19. Tokunaga S, White IR, Frost C, Tanaka K, Kono S, Tokudome S, Akamatsu T, Moriyama T, Zakouji H. Green tea consumption and
serum lipids and lipoproteins in a population of healthy workers in Japan. Ann Epidemiol. 2002 Apr;12(3):157-65.
刊登於 2002 年 4 月《流行病學年鑑》的一篇論文,
對日本健康的工人人口中
飲用綠茶與血清脂質和脂蛋白的關係進行研究。
38. 刊登於 2003 年 10 月《營養學雜誌》的一篇論
文,對飲用紅茶與膽固醇的關係進行研究。
J Nutr. 2003 Oct;133(10):3298S-3302S.
Black tea consumption reduces total and LDL cholesterol in mildly hypercholesterolemic adults.
39. 研究的主導單位是
美國農業部 (U.S. Department of Agriculture ,
USDA) 農業研究服務中心 (Agricultural Research
Service, ARS) 的貝茲維爾人類營養研究中心
(Beltsville Human Nutrition Research Center ,
BHNRC) 。
83. 2015 年 9 月 21 日在無錫召開為期三天的
第八屆國際功能食品大會暨展覽會期間,
加州大學戴維斯分校營養學院的研究員
羅伯塔 · 霍爾特 (Roberta R. Holt) 博士公布了所做的
「核桃與心血管病之間的關係」的研究進程。
The International Society for Nutraceuticals and Functional Foods (ISNFF)
Three-Hypers Series:Hyperlipidemia – 10 Cholesterol Lowering Foods Part 2
認識三高疾病系列:高血脂 – 10 降低膽固醇的食物 Part 2
(208,83,83)
To reap the benefits, volunteers ate a lot of strawberries (500 grams every day for a month to be exact) after which better platelet function, antioxidant levels, and plasma lipid levels were recorded.
實驗的參與者每天吃500克草莓持續一個月後,發現更好血小板功能、抗氧化水平、與血脂水平的記錄。
According to research published in the Journal of Nutritional Biochemistry, eating strawberries can significantly reduce total cholesterol, LDL cholesterol, and triglycerides, a type of fat found in the blood.
發表在2014年3月《營養生物化學雜誌》的一項研究表示,吃草莓可以顯著降低總膽固醇、LDL膽固醇和甘油三酸酯。
Strawberries are an important fruit in the Mediterranean diet because of their high content of essential nutrients and beneficial phytochemicals, which seem to exert beneficial effects in human health.
草莓是地中海飲食中的重要水果,因為它們含有高含量的必需營養素和有益的植物化學物質,這似乎對人類健康產生有益的影響。
Healthy volunteers were supplemented daily with 500 g of strawberries for 1 month.
每天用500g草莓補充健康志願者1個月。
Plasma lipid profile, circulating and cellular markers of antioxidant status, oxidative stress and platelet function were evaluated at baseline, after 30 days of strawberry consumption and 15 days after the end of the study.
在基線,在草莓消耗30天和研究結束後15天,評價血漿脂質譜,抗氧化狀態,氧化應激和血小板功能的循環和細胞標記物。
Healthy volunteers were supplemented daily with 500 g of strawberries for 1 month.
每天用500g草莓補充健康志願者1個月。
Plasma lipid profile, circulating and cellular markers of antioxidant status, oxidative stress and platelet function were evaluated at baseline, after 30 days of strawberry consumption and 15 days after the end of the study.
在基線,在草莓消耗30天和研究結束後15天,評價血漿脂質譜,抗氧化狀態,氧化應激和血小板功能的循環和細胞標記物。
The consumption of strawberries positively affected the plasma lipid profile.
草莓的消耗積極影響血漿脂質分佈。
Serum levels of total cholesterol at time 30d were significantly lower (8.78%, Pb.05) than those of the baseline period.
在時間30d時的總膽固醇血清水平顯著低於基線期(8.78%,Pb.05)。
===================================================================================
Strawberry consumption beneficially influenced the lipid profile by significantly reducing total cholesterol, low-density lipoprotein cholesterol and triglycerides levels (-8.78%, -13.72% and -20.80%, respectively; P<.05) compared with baseline period, while high-density lipoprotein cholesterol remained unchanged.
草莓消費通過顯著降低總膽固醇,低密度脂蛋白膽固醇和甘油三酯水平(分別為-8.78%,-13.72%和-20.80%; P <.05)有利地影響脂質分佈,而高密度脂蛋白膽固醇保持不變。
Similar findings for LDL-C (13.72%, Pb.05) and triglyceride levels (20.80%, Pb.05) were found, although they both returned to baseline concentrations after the washout period.
發現LDL-C(13.72%,Pb.05)和甘油三酯水平(20.80%,Pb.05)的類似發現,儘管它們在清除期後都回到基線濃度。
HDL-C remained unchanged throughout the in-study period.
