Comparison of effects of soft margarine, blended, ghee, and unhydrogenated oil with hydrogenated oil on serum lipids: A randomized clinical trail.
作者： Maryam Boshtam , Maryam Maghroun , Firoozeh Sajjadi , Noushin Mohammadifard , Fatemeh Nouri
DOI:
关键词: Lipid profile 、 Beneficial effects 、 Triglyceride 、 Apolipoprotein B 、 Total cholesterol 、 Medicine 、 Blood lipids 、 Food science 、 Dietary fat
摘要: BACKGROUND: Trans fatty acids (TFAs) are known as the most harmful type of dietary fats. Therefore, this study was done to compare effects some different oils including unhydrogenated, blended, ghee, and soft magazine with hydrogenated oil on serum lipid profile healthy adults. METHODS: This a randomized clinical trial conducted 206 participants 20 60 years age. Subjects were randomly divided into 5 groups each them treated diet containing unhydrogenated oil, blended margarine, or for 40 days. Fasting lipids measured before after study. RESULTS: Compared total cholesterol (TC) triglyceride (TG) had significant reduction in all groups, LDL-C declined margarine apolipoprotein (Apo) B only group (all P < 0.05). However, there enhancement ApoA ghee (P 0.001). CONCLUSION: Consuming beneficial lipids. Keywords: Clinical Trial, Dietary Fat, Commercial Oil, Lipid
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