Cargando…

The Type of Fat Ingested at Breakfast Influences the Plasma Lipid Profile of Postmenopausal Women

To assess whether the type of fat ingested at breakfast can modify the plasma lipid profile and other cardiovascular risk variables in postmenopausal women at risk of cardiovascular disease, a longitudinal, randomized, and crossover study was carried out with postmenopausal women at risk of CVD. The...

Descripción completa

Detalles Bibliográficos
Autores principales: Morillas-Ruiz, J. M., Delgado-Alarcon, J. M., Rubio-Perez, J. M., Albaladejo Oton, M. D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4129134/
https://www.ncbi.nlm.nih.gov/pubmed/25136625
http://dx.doi.org/10.1155/2014/815915
_version_ 1782330200489459712
author Morillas-Ruiz, J. M.
Delgado-Alarcon, J. M.
Rubio-Perez, J. M.
Albaladejo Oton, M. D.
author_facet Morillas-Ruiz, J. M.
Delgado-Alarcon, J. M.
Rubio-Perez, J. M.
Albaladejo Oton, M. D.
author_sort Morillas-Ruiz, J. M.
collection PubMed
description To assess whether the type of fat ingested at breakfast can modify the plasma lipid profile and other cardiovascular risk variables in postmenopausal women at risk of cardiovascular disease, a longitudinal, randomized, and crossover study was carried out with postmenopausal women at risk of CVD. They were randomly assigned to eat each type of breakfast during one month: 6 study periods (breakfast with the same composition plus butter/margarine/virgin olive oil) separated by two washout periods. On the first and last days of each study period, weight, arterial blood pressure, heart rate, and body mass index were recorded in fasting conditions and a blood sample was collected to measure plasma lipid profile. When comparing final values to baseline values, we only found out statistically significant differences on plasma lipid profiles. Butter-based breakfast increased total cholesterol and HDL, while margarine-based breakfast decreased total cholesterol and LDL and increased HDL. After the olive oil-based breakfast intake, a tendency towards a decrease of total cholesterol and LDL levels and an increase of HDL levels was observed. No statistically significant differences were observed in triglycerides levels, BMI, and arterial pressure in any breakfast type. The margarine-based breakfast was the only one which significantly increased the percentage of volunteers with optimal lipid profiles. The polyunsaturated fat at breakfast has improved the plasma lipid profile in the analyzed sample population, suggesting that PUFA-based breakfast can be advisable in women at risk of CVD.
format Online
Article
Text
id pubmed-4129134
institution National Center for Biotechnology Information
language English
publishDate 2014
publisher Hindawi Publishing Corporation
record_format MEDLINE/PubMed
spelling pubmed-41291342014-08-18 The Type of Fat Ingested at Breakfast Influences the Plasma Lipid Profile of Postmenopausal Women Morillas-Ruiz, J. M. Delgado-Alarcon, J. M. Rubio-Perez, J. M. Albaladejo Oton, M. D. Biomed Res Int Clinical Study To assess whether the type of fat ingested at breakfast can modify the plasma lipid profile and other cardiovascular risk variables in postmenopausal women at risk of cardiovascular disease, a longitudinal, randomized, and crossover study was carried out with postmenopausal women at risk of CVD. They were randomly assigned to eat each type of breakfast during one month: 6 study periods (breakfast with the same composition plus butter/margarine/virgin olive oil) separated by two washout periods. On the first and last days of each study period, weight, arterial blood pressure, heart rate, and body mass index were recorded in fasting conditions and a blood sample was collected to measure plasma lipid profile. When comparing final values to baseline values, we only found out statistically significant differences on plasma lipid profiles. Butter-based breakfast increased total cholesterol and HDL, while margarine-based breakfast decreased total cholesterol and LDL and increased HDL. After the olive oil-based breakfast intake, a tendency towards a decrease of total cholesterol and LDL levels and an increase of HDL levels was observed. No statistically significant differences were observed in triglycerides levels, BMI, and arterial pressure in any breakfast type. The margarine-based breakfast was the only one which significantly increased the percentage of volunteers with optimal lipid profiles. The polyunsaturated fat at breakfast has improved the plasma lipid profile in the analyzed sample population, suggesting that PUFA-based breakfast can be advisable in women at risk of CVD. Hindawi Publishing Corporation 2014 2014-07-21 /pmc/articles/PMC4129134/ /pubmed/25136625 http://dx.doi.org/10.1155/2014/815915 Text en Copyright © 2014 J. M. Morillas-Ruiz et al. https://creativecommons.org/licenses/by/3.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Clinical Study
Morillas-Ruiz, J. M.
Delgado-Alarcon, J. M.
Rubio-Perez, J. M.
Albaladejo Oton, M. D.
The Type of Fat Ingested at Breakfast Influences the Plasma Lipid Profile of Postmenopausal Women
title The Type of Fat Ingested at Breakfast Influences the Plasma Lipid Profile of Postmenopausal Women
title_full The Type of Fat Ingested at Breakfast Influences the Plasma Lipid Profile of Postmenopausal Women
title_fullStr The Type of Fat Ingested at Breakfast Influences the Plasma Lipid Profile of Postmenopausal Women
title_full_unstemmed The Type of Fat Ingested at Breakfast Influences the Plasma Lipid Profile of Postmenopausal Women
title_short The Type of Fat Ingested at Breakfast Influences the Plasma Lipid Profile of Postmenopausal Women
title_sort type of fat ingested at breakfast influences the plasma lipid profile of postmenopausal women
topic Clinical Study
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4129134/
https://www.ncbi.nlm.nih.gov/pubmed/25136625
http://dx.doi.org/10.1155/2014/815915
work_keys_str_mv AT morillasruizjm thetypeoffatingestedatbreakfastinfluencestheplasmalipidprofileofpostmenopausalwomen
AT delgadoalarconjm thetypeoffatingestedatbreakfastinfluencestheplasmalipidprofileofpostmenopausalwomen
AT rubioperezjm thetypeoffatingestedatbreakfastinfluencestheplasmalipidprofileofpostmenopausalwomen
AT albaladejootonmd thetypeoffatingestedatbreakfastinfluencestheplasmalipidprofileofpostmenopausalwomen
AT morillasruizjm typeoffatingestedatbreakfastinfluencestheplasmalipidprofileofpostmenopausalwomen
AT delgadoalarconjm typeoffatingestedatbreakfastinfluencestheplasmalipidprofileofpostmenopausalwomen
AT rubioperezjm typeoffatingestedatbreakfastinfluencestheplasmalipidprofileofpostmenopausalwomen
AT albaladejootonmd typeoffatingestedatbreakfastinfluencestheplasmalipidprofileofpostmenopausalwomen