HDL-C在整個研究期間保持不變。
Similar findings for LDL-C (13.72%, Pb.05) and triglyceride levels (20.80%, Pb.05) were found, although they both returned to baseline concentrations after the washout period.
發現LDL-C(13.72%,Pb.05)和甘油三酯水平(20.80%,Pb.05)的類似發現,儘管它們在清除期後都回到基線濃度。
HDL-C remained unchanged throughout the in-study period.
HDL-C在整個研究期間保持不變。
Similar findings for LDL-C (13.72%, Pb.05) and triglyceride levels (20.80%, Pb.05) were found, although they both returned to baseline concentrations after the washout period.
發現LDL-C(13.72%,Pb.05)和甘油三酯水平(20.80%,Pb.05)的類似發現,儘管它們在清除期後都回到基線濃度。
HDL-C remained unchanged throughout the in-study period.
HDL-C在整個研究期間保持不變。
Strawberry supplementation also significant decreased serum malondialdehyde, urinary 8-OHdG and isoprostanes levels (-31.40%, -29.67%, -27.90%, respectively; P<.05).
草莓補充還顯著降低血清丙二醛,尿8-OHdG和異前列腺水平(分別為-31.40%,-29.67%,-27.90%; P <0.05)。
All the parameters returned to baseline values after the washout period.
所有參數在清除期後返回到基線值。
A significant increase in plasma total antioxidant capacity measured by both ferric reducing ability of plasma and oxygen radical absorbance capacity assays and vitamin C levels (+24.97%, +41.18%, +41.36%, respectively; P<.05) was observed after strawberry consumption.
食用草莓後觀察到血漿總抗氧化能力的顯著增加,通過血漿中的鐵還原能力和氧自由基吸光度的測定以及維生素C水平(分別+ 24.97%,+ 41.18%,+ 41.36%,P <.05)測量。
Moreover, the spontaneous and oxidative hemolysis were significant reduced (-31.7% and -39.03%, respectively; P<.05), compared to the baseline point, which remained stable after the washout period.
此外,與基線點相比,自發和氧化性溶血顯著減少(分別為-31.7%和-39.03%; P <.05),其在清除期後保持穩定。
Finally, strawberry intake significant decrease (P<.05) the number of activated platelets, compared to both baseline and washout values.
最後,與基線和清除期相比,草莓攝取後顯著減少(P <0.05)活化血小板的數量。
Strawberries consumption improves plasma lipids profile, biomarkers of antioxidant status, antihemolytic defenses and platelet function in healthy subjects, encouraging further evaluation on a population with higher cardiovascular disease risk.
食用草莓對健康的受試者可以改善血漿中的脂質譜、抗氧化狀態的生物標誌物、抗溶血抗體和血小板功能,鼓勵進一步針對具有較高的心血管疾病風險的人群進行評估。
PURPOSE:
To examine the relation between green tea consumption and serum lipids and lipoproteins.
目的:
檢查綠茶消耗量與血清脂質和脂蛋白之間的關係。
METHODS:方法:
The subjects were 13,916 workers (8476 men and 5440 women) aged 40-69 years at over 1000 workplaces in Nagano prefecture, central Japan.
受試者在日本中部長野縣1000多個工作場所,有13,916名工人(8476名男性和5440名婦女),年齡40-69歲。
They underwent health screening offered by a single medical institute between April 1995 and March 1996 and did not have morbid conditions affecting serum cholesterol levels.
他們在一九九五年四月至一九九六年三月期間,接受由一間醫學學院提供的健康檢查,並沒有影響血清膽固醇水平的病態。
Serum concentrations of total cholesterol, high-density lipoprotein (HDL) cholesterol and triglycerides were measured at the screening.
在篩選時測量總膽固醇,高密度脂蛋白(HDL)膽固醇和甘油三酯的血清濃度。 通過問卷確定綠茶的消費和其他生活方式的特徵。
The consumption of green tea and other life-style characteristics were ascertained by a questionnaire.
The data were analyzed with multivariate linear model.
用多變量線性模型分析數據。
Serum concentrations of total cholesterol, high-density lipoprotein (HDL) cholesterol and triglycerides were measured at the screening.
在篩選時測量總膽固醇,高密度脂蛋白(HDL)膽固醇和甘油三酯的血清濃度。
The consumption of green tea and other life-style characteristics were ascertained by a questionnaire.
通過問卷確定綠茶的消費和其他生活方式的特徵。
The data were analyzed with multivariate linear model.
用多變量線性模型分析數據。
RESULTS:
Daily consumption of green tea was reported by 86.7% of subjects.
86.7%的受試者報告每日消費綠茶。
Green tea consumption was, statistically, significantly associated with lower levels of serum total cholesterol in both men and women while its associations with serum triglycerides and HDL cholesterol were not statistically significant.
