Author/Authors :
Mohammadifard, Noushin Department of Nutrition - Isfahan Cardiovascular Research Center - Isfahan University of Medical Sciences, Isfahan , Nazem, Masoud Department of Surgery - School of Medicine - Isfahan University of Medical Sciences, Isfahan , Naderi, Gholam-Ali Department of Basic Sciences - Isfahan Cardiovascular Research Center - Isfahan University of Medical Sciences, Isfahan , Saghafian, Faezeh Department of Nutrition - Isfahan Cardiovascular Research Center - Isfahan University of Medical Sciences, Isfahan , Sajjadi, Firoozeh Department of Nutrition - Isfahan Cardiovascular Research Center - Isfahan University of Medical Sciences, Isfahan , Maghroon, Maryam Department of Nutrition - Isfahan Cardiovascular Research Center - Isfahan University of Medical Sciences, Isfahan , Bahonar, Ahmad Isfahan University of Medical Sciences, Isfahan , Alikhasi, Hasan Department of Nutrition - Isfahan Cardiovascular Research Center - Isfahan University of Medical Sciences, Isfahan , Nouri, Fatemeh Isfahan University of Medical Sciences, Isfahan
Abstract :
BACKGROUND: Trans fatty acids are known as the most harmful type of dietary fats, so this
study was done to compare the effects of hydrogenated, liquid and ghee oils on serum lipids profile
of healthy adults.
METHODS: This study was a randomized clinical trial conducted on 129 healthy participants
aged from 20 to 60 years old who were beneficiaries of Imam-e-Zaman charitable organization.
Subjects were randomly divided into 3 groups and each group was treated with a diet containing
cooking and frying liquid, ghee, or hydrogenated for 40 days. Fasting serum lipids, including total
cholesterol (TC), triglyceride (TG), LDL-cholesterol (LDL-C), HDL-cholesterol (HDL-C),
apoprotein A (Apo A), and apoprotein B (Apo B) were measured before and after the study.
RESULTS: TC, TG and Apo B had a significant reduction in the liquid oil group compared to
the hydrogenated oil group. In the ghee group TG declined and Apo A increased significantly
(P < 0.01). Liquid oil group had a significant reduction in HDL-C, compared to the ghee oil
group (P < 0.05).
CONCLUSION: It was concluded that consuming liquid oil along with frying oil caused to reduce
all serum lipid levels. However, ghee oil only reduced TG and increased HDL-C levels.
Keywords :
Serum lipids , Apoproteins , Liquid oil , Hydrogenated oil , Ghee , Clinical trial
