title: A low-fat diet supplemented with monounsaturated fat results in less HDL-C lowering than a very-low-fat diet.
abstract: OBJECTIVE
  The purpose of this study was to compare the effects of a very-low-fat diet with a low-fat diet supplemented with monounsaturated oil on plasma lipid levels in subjects with hypercholesterolemia.
  
  
  METHODS
  The 8-week study was divided into one 2-week baseline diet and two 3-week intervention periods in a randomized crossover design.
  
  
  METHODS
  The study was conducted in an outpatient setting at the Deakin Institute of Human Nutrition, Deakin University, Geelong, Australia.
  
  
  METHODS
  Twenty-four free-living subjects with hypercholesterolemia participated in and completed the study.
  
  
  METHODS
  After a 2-week baseline period of a self-selected diet, subjects were assigned to one of two dietary interventions: a very-low-fat (10% of energy from fat), high-carbohydrate diet or a low-fat (26% of energy from fat) diet supplemented with olive oil and an olive oil-based margarine.
  
  
  METHODS
  Lipid measurements included total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, and triglyceride concentrations. Plasma cholesteryl esters were measured to monitor compliance.
  
  
  METHODS
  A paired t test was used to assess differences between treatment periods for each subject. The dependence of the difference between treatment periods on the covariates of age, sex, initial cholesterol concentration, and energy intake was analyzed using repeated measures and analysis of covariance.
  
  
  RESULTS
  The low-fat diet supplemented with monounsaturated fat resulted in significantly less high-density lipoprotein cholesterol lowering than the very-low-fat diet (P=.005). Both interventions resulted in significant reductions in both low-density lipoprotein cholesterol and total cholesterol compared with the baseline diet.
  
  
  CONCLUSIONS
  This study suggests that a low-fat diet enriched with olive oil provides advantages over a very-low-fat diet in the control of serum lipoproteins among persons with hypercholesterolemia.
authors.affiliation: Department of Medicine at St Vincent's Hospital, Fitzroy, Victoria, Australia.
authors.forename: S A
authors.initials: SA
authors.lastname: Morgan
authors.forename: K
authors.initials: K
authors.lastname: O'Dea
authors.forename: A J
authors.initials: AJ
authors.lastname: Sinclair
mesh_terms: D000328:Adult; D000368:Aged; D002784:Cholesterol / Q000097:blood; D002791:Cholesterol, Dietary / Q000008:administration & dosage; D008076:Cholesterol, HDL / Q000097:blood*; D008078:Cholesterol, LDL / Q000097:blood; D018592:Cross-Over Studies; D018752:Diet, Fat-Restricted; D004042:Dietary Fats, Unsaturated / Q000008:administration & dosage*; D002149:Energy Intake; D005260:Female; D006801:Humans; D006937:Hypercholesterolemia / Q000178:diet therapy*; D008297:Male; D008875:Middle Aged; D000069463:Olive Oil; D010938:Plant Oils / Q000008:administration & dosage*; D014280:Triglycerides / Q000097:blood
chemical_list: D002791:Cholesterol, Dietary; D008076:Cholesterol, HDL; D008078:Cholesterol, LDL; D004042:Dietary Fats, Unsaturated; D000069463:Olive Oil; D010938:Plant Oils; D014280:Triglycerides; D002784:Cholesterol