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    <title>UTas ePrints - Effect of monounsaturated fat in the diet on the serum carotenoid levels</title>
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    <meta content="Ahuja, K.D." name="eprints.creators_name" />
<meta content="kiran.ahuja@utas.edu.au" name="eprints.creators_id" />
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<meta content="Effect of monounsaturated fat in the diet on the serum carotenoid levels" name="eprints.title" />
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<meta content="lycopene, carotenoids, coronary heart disease, antioxidants, monounsaturated fat rich diet, high carbohydrate low fat diet, tomatoes" name="eprints.keywords" />
<meta content="Epidemiological data suggest that populations with higher serum/ tissue levels of
carotenoids have a lower risk of coronary heart disease (CHD), possibly due to
the antioxidant capacity. Lycopene, a carotenoid mainly found in tomatoes, has
been suggested to have the greatest antioxidant capacity of the carotenoids found
in fruits and vegetables. Carotenoids are fat-soluble compounds and their
absorption from the diet into the body may depend on the amount of dietary fat
ingested.
For years there has been debate about what energy source should replace the
saturated fat in the diet, to give the optimum serum lipid profile to reduce CHD
risk. Studies have compared monounsaturated fat rich diets with high
carbohydrate, low fat diets and have found that both diets decrease serum
cholesterol and low-density lipoprotein (LDL) cholesterol levels. Results for
high-density lipoprotein (HDL) cholesterol and triglycerides have been
inconsistent. However, it is of interest to study the effects of different diets on
lipid oxidation, as this may also influence CHD risk.
Studies have investigated the effect of different amounts of total fat on the serum
levels of carotenoids especially beta-carotene and lutein, but to our knowledge no
study has looked at the effect of different amounts of fats on the serum lycopene
levels, and whether this could subsequently affect the oxidation of LDL in vitro.
XIV
Two separate randomised crossover dietary intervention studies were conducted;
one in healthy men and the other in healthy women aged 20 to 70 years. The aim
was to compare the effects of monounsaturated fat rich (MUFA) diet (38% of
energy from fat) and high carbohydrate low fat (HCLF) diet (15% energy from
fat) with controlled lycopene content, on serum lycopene levels. Main sources of
lycopene in the diets were canned tomatoes and tomato soup for the study in
women (lycopene content -15.9 mg/day) and tomato paste and tomato soup for
the study in men (lycopene content - 20.2 mg/day). Serum lipids and lipoproteins
levels and in vitro oxidation of LDL particles were also measured.
Compared to the baseline levels there was a significant increase in the serum
trans lycopene and total lycopene levels after MUFA diet for the study in women.
Comparing the levels at the end of the two diets no difference was observed. In
the study in men serum trans, cis and total lycopene levels increased after the
MUFA and HCLF diet periods. There was no significant difference in trans; cis
and total lycopene levels at the end of two diets.
Thus, high levels of monounsaturated fat in the diet do not appear to increase
lycopene absorption and serum levels compared to very low fat diet. There was
however a better serum lipid profile after MUFA diet compared to HCLF diet.
Lag phase for the in vitro oxidation of LDL particles was also longer on the
MUFA diet. The lack of difference in antioxidant levels would indicate that this
was due to the different fatty acid component of the diet." name="eprints.abstract" />
<meta content="2001" name="eprints.date" />
<meta content="published" name="eprints.date_type" />
<meta content="163" name="eprints.pages" />
<meta content="University of Tasmania" name="eprints.institution" />
<meta content="School of Human Life Sciences" name="eprints.department" />
<meta content="rmaster" name="eprints.thesis_type" />
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(1993). Interactions of oral beta-carotene and canthaxanthin in ferrets. J
Nutr 123, 1405-13.
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Wilhelmsen, L., Berglund, G., Elmfeldt, D., Tibblin, G., Wedel, H., Pennert, K.,
Vedin, A., Wilhelmsson, C., and Werko, L. (1986). The multifactor
primary prevention trial in Gotenborg, Sweden. Eur Heart J 7, 279-88.
Willett, W. C. (1994). Diet and health: what should we eat? Science 264, 532-7.
Williams, A. W., Boileau, T. W., and Erdman, J. W., Jr. (1998). Factors
influencing the uptake and absorption of carotenoids. Proc Soc Exp Biol
Med 218, 106-8.
