Low papaya consumption increases risk for low high‐density lipoprotein cholesterol in Mexican college applicants

Abstract

Raising high‐density lipoprotein cholesterol (HDL‐C) via nutrition intervention is a challenge. Papaya fruit contains Carica papaya lipase, which may influence lipid metabolism. Our objective was to determine whether individuals consuming less papaya were at greater risk for low HDL‐C or other dyslipidemias. We focused on a subset of 339 Mexican college applicants (50.7% females) aged 18–25 years with complete data on a Mexican‐adapted Willett food frequency questionnaire and blood lipid profiles. Overall prevalence of low HDL‐C was 48.4%. Subjects were split into two consumption groups: <3 or >3 weekly papaya servings (mean intake 0.38 vs. 4.3 servings/week, P<0.0001). There were no differences in blood lipid profiles between the two groups; however, females who consumed less than 3 servings of papaya per week were at 1.52 times greater risk (95%CI: 0.99–2.32, P=0.05) of having low HDL‐C after adjustment for age and family history of cardiovascular disease and diabetes. These findings were not observed in males. We did not observe risk for other at‐risk blood lipid measures. Consumption of at least 3 servings of papaya per week may prevent low HDL‐C in female Mexican college applicants.Grant Funding Source: This study was sponsored by C09‐PIFI‐030606 (UASLP); UIUC Center for Health Aging and Disability grant; and USDA NIFA Hatch Projects.