparative analysis of various fruit powders and products. Chem Cent J. 5(1):1–6.
   PubMedGoogle Scholar
• Dauqan EMA, Sani HA, Abdullah A, Kasim ZM. Fatty acids composition of four different vegetable oils (red palm olein, palm olein, corn oil and coconut oil) by gas chromatography. International Conference on Chemistry and Chemical Engineering (ICCCE), 2011.
   Google Scholar
• Denke MA. 1994. Effects of cocoa butter on serum lipids in humans: historical highlights. Am J Clin Nutr. 60(6 Suppl):1014S–1016S.
   PubMed Web of Science ®Google Scholar
• Dimitriou M, Rallidis LS, Theodoraki EV, Kalafati IP, Kolovou G, Dedoussis GV. 2016. Exclusive olive oil consumption has a protective effect on coronary artery disease; overview of the THISEAS study. Public Health Nutr. 19(6):1081–1087.
   PubMed Web of Science ®Google Scholar
• Erickson JA, Weissberger W, Keeney PG. 2010. Tocopherols in the unsaponifiable fraction of cocoa lipids. J Food Sci. 38(7):1158–1161.
   Google Scholar
• Falade AO, Oboh G, Okoh AI. 2017. Potential health implications of the consumption of thermally-oxidized cooking oils – a review. Pol J Food Nutr Sci. 67(2):95–105.
   Web of Science ®Google Scholar
• FAO. 2010. Fats and fatty acids in human nutrition: report of an expert consultation. Food Nutr Pap. 91:1–166.
   Google Scholar
• George ES, Marshall S, Mayr HL, Trakman GL, Tatucubabet OA, Lassemillante AM, Bramley A, Reddy AJ, Forsyth A, Tierney AC. 2018. The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: a systematic review and meta-analysis. Crit Rev Food Sci.
   PubMedGoogle Scholar
• Gouk SW, Cheng SF, Malon M, Ong ASH, Cheng HC. 2013. Critical considerations for fast and accurate regiospecific analysis of triacylglycerols using quantitative 13C NMR. Anal Methods. 5(8):2064–2073.
   Web of Science ®Google Scholar
• Goya L, Sarriá B, Ramos S, Mateos R, Bravo L. 2016. Effect of Cocoa and its flavonoids on biomarkers of inflammation: studies of cell culture, animals and humans. Nutrients. 8(4):212.
   PubMed Web of Science ®Google Scholar
• Grande F. 1962. Dog serum lipid responses to dietary fats differing in the chain length of the saturated fatty acids. J Nutr. 76(76):255.
   PubMedGoogle Scholar
• Guo WP. 2008. Cocoa market in China: opportunities and challenges. China Food Addit. S1:52–57.
   Google Scholar
• Sampath H, Ntambi JM. 2005. The fate and intermediary metabolism of stearic acid. Lipids. 40(12):1187–1191.
   PubMed Web of Science ®Google Scholar
• Heber D, Ashley JM, Solares ME, Wang HJ, Alfinslater RB. 1992. The effects of a palm-oil enriched diet on plasma lipids and lipoproteins in healthy young men. Nutr Res. 12:S53–S59.
   Web of Science ®Google Scholar
• Hooper L, Kay C, Abdelhamid A, Kroon PA, Cohn JS, Rimm EB, Cassidy A. 2012. Effects of chocolate, cocoa, and flavan-3-ols on cardiovascular health: a systematic review and meta-analysis of randomized trials. Am J Clin Nutr. 95(3):740–751.
   PubMed Web of Science ®Google Scholar
• Huang X, Wang J, Ouyang J, Hao H, Wang Y, Gao Y, Yin Q, Bao Y. 2015. Correlation between thermal properties and chemical composition of palm oil top olein fractions. Chem Eng Technol. 38(6):1035–1041.
   Web of Science ®Google Scholar
• Innis SM, Dyer R. 1997. Dietary triacylglycerols with palmitic acid (16:0) in the 2-position increase 16:0 in the 2-position of plasma and chylomicron triacylglycerols, but reduce phospholipid arachidonic and docosahexaenoic acids, and alter cholesteryl ester metabolism in formula-fed piglets. J Nutr. 127(7):1311–1319.
   PubMed Web of Science ®Google Scholar
• Ismail R. 2005. Palm oil and palm olein frying applications. Asia Pac J Clin Nutr. 14(4):414–419.
   PubMed Web of Science ®Google Scholar
• Johnson GH, Fritsche K. 2012. Effect of dietary linoleic acid on markers of inflammation in healthy persons: a systematic review of randomized controlled trials. J Acad Nutr Diet. 112(7):1029–1041.e1015.
