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High‐Oleic Acid Ground Beef and Risk Factors for Cardiovascular Disease in Men and Postmenopausal Women
Author(s) -
Ghahramany Ghazal,
Choi Seong-ho,
Gilmore Linda Anne,
Smith Stephen B.
Publication year - 2012
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.26.1_supplement.626.15
Subject(s) - medicine , endocrinology , cholesterol , peripheral blood mononuclear cell , oleic acid , saturated fat , polyunsaturated fatty acid , fatty acid , food science , chemistry , biology , biochemistry , in vitro
Cardiovascular disease (CVD) risk can be influenced by diet, but optimal dietary content of fatty acids continues to be debated. The effects of fatty acid composition of ground beef on selected CVD risk indicators and peripheral blood mononuclear cells (PBMC) were evaluated. Five men and seven women over age of 45 completed a two‐way crossover design. Subjects consumed five, 114‐g ground beef patties per week for 5‐wk periods separated by a 3‐wk washout period. Patties contained MUFA:SFA of 0.8 and 1.1 for conventional ground beef (CGB) and premium ground beef (PGB) patties, respectively. Blood was collected from each subject before and at the end of each phase. PBMC were isolated and the expression of selected genes was quantified by real‐time PCR. Both ground beef interventions decreased total plasma cholesterol, triacylglycerol, and VLDL cholesterol. Plasma concentrations of HDL and LDL cholesterol decreased and increased, respectively, with PGB consumption. A significant increase was seen in stearoyl‐Coenzyme‐A desaturase 1 gene expression after the PGB intervention. LDL receptor and sterol regulatory element‐binding transcription factor 1 gene expression decreased with CGB consumption. Ground beef dietary interventions varying in fatty acid composition differentially affect lipoprotein concentrations and the expression of PBMC genes related to CVD.