Muhammad Akram Shad, Tehseen Iqbal, Munawar Hussain Shah, Rana Khalid Mahmood, Muhammad Tayyab.
Vegetable oils and dyslipidemia.
Pak J Med Sci Jan ;19(1):45-51.

Objective: Vegetable oils are now routinely recommended for cholesterol lowering diet regimens but their differential effects on lipid fractions are not well-understood. This study was conducted to compare the effects of corn oil, olive oil and rapeseed oil on plasma lipids. Setting: Department of Pathology, Postgraduate Medical Institute, Lahore. Methods: Forty-eight Albino rats were divided into four groups of twelve rats each. Animals in each group were fed a diet containing only one type of vegetable oil for twelve weeks. Lipid profiles at 0 week and 12 weeks were compared. Results: Control group showed non-significant (P>0.05) change. Rapeseed oil group showed non-significant (P>0.05) change in TC, LDL-c and HDL-c and significant (P<0.05) rise in TAG and TL. In corn oil group, all lipid fractions decreased significantly (P<0.05); LDL-c highly significantly (P<0.001) decreased (36.6±5.1 to 25.0±3.7mg/dl) and HDL-c significantly (P<0.05) decreased (34.8±2.3 to 31.2±2.5) at 12 weeks. In olive oil group, there was significant (P<0.05) decrease in TC, TAG and TL; highly significant (P<0.001) decrease in LDL-c (35.6±7.3 to 27.0±6.8 mg/dl) at 12 weeks. Significant (P<0.05) rise in HDL-c (33.6±3.3 to 36.5±3.6 mg/dl) at 12 weeks was unique to the olive oil group. Conclusion: Olive oil may be considered a better dietary fat in dyslipidemia as compared with corn oil and rapeseed oil.

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