期刊名称：Croatian Journal of Food Technology, Biotechnology and Nutrition
印刷版ISSN：1847-3423
电子版ISSN：1847-7461
出版年度：2011
卷号：6
期号：1-2
页码：63-68
出版社：Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista
摘要：Low-fat diets increase serum triacilglycerol and decrease HDL-cholesterol concentrations, thereby potentially adversely affecting cardiovascular disease (CVD) risk. The present study compared the CVD risk profi le of a high-MUFA diets (olive oil) and high-PUFA diets (pumpkin seed oil). The most signifi cant difference between the two groups was that the atherogenic index in groups given olive oil was significantly lower (for approximately 60 %) than atherogenic index recorded in control group, while in the group receiving pumpkin seed oil this reduction was approximately 40 %. Collectively, these fi ndings point to the fact that both a high MUFA and PUFA diet may be preferable to a low-fat diet because of more favorable effects on the CVD risk profile.
关键词：cholesterol; triglycerides; HDL and LDL-cholesterol; olive oil; pumpkin seed oil