綠茶消費量在統計上與男性和女性的血清總膽固醇水平較低顯著相關,而其與血清甘油三酯和HDL膽固醇的相關性無統計學意義。
The inverse association of serum total cholesterol with green tea consumption appeared to level off at the consumption of more than 10 cups/day.
血清總膽固醇與綠茶消耗的負相關性在消耗超過10杯/天時似乎消失。
Excluding the outlying subjects drinking more than 10 cups/day (0.4%), the regression analysis adjusting for age, body mass index, ethanol intake, smoking habit, coffee intake, and type of work showed that daily consumption of one cup of green tea was associated with a reduction in serum total cholesterol by 0.015 mmol/L (95% confidence interval 0.006 to 0.024, p < 0.001) in men and 0.015 mmol/L (0.004 to 0.025, p < 0.01) in women.
排除飲酒超過10杯/天(0.4%)的離群受試者,調整年齡,體重指數,乙醇攝入量,吸煙習慣,咖啡攝取量和工作類型的回歸分析顯示,每日消耗一杯綠茶 與血清總膽固醇在男性中降低0.015mmol / L(95%置信區間為0.006至0.024,p <0.001),在女性中為0.015mmol / L(0.004至0.025,p <0.01)相關。
After additional adjustment for selected dietary factors, the inverse association remained statistically significant; one cup of green tea per day was associated with a reduction in serum total cholesterol by 0.010 mmol/L (0.001 to 0.019, p = 0.03) in men and 0.012 mmol/L (0.001 to 0.022, p = 0.03) in women.
在對所選飲食因素進行額外調整後,反相關性保持統計學顯著性; 每天一杯綠茶與男性的血清總膽固醇減少0.010mmol / L(0.001至0.019,p = 0.03)和女性0.012mmol / L(0.001至0.022,p = 0.03)相關。
Excluding the outlying subjects drinking more than 10 cups/day (0.4%), the regression analysis adjusting for age, body mass index, ethanol intake, smoking habit, coffee intake, and type of work showed that daily consumption of one cup of green tea was associated with a reduction in serum total cholesterol by 0.015 mmol/L (95% confidence interval 0.006 to 0.024, p < 0.001) in men and 0.015 mmol/L (0.004 to 0.025, p < 0.01) in women.
排除飲酒超過10杯/天(0.4%)的離群受試者,調整年齡,體重指數,乙醇攝入量,吸煙習慣,咖啡攝取量和工作類型的回歸分析顯示,每日消耗一杯綠茶 與血清總膽固醇在男性中降低0.015mmol / L(95%置信區間為0.006至0.024,p <0.001),在女性中為0.015mmol / L(0.004至0.025,p <0.01)相關。
After additional adjustment for selected dietary factors, the inverse association remained statistically significant; one cup of green tea per day was associated with a reduction in serum total cholesterol by 0.010 mmol/L (0.001 to 0.019, p = 0.03) in men and 0.012 mmol/L (0.001 to 0.022, p = 0.03) in women.
在對所選飲食因素進行額外調整後,反相關性保持統計學顯著性; 每天一杯綠茶與男性的血清總膽固醇減少0.010mmol / L(0.001至0.019,p = 0.03)和女性0.012mmol / L(0.001至0.022,p = 0.03)相關。
CONCLUSION:
Consumption of green tea was associated with lower serum concentration of total cholesterol in Japanese healthy workers age 40-69 years; however, green tea consumption was unrelated to serum HDL-cholesterol and triglycerides.
結論:
綠茶的消費與40-69歲的日本健康工人的總膽固醇血清濃度降低有關; 然而,綠茶消費與血清HDL-膽固醇和甘油三酯無關。
Fire up your water kettle, because according to a new meta-analysis of 14 studies, green tea significantly reduced total and LDL cholesterol levels (by 7.20 mg/dL and 2.19 mg/dL, respectively). In some studies participants drank tea; in others, they took green tea supplements.
[ 'kætɪ’kɪn ]
Green tea catechins (GTCs) have been studied in randomized control trials for their lipid-lowering effects.
在幾篇的隨機對照試驗中研究了綠茶中所含的兒茶素(Green tea catechin, GTC)對降脂作用的影響。
Studies, however, have been small and demonstrated conflicting results.
然而這些研究很少,並且呈現出相互矛盾的結果。
The objective of this study was to perform a systematic review and meta-analysis of randomized controlled trials evaluating the relationship between GTCs and serum lipid levels, including total, low-density lipoprotein (LDL), high-density lipoprotein (HDL) cholesterol, and triglycerides.
本次研究的目的是對隨機對照試驗進行系統評價和薈萃分析,評估GTC和血清脂質水平之間的關係,包括總膽固醇、低密度脂蛋白(LDL)、高密度脂蛋白(HDL)膽固醇和甘油三酯。
A systematic literature search of MEDLINE, EMBASE, Cochrane CENTRAL, and the Natural Medicines Comprehensive Database was conducted through March 2010.
