A Mediterranean-style low-glycemic-load diet increases plasma carotenoids and decreases LDL oxidation in women with metabolic syndrome

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• 作者：Jacqueline Barona^a ; ^b ; Jennifer J. Jones^a ; Rachel E. Kopec^c ; Michael Comperatore^a ; Catherine Andersen^a ; Steven J. Schwartz^c ; Robert H. Lerman^d ; Maria Luz Fernandez^a ; ^{maria-luz.fernandez@uconn.edu}
• 关键词：BHT ; butylated hydroxytoluene ; CHD ; coronary heart disease ; CVD ; cardiovascular disease ; HDL-C ; HDL cholesterol ; HEAT ; hexane/ethanol/acetone/toluene ; 10 ; 6 ; 7 ; 7 ; HPLC ; high-performance liquid chromatography ; LDL-C ; LDL cholesterol ; MetS ; metabolic syndrome
• 刊名：Journal of Nutritional Biochemistry
• 出版年：2012
• 期刊代码：70_09552863
• 类别：abs
• 出版时间：June, 2012
• 卷：23
• 期：6
• 页码：609-615
• 文件大小：328 K

摘要

Thirty-five women with metabolic syndrome and high plasma low-density lipoprotein (LDL) cholesterol (鈮?00 mg/dl) participated in a dietary intervention consisting of a Mediterranean-style low-glycemic-load diet for 12 weeks. Participants were randomly allocated to consume diet only (n=15) or diet plus a medical food containing soy protein and plant sterols (n=20). Plasma concentrations of carotenoids, lipoprotein subfractions and oxidized LDL (OxLDL) were measured. Independent of treatment, women had a significant increase in plasma lutein (P<.0001) and 尾-carotene (P<.0001), while plasma lycopene was reduced (P<.05) after 12 weeks. Low-density lipoprotein cholesterol was reduced from 138卤35 to 114卤33 mg/dl (P<.0001). In addition, decreases were observed in the atherogenic subfractions: large very low-density lipoprotein (P<.05), small LDL (P<.00001) and medium high-density lipoprotein (P<.05). Oxidized LDL was significantly reduced by 12%in both groups (P<.01). Changes in OxLDL were inversely correlated with plasma lutein (r=-.478, P<.0001). The data indicate that women complied with the dietary regimen by increasing fruits and vegetable intake. Decreased consumption of high-glycemic foods frequently co-consumed with lycopene-rich tomato sauce such as pasta and pizza may be responsible for the lowering of this carotenoid in plasma after 12 weeks. These results also suggest that plasma lutein concentrations may protect against oxidative stress by reducing the concentrations of OxLDL.