   PubMed Web of Science ®Google Scholar
• Jones PJ, Pencharz PB, Clandinin MT. 1985. Absorption of 13C-labeled stearic, oleic, and linoleic acids in humans: application to breath tests. J Lab Clin Med. 105(6):647.
   PubMed Web of Science ®Google Scholar
• Schroepfer Jr SG, Bloch K. 1965. The stereospecific conversion of stearic acid to oleic acid. J Biol Chem. 240:54–63.
   PubMed Web of Science ®Google Scholar
• Karupaiah T, Chuah KA, Chinna K, Matsuoka R, Masuda Y, Sundram K, Sugano M. 2016. Comparing effects of soybean oil- and palm olein-based mayonnaise consumption on the plasma lipid and lipoprotein profiles in human subjects: a double-blind randomized controlled trial with cross-over design. Lipids Health Dis. 15(1):131.
   PubMedGoogle Scholar
• Khumalo LW, Majoko L, Read JS, Ncube I. 2002. Characterisation of some underutilised vegetable oils and their evaluation as starting materials for lipase-catalysed production of cocoa butter equivalents. Ind Crop Prod. 16(3):237–244.
   Web of Science ®Google Scholar
• Knoops KT, de Groot LC, Kromhout D, Perrin AE, Moreiras-Varela O, Menotti A, van Staveren WA. 2004. Mediterranean diet, lifestyle factors, and 10-year mortality in elderly European men and women: the HALE project. JAMA. 292(12):1433–1439.
   PubMed Web of Science ®Google Scholar
• Kris-Etherton PM, Derr J, Mitchell DC, Mustad VA, Russell ME, McDonnell ET, Salabsky D, Pearson TA. 1993. The role of fatty acid saturation on plasma lipids, lipoproteins, and apolipoproteins: I. Effects of whole food diets high in cocoa butter, olive oil, soybean oil, dairy butter, and milk chocolate on the plasma lipids of young men. Metab. 42(1):121–129.
   PubMed Web of Science ®Google Scholar
• Kritchevsky D. 1994. Stearic acid metabolism and atherogenesis: history. Am J Clin Nutr. 60(6 Suppl):997S.
   PubMed Web of Science ®Google Scholar
• Li Y, Hruby A, Bernstein AM, Ley SH, Wang DD, Chiuve SE, Sampson L, Rexrode KM, Rimm EB, Willett WC, et al. 2015. Saturated fats compared with unsaturated fats and sources of carbohydrates in relation to risk of coronary heart disease: a prospective cohort study. J Am Coll Cardiol. 66(14):1538–1548.
   PubMed Web of Science ®Google Scholar
• Lien EL, Boyle FG, Yuhas R, Tomarelli RM, Quinlan P. 1997. The effect of triglyceride positional distribution on fatty acid absorption in rats. J Pediatr Gastroenterol Nutr. 25(2):167–174.
   PubMed Web of Science ®Google Scholar
• Majul E. 2014. Study the small and dense lipoprotein levels (LDLsd) in coronary artery disease. J Cardiovasc Dis Diag. 2(3):1000151.
   Google Scholar
• May CY, Nesaretnam K. 2014. Research advancements in palm oil nutrition. Eur J Lipid Sci. Technol. 116(10):1301–1315.
   PubMed Web of Science ®Google Scholar
• Mba OI, Dumont MJ, Ngadi M. 2015. Palm oil: processing, characterization and utilization in the food industry – a review. Food Biosci. 10:26–41.
   Web of Science ®Google Scholar
• Mensink RP. 2008. Effects of products made from a high-palmitic acid, trans-free semiliquid fat or a high-oleic acid, low-trans semiliquid fat on the serum lipoprotein profile and on C-reactive protein concentrations in humans. Eur J Clin Nutr. 62(5):617–624.
   PubMed Web of Science ®Google Scholar
• Mitrou PN, Kipnis V, Thiebaut AC, Reedy J, Subar AF, Wirfalt E, Flood A, Mouw T, Hollenbeck AR, Leitzmann MF, et al. 2007. Mediterranean dietary pattern and prediction of all-cause mortality in a US population: results from the NIH-AARP Diet and Health Study. Arch Intern Med. 167(22):2461–2468.
   PubMed Web of Science ®Google Scholar
• Miura K, Stamler J, Nakagawa H, Elliott P, Ueshima H, Chan Q, Brown IJ, Tzoulaki I, Saitoh S, Dyer AR. 2008. Relationship of dietary linoleic acid to blood pressure. The International Study of Macro-Micronutrients and Blood Pressure Study. Hypertension. 52(2):408–414.
   PubMed Web of Science ®Google Scholar
• Montoya MT, Porres A, Serrano S, Fruchart JC, Mata P, Gerique JAG, Castro GR. 2002. Fatty acid saturation of the diet and plasma lipid concentrations, lipoprotein particle concentrations, and cholesterol efflux capacity. Am J Clin Nutr. 75(3):484–491.
