Effects of palm olein and olive oil on serum lipids in a Chinese population: a randomized, double-blind, cross-over trial

摘要

Background and Objectives: As the most widely produced edible vegetable oil, palm oil is known as to contain a high level of saturated fatty acid, which was thought to adversely affect serum lipid profiles. However, recent studies have shown no influence or benefits of palm oil on serum lipids. The potential nutritional value of palm oil is attributed to the high mono-unsaturation at the crucial sn2-position of the oil's triacylglycerols, as with the so-called 'healthy' olive oil (OO). The aim of this study was to further test this hypothesis and evaluate the effects of consuming palm olein versus olive oil on serum lipid profiles in a Chinese population. Methods and Study Design: In total, 120 participants were recruited from a spinnery in Yixing city and randomly divided into two groups (palm olein or olive oil) to conduct a 2x2 crossover trial for 2 months' intervention with 2-week washout periods. Each participant was provided 48 g of test oil per day. At the end of each period, anthropometry, and blood lipid indices were measured to determine the effects of palm olein and olive oil. Results: Palm olein and olive oil consumption had no significantly different effect on BMI, on serum total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, triacylglycerol (TG), Apo B, fasting glucose, or insulin concentrations (all p0.05). Conclusions: In a dietary crossover trial, palm olein and olive oil had no recognisably different effects on body fatness or blood lipids in a healthy Chinese population.