DHA-enriched high–oleic acid canola oil improves lipid profile and lowers predicted cardiovascular disease risk in the canola oil multicenter randomized controlled trial
Abstract
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.
Design: 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 (Canola DHA; 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 less than 0.05 compared with Canola and CanolaDHA) and highest after the CanolaDHA phase (P less than 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 less than 0.05 compared with the other diets). All diets decreased TC and LDL cholesterol from baseline to treatment endpoint (P less than0.05). CanolaDHA was the only diet that increased HDL cholesterol from baseline (3.5 ± 1.8%; P less than 0.05) and produced the greatest reduction in triglycerides (−20.7 ± 3.8%; P less than 0.001) and in systolic blood pressure (−3.3 ± 0.8%; P less than 0.001) compared with the other diets (P less than 0.05). Percentage reductions in Framingham 10-y CHD risk scores (FRS) from baseline were greatest after CanolaDHA (−19.0 ± 3.1%; P less than 0.001) than after other treatments (P less than 0.05).
Conclusion: 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.
Peter JH Jones, Vijitha K Senanayake, Shuaihua Pu, David JA Jenkins,Philip W Connelly,
Benoît Lamarche, Patrick Couture, Amélie Charest,Lisa Baril-Gravel, Sheila G West,
Xiaoran Liu, Jennifer A Fleming,Cindy E McCrea, and Penny M Kris-Etherton
Am J Clin Nutr July 2014vol. 100 no. 1 88-97
Benoît Lamarche, Patrick Couture, Amélie Charest,Lisa Baril-Gravel, Sheila G West,
Xiaoran Liu, Jennifer A Fleming,Cindy E McCrea, and Penny M Kris-Etherton
Am J Clin Nutr July 2014vol. 100 no. 1 88-97
Author Affiliations
1From 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.
↵2 Supported by grants from Canola Council of Canada, Flax Council of Canada, Agriculture and Agri Food Canada, Dow Agrosciences, Canada Research Chairs, and Western Grains Research Foundation collectively provided funding for this study through the Growing Forward program of Agriculture and Agri Food Canada. The project described was also supported by the National Center for Research Resources, grant UL1 RR033184, and is now at the National Center for Advancing Translational Sciences, grant UL1 TR000127. The content is solely the responsibility of the authors and does not necessarily represent the official views of the NIH.
↵3 Address reprint requests and correspondence to PJH Jones, Richardson Centre for Functional Foods and Nutraceuticals, 196 Innovation Drive, University of Manitoba, Winnipeg, MB, R3T 6C5, Canada. E-mail: peter_jones@umanitoba.ca.
1From 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.
↵2 Supported by grants from Canola Council of Canada, Flax Council of Canada, Agriculture and Agri Food Canada, Dow Agrosciences, Canada Research Chairs, and Western Grains Research Foundation collectively provided funding for this study through the Growing Forward program of Agriculture and Agri Food Canada. The project described was also supported by the National Center for Research Resources, grant UL1 RR033184, and is now at the National Center for Advancing Translational Sciences, grant UL1 TR000127. The content is solely the responsibility of the authors and does not necessarily represent the official views of the NIH.
↵3 Address reprint requests and correspondence to PJH Jones, Richardson Centre for Functional Foods and Nutraceuticals, 196 Innovation Drive, University of Manitoba, Winnipeg, MB, R3T 6C5, Canada. E-mail: peter_jones@umanitoba.ca.
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