   PubMed Web of Science ®Google Scholar
• Muller H, Jordal O, Kierulf P, Kirkhus B, Pedersen JI. 1998. Replacement of partially hydrogenated soybean oil by palm oil in margarine without unfavorable effects on serum lipoproteins. Lipids. 33(9):879–887.
   PubMed Web of Science ®Google Scholar
• Nagasawa SY, Okamura T, Iso H, Tamakoshi A, Yamada M, Watanabe M, Murakami Y, Miura K, Ueshima H, Evidence Cardiovasc Prevention O. 2012. Relation between serum total cholesterol level and cardiovascular disease stratified by sex and age group: a pooled analysis of 65 594 individuals from 10 cohort studies in japan. J Am Heart Assoc. 1(5):e001974.
   PubMed Web of Science ®Google Scholar
• Nestel P, Clifton P, Noakes M. 1994. Effects of increasing dietary palmitoleic acid compared with palmitic and oleic acids on plasma lipids of hypercholesterolemic men. J Lipid Res. 35(4):656–662.
   PubMed Web of Science ®Google Scholar
• Neveu V, Perez-Jimnez J, Vos F, Crespy V, Chaffaut LD, Mennen L, Knox C, Eisner R, Cruz J, Wishart D. 2010. Phenol-Explorer: an online comprehensive database on polyphenol contents in foods. Database-Oxford. 2010(1):bap024.
   PubMedGoogle Scholar
• Ng TK, Hayes KC, DeWitt GF, Jegathesan M, Satgunasingam N, Ong AS, Tan D. 1992. Dietary palmitic and oleic acids exert similar effects on serum cholesterol and lipoprotein profiles in normocholesterolemic men and women. J Am Coll Nutr. 11(4):383–390.
   PubMed Web of Science ®Google Scholar
• Nocella C, Cammisotto V, Fianchini L, D'Amico A, Novo M, Castellani V, Stefanini L, Violi F, Carnevale R. 2017. Extra virgin olive oil and cardiovascular diseases: benefits for human health. Endocr Metab Immune. 18(1):4.
   Google Scholar
• Oilseeds: World Markers and Trade. 2018. United States Department of Agriculture. accessed]. https://apps.fas.usda.gov/psdonline/circulars/oilseeds.pdf.
   Google Scholar
• Otvos JD, Collins D, Freedman DS, Shalaurova I, Schaefer EJ, McNamara JR, Bloomfield HE, Robins SJ. 2006. Low-density lipoprotein and high-density lipoprotein particle subclasses predict coronary events and are favorably changed by gemfibrozil therapy in the Veterans Affairs High-Density Lipoprotein Intervention Trial. Circulation. 113(12):1556–1563.
   PubMed Web of Science ®Google Scholar
• Pearce BC, Parker RA, Deason ME, Dischino DD, Gillespie E, Qureshi AA, Wright JJK, Volk K. 1994. Inhibitors of cholesterol biosynthesis: 2. Hypocholesterolemic and antioxidant activities of benzopyran and tetrahydronaphthalene analogues of the tocotrienols. J Med Chem. 25(25):526–541.
   Google Scholar
• Pedersen JI, Muller H, Seljeflot I, Kirkhus B. 2005. Palm oil versus hydrogenated soybean oil: effects on serum lipids and plasma haemostatic variables. Asia Pac J Clin Nutr. 14(4):348–357.
   PubMed Web of Science ®Google Scholar
• Sánchez-Muniz FJ, Bastida S, Gutiérrez-García O, Carbajal A. 2009. Olive oil-diet improves the simvastatin effects with respect to sunflower oil-diet in men with increased cardiovascular risk: a preliminary study. Nutr Hosp. 24(3):333.
   PubMed Web of Science ®Google Scholar
• Sacks FM, Lichtenstein AH, Wu J, Appel LJ, Creager MA, Kris-Etherton PM, Miller M, Rimm EB, Rudel LL, Robinson JG. 2017. Dietary fats and cardiovascular disease: a presidential advisory from the American heart association. Circulation. 136(3):e1.
   PubMed Web of Science ®Google Scholar
• Sanders TAB, Filippou A, Berry SE, Baumgartner S, Mensink RP. 2011. Palmitic acid in the sn-2 position of triacylglycerols acutely influences postprandial lipid metabolism. Am J Clin Nutr. 94(6):1433–1441.
   PubMed Web of Science ®Google Scholar
• Schwingshackl L, Hoffmann G. 2014. Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies. Lipids Health Dis. 13(1):154.
