title: High-oleic canola oil consumption enriches LDL particle cholesteryl oleate content and reduces LDL proteoglycan binding in humans.
abstract: Oleic acid consumption is considered cardio-protective according to studies conducted examining effects of the Mediterranean diet. However, animal models have shown that oleic acid consumption increases LDL particle cholesteryl oleate content which is associated with increased LDL-proteoglycan binding and atherosclerosis. The objective was to examine effects of varying oleic, linoleic and docosahexaenoic acid consumption on human LDL-proteoglycan binding in a non-random subset of the Canola Oil Multi-center Intervention Trial (COMIT) participants. COMIT employed a randomized, double-blind, five-period, cross-over trial design. Three of the treatment oil diets: 1) a blend of corn/safflower oil (25:75); 2) high oleic canola oil; and 3) DHA-enriched high oleic canola oil were selected for analysis of LDL-proteoglycan binding in 50 participants exhibiting good compliance. LDL particles were isolated from frozen plasma by gel filtration chromatography and LDL cholesteryl esters quantified by mass-spectrometry. LDL-proteoglycan binding was assessed using surface plasmon resonance. LDL particle cholesterol ester fatty acid composition was sensitive to the treatment fatty acid compositions, with the main fatty acids in the treatments increasing in the LDL cholesterol esters. The corn/safflower oil and high-oleic canola oil diets lowered LDL-proteoglycan binding relative to their baseline values (p = 0.0005 and p = 0.0012, respectively). At endpoint, high-oleic canola oil feeding resulted in lower LDL-proteoglycan binding than corn/safflower oil (p = 0.0243) and DHA-enriched high oleic canola oil (p = 0.0249), although high-oleic canola oil had the lowest binding at baseline (p = 0.0344). Our findings suggest that high-oleic canola oil consumption in humans increases cholesteryl oleate percentage in LDL, but in a manner not associated with a rise in LDL-proteoglycan binding.
authors.affiliation: Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, Canada. Electronic address: Peter.Jones@umanitoba.ca.
authors.forename: Peter J H
authors.initials: PJ
authors.lastname: Jones
authors.affiliation: Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, Canada.
authors.forename: Dylan S
authors.initials: DS
authors.lastname: MacKay
authors.affiliation: Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, Canada.
authors.forename: Vijitha K
authors.initials: VK
authors.lastname: Senanayake
authors.affiliation: Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, Canada.
authors.forename: Shuaihua
authors.initials: S
authors.lastname: Pu
authors.affiliation: St. Michael's Hospital, University of Toronto, Toronto, ON, Canada.
authors.forename: David J A
authors.initials: DJ
authors.lastname: Jenkins
authors.affiliation: St. Michael's Hospital, University of Toronto, Toronto, ON, Canada.
authors.forename: Philip W
authors.initials: PW
authors.lastname: Connelly
authors.affiliation: Institute of Nutrition and Functional Foods, Laval University, Quebec City, QC, Canada.
authors.forename: Benoît
authors.initials: B
authors.lastname: Lamarche
authors.affiliation: Institute of Nutrition and Functional Foods, Laval University, Quebec City, QC, Canada.
authors.forename: Patrick
authors.initials: P
authors.lastname: Couture
authors.affiliation: Department of Nutritional Sciences, Pennsylvania State University, PA, USA.
authors.forename: Penny M
authors.initials: PM
authors.lastname: Kris-Etherton
authors.affiliation: Department of Nutritional Sciences, Pennsylvania State University, PA, USA; Department of Biobehavioral Health, Pennsylvania State University, PA, USA.
authors.forename: Sheila G
authors.initials: SG
authors.lastname: West
authors.affiliation: Department of Nutritional Sciences, Pennsylvania State University, PA, USA.
authors.forename: Xiaoran
authors.initials: X
authors.lastname: Liu
authors.affiliation: Department of Nutritional Sciences, Pennsylvania State University, PA, USA.
authors.forename: Jennifer A
authors.initials: JA
authors.lastname: Fleming
authors.affiliation: Department of Biochemistry Wake Forest University School of Medicine, Winston-Salem, NC, USA.
authors.forename: Roy R
authors.initials: RR
authors.lastname: Hantgan
authors.affiliation: Department of Biochemistry Wake Forest University School of Medicine, Winston-Salem, NC, USA; Department of Pathology, Section on Lipid Sciences, Wake Forest University School of Medicine, Winston-Salem, NC, USA.
authors.forename: Lawrence L
authors.initials: LL
authors.lastname: Rudel
mesh_terms: D000328:Adult; D002170:Canada; D002318:Cardiovascular Diseases / Q000097:blood / Q000175:diagnosis / Q000517:prevention & control*; D002788:Cholesterol Esters / Q000097:blood*; D008078:Cholesterol, LDL / Q000097:blood*; D003314:Corn Oil / Q000008:administration & dosage; D018592:Cross-Over Studies; D038441:Diet, Mediterranean; D004041:Dietary Fats / Q000008:administration & dosage*; D004281:Docosahexaenoic Acids / Q000008:administration & dosage; D004311:Double-Blind Method; D005229:Fatty Acids, Monounsaturated / Q000008:administration & dosage*; D005260:Female; D006801:Humans; D019787:Linoleic Acid / Q000008:administration & dosage; D008297:Male; D008875:Middle Aged; D019301:Oleic Acid / Q000008:administration & dosage*; D011509:Proteoglycans / Q000097:blood*; D000074262:Rapeseed Oil; D012307:Risk Factors; D040242:Risk Reduction Behavior; D012450:Safflower Oil / Q000008:administration & dosage; D013997:Time Factors; D014481:United States
chemical_list: D002788:Cholesterol Esters; D008078:Cholesterol, LDL; D004041:Dietary Fats; D005229:Fatty Acids, Monounsaturated; D011509:Proteoglycans; D000074262:Rapeseed Oil; D004281:Docosahexaenoic Acids; D019301:Oleic Acid; C014409:cholesteryl oleate; D012450:Safflower Oil; D003314:Corn Oil; D019787:Linoleic Acid
keywords: Cholesterol; Fatty acids; LDL; Nutrition; Oleic acid; Proteoglycan