Monounsaturated fatty acid intake and lipid metabolism

Lopes, Lílian Lelis; Peluzio, Maria do Carmo Gouveia; Hermsdorff, Helen Hermana Miranda

doi:10.1590/1677-5449.008515

Brasil

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Review Articles • J. Vasc. Bras. 15 (1) • Jan-Mar 2016 • https://doi.org/10.1590/1677-5449.008515 linkcopy

Monounsaturated fatty acid intake and lipid metabolism

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Abstract

The objective of this review is to present and discuss the most recent findings related to the effects of monounsaturated fatty acids (MUFA) on plasma markers of lipid metabolism observed in postprandial studies and clinical nutritional intervention studies. Searches were conducted on several different databases for publications from 2010 to 2014 using the following keywords: MUFA, Lipemia, Lipid Metabolism, Triglycerides and Postprandial. High-MUFA meal has presented beneficial effect on postprandial lipidemia response, but it is not yet completely clear whether this response to MUFA intake may be different in people with excess weight and/or other chronic diseases. In general, cardiovascular risk factors were reduced and lipid profiles improved after interventions with MUFA. In conclusion, recent studies have demonstrated that consuming MUFA has beneficial effects at short and long time by increasing/maintaining HDL-cholesterol concentrations and reducing levels of LDL cholesterol.

Keywords: monounsaturated fatty acids; triacylglycerol; oleic acid; cardiovascular diseases

Authors	Type of study	Sample	Duration of intervention	Test groups	Quantity of MUFA ingested	Main results (MUFA)
Jiménez-Gómez et al.⁷	Randomized	130 people with MS BMI = NR Age = NR	8 hours	Group 1: 38% SFA Group 2: 43% MUFA Group 3: low fat diet (28%) + omega 3 Group 4: low fat diet (28%)	43% of total lipids	accentuated ↑ in TAG, returning to baseline in a shorter time than other groups
Hartwich et al.⁸	Randomized	164 people with MS criteria BMI = 20 to 40 kg/m² Age = 35 to 70 years	8 hours	Group1: 16% SFA Group2: 20% MUFA Group 3: low fat diet + omega 3 Group 4: low fat diet	20% of TCV of the meal	accentuated ↑ in TAG, returning to baseline in a shorter time than other groups
Bouwens et al.⁹	Randomized Single-blind Crossover	21 healthy men BMI = 18 to 27 kg/m² Age 19 to 27 years	6 hours	Group1: 70% SFA Group 2: 80% MUFA Group 3: 65% PUFA	55 g (80% of total lipids)	Greater reduction in cholesterol after 6h compared to other groups
Perez-Martinez et al.¹	Randomized Crossover	20 healthy men BMI = 24.5±2.7 kg/m² Age = 22±1.8 years	11 hours	Group 1: 35% SFA Group 2: 36% MUFA Group 3: 55% CHO+ 8% PUFA	36% of total lipids	↓ in total number and ↑ in size of TRL ↓ cardiovascular risk compared to other groups
Lopez et al.¹⁰	Crossover	14 hypertriglyceridemic men BMI = 24.2±5.1 kg/m² Age = 33±7 years	8 hours	Group1: 10 kcal of MUFA per kg of body weight Group2: 10 kcal of SFA per kg of body weight Group 3: Control (without lipids)	10 kcal/kg weight	↑ TAG, ↑ NEFA, ↑ insulin (Groups 1 and 2)
Teng et al.¹¹	Randomized Single-blind Crossover	10 healthy men BMI = 21±1.6 kg/m² Age = 21.9±0.7 years	4 hours	Group 1: 50 g of MUFA Group 2: 50 g of SFA Group 3: 50 g of PUFA	50 g	↑ in TAG was greatest in Group 1, followed by Group 2
Lozano et al.¹²	Randomized Crossover	21 healthy men BMI > 26.18 kg/m² and BMI < 26.18 kg/m² Age = 23±1.5 years	11 hours	Group 1: 38% MUFA Group 2: 35% SFA Group 3: 20% SFA, 24% MUFA and 16% PUFA	38% of TCV of the meal	↓ TRL-TAG compared to other groups
Van Dijk et al.¹³	Randomized Crossover	42 men (healthy weight, obese and obese with type 2 diabetes) BMI = NR Age = 50 to 70 years	4 hours	Group 1: 51 g of SFA Group 2: 79 g of MUFA Group 3: 38 g of PUFA	79 g	↓ Free fatty acids over time (MUFA > SFA > PUFA)
Lozano et al.²	Randomized Crossover	21 men BMI = NR Age = 23±1.5 years	11 hours	Group 1: 38% MUFA Group 2: 35% SFA Group 3: 20% SFA, 24% MUFA and 16% PUFA	38% of TCV of the meal	No differences between groups
Raz et al.¹⁴	Crossover	54 individuals BMI = 25±0.9 kg/m² Age = 41.7±3.1 years	4 hours	Group 1: 51 g of MUFA Group 2: 51 g of SFA	51 g	↑ in TAG smaller after MUFA
Pietraszek et al.¹⁵	NR	17 healthy people 17 people with DM2 BMI= NR Age = NR	4 hours	Group 1: free from DM2, MUFA intake Group 2: with DM2, MUFA intake	67 g	Healthy people responded better to treatment
Cabello-Moruno et al.¹⁶	Randomized Crossover	10 healthy men BMI = 23.7±2 kg/m² Age = 26±4.3 years	6 hours	Group 1: 70 g pomace olive oil (MUFA) Group 2: 70 g refined olive oil (MUFA)	70 g	No differences in TAG between groups Larger TRL Particles in the pomace group

