Poster Topical Area: Energy and Macronutrient Metabolism
Location: Hall D
Poster Board Number: 482
Objectives: This trial assessed the effects of consuming foods made with corn oil vs. coconut oil on low-density lipoprotein cholesterol (LDL-C) and other aspects of the fasting lipoprotein lipid profile, and a marker of inflammation in men and women with above-desirable levels of LDL-C.
Methods: In this randomized, crossover study, subjects with fasting LDL-C ≥115 mg/dL and <190 mg/dL and triglycerides (TG) ≤375 mg/dL were randomly assigned to consume foods providing 4 tablespoons/d of corn oil or coconut oil (muffins and rolls) for 4 weeks. Subjects received diet instruction on the incorporation of study foods to maintain habitual energy intake. Fasting lipids and high-sensitivity C-reactive protein (hs-CRP) were assessed at baseline and after each diet condition. Differences in responses between conditions were evaluated using repeated measures analysis of covariance with baseline value as a covariate.
Results: Subjects (n = 23; 10 men and 13 women) had a mean age of 45.0 y and mean body mass index of 27.8 kg/m2. Median baseline concentrations of LDL-C, non-high-density lipoprotein cholesterol (non-HDL-C), total cholesterol (TC), HDL-C, TC/HDL-C and TG were 123, 144, 188, 46.0, 4.2, and 92.5 mg/dL, respectively. Changes from baseline for corn oil and coconut oil conditions, respectively, were: LDL-C (-2.7% vs. +4.6%), non-HDL-C (-3.0% vs. +5.8%), TC (-0.5% vs. +7.1%), HDL-C (+5.4% vs. +6.5%), TC/HDL-C (-4.3% vs. -3.3%) and TG (-2.1% vs. +6.0%). Non-HDL-C responses were significantly different between corn and coconut oils (p = 0.034); differences between conditions in LDL-C and TC approached significance (p = 0.062 and p = 0.057, respectively). Median hs-CRP increased by 3.8% from a baseline value of 1.6 mg/L with coconut oil vs. 0.0% with corn oil (p = 0.338).
Conclusions: These results indicate that, when incorporated into the habitual diet, consumption of foods providing 4 tablespoons/d of corn oil, which contains a higher quantity of plant sterols than other cooking oils and is rich in polyunsaturated fatty acids, produced a more desirable plasma lipid profile and reduced non-HDL-C compared with coconut oil (high in 8-12 carbon saturated fatty acids) in men and women with above-desirable levels of circulating cholesterol, and did not elevate hs-CRP levels.
Midwest Biomedical Research/Center for Metabolic and Cardiovascular Health
Glen Ellyn, Illinois