Apolipoprotein (APO)E Genotype, Meal Fatty Acids, Postprandial Lipaemia
Cardiovascular disease (CVD) is the greatest cause of morbidity and mortality in the UK. Abnormalities in the concentration and/or composition of lipoproteins (the lipid carrying particles), in particular low density lipoproteins (LDL) in circulation, is one of the most important physiological defects contributing to the development of CVD.
The LDL cholesterol (LDLC) response to fatty acid change is in part mediated by the APOE genotype, with E4 individuals (25% of the UK population) being most responsive to changes in dietary fats, showing greater reductions when low levels of saturated fats or fish oils are consumed and greater increases when high levels of these fats are consumed. Therefore the aims of the present study is to understand the mechanism that regulates the higher LDLC response associated with saturated fatty acids and fish oil consumption in healthy men prospectively recruited based on their APOE genotype.
|Cardiovascular Disease||Dietary Supplement: High saturated fat meal Dietary Supplement: Saturated fatty acids and fish oil meal Dietary Supplement: High unsaturated fat meal|
|Study Design:||Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single (Participant)
Primary Purpose: Prevention
|Official Title:||Effects of Meal Fatty Acid Composition on Postprandial Lipaemia in Men According to APOE Genotype|
- Impact of APOE genotype and dietary fat composition in plasma lipids [ Time Frame: 3 months ]
- Cardiovascular disease risk factors [ Time Frame: 3 months ]
|Study Start Date:||March 2009|
|Study Completion Date:||July 2011|
|Primary Completion Date:||December 2009 (Final data collection date for primary outcome measure)|
|Experimental: High saturated fat meal||
Dietary Supplement: High saturated fat meal
Volunteers consumed a single test meal breakfast containing 53 g of fat, of which 50 g was substituted for saturated fats.
Experimental: Saturated fatty acid and fish oils meal
Equivalent to two portions of oily fish
Dietary Supplement: Saturated fatty acids and fish oil meal
Volunteers consumed a single test meal breakfast containing 53 g of fat, of which 50 g was substituted for saturated fats and fish oil.
The dose of fish oils was equivalent to two portions of oily fish.
Active Comparator: High unsaturated fat meal
Provided a fatty acid profile representative of a typical UK diet
Dietary Supplement: High unsaturated fat meal
Volunteers consumed a single test meal breakfast containing 53 g of fat, of which 50 g was substituted for unsaturated fats. It provided a fatty acid profile representative of a typical UK diet.
Please refer to this study by its ClinicalTrials.gov identifier: NCT01522482
|Department of Food and Nutritional Sciences, University of Reading|
|Reading, United Kingdom|
|Principal Investigator:||Julie A Lovegrove, Professor||University of Reading|