Modificaciones de las lipoproteínas del plasma después del uso dietético de la oleína de palma en adultos sanos

modifications of plasma lipoproteins after use of palm olein in the diet of a group healthy adults. although saturated fat acids have long known to have harmful effects on cholesterol and triacylglicerydes levels in blood, new concepts have emerged form recent research on this matter. the purpose of this study was to know the effect of the consumption of palm olein on triacylglycerides and cholesterol levels as well as lipoprotein fractions in the blood plasma of healthy individuals from both sexes. materials and methods: different types of fats were administered for 12 weeks to 60 subjects, 45 male, 15 female, between 19 and 45 years of age, who were divided into three groups: the mix group (mg) was administered oil, margarine, and mayonnaise prepared with 50% olein; the olein group (og) consumed fats prepared with 100% olein; and the control group (cg) consumed regular fats of customary use by the population. the diets provided 25 to 30% of calories. blood samples were obtained for lipid analysis at the beginning and the end of the study. plasma triacylglicerides and cholesterol concentrations were determined by means of enzyme and lipoprotein methods (vldl, ldl; and hdl) by ultracentrifugation. results and discussion: by comparing the groups？ means no significant differences were found (p>0.05) in blood lipids. individual differences show a slight increase in vldl-c in og compared to mg and cg. no differences were found in ldl concentration. conclusions: these results contribute evidence to differentiate between the effects of saturated vegetables oils, such as coconut oil, and of palm olein. the authors recommend not extrapolate the effects of type of oil to another in connection with tc increase in blood.