Objective: To study the effects of dietary fatty acids on the serum lipids in hypercholesterolemic subjects.
Methods: All 297 residents with hypercholesterolemia were enrolled in Guangzhou. The dietary composition and the changes in serum lipid levels during the 6-month follow-up were analyzed.
Results: (1) 297 subjects were enrolled and 281 subjects (88 male, 193 female) completed the 6-month follow-up. The serum TC concentration of the subjects was (6.09+/-0.68) mmol/L at baseline. (2) According to the percentage of energy from total fat, all of the subjects were divided into three groups, including total fat % en<25% (group I, 90 subjects), 25%-30% (group II, 97 subjects), >30% (group III, 94 subjects). The reduction of TC and LDL-C in group I and group II was greater than that in group III. (3) According to the percentage of energy from SFA, all of the subjects were divided into three groups, including SFA % en<7% (group I, 81 subjects), 7%-10% (group II, 129 subjects), >10% (group III, 71 subjects). The reduction of TC and LDL-C in group I and group II was greater than that in group III. (4) All of the subjects were divided into three groups, according to the percentage of energy from MUFA, including MUFA % en<10% (group I, 93 subjects), 10%-13% (group II, 106 subjects), >13% (group III, 82 subjects). The reduction of TC and LDL-C in group II was greater than that in group I and group III. (5) All of the subjects were divided into three groups according to the percentage of energy from PUFA, including PUFA % en<7% (88 subjects), 7%-9% (94 subjects), >9% (99 subjects). No significant difference was found among the reduction of serum lipids in the three groups.
Conclusion: Dietary total fat % en
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