Study title and authors:
Dietary Mono- and Polyunsaturated Fatty Acids Similarly Affect LDL Size in Healthy Men and Women1
Mario Kratz, Esma Gülbahçe, Arnold von Eckardstein, Paul Cullen, Andrea Cignarella, Gerd Assmann, and Ursel Wahrburg
Institute of Arteriosclerosis Research at the University of Münster, Domagkstraße 3, 48149 Münster, Germany
Books:
This paper can be accessed at: http://jn.nutrition.org/content/132/4/715.abstractThe goal of this German study was to investigate the effects of dietary monounsaturated, polyunsaturated and saturated Fats on low density lipoprotein (LDL) cholesterol
size.
The study included 56 (30 men, 26 women) healthy participants. First, all participants received a diet rich in saturated fat for 2 weeks and LDL size was measured; they were then randomly assigned to one of three dietary treatments for 4 weeks and again LDL size was measured.
The 3 diets were either:
(i) olive oil rich in monounsaturated fat
(ii) rapeseed oil rich in monounsaturated fat and polyunsaturated fat
(iii) sunflower oil rich in polyunsaturated fat
Kratz concluded that all dietary unsaturated fat reduced LDL size compared to saturated fat.
Compared with small LDL cholesterol, having more large size LDL cholesterol gives protection from heart disease and diabetes. See here.
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Recipe of the day
Italian Chicken
Ingredients:
4 pieces chicken Food Mall: Chicken
2 tbsp olive oil
2 tbsp lemon juice
1 clove garlic, crushed
1/4 tsp dried oregano
1/8 tsp pepperInstructions:
Mix all in a shallow dish. Add 4 pieces of chicken, turning to coat well.
Cover and refrigerate for 8-12 hours, remember to turn it over occasionally.
One hour before serving, heat oven to 450F. Line a baking sheet with foil, and put chicken on.
Put pan in oven, reduce heat to 325F.
Bake 35-45 minutes.
