Effects of shellfish consumption on lipoproteins in normolipidemic men

Article Abstract:

Cardiovascular disease has been linked to diets high in saturated fats and cholesterol. The inclusion of shellfish in diets meant to reduce risk of heart disease is controversial, although shellfish are very low in fat, which is believed to be beneficial. Molluscan shellfish (oysters, clams, squid, and mussels) have a large sterol content, but only one-third of the sterols are cholesterol, while crustaceans (shrimp, crabs) contain more cholesterol. The effects of diets rich in individual types of crustaceans or mollusks on plasma lipids (fats) of 18 men with normal plasma lipids were evaluated. The levels of animal-derived proteins and fats were strictly controlled on these diets. None of the shellfish caused increases in plasma cholesterol levels. All of the shellfish except shrimp and squid modified at least two of the blood lipids in ways which are considered to be beneficial. Oyster, clam, mussel, and crab diets were low in cholesterol and high in n-3 (omega-3) fatty acids, which may have health benefits. These diets lowered the levels of VLDL (very-low-density-lipoprotein) triglycerides and cholesterol in the blood. Additionally, all of the above except the mussels lowered total cholesterol and its subfraction, LDL (low-density-lipoprotein) cholesterol. Squid and shrimp diets were higher in cholesterol and lower in n-3 fatty acids, and had no effect on blood lipids. The ratio of LDL to HDL (high-density-lipoprotein) cholesterol decreased significantly in response to oyster and mussel diets, which is thought to be beneficial. Cholesterol absorption from the digestive tract was decreased by oyster, clam, and mussel diets, and this was related to the high levels of non-cholesterol sterols in these mollusks. A subfraction of HDL, HDL2, increased on the oyster, mussel, and squid diets; this is thought to be a healthy change but the reason for it is unclear. The study suggests that mussels, oysters, clams, and crabs are suitable for a diet designed to lower serum lipid levels, while shrimp could not be recommended, and squid should be excluded as well. (Consumer Summary produced by Reliance Medical Information, Inc.)

Standards, Coronary heart disease, Low-fat diet, Low fat diet, Blood lipids, Low-cholesterol diet, Low cholesterol diet, Diet therapy, Shellfish

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Feasibility of using an oleate-rich diet to reduces the susceptibility of low-density lipoprotein to oxidative modification in humans

Article Abstract:

Many studies have reported that having high levels of cholesterol in the bloodstream increases the risk of developing heart disease. There are several different types of blood cholesterol. High-density-lipoprotein (HDL) is called the good form of cholesterol because it removes cholesterol from body tissues. Low-density-lipoprotein (LDL) is the so-called bad form of cholesterol because it can accumulate in blood vessel walls and cause atherosclerosis ('hardening' of the blood vessels). Recently, it has been suggested that oxidized LDL has a greater potential for causing atherosclerosis than LDL that is not oxidized. Since polyunsaturated fats participate in the oxidation of LDL, it has been suggested that reducing the amount of polyunsaturated fat in the diet may reduce the amount of oxidized LDL and thus the risk of atherosclerosis. Replacing saturated fats with monounsaturated or polyunsaturated fats has been shown to be effective in lowering blood cholesterol levels. Therefore, a study was performed to determine if a diet rich in monounsaturated fat would actually reduce the amount of oxidized LDL in addition to reducing blood cholesterol levels. Nine healthy volunteers with normal blood cholesterol levels participated in the study. Four followed a five-week diet enriched in linoleic acid (polyunsaturated fat) and five followed a five-week diet enriched in oleic acid (monounsaturated fat). Both diets were equally effective in lowering blood cholesterol levels, but less LDL was oxidized with the oleic acid diet. These results suggest that diets rich in monounsaturated fat may be more healthful than diets rich in polyunsaturated fat. However, additional studies are needed to confirm these findings. (Consumer Summary produced by Reliance Medical Information, Inc.)

Measurement, Low density lipoproteins, Monounsaturated fatty acids, Lipoproteins, Blood lipoproteins, Unsaturated fatty acids, Linoleic acids, Linoleic acid, Oleic acid

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