The Effect of Dietary Fat, Antioxidants, and Pro-Oxidanits on Blood Lipi

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The Effect of Dietary Fat, Antioxidants, and Pro-Oxidanits on Blood

Lipids, Lipoproteins and Atherosclerosis

JoAnn Guest

Jan 07, 2007 09:24 PST

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http://www.enzy.com/abstracts/display.asp?id=1235

 

Author:

 

Kwiterovich PO Jr

 

Source:

 

J Am Diet Assoc. 1997; 97(7 Suppl):S31 -S41.

 

Abstract:

 

A number of primary and secondary prevention trials, including

angiographic studies, have indicated that a decrease in dietary

saturated fat and cholesterol produces a decrease in the blood

levels of

cholesterol and low-density lipoprotein (LDL) cholesterol, leading

to a

decrease in coronary artery disease (CAD). Increasing evidence

indicates

that the oxidation of LDL in human beings is atherogenic. Of the

three

major antioxidants, vitamin E, beta carotene, and vitamin C, the

evidence is strongest that vitamin E (at a minimum dose of 100

IU/day)

has a strong and independent inverse association with CAD. Selenium

and

flavonoids also have antioxidant properties, but their association

with

CAD in human beings is equivocal. Two prooxidants, homocysteine and

iron, have been found to be associated with CAD. Blood homocysteine

levels can be lowered significantly by an increase in dietary folic

acid. Clinical trials are needed to assess expeditiously the effect

of

antioxidants, particularly vitamin E, and of folic acid on CAD and

atherosclerosis. The substitution of monounsaturated fat for

saturated

fat lowers LDL and makes it less susceptible to oxidation without

decreasing high-density lipoprotein (HDL) cholesterol. Studies in

transgenic mice indicate that apolipoprotein A-I, the major protein

of

HDL, may inhibit the oxidation of LDL. Dietary trans fatty acids at

the

level consumed by many Americans can increase LDL cholesterol and

may

decrease HDL cholesterol. Individuals who have CAD or have family

members who have premature CAD have delayed clearance of dietary

fat, as

judged by studies of postprandial triglyceride metabolism. The

importance of decreasing dietary saturated fat and cholesterol is

well

established, but a number of other factors appear to influence the

risk

of CAD significantly and provide important areas for future

investigation to improve prevention and treatment through better

nutrition.

 

 

JoAnn Guest

mrsjo-

www.geocities.com/mrsjoguest/Diets