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Journal of Lipid Research, Vol. 3, 320-326, July 1962
Copyright © 1962 by Lipid Research, Inc.

Effects of oil ingestion on lipoprotein fatty acids in man

Alex V. Nichols , Carl S. Rehnborg , Frank T. Lindgren , and Robert D. Wills

Division of Medical Physics, Donner Laboratory of Medical Physics, Lawrence Radiation Laboratory, University of California, Berkeley, California,

This report describes preliminary clinical investigations on the influence of safflower and olive oil ingestion on (a) the lipid composition of the major serum lipoprotein classes, (b) the fatty acid composition of the lipoprotein lipids, and (c) the fatty acid composition of the ultracentrifugal protein residue fraction. Significant glyceride increases occurred in the S_f 20-10⁵ and the high-density lipoproteins (HDL). Fatty acid composition changes occurred in the glyceride moieties of the S_f 20-10⁵, S_f 0-20, and HDL fractions. Marked alterations in the composition of the fatty acids associated with the ultracentrifugal protein residue fraction occurred following oil ingestion. The origin of the HDL lipid following oil ingestion is discussed in relation to the metabolism of the S_f 20-10⁵ lipoproteins.

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