   PubMedGoogle Scholar
• Shahkhalili Y, Duruz E, Acheson K. 2000. Digestibility of cocoa butter from chocolate in humans: a comparison with corn-oil. Eur J Clin Nutr. 54(2):120–125.
   PubMed Web of Science ®Google Scholar
• Shen X, Fang A, He J, Liu Z, Guo M, Gao R, Li K. 2017. Trends in dietary fat and fatty acid intakes and related food sources among Chinese adults: a longitudinal study from the China Health and Nutrition Survey (1997–2011). Public Health Nutr. 20(16):1.
   PubMed Web of Science ®Google Scholar
• Shengxian W. 2008. Sample size calculation for Williams design in clinical trials. Chin J Clin Pharmacol. 24(3):253–254, 279.
   Google Scholar
• Simopoulos AP. 2008. The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases. Exp Biol Med. 233(6):674–688.
   PubMed Web of Science ®Google Scholar
• Sun G, Xia H, Yang Y, Ma S, Zhou H, Shu G, Wang S, Yang X, Tang H, Wang F. 2018. Effects of palm olein and olive oil on serum lipids in a Chinese population: a randomized, double-blind, cross-over trial. Asia Pac J Clin Nutr. 27(3):572–580.
   PubMed Web of Science ®Google Scholar
• Sundram K, Hayes KC, Siru OH. 1995. Both dietary 18:2 and 16:0 may be required to improve the serum LDL/HDL cholesterol ratio in normocholesterolemic men. J Nutr Biochem. 6(4):179–187.
   Web of Science ®Google Scholar
• Teh SS, Voon PT, Ng YT, Ong SH, Ong ASH, Choo YM. 2016. Effects of fatty acids at different positions in the triglycerides on cholesterol levels. J Oil Palm Res. 28(2):211–221.
   Web of Science ®Google Scholar
• Tholstrup T, Hjerpsted J, Raff M. 2011a. Palm olein increases plasma cholesterol moderately compared with olive oil in healthy individuals. Am J Clin Nutr. 94(6):1426–1432.
   PubMed Web of Science ®Google Scholar
• Tholstrup T, Teng KT, Raff M. 2011b. Dietary cocoa butter or refined olive oil does not alter postprandial hsCRP and IL-6 concentrations in healthy women. Lipids. 46(4):365–370.
   PubMed Web of Science ®Google Scholar
• Tillin T, Hughes AD, Mayet J, Whincup P, Sattar N, Forouhi NG, McKeigue PM, Chaturvedi N. 2013. The relationship between metabolic risk factors and incident cardiovascular disease in Europeans, South Asians, and African Caribbeans SABRE (Southall and Brent Revisited) – a prospective population-based study. J Am Coll Cardiol. 61(17):1777–1786.
   PubMed Web of Science ®Google Scholar
• Tyagi VK, Vasishtha AK. 1996. Changes in the characteristics and composition of oils during deep – fat frying. J Am Oil Chem Soc. 73(4):499–506.
   Web of Science ®Google Scholar
• van der Ende MY, Hartman MH, Hagemeijer Y, Meems LMG, de Vries HS, Stolk RP, de Boer RA, Sijtsma A, van der Meer P, Rienstra M, et al. 2017. The LifeLines Cohort Study: prevalence and treatment of cardiovascular disease and risk factors. Int J Cardiol. 228:495–500.
   PubMed Web of Science ®Google Scholar
• Vaskova H, Buckova M. 2015. Thermal degradation of vegetable oils: spectroscopic measurement and analysis. Proc Eng. 100:630–635.
   Google Scholar
• Voon PT, Ng TKW, Lee VKM, Nesaretnam K. 2011. Diets high in palmitic acid (16:0), lauric and myristic acids (12:0 + 14:0), or oleic acid (18:1) do not alter postprandial or fasting plasma homocysteine and inflammatory markers in healthy Malaysian adults. Am J Clin Nutr. 94(6):1451–1457.
   PubMed Web of Science ®Google Scholar
• Waterman E, Lockwood B. 2007. Active components and clinical applications of olive oil. Altern Med Rev. 12(4):331–342.
   PubMed Web of Science ®Google Scholar
• Yamamoto Y, Imori Y, Hara S. 2014. Oxidation behavior of triacylglycerol containing conjugated linolenic acids in sn-1(3) or sn-2 position. J Oleo Sci. 63(1):31–37.
   PubMed Web of Science ®Google Scholar
• Yasukawa T, Yasunaga K. 2001. Nutritional functions of dietary diacylglycerols. J Oleo Sci. 50(5):427–432.
   Google Scholar
• Zhang Z, Xu G, Liu X. 2013. Chocolate intake reduces risk of cardiovascular disease: evidence from 10 observational studies. Int J Cardiol. 168(6):5448–5450.
   PubMed Web of Science ®Google Scholar