Witztum, J. (1994). The oxidation hypothesis of atherosclerosis. Lancet 344, 793-
5.
Witztum, J., and Steinberg, D. (1991). Role of oxidized low density lipoprotein in
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Yeum, K. J., Booth, S. L., Sadowski, J. A., Liu, C., Tang, G., Krinsky, N. I., and
Russell, R. M. (1996). Human plasma carotenoid response to the ingestion
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602.
Yeum, K. J., Lee-Kim, Y. C., Zhu, S., Xiao, S., Mason, J., and Russell, R. M.
(1999). Serum concentration of teh antioxidant nutrients in healthy
American, Chinese and Korean adults. Asia Pacific J Clin Nutr 8, 4-8.
Yusuf, S., Dagenais, G., Pogue, J., Bosch, J., and Sleight, P. (2000). Vitamin E
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342, 154-60." name="eprints.referencetext" />
<meta content="Ahuja, K.D. (2001) Effect of monounsaturated fat in the diet on the serum carotenoid levels. Research Master thesis, University of Tasmania." name="eprints.citation" />
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<meta content="Effect of monounsaturated fat in the diet on the serum carotenoid levels" name="DC.title" />
<meta content="Ahuja, K.D." name="DC.creator" />
<meta content="320000 Medical and Health Sciences" name="DC.subject" />
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<meta content="Epidemiological data suggest that populations with higher serum/ tissue levels of
carotenoids have a lower risk of coronary heart disease (CHD), possibly due to
the antioxidant capacity. Lycopene, a carotenoid mainly found in tomatoes, has
been suggested to have the greatest antioxidant capacity of the carotenoids found
in fruits and vegetables. Carotenoids are fat-soluble compounds and their
absorption from the diet into the body may depend on the amount of dietary fat
ingested.
For years there has been debate about what energy source should replace the
saturated fat in the diet, to give the optimum serum lipid profile to reduce CHD
risk. Studies have compared monounsaturated fat rich diets with high
carbohydrate, low fat diets and have found that both diets decrease serum
cholesterol and low-density lipoprotein (LDL) cholesterol levels. Results for
high-density lipoprotein (HDL) cholesterol and triglycerides have been
inconsistent. However, it is of interest to study the effects of different diets on
lipid oxidation, as this may also influence CHD risk.
Studies have investigated the effect of different amounts of total fat on the serum
levels of carotenoids especially beta-carotene and lutein, but to our knowledge no
study has looked at the effect of different amounts of fats on the serum lycopene
levels, and whether this could subsequently affect the oxidation of LDL in vitro.
XIV
Two separate randomised crossover dietary intervention studies were conducted;
one in healthy men and the other in healthy women aged 20 to 70 years. The aim
was to compare the effects of monounsaturated fat rich (MUFA) diet (38% of
energy from fat) and high carbohydrate low fat (HCLF) diet (15% energy from
fat) with controlled lycopene content, on serum lycopene levels. Main sources of
lycopene in the diets were canned tomatoes and tomato soup for the study in
women (lycopene content -15.9 mg/day) and tomato paste and tomato soup for
the study in men (lycopene content - 20.2 mg/day). Serum lipids and lipoproteins
levels and in vitro oxidation of LDL particles were also measured.
Compared to the baseline levels there was a significant increase in the serum
trans lycopene and total lycopene levels after MUFA diet for the study in women.
Comparing the levels at the end of the two diets no difference was observed. In
the study in men serum trans, cis and total lycopene levels increased after the
MUFA and HCLF diet periods. There was no significant difference in trans; cis
and total lycopene levels at the end of two diets.
Thus, high levels of monounsaturated fat in the diet do not appear to increase
lycopene absorption and serum levels compared to very low fat diet. There was
however a better serum lipid profile after MUFA diet compared to HCLF diet.
