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Journal of Lipid Research, Vol 29, 883-892, Copyright © 1988 by Lipid Research, Inc.
MB Katan, MA Berns, JF Glatz, JT Knuiman, A Nobels and JH de Vries
Previous experiments have shown that differences between humans in the
response of serum cholesterol to dietary cholesterol are at least partly
reproducible and stable over a prolonged period. In this study it was
investigated whether enhanced sensitivity to dietary cholesterol and
saturated fat go together. The subjects had also participated in three or
four experiments dealing with the reproducibility of the effect on blood
cholesterol of either adding cholesterol to the diet in normal subjects
(NORM-EGG group; n = 23) or of cessation of egg consumption in subjects
with a high habitual egg intake (HAB-EGG group; n = 24). In the present
experiment the NORM-EGG subjects were fed a mixed natural diet providing
21% of energy as polyunsaturated and 11% as saturated fat (P/S2 ratio, 1.9)
for 3 weeks, and one providing 5% of energy as polyunsaturated fat and 23%
as saturated fat (P/S ratio, 0.2) for the next 3 weeks. The HAB-EGG group
was fed the same diets in reverse order. The serum cholesterol
concentrations were higher on the low P/S diet than on the high P/S diet
(on average 23% in normal subjects and 16% in habitual egg eaters). The
correlation coefficient between each subject's serum cholesterol response
to fatty acids and his or her average response to dietary cholesterol in
the dietary cholesterol experiments was 0.62 for the normal subjects (P
less than 0.01) and 0.15 for the HAB-EGG group. We conclude that modest
differences in responsiveness of serum cholesterol to dietary saturated fat
do exist in humans, and that, in people of normal cholesterol intake,
responsiveness to dietary cholesterol and to saturated fat tend to go
together.
ARTICLES
Congruence of individual responsiveness to dietary cholesterol and to saturated fat in humans
Department of Human Nutrition, Agricultural University, Wageningen, The Netherlands.
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