對MEDLINE、EMBASE、Cochrane CENTRAL和Natural Medicines Comprehensive Database進行系統性文獻檢索, 截止日期是2010年3月。
Randomized controlled trials evaluating GTCs vs control in human beings and reporting efficacy data on at least one of the aforementioned serum lipid endpoints were included.
包括評價人類GTC組與對照組的隨機對照試驗和報告至少一種前述血清脂質終點的數據。
Weighted mean differences for changes from baseline (with 95% confidence intervals [CIs]) for lipid endpoints were calculated using random-effects models.
使用隨機效應模型計算脂質終點的相對於基線的變化的加權平均差異(具有95%置信區間[CI])。
Twenty trials (N=1,415) met all inclusion criteria.
總計20項試驗(N = 1,415)符合所有標準並納入研究。
Upon meta-analysis, GTCs at doses ranging from 145 to 3,000 mg/day taken for 3 to 24 weeks reduced total (-5.46 mg/dL [-0.14 mmol/L]; 95% CI -9.59 to -1.32) and LDL cholesterol (-5.30 mg/dL [-0.14 mmol/L]; 95% CI -9.99 to -0.62) compared to control.
在薈萃分析中發現GTCs服用劑量範圍為145至3,000 mg /天為期3至24週後,減少總膽固醇(-5.46mg / dL [-0.14mmol / L]; 95%CI -9.59〜-1.32)和LDL膽固醇(-5.30mg / dL [-0.14mmol / L]; 95%CI -9.99至-0.62)。
GTCs did not significantly alter HDL cholesterol (-0.27 mg/dL [-0.007 mmol/L]; 95% CI -1.62 to 1.09) or triglyceride (3.00 mg/dL [-0.034 mmol/L]; 95% CI -2.73 to 8.73) levels.
服用GTC不顯著改變HDL膽固醇(-0.27mg / dL [-0.007mmol / L]; 95%CI-1.62-1.09)或甘油三酯(3.00mg / dL [-0.034mmol / L]; 95%CI- 8.73)水平。
The consumption of GTCs is associated with a statistically significant reduction in total and LDL cholesterol levels; however, there was no significant effect on HDL cholesterol or triglyceride levels.
服用GTC的與總膽固醇和LDL膽固醇水平統計學上呈現顯著降低相關;然而,對HDL膽固醇或甘油三酯水平沒有顯著影響。
A 2011 study in the American Dietetic Association reviewed the effect of green tea catechins (extracts) on lipid levels.
Individuals who consumed 145 to 3,000mg of green tea catechins for three to 24 weeks experienced decreased total and LDL cholesterol levels.
每日攝入145〜3,000mg綠茶兒茶素持續3〜24週,受試者顯示出總膽固醇和LDL膽固醇水平降低。
Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS),U.S. Department of Agriculture (USDA).
貝茲維爾人類營養研究中心
美國農業部農業研究服務中心
美國農業部貝茲維爾人類營養研究中心( Beltsville Human Nutrition Research Center,USDA )
Despite epidemiological evidence that tea consumption is associated with the reduced risk of coronary heart disease, experimental studies designed to show that tea affects oxidative stress or blood cholesterol concentration have been unsuccessful.
儘管流行病學證據表明飲用茶與冠心病的風險降低有關,但旨在證明茶會影響氧化應激或血液中膽固醇濃度的實驗研究還沒有成功。
We assessed the effects of black tea consumption on lipid and lipoprotein concentrations in mildly hypercholesterolemic adults.
我們評估了飲用紅茶對罹患輕度高膽固醇症的成年人脂質和脂蛋白濃度的影響。
Tea and other beverages were included in a carefully controlled weight-maintaining diet.
茶和其他飲料包括在精心控制的保持體重的飲食中。
Five servings/d of tea were compared with a placebo beverage in a blinded randomized crossover study (7 men and 8 women, consuming a controlled diet for 3 wk/treatment).
在盲目隨機交叉研究中,將5份/ 日的茶與安慰劑飲料進行比較(7名男性和8名女性,為期3週受控飲食)。
The caffeine-free placebo was prepared to match the tea in color and taste.
準備無咖啡因的安慰劑以匹配茶的顏色和味道。
In a third period, caffeine was added to the placebo in an amount equal to that in the tea.
在第三階段,將與茶中相同的含量的咖啡因加入到安慰劑中。
Five servings/d of tea reduced total cholesterol 6.5%, LDL cholesterol 11.1%, apolipoprotein B 5% and lipoprotein(a) 16.4% compared with the placebo with added caffeine.