Authors	Study type	Sample	Duration of intervention	Test groups	Quantity of MUFA ingested	Main results
Adams et al.¹⁷	Crossover	10 hypercholesterolemic men BMI = 26.8±1.1 kg/m² Age = 49.3±8.6 years	5 weeks 3-week washout	Group 1: 16.7 g of SFA Group 2: 20.2 g of MUFA	20.2 g	↓calorie intake, ↑HDL-C, ↑stearic, oleic and linoleic acids Positive correlation between TAG and VLDL-C, palmitic, palmitoleic and oleic acids Negative correlation between HDL-C and palmitic and palmitoleic acids; and between LDL-C diameter and palmitic, stearic and oleic acids, ↑ MUFA and ↓ palmitic acid
Gillingham et al.¹⁸	Randomized Controlled Crossover Single-blind	36 hypercholesterolemic people BMI =22 to 36 kg/m² Age = 18 to 65 years	28 days 4 to 8 weeks’ washout	Group 1: 70% PUFA Group 2: 70% MUFA Group 3: Western diet (35% lipids)	70% of total lipids	↑ MUFA and ↓ SFA totals in blood ↓total cholesterol and LDL-C
Gilmore et al.¹⁹	Randomized Crossover	27 men with normal lipid profiles; BMI = NR Age 23 to 60 years	5 weeks 4-week washout	Group 1: 32±3 g/day MUFA Group 2: 31±4 g/day MUFA	32±3 g/day or 31±4 g/day	↑HDL-C and ↓ LDL: HDL-C ratio positively correlated with insulin
AlSaleh et al.²⁰	Parallel design	367 men and women BMI = NR Age = 30 to 70 years	4 weeks 3 nutritional interventions	Group 1: 18% SFA Group 2: 20% MUFA Group 3: low fat diet (28% lipids)	18% of daily TCV	↓phospholipids, ↓ APO B ↓ Total cholesterol and ↓ LDL-C
Baxheinrich et al.²¹	Parallel design	81 people with MS BMI = NR Age = NR	26 weeks	Group 1: 30 mL of oil + 20g of margarine (PUFA) Group 2: 30 mL of oil + 20g of margarine (MUFA)	30 mL of oil + 20 g of margarine	↓ weight, total cholesterol, LDL-C and insulin ↓ MS indices
Bozzetto et al.²²	Controlled	12 people with DM2 BMI = 28±1 kg/m² Age = 59±4 years	4 weeks	Group 1: 23% MUFA Group 2; 52% CHO with low GI	23% of daily TCV	↓TRL (CHO/Low GI > MUFA)
Phillips et al.²³	Randomized Cohort study	486 men and women with MS BMI = 20 to 40 kg/m² Age = 35 to 70 years	12 weeks	Group 1: 12% SFA Group 2: 20% MUFA Group 3: ↑ CHO + MUFA Group 4: ↑ CHO + ω -3	20% of daily TCV	No changes in lipid profile in healthy weight or obese groups
Nishi et al.²⁴	Randomized Crossover	27 people (LDL-C elevated/high) BMI = 25.7±3 kg/m² Age = 64±9 years	4 weeks	Group 1: 7.6% MUFA Group 2: PUFA (% NR) Group 3: Control (MUFA + PUFA - % NR)	7.6% of daily TCV	↑ oleic acid, ↑ MUFA and ↓ palmitic acid in MUFA and control groups Positive correlations between palmitic acid concentrations and TAG and cholesterol and negative correlation with HDL-C
Bozzetto et al.²⁵	Randomized Parallel	45 people with DM2 Overweight/obese BMI = NR Age = NR	8 weeks	Group 1: low GI CHO and fiber (with and without exercise) Group 2: 27±1% MUFA (with and without exercise)	27±1% of daily TCV	No changes to concentrations of total cholesterol and increased TAG in MUFA group compared with CHO group

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[1] MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids; SFA: saturated fatty acids; DM2: type 2 Diabetes mellitus; TAG: triacylglycerols; NEFA: non-esterified fatty acids; TRL: triacylglycerol-rich lipoproteins; CHO: carbohydrates; iAUC: incremental area under the curve; ↑: increase/high quantity; ↓: decrease/low quantity; MS: metabolic syndrome; NR: not reported.