Effects of high oleic canola oil‐rich feeding on in vitro LDL proteoglycan binding affinity in individuals with at least two criteria for metabolic syndrome (269.5)

Abstract

Dietary n‐9 monounsaturated fatty acids (FA) decrease metabolic syndrome (MetS) risk factors; however, whether consumption of novel vegetable oils high in MUFA affect LDL binding characteristics has not been determined. We utilized the Canola Oil Multi‐Centre Intervention Trial (COMIT), a human intervention study consisting of five dietary treatments differing in qualitative fat content, each treatment fed for 29 days and separated by a 4 week washout period. We evaluated the efficacy of three vegetable oil treatments from COMIT including corn/safflower oil (control), high oleic canola oil, and high oleic canola oil with DHA on plasma FA profiles, LDL cholesterol ester FA composition and in vitro LDL proteoglycan binding affinity. A multi‐centre, double blind, randomized, 3‐period crossover, controlled feeding study was conducted where subjects with MetS criteria (n=50) were fed isocaloric diets (50% CHO, 15% PRO, 35% FAT) containing three of the five treatments, each for 29 days. Plasma FA profiles at day 29 reflected the FA composition of each diet, suggesting high compliance to diet. Similarly, LDL cholesterol ester FA distribution mirrored the FA composition of the dietary fat at day 29, but not day 1, on each treatment. However, proteoglycan binding affinity values of LDL particles did not differ significantly across day 1 to day 29 for corn/safflower (‐2.46+3.63%) (mean+SEM), high oleic canola (‐6.47+1.95%) or oleic canola oil with DHA (‐0.52+2.85%). No difference was observed in binding affinity assessed at day 29 as a function of diet treatment. These data suggest that, despite the demonstration of diet induced shifts in LDL cholesterol ester FA patterns, n‐9 FA rich canola oil diets does not induce any change in LDL binding affinity compared with a n‐6 FA rich diet.Grant Funding Source: Supported by Canola Council of Canada/Agr Agr Food Canada and Canada Research Chairs program