ABSTRACT
The hypocholesterolemic effect of goat milk with respect to cow milk observed in a previous study led us to examine the influence of goat and cow milk in the diet on certain aspects of biliary physiology in normal rats. The fat content in all diets was 10% but the lipid quality was varied: the standard diet was based on virgin olive oil, and the other 2 diets included fat obtained from lyophilized cow milk and goat milk. We characterized the bile secretion, including biliary phospholipid, cholesterol, and bile acid outputs, the interrelation between bile acids and bile lipids, and the lithogenic index. The consumption of goat milk in the diet, compared with that of cow milk, caused an increase in the biliary secretion of cholesterol together with a decrease in plasma cholesterol concentration, whereas values for bile phospholipids, biliary acid concentrations, and the lithogenic index remained normal. Moreover, consumption of this type of milk decreased plasma triglyceride concentration and therefore had a positive effect, similar to that of olive oil (standard diet), on the lipid metabolism; hence, it may be recommended for consumption by the general population.
Subject(s)
Cholesterol/metabolism , Dietary Fats/metabolism , Lipids/analysis , Milk/chemistry , Animal Feed , Animals , Anticholesteremic Agents/administration & dosage , Bile Acids and Salts/metabolism , Cattle , Cholesterol/blood , Chylomicrons/metabolism , Dietary Fats/administration & dosage , Digestion , Energy Intake , Goats , Liver/metabolism , Male , Milk/metabolism , Organ Size , Random Allocation , Rats , Rats, WistarABSTRACT
BACKGROUND & AIMS: The aim of this study was to compare the in vivo effects of a diet rich in virgin olive oil or sunflower oil on the lipid profile and on LDL susceptibility to oxidative modification in free-living Spanish male patients with peripheral vascular disease. METHODS: A total of 20 Spanish male subjects diagnosed with peripheral vascular disease were randomly divided into two groups (n = 10) receiving different supplements, virgin olive oil and sunflower oil for 4 months. RESULTS: The adaptation of patients to the experimental supplements was demonstrated since plasma and LDL fatty acids composition reflected dietary fatty acids. No differences in triglycerides, total cholesterol, LDL-cholesterol or HDL-cholesterol concentrations were found between the groups of patients. A significantly higher LDL susceptibility to oxidation was observed after sunflower oil intake in comparison with virgin olive oil, in spite of an increase in LDL alpha-tocopherol concentration in sunflower oil group. CONCLUSIONS: The results of the present study provide further evidence that sunflower-oil-enriched diets does not protect LDL against oxidation as virgin olive oil does in patients with peripheral vascular disease.
