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Lipid and Lipoprotein Responses to a Cholesterol‐lowering Macadamia Nut‐Rich Diet are Reduced in Mildly Hypercholesterolemic Men and Women with Higher Baseline C‐Reactive Protein (CRP) Levels
Author(s) -
Cao Yumei,
Bagshaw Deborah,
Cifelli Amy,
Griel Amy E.,
KrisEtherton Penny M.
Publication year - 2007
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.21.5.a698-a
Subject(s) - c reactive protein , medicine , cholesterol , endocrinology , macadamia nut , crossover study , polyunsaturated fatty acid , lipid profile , inflammation , chemistry , fatty acid , food science , biochemistry , alternative medicine , pathology , placebo
C‐reactive protein (CRP), a marker of inflammation, may be an independent predictor of cardiovascular disease (CVD). Twenty‐five mildly hypercholesterolemic men (n=15) and women (n=10) participated in a 2‐period randomized, crossover, controlled feeding study to compare the effects of a macadamia nut‐rich (MAC) diet (33% total fat, 7% SFA, 18% MUFA, 5% PUFA) on lipids, lipoproteins and CRP levels, to an average American (AAD) diet (33% total fat, 13% SFA, 11% MUFA, 5% PUFA). There was no main effect of diet on levels of CRP. Subgroup analysis of subjects with baseline CRP < or > 1 mg/L was conducted to evaluate the effects of baseline inflammatory status on the lipid‐lowering response to the test diets. TC and LDL‐C following the MAC diet were reduced compared to baseline (TC: −32.6±3.4 mg/dL, p<0.0001; LDL‐C: −25.1±3.2 mg/dL, p<0.0001) and TC, LDL‐C and TG were reduced compared to the AAD diet (TC: −24.9±3.5 mg/dL, p<0.005; LDL‐C: −15.8±3.2 mg/dL, p<0.001; TG: −34.5±14.3 mg/dL, p<0.07) in individuals with low baseline CRP levels (<1 mg/L). TC, LDL‐C and TG were not different across the two test diets in individuals with higher baseline CRP levels (>1 mg/L). Changes in HDL‐C were not affected by baseline inflammatory status. In conclusion, baseline CRP levels may affect individual lipid responses to a cholesterol‐lowering diet. Funded by The Hershey Company; Partial support provided by the PSU GCRC (NIH grant M01RR10732).