Nielsen 2002 To compare the Non-smokers All foods provided by researchers; Total-C: Controlled by Total-C, LDL-C effects of two oleic additional water, and in small design Diet 1: 3.5, 2.2 acid rich diets (from Total-C: 4.71 amounts, plain coffee, and tea B-M Diet 2: 4.1, 2.7 olive oil or rapeseed BMI: 22.9 allowed CHODPAP Weight assessed Diet 3: 3.6, 2.3 oil) to sunflower-seed 236-691 every second day; oil lipids Power calculations: 18 Base diet of 30% energy with energy intake P<0.001 by ANOVA subjects would have 50 g/10 MJ of rapeseed oil, extra LDL-C: calculated adjusted if weight power 0·85, at virgin olive oil or sunflower seed as the difference varied more than 1 kg No period or alpha=0.05 to detect a oil incorporated into bread, cakes, between HDL-C effects were difference of 0·2 mmol/l etc. concentration and Adverse/other effects: detected in total -C. the cholesterol HDL, TG, tocopherol, Test diet composition based on concentration carotenes chemical analysis of the food in the LDL+HDL fraction Poppitt 2002 To compare the effect Men with normal weight Residential study providing all Total-C: method not Controlled by Total-C, LDL-C of a natural butter-fat, food and beverages stated design Diet 1: 4.3, 2.9 modified to replace a Weight: 69 kg Diet 2: 4.2, 2.7 proportion of Pasture-fed cows given LDL-C: method not Weighed daily; weight saturates with MUFAs No sample size encapsulated unsaturated fat to stated remained within 2 kg. P<0.05 (total-C); and PUFAs to regular calculations given alter butter fat composition. Test <0.01 (LDL-C) by butter could improve and regular butter with similar 2 blood samples Adverse/other effects: ANOVA risk factors including colour and hardness, used in averaged HDL, TG, glucose, lipids meals and snacks, food insulin, lipoproteins, preparation for subjects. clotting factors Test diet composition based on chemical analysis of the food
Nielsen 2002 To compare the effects of two oleic acid rich diets (from olive oil or rapeseed oil) to sunflower-seed oil lipids Non-smokers Total-C: 4.71 BMI: 22.9 Power calculations: 18 subjects would have power 0·85, at alpha=0.05 to detect a difference of 0·2 mmol/l in total -C. All foods provided by researchers; additional water, and in small amounts, plain coffee, and tea allowed Base diet of 30% energy with 50 g/10 MJ of rapeseed oil, extra virgin olive oil or sunflower seed oil incorporated into bread, cakes, etc. Test diet composition based on chemical analysis of the food Total-C: B-M CHODPAP 236-691 LDL-C: calculated as the difference between HDL-C concentration and the cholesterol concentration in the LDL+HDL fraction Controlled by design Weight assessed every second day; energy intake adjusted if weight varied more than 1 kg Adverse/other effects: HDL, TG, tocopherol, carotenes Total-C, LDL-C Diet 1: 3.5, 2.2 Diet 2: 4.1, 2.7 Diet 3: 3.6, 2.3 P<0.001 by ANOVA No period or effects were detected Poppitt 2002 To compare the effect of a natural butter-fat, modified to replace a proportion of saturates with MUFAs and PUFAs to regular butter could improve risk factors including lipids Men with normal weight Weight: 69 kg No sample size calculations given Residential study providing all food and beverages Pasture-fed cows given encapsulated unsaturated fat to alter butter fat composition. Test and regular butter with similar colour and hardness, used in meals and snacks, food preparation for subjects. Test diet composition based on chemical analysis of the food Total-C: method not stated LDL-C: method not stated 2 blood samples averaged Controlled by design Weighed daily; weight remained within 2 kg. Adverse/other effects: HDL, TG, glucose, insulin, lipoproteins, clotting factors Total-C, LDL-C Diet 1: 4.3, 2.9 Diet 2: 4.2, 2.7 P<0.05 (total-C); <0.01 (LDL-C) by ANOVA
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