DHA-enriched high-oleic acid canola oil improves lipid profile and lowers predicted cardiovascular disease risk in the canola oil multicenter randomized controlled trial.
BACKGROUND
It is well recognized that amounts of trans and saturated fats should be minimized in Western diets; however, considerable debate remains regarding optimal amounts of dietary n-9, n-6, and n-3 fatty acids.


OBJECTIVE
The objective was to examine the effects of varying n-9, n-6, and longer-chain n-3 fatty acid composition on markers of coronary heart disease (CHD) risk.


METHODS
A randomized, double-blind, 5-period, crossover design was used. Each 4-wk treatment period was separated by 4-wk washout intervals. Volunteers with abdominal obesity consumed each of 5 identical weight-maintaining, fixed-composition diets with one of the following treatment oils (60 g/3000 kcal) in beverages: 1) conventional canola oil (Canola; n-9 rich), 2) high-oleic acid canola oil with docosahexaenoic acid (CanolaDHA; n-9 and n-3 rich), 3) a blend of corn and safflower oil (25:75) (CornSaff; n-6 rich), 4) a blend of flax and safflower oils (60:40) (FlaxSaff; n-6 and short-chain n-3 rich), or 5) high-oleic acid canola oil (CanolaOleic; highest in n-9).


RESULTS
One hundred thirty individuals completed the trial. At endpoint, total cholesterol (TC) was lowest after the FlaxSaff phase (P < 0.05 compared with Canola and CanolaDHA) and highest after the CanolaDHA phase (P < 0.05 compared with CornSaff, FlaxSaff, and CanolaOleic). Low-density lipoprotein (LDL) cholesterol and high-density lipoprotein (HDL) cholesterol were highest, and triglycerides were lowest, after CanolaDHA (P < 0.05 compared with the other diets). All diets decreased TC and LDL cholesterol from baseline to treatment endpoint (P < 0.05). CanolaDHA was the only diet that increased HDL cholesterol from baseline (3.5 ± 1.8%; P < 0.05) and produced the greatest reduction in triglycerides (-20.7 ± 3.8%; P < 0.001) and in systolic blood pressure (-3.3 ± 0.8%; P < 0.001) compared with the other diets (P < 0.05). Percentage reductions in Framingham 10-y CHD risk scores (FRS) from baseline were greatest after CanolaDHA (-19.0 ± 3.1%; P < 0.001) than after other treatments (P < 0.05).


CONCLUSIONS
Consumption of CanolaDHA, a novel DHA-rich canola oil, improves HDL cholesterol, triglycerides, and blood pressure, thereby reducing FRS compared with other oils varying in unsaturated fatty acid composition. This trial was registered at www.clinicaltrials.gov as NCT01351012.
From the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
Peter J H
PJ
Jones
From the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
Vijitha K
VK
Senanayake
From the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
Shuaihua
S
Pu
From the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
David J A
DJ
Jenkins
From the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
Philip W
PW
Connelly
From the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
Benoît
B
Lamarche
From the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
Patrick
P
Couture
From the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
Amélie
A
Charest
From the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
Lisa
L
Baril-Gravel
From the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
Sheila G
SG
West
From the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
Xiaoran
X
Liu
From the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
Jennifer A
JA
Fleming
From the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
Cindy E
CE
McCrea
From the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Canada (PJHJ, VKS, and SP); the Risk Factor Modification Centre (DJAJ) and the Keenan Research Centre for Biomedical Science (PWC), St. Michaels Hospital, University of Toronto, Toronto, Canada; the Institute of Nutrition and Functional Foods, Laval University, Québec City, Canada (BL, PC, AC, and LB-G); the Department of Nutritional Sciences (SGW, XL, JAF, and PMK-E) and the Department of Biobehavioral Health (SGW and CEM), Pennsylvania State University, University Park, PA.
Penny M
PM
Kris-Etherton
D000328:Adult; D001794:Blood Pressure / Q000187:drug effects; D015992:Body Mass Index; D002318:Cardiovascular Diseases / Q000517:prevention & control*; D008076:Cholesterol, HDL / Q000097:blood*; D008078:Cholesterol, LDL / Q000097:blood*; D003314:Corn Oil / Q000008:administration & dosage; D018592:Cross-Over Studies; D004032:Diet; D004040:Dietary Carbohydrates / Q000008:administration & dosage; D004041:Dietary Fats / Q000008:administration & dosage; D004044:Dietary Proteins / Q000008:administration & dosage; D004281:Docosahexaenoic Acids / Q000008:administration & dosage; D004311:Double-Blind Method; D005229:Fatty Acids, Monounsaturated / Q000008:administration & dosage*; D005260:Female; D006801:Humans; D008297:Male; D008875:Middle Aged; D019301:Oleic Acid / Q000008:administration & dosage* / Q000097:blood; D000074262:Rapeseed Oil; D012307:Risk Factors; D012450:Safflower Oil / Q000008:administration & dosage; D016896:Treatment Outcome; D014280:Triglycerides / Q000097:blood*; D055105:Waist Circumference
D008076:Cholesterol, HDL; D008078:Cholesterol, LDL; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D005229:Fatty Acids, Monounsaturated; D000074262:Rapeseed Oil; D014280:Triglycerides; D004281:Docosahexaenoic Acids; D019301:Oleic Acid; D012450:Safflower Oil; D003314:Corn Oil