與添加咖啡因的安慰劑相比,飲用5份/ 日茶減少總膽固醇6.5%,低密度脂蛋白膽固醇11.1%,載脂蛋白B 5%和脂蛋白(a)16.4%。
Compared with the placebo without added caffeine, total cholesterol was reduced 3.8% and LDL cholesterol was reduced 7.5% whereas apolipoprotein B, Lp(a), HDL cholesterol, apolipoprotein A-I and triglycerides were unchanged.
與沒有添加咖啡因的安慰劑相比,總膽固醇降低3.8%,低密度脂蛋白膽固醇降低7.5%,而載脂蛋白B,Lp(a),HDL膽固醇,載脂蛋白A-I和甘油三酯不變。
Compared with the placebo without added caffeine, total cholesterol was reduced 3.8% and LDL cholesterol was reduced 7.5% whereas apolipoprotein B, Lp(a), HDL cholesterol, apolipoprotein A-I and triglycerides were unchanged.
與沒有添加咖啡因的安慰劑相比,總膽固醇降低3.8%,低密度脂蛋白膽固醇降低7.5%,而載脂蛋白B,Lp(a),HDL膽固醇,載脂蛋白A-I和甘油三酯不變。
Plasma oxidized LDL, F2-isoprostanes, urinary 8-hydroxy-2'-deoxyguanosine, ex vivo ferric ion reducing capacity and thiobarbituric acid reactive substances in LDL were not affected by tea consumption compared with either placebo.
與安慰劑相比,血漿氧化的LDL、F2-異前列烷、尿8-羥基-2'-脫氧鳥苷、離體鐵離子還原能力和低密度脂蛋白中的硫代巴比妥酸反應物質不受飲用茶的影響。
Thus, inclusion of tea in a diet moderately low in fat reduces total and LDL cholesterol by significant amounts and may, therefore, reduce the risk of coronary heart disease.
因此,將茶包含在適度低脂肪的飲食中會顯著減少總膽固醇和低密度脂蛋白膽固醇,因此可降低冠心病的風險。
Tea consumption did not affect antioxidant status in this study.
本研究中顯示飲用茶不會影響抗氧化狀態。
BACKGROUND:
In a recent six-year follow-up study, we found that frequent consumption of nuts was associated with a reduced risk of ischemic heart disease. To explore possible explanations for this finding, we studied the effects of nut consumption on serum lipids and blood pressure.
背景:
在最近的一項為期6年的隨訪研究中,我們發現經常食用堅果與缺血性心臟病的風險降低有關。 為了探索這一發現的可能解釋,我們研究了食用堅果對血清脂質和血壓的影響。
METHODS:
We randomly placed 18 healthy men on two mixed natural diets, each diet to be followed for four weeks. Both diets conformed to the National Cholesterol Education Program Step 1 diet and contained identical foods and macronutrients, except that 20 percent of the calories of one diet (the walnut diet) were derived from walnuts (offset by lesser amounts of fatty foods, meat, and visible fat [oils, margarine, and butter]).
方法:
我們隨機地將18個健康的男人分配在兩種混合的天然飲食中,每種飲食要持續四個星期。 這兩種飲食符合國家膽固醇教育計劃第一步飲食,並含有相同的食物和主要營養素,除了其中一個飲食(核桃飲食)的20%的熱量來自核桃(用來抵消較少量的脂肪食物、肉類和可見脂肪[油、人造黃油和黃油])。
RESULTS:
With the reference diet, the mean (+/- SD) serum values for total, low-density lipoprotein (LDL), and high-density lipoprotein (HDL) cholesterol were, respectively, 182 +/- 23, 112 +/- 16, and 47 +/- 11 mg per deciliter (4.71 +/- 0.59, 2.90 +/- 0.41, and 1.22 +/- 0.28 mmol per liter).
結果:
對照飲食組,血清中的總膽固醇、 LDL膽固醇和HDL膽固醇的平均值(+/- SD)分別為182 +/- 23,112 +/- 16 ,和47 +/- 11mg每分升(4.71 +/- 0.59,2.90 +/- 0.41和1.22 +/- 0.28mmol /升)。
With the walnut diet, the mean total cholesterol level was 22.4 mg per deciliter (0.58 mmol per liter) lower than the mean level with the reference diet (95 percent confidence interval, 28 to 17 mg per deciliter [0.72 to 0.44 mmol per liter]); the LDL and HDL cholesterol levels were, respectively, 18.2 mg per deciliter (0.47 mmol per liter) (P < 0.001) and 2.3 mg per deciliter (0.06 mmol per liter) (P = 0.01) lower.
核桃飲食組,總膽固醇平均水平為22.4mg / dl(0.58mmol / l),低於對照飲食的平均水平(95%置信區間,28-17mg /分升[0.72-0.44mmol / l] ); LDL和HDL膽固醇水平分別為18.2mg每分升(0.47mmol /升)(P <0.001)和2.3mg每分升(0.06mmol /升)(P = 0.01)更低。
These lower values represented reductions of 12.4, 16.3, and 4.9 percent in the levels of total, LDL, and HDL cholesterol, respectively.
