Author/Authors :
Khosravi-boroujeni، Hossein نويسنده Falavarjan Branch, Islamic Azad University, Falavarjan , , Sarrsfzadegan، Nizal نويسنده Professor, Isfahan Cardiovascular Research Center, Isfahan Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran , , Mohammadifard، Nooshin نويسنده MSc, Department of Nutrition, Isfahan Cardiovascular Research Center, Isfahan Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran , , Sajjadi، Firoozeh نويسنده BS, Isfahan Cardiovascular Research Center, Isfahan University of Medical Sciences, Isfahan, Iran. , , Asgary، Sedigheh نويسنده PhD, Associate Professor of Pharmacognosy, Isfahan Cardiovascular Research Center, Applied Physiology Research Center, IUMS, Isfahan , , Maghroon، Maryam نويسنده BSc, Department of Nutrition, Isfahan Cardiovascular Research Center, Isfahan Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran , , Alikhassi، Hassan نويسنده BSc, Department of Nutrition, Isfahan Cardiovascular Research Center, Isfahan Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran , , Esmailzadeh، Ahmad نويسنده Associate Professor, Food Security Research Center, Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran ,
Abstract :
BACKGROUND: The detrimental effects of partially hydrogenated vegetable oils (PHVOs) on
apolipoproteins have been reported from several parts of the world. However, little data is
available in this regard from the understudied region of the Middle East. The present study
therefore tried to evaluate the association between type of vegetable oils and serum lipids and
apolipoprotein levels among Iranians.
METHODS: In this cross-sectional study, data from 1772 people (795 men and 977 women)
aged 19-81 years, who were selected with multistage cluster random sampling method from
three cities of Isfahan, Najafabad and Arak in "Isfahan Healthy Heart Program" (IHHP) (Iran),
was used. To assess participantsʹ usual dietary intakes, a validated food frequency questionnaire
was used. Hydrogenated vegetable oil (commonly consumed for cooking in Iran) and margarine
were considered as the category of PHVOs. Soy, sunflower, corn, olive and canola oils were
considered as non-HVOs. After an overnight fasting, serum cholesterol (total, low density
lipoprotein (LDL) and high density lipoprotein (HDL) cholesterol) and triglyceride as well as
apolipoproteins A and B were measured using standard methods.
RESULTS: Participants with the highest intakes of non-HVOs and PHVOs were younger and
had lower weight than those with lowest intakes. High consumption of non-HVOs and PHVOs
was associated with lower intakes of energy, carbohydrate, dietary fiber, and higher intakes of
fruits, vegetables, meat, milk and grains. No overall significant differences were found in serum
lipids and apolipoprotein levels across the quartiles of non-HVOs and PHVOs after controlling
for potential confounding.
CONCLUSION: We did not find any significant associations between hydrogenated or nonhydrogenated
vegetable oil and serum lipid and apolipoprotein levels. Thus, further studies are
needed in this region to explore this association.
