Journal
ARTERIOSCLEROSIS THROMBOSIS AND VASCULAR BIOLOGY
Volume 24, Issue 6, Pages 1092-1097Publisher
LIPPINCOTT WILLIAMS & WILKINS
DOI: 10.1161/01.ATV.0000128410.23161.be
Keywords
trans fatty acids; hydrogenated fat; apolipoprotein kinetics; stable isotopes; soybean oil; margarine; butter
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Funding
- NHLBI NIH HHS [HL 54727, HL 56895] Funding Source: Medline
- NIBIB NIH HHS [P41 EB-001975] Funding Source: Medline
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Objective - To determine mechanisms contributing to decreased high-density lipoprotein cholesterol (HDL-C) and increased low-density lipoprotein cholesterol (LDL-C) concentrations associated with hydrogenated fat intake, kinetic studies of apoA-I, apoB-100, and apoB-48 were conducted using stable isotopes. Methods and Results - Eight postmenopausal hypercholesterolemic women were provided in random order with 3 diets for 5-week periods. Two-thirds of the fat was soybean oil (unsaturated fat), stick margarine (hydrogenated fat), or butter (saturated fat). Total and LDL-C levels were highest after the saturated diet (P < 0.05; saturated versus unsaturated) whereas HDL-C levels were lowest after the hydrogenated diet (P < 0.05; hydrogenated versus saturated). Plasma apoA-I levels and pool size (PS) were lower, whereas apoA-I fractional catabolic rate (FCR) was higher after the hydrogenated relative to the saturated diet (P < 0.05). LDL apoB-100 levels and PS were significantly higher, whereas LDL apoB-100 FCR was lower with the saturated and hydrogenated relative to the unsaturated diet. There was no significant difference among diets in apoA-I or B-100 production rates or apoB-48 kinetic parameters. HDL-C concentrations were negatively associated with apoA-I FCR (r = -0.56, P = 0.03) and LDL-C concentrations were negatively correlated with LDL apoB-100 FCR (r= -0.48, P = 0.05). Conclusions - The mechanism for the adverse lipoprotein profile observed with hydrogenated fat intake is determined in part by increased apoA-I and decreased LDL apoB-100 catabolism.
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