這些較低的值分別表示總膽固醇,LDL和HDL膽固醇水平分別降低了12.4%,16.3%和4.9%。
The ratio of LDL cholesterol to HDL cholesterol was also lowered (P < 0.001) by the walnut diet.
核桃飲食也降低了LDL膽固醇與HDL膽固醇的比值(P <0.001)。
Mean blood-pressure values did not change during either dietary period.
在任一飲食期間,平均血壓值沒有變化。
CONCLUSIONS:
Incorporating moderate quantities of walnuts into the recommended cholesterol-lowering diet while maintaining the intake of total dietary fat and calories decreases serum levels of total cholesterol and favorably modifies the lipoprotein profile in normal men.
結論:
將適量的核桃摻入推薦的降低膽固醇的飲食中,同時維持總膳食脂肪和熱量的攝入,降低了血清總膽固醇的水平並有利地改變了正常男性中的脂蛋白分佈。
The long-term effects of walnut consumption and the extension of this finding to other population groups deserve further study.
食用核桃的長期影響和將這一發現延伸到其他人口群體,值得進一步研究。
Sixteen normolipidemic male volunteers aged 41 +/- 9 y (mean +/- SD) consumed a diet providing 36% of energy as fat (92 g fat/d) for 9 wk.
十六名年齡41 +/- 9歲的正脂血症男性志願者(平均值+/- SD)消耗了9週時提供36%能量作為脂肪(92g脂肪/ d)的飲食。
A daily supplement of nuts (providing half of the total fat intake) was provided against a common background diet.
提供每日補充的堅果(提供總脂肪攝入的一半)針對共同的背景飲食。
In the first 3-wk period the background diet was supplemented with raw peanuts (50 g/d), coconut cubes (40 g/d), and a coconut confectionary bar (50 g/d), designed to provide 47 g fat with a ratio of polyunsaturated to monounsaturated to saturated fatty acids (P:M:S) to match the Australian diet (reference diet).
在第一個3週期間,背景飲食補充有生花生(50g / d)、方塊椰果(40g / d)和椰子糖果條(50g / d),設計為提供47g脂肪 其多元不飽和單不飽和至飽和脂肪酸(P:M:S)的比例是與澳大利亞飲食(參考飲食)相匹配。
During the following 3 wk the background diet was supplemented with monounsaturated fatty acid-rich raw almonds (84 g/d), equivalent to 46 g fat, and during the final 3-wk period the background diet was supplemented with polyunsaturated fatty acid-rich walnuts (68 g/d), equivalent to 46 g fat.
在隨後的3週期間,背景飲食補充有富含單不飽和脂肪酸的生的杏仁(84g / d),相當於46g脂肪,
並且在最後3週期間,背景飲食補充有富含多不飽和脂肪酸 核桃(68g / d),相當於46g脂肪。
Compared with the reference diet there were significant reductions in total and LDL cholesterol, 7% and 10%, respectively, after supplementation with almonds, and 5% and 9%, respectively, after supplementation with walnuts.
與對照飲食相比,在添加杏仁後,總膽固醇和低密度脂蛋白膽固醇分別有7%和10%的顯著降低,在添加核桃之後分別為5%和9%。
A 2010 study published in the Archives of Internal Medicine found that snacking on almonds, hazelnuts, pecans, walnuts, peanuts, and pistachios can help reduce the risk of heart disease.
發表在2010年5月《內科醫學檔案》的研究發現,吃零食的杏仁、榛子、山核桃、核桃、花生、開心果能幫助降低心臟疾病的風險。
BACKGROUND:
Epidemiological studies have consistently associated nut consumption with reduced risk for coronary heart disease. Subsequently, many dietary intervention trials investigated the effects of nut consumption on blood lipid levels. The objectives of this study were to estimate the effects of nut consumption on blood lipid levels and to examine whether different factors modify the effects.
背景:
流行病學研究一直顯示食用堅果可以降低冠心病的風險。隨後,許多膳食干預試驗調查了食用堅果對血脂水平的影響。這項研究的目的是評估食用堅果對血脂水平的影響,並檢查是否有不同的因素會改變其影響。
METHODS:
We pooled individual primary data from 25 nut consumption trials conducted in 7 countries among 583 men and women with normolipidemia and hypercholesterolemia who were not taking lipid-lowering medications. In a pooled analysis, we used mixed linear models to assess the effects of nut consumption and the potential interactions.
