Effect on hematologic risk factors for coronary heart disease of a cholesterol reducing diet

被引:13
作者
Jenkins, D. J. A.
Kendall, C. W. C.
Nguyen, T. H.
Teitel, J.
Marchie, A.
Chiu, M.
Taha, A. Y.
Faulkner, D. A.
Kemp, T.
Wong, J. M. W.
de Souza, R.
Emam, A.
Trautwein, E. A.
Lapsley, K. G.
Holmes, C.
Josse, R. G.
Leiter, L. A.
Singer, W.
机构
[1] St Michaels Hosp, Clin Nutr & Risk Factor Modificat Ctr, Div Endocrinol & Metab, Toronto, ON M5C 2T2, Canada
[2] St Michaels Hosp, Div Endocrinol & Metab, Dept Med, Toronto, ON M5C 2T2, Canada
[3] Univ Toronto, Fac Med, Dept Nutrit Sci, Toronto, ON, Canada
[4] Univ Toronto, Fac Med, Dept Med, Toronto, ON, Canada
[5] Univ Toronto, Fac Med, Dept Publ Hlth Sci, Toronto, ON, Canada
[6] Canc Care Ontario, Toronto, ON, Canada
[7] Unilever Res Labs, Unilever Food & Hlth Res Inst, Vlaardingen, Netherlands
[8] Almond Board Calif, Modesto, CA USA
基金
加拿大自然科学与工程研究理事会;
关键词
erythrocyte fragility; blood lipids; almonds; soy protein; viscous dietary fiber; plant sterols;
D O I
10.1038/sj.ejcn.1602551
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Background: A dietary portfolio of cholesterol-lowering ingredients has proved effective in reducing serum cholesterol. However, it is not known whether this dietary combination will also affect hematologic risk factors for coronary heart disease (CHD). Reductions in hematocrit and polymorphonuclear leukocytes have been reported to improve cardiovascular risk. We, therefore, report changes in hematological indices, which have been linked to cardiovascular health, in a 1-year assessment of subjects taking an effective dietary combination ( portfolio) of cholesterol-lowering foods. Methods: For 12 months, 66 hyperlipidemic subjects were prescribed diets high in plant sterols (1.0 g/1000 kcal), soy protein (22.5 g/1000 kcal), viscous fibers ( 10 g/1000 kcal) and almonds ( 23 g/1000 kcal). Fifty-five subjects completed the study. Results: Over the 1 year, data on completers indicated small but significant reductions in hemoglobin (-1.5 +/- 0.6 g/l, P=0.013), hematocrit (-0.007 +/- 0.002 l/l, P < 0.001), red cell number (-0.07 +/- 0.02 10(9)/l, P < 0.001) and neutrophils (-0.34 +/- 0.13 10(9)/l, P=0.014). Mean platelet volume was also increased (0.16 +/- 0.07 fl, P=0.033). The increase in red cell osmotic fragility (0.05 +/- 0.03 g/l, P=0.107) did not reach significance. Conclusions: These small changes in hematological indices after a cholesterol-lowering diet are in the direction, which would be predicted to reduce CHD risk. Further research is needed to clarify whether the changes observed will contribute directly or indirectly to cardiovascular benefits beyond those expected from reductions previously seen in serum lipids and blood pressure.
引用
收藏
页码:483 / 492
页数:10
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