Lag phase for the in vitro oxidation of LDL particles was also longer on the
MUFA diet. The lack of difference in antioxidant levels would indicate that this
was due to the different fatty acid component of the diet." name="DC.description" />
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    <h1 class="ep_tm_pagetitle">Effect of monounsaturated fat in the diet on the serum carotenoid levels</h1>
    <p style="margin-bottom: 1em" class="not_ep_block"><span class="person_name">Ahuja, K.D.</span> (2001) <xhtml:em>Effect of monounsaturated fat in the diet on the serum carotenoid levels.</xhtml:em> Research Master thesis, University of Tasmania.</p><p style="margin-bottom: 1em" class="not_ep_block"></p><table style="margin-bottom: 1em" class="not_ep_block"><tr><td valign="top" style="text-align:center"><a onmouseover="EPJS_ShowPreview( event, 'doc_preview_746' );" href="http://eprints.utas.edu.au/737/1/Front-Matter.pdf" onmouseout="EPJS_HidePreview( event, 'doc_preview_746' );"><img alt="[img]" src="http://eprints.utas.edu.au/style/images/fileicons/application_pdf.png" class="ep_doc_icon" border="0" /></a><div class="ep_preview" id="doc_preview_746"><table><tr><td><img alt="" src="http://eprints.utas.edu.au/737/thumbnails/1/preview.png" class="ep_preview_image" border="0" /><div class="ep_preview_title">Preview</div></td></tr></table></div></td><td valign="top"><a href="http://eprints.utas.edu.au/737/1/Front-Matter.pdf"><span class="ep_document_citation">PDF (Front Matter)</span></a> - Requires a PDF viewer<br />52Kb</td></tr><tr><td valign="top" style="text-align:center"><a onmouseover="EPJS_ShowPreview( event, 'doc_preview_747' );" href="http://eprints.utas.edu.au/737/2/Whole-Thesis.pdf" onmouseout="EPJS_HidePreview( event, 'doc_preview_747' );"><img alt="[img]" src="http://eprints.utas.edu.au/style/images/fileicons/application_pdf.png" class="ep_doc_icon" border="0" /></a><div class="ep_preview" id="doc_preview_747"><table><tr><td><img alt="" src="http://eprints.utas.edu.au/737/thumbnails/2/preview.png" class="ep_preview_image" border="0" /><div class="ep_preview_title">Preview</div></td></tr></table></div></td><td valign="top"><a href="http://eprints.utas.edu.au/737/2/Whole-Thesis.pdf"><span class="ep_document_citation">PDF (Whole Thesis)</span></a> - Requires a PDF viewer<br />1233Kb</td></tr></table><div class="not_ep_block"><h2>Abstract</h2><p style="padding-bottom: 16px; text-align: left; margin: 1em auto 0em auto">Epidemiological data suggest that populations with higher serum/ tissue levels of
carotenoids have a lower risk of coronary heart disease (CHD), possibly due to
the antioxidant capacity. Lycopene, a carotenoid mainly found in tomatoes, has
been suggested to have the greatest antioxidant capacity of the carotenoids found
in fruits and vegetables. Carotenoids are fat-soluble compounds and their
absorption from the diet into the body may depend on the amount of dietary fat
ingested.
For years there has been debate about what energy source should replace the
saturated fat in the diet, to give the optimum serum lipid profile to reduce CHD
risk. Studies have compared monounsaturated fat rich diets with high
carbohydrate, low fat diets and have found that both diets decrease serum
cholesterol and low-density lipoprotein (LDL) cholesterol levels. Results for
high-density lipoprotein (HDL) cholesterol and triglycerides have been
inconsistent. However, it is of interest to study the effects of different diets on
lipid oxidation, as this may also influence CHD risk.
Studies have investigated the effect of different amounts of total fat on the serum
levels of carotenoids especially beta-carotene and lutein, but to our knowledge no
study has looked at the effect of different amounts of fats on the serum lycopene
levels, and whether this could subsequently affect the oxidation of LDL in vitro.
XIV
Two separate randomised crossover dietary intervention studies were conducted;
one in healthy men and the other in healthy women aged 20 to 70 years. The aim
was to compare the effects of monounsaturated fat rich (MUFA) diet (38% of
energy from fat) and high carbohydrate low fat (HCLF) diet (15% energy from
fat) with controlled lycopene content, on serum lycopene levels. Main sources of
lycopene in the diets were canned tomatoes and tomato soup for the study in
women (lycopene content -15.9 mg/day) and tomato paste and tomato soup for
the study in men (lycopene content - 20.2 mg/day). Serum lipids and lipoproteins
levels and in vitro