方法:
我們匯集了來自7個國家583位男性和女性所進行的25個食用堅果試驗的個體原始數據,這些參與者包括正常脂血和患有高膽固醇血症但沒有服用降脂藥物。在合併分析中,我們使用混合線性模型來評估食用堅果和潛在相互作用的影響。
RESULTS:
With a mean daily consumption of 67 g of nuts, the following estimated mean reductions were achieved: total cholesterol concentration (10.9 mg/dL [5.1% change]), low-density lipoprotein cholesterol concentration (LDL-C) (10.2 mg/dL [7.4% change]), ratio of LDL-C to high-density lipoprotein cholesterol concentration (HDL-C) (0.22 [8.3% change]), and ratio of total cholesterol concentration to HDL-C (0.24 [5.6% change]) (P < .001 for all) (to convert all cholesterol concentrations to millimoles per liter, multiply by 0.0259).
結果:
平均每日食用67g堅果,實現了以下估計的平均降低:總膽固醇濃度(10.9mg / dL [5.1%變化]),低密度脂蛋白膽固醇濃度(LDL-C)(10.2mg / dL [7.4%變化]),LDL-C與高密度脂蛋白膽固醇濃度(HDL-C)的比率(0.22 [8.3%變化])以及總膽固醇濃度與HDL-C的比率(0.24 [5.6% )(全部P <0.001)(將所有膽固醇濃度轉化為毫摩爾/升,乘以0.0259)。
RESULTS:
With a mean daily consumption of 67 g of nuts, the following estimated mean reductions were achieved: total cholesterol concentration (10.9 mg/dL [5.1% change]), low-density lipoprotein cholesterol concentration (LDL-C) (10.2 mg/dL [7.4% change]), ratio of LDL-C to high-density lipoprotein cholesterol concentration (HDL-C) (0.22 [8.3% change]), and ratio of total cholesterol concentration to HDL-C (0.24 [5.6% change]) (P < .001 for all) (to convert all cholesterol concentrations to millimoles per liter, multiply by 0.0259).
結果:
平均每日食用67g堅果,實現了以下估計的平均降低:總膽固醇濃度(10.9mg / dL [5.1%變化]),低密度脂蛋白膽固醇濃度(LDL-C)(10.2mg / dL [7.4%變化]),LDL-C與高密度脂蛋白膽固醇濃度(HDL-C)的比率(0.22 [8.3%變化])以及總膽固醇濃度與HDL-C的比率(0.24 [5.6% )(全部P <0.001)(將所有膽固醇濃度轉化為毫摩爾/升,乘以0.0259)。
RESULTS:
With a mean daily consumption of 67 g of nuts, the following estimated mean reductions were achieved: total cholesterol concentration (10.9 mg/dL [5.1% change]), low-density lipoprotein cholesterol concentration (LDL-C) (10.2 mg/dL [7.4% change]), ratio of LDL-C to high-density lipoprotein cholesterol concentration (HDL-C) (0.22 [8.3% change]), and ratio of total cholesterol concentration to HDL-C (0.24 [5.6% change]) (P < .001 for all) (to convert all cholesterol concentrations to millimoles per liter, multiply by 0.0259).
結果:
平均每日食用67g堅果,實現了以下估計的平均降低:總膽固醇濃度(10.9mg / dL [5.1%變化]),低密度脂蛋白膽固醇濃度(LDL-C)(10.2mg / dL [7.4%變化]),LDL-C與高密度脂蛋白膽固醇濃度(HDL-C)的比率(0.22 [8.3%變化])以及總膽固醇濃度與HDL-C的比率(0.24 [5.6% )(全部P <0.001)(將所有膽固醇濃度轉化為毫摩爾/升,乘以0.0259)。
RESULTS:
With a mean daily consumption of 67 g of nuts, the following estimated mean reductions were achieved: total cholesterol concentration (10.9 mg/dL [5.1% change]), low-density lipoprotein cholesterol concentration (LDL-C) (10.2 mg/dL [7.4% change]), ratio of LDL-C to high-density lipoprotein cholesterol concentration (HDL-C) (0.22 [8.3% change]), and ratio of total cholesterol concentration to HDL-C (0.24 [5.6% change]) (P < .001 for all) (to convert all cholesterol concentrations to millimoles per liter, multiply by 0.0259).
結果:
平均每日食用67g堅果,實現了以下估計的平均降低:總膽固醇濃度(10.9mg / dL [5.1%變化]),低密度脂蛋白膽固醇濃度(LDL-C)(10.2mg / dL [7.4%變化]),LDL-C與高密度脂蛋白膽固醇濃度(HDL-C)的比率(0.22 [8.3%變化])以及總膽固醇濃度與HDL-C的比率(0.24 [5.6% )(全部P <0.001)(將所有膽固醇濃度轉化為毫摩爾/升,乘以0.0259)。
Triglyceride levels were reduced by 20.6 mg/dL (10.2%) in subjects with blood triglyceride levels of at least 150 mg/dL (P < .05) but not in those with lower levels (to convert triglyceride level to millimoles per liter, multiply by 0.0113).
