Effects of low fat diets differing in degree of fat unsaturation on plasma lipids, lipoproteins, and apolipoproteins in adult XXXX .

@entity1 @entity1674 @entity9478 @entity50335 @entity3452 @entity3827 @entity9477 @entity1718 @entity165
The effects of two low fat diets with differing ratios of polyunsaturated to @entity1718 (P/S) on blood lipids, lipoproteins (LP), and apolipoproteins ( @entity3827 ) were studied in 23 adult @entity1 , 30-60 years old, using a crossover design. Both test diets had 25% fat calories with either a P/S of 0.3 ( @entity50335 ) or a P/S of 1.0 (Diet 2) and equivalent amounts of @entity165 . The study consisted of four periods: a 5-week prestudy on self-selected diet (SS), two 6-week test diet periods followed by a second 5-week post-study period on the SS diet. When compared with the SS diet, Diet 2 lowered the mean plasma total @entity165 (TC) by about 20% (P less than 0.01). Low density lipoprotein (LDL) @entity165 was also decreased by about 18% by Diet 2 (P less than 0.01). The high P/S diet did not cause a change in total @entity165 in the high density lipoprotein (HDL) subclass2 ( @entity9477 ) when compared to the SS diet. Levels of @entity1674 (TG) were slightly reduced in @entity9477 but showed a greater reduction in @entity9478 in both diets. Phospholipids (PL) were significantly reduced in @entity9477 and in @entity9478 , but the reduction in @entity9478 PL was not statistically significant. @entity3452 -I levels were not changed by either diet when compared with the SS diet, but @entity3452 -II levels of @entity9477 and @entity9478 were significantly decreased by the low fat diets, and there was no P/S effect. No other consistent changes in apoprotein levels occurred. Our data suggest that, in @entity1 with normal lipid levels, practical dietary changes involving a moderate increase in P/S from 0.3 to 1.0 in a low fat, low @entity165 diet do influence lipoprotein composition and apoprotein distribution in a short time. The reduction in @entity165 in total lipid composition and in LDL lipids which accompanied the reduction of dietary fat and @entity165 are considered to be beneficial.
