Influence of dietary fat on plasma lipid profiles of Malaysian adolescents

Alini Marzuki, Fatimah Arshad, Tariq Abdul Razak, Kamsiah Jaarin

Research output: Contribution to journalArticle

44 Citations (Scopus)

Abstract

We studied the effects of saturated (palm olein) and polyunsaturated (soybean oil) cooking oils on the lipid profiles of Malaysian male adolescents eating normal Malaysian diets for 5 wk. Diets cooked with palm olein did not significantly alter plasma total-cholesterol, LDL cholesterol, and HDL cholesterol concentrations or the ratio of total cholesterol to HDL cholesterol compared with diets cooked with soybean oil. However, the diet cooked with palm olein significantly increased apolipoprotein A-I (11%) and apolipoprotein B (9%) concentrations. Unexpectedly, soybean-oil-cooked diets caused a significant increase (47%) in plasma triglycerides compared with palm-olein-cooked diets. We conclude that palm olein, when used as cooking oil, has no detrimental effects on plasma lipid profiles in Malaysian adolescents.

Original languageEnglish
JournalAmerican Journal of Clinical Nutrition
Volume53
Issue numberSUPPL. 4
Publication statusPublished - Apr 1991

Fingerprint

Dietary Fats
olein
dietary fat
blood lipids
Diet
Lipids
Soybean Oil
soybean oil
diet
cooking fats and oils
Cooking
high density lipoprotein cholesterol
HDL Cholesterol
Oils
Cholesterol
cholesterol
apolipoprotein A-I
apolipoprotein B
Apolipoprotein A-I
Apolipoproteins B

Keywords

  • Cooking oil
  • Lipid profiles
  • Malaysian diet

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

Cite this

Influence of dietary fat on plasma lipid profiles of Malaysian adolescents. / Marzuki, Alini; Arshad, Fatimah; Razak, Tariq Abdul; Jaarin, Kamsiah.

In: American Journal of Clinical Nutrition, Vol. 53, No. SUPPL. 4, 04.1991.

Research output: Contribution to journalArticle

Marzuki, Alini ; Arshad, Fatimah ; Razak, Tariq Abdul ; Jaarin, Kamsiah. / Influence of dietary fat on plasma lipid profiles of Malaysian adolescents. In: American Journal of Clinical Nutrition. 1991 ; Vol. 53, No. SUPPL. 4.
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