ISOCALORIC EXCHANGE OF DIETARY STARCH AND SUCROSE IN HUMANS .1. EFFECTS ON LEVELS OF FASTING BLOOD-LIPIDS

被引:104
作者
REISER, S [1 ]
HALLFRISCH, J [1 ]
MICHAELIS, OE [1 ]
LAZAR, FL [1 ]
MARTIN, RE [1 ]
PRATHER, ES [1 ]
机构
[1] UNIV MARYLAND, DEPT CHEM, COLLEGE PK, MD 20742 USA
关键词
D O I
10.1093/ajcn/32.8.1659
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
For 6 weeks, 10 men and nine women aged 35 to 55 consumed each of two diets in a cross-over design. The diets were comprised of identical natural foods with 30% of the calories as either sucrose or cooked wheat starch. Carbohydrate, fat and protein supplied 43, 42, and 15% of the calories, respectively. Of the calories 10% were eaten at breakfast (7:00 to 8:30 AM) and 90% at dinner (4:30 to 6:30 PM). Initial body weights were essentially maintained. Total serum lipids, triglycerides, and total cholesterol levels were significantly higher when the subjects consumed the sucrose diet than when they consumed the starch diet. Increases associated with the sucrose diet were greatest for triglycerides (33.0%). In a subgroup of nine subjects with triglyceride levels above the normal range, sucrose feeding increased triglyceride levels 45.2%. Triglycerides and pre-β lipoproteins were significantly higher in males than in females. Pre-β lipoproteins were 32% higher when the subjects consumed sucrose than when they consumed starch. For α and β lipoproteins, small, nonsignificant increases were associated with sucrose feeding. Serum free fatty acids were not affected by diet. These results indicate that the consumption of sucrose can increase blood lipids that are considered to be risk factors in heart disease and that males and carbohydrate-sensitive individuals may be more susceptible than others to the effects of sucrose.
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页码:1659 / 1669
页数:11
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