在血液甘油三酯水平為至少150mg / dL(P <0.05)但不具有較低水平(將甘油三酯水平轉化為每升毫摩爾)的受試者中甘油三酯水平降低20.6mg / dL(10.2% 0.0113)。
The effects of nut consumption were dose related, and different types of nuts had similar effects on blood lipid levels.
食用堅果的影響是與劑量相關的,不同類型的堅果對血脂水平具有類似的影響。
The effects of nut consumption were significantly modified by LDL-C, body mass index, and diet type: the lipid-lowering effects of nut consumption were greatest among subjects with high baseline LDL-C and with low body mass index and among those consuming Western diets.
LDL-C、身體質量指數和飲食類型顯著改變了食用堅果的結果:在基線時呈現較高LDL-C和較低身體質量指數與西方飲食的受試者中,堅果消耗的降脂作用最大,飲食。
CONCLUSION:
Nut consumption improves blood lipid levels in a dose-related manner, particularly among subjects with higher LDL-C or with lower BMI.
結論:
食用堅果以劑量相關的方式改善血脂水平,特別是在具有較高LDL-C或具有較低BMI的受試者中。
Volunteers who ate 2.4 ounces of nuts a day reduced their triglycerides by 10.2%, total cholesterol by 5.1%, and LDL cholesterol by 7.4%.
參與者每天吃2.4盎司堅果,結果顯示甘油三酯減少了10.2%、總膽固醇5.1%、低密度脂蛋白膽固醇7.4%。
1 ounce = 28.3495231 克
Improved vascular function after the incorporation of walnuts into controlled or high-fat diets has been reported; however, the mechanism(s) underlying this effect of walnuts is(are) poorly defined.
之前已經有研究報導在將核桃摻入受控或高脂肪飲食中後可以改善血管的功能; 然而,核桃的這種效果的機制是不明確的。
The objective of the current study was to evaluate the acute and short-term effects of walnut intake on changes in microvascular function and the relationship of these effects to plasma epoxides, the cytochrome-P450-derived metabolites of fatty acids.
本次研究的目的是評估核桃攝入對微血管功能變化的急性和短期影響以及這些效應與血漿環氧化物(細胞色素P450衍生的脂肪酸代謝物)的關係。
Thirty-eight hypercholesterolemic postmenopausal women were randomized to 4 weeks of 5 g or 40 g of daily walnut intake.
三十八個高膽固醇血症的絕經後婦女被隨機分配到2組,為期4週的每日5g或40g的核桃攝取量。
All outcomes were measured after an overnight fast and 4 h after walnut intake.
在過夜禁食和核桃攝取後4小時測量所有結果。
Microvascular function, assessed as the reactive hyperemia index (RHI), was the primary outcome measure, with serum lipids and plasma epoxides as secondary measures.
微血管功能,評估為反應性充血指數(reactive hyperemia index, RHI),是主要結果測量,而血清脂質和血漿環氧化物作為次要測量。
Compared to 5 g of daily walnut intake, consuming 40 g/d of walnuts for 4 weeks increased the RHI and Framingham RHI.
相比每日5克核桃攝入量,每日攝入40克核桃在4週後增加了RHI和Framingham RHI。
Total cholesterol and low- and high-density cholesterol did not significantly change after walnut intake.
核桃攝入後,總膽固醇和低密度和高密度膽固醇沒有顯著變化。
The change in RHI after 4 weeks of walnut intake was associated with the change in the sum of plasma epoxides (r=0.65, P=.002) but not with the change in the sum of plasma hydroxyeicosatetraenoic acids.
核桃攝入4週後RHI的變化與血漿環氧化物總量的變化(r = 0.65,P = .002)有關,但與血漿羥基二十四碳四烯酸總量的變化無關。
Of the individual plasma epoxides, arachidonic-acid-derived 14(15)-epoxyeicosatrienoic acid was most strongly associated with the change in microvascular function (r=0.72, P<.001).
在各個血漿環氧化物中,花生四烯酸衍生的14(15) - 環氧二十碳三烯酸與微血管功能的變化最強相關(r = 0.72,P <0.001)。
These data support the concept that the intake of walnut-derived fatty acids can favorably affect plasma epoxide production, resulting in improved microvascular function.
這些數據支持以下的概念,即核桃衍生的脂肪酸的攝入可以有利地影響血漿環氧化物產生,導致微血管功能的改善。
The group that ate 40 grams, or 1.5 ounces, of walnuts per day saw improved vascular function.
每天吃40克或1.5盎司的核桃的組別的血管功能得到改善。
The study concludes this improvement is due to the effects from the walnut-derived fatty acids, alpha-linolenic acid (ALA) and linoleic acid (LA).
研究結論認為,這種改善是由於核桃衍生的脂肪酸,α-亞麻酸(ALA)和亞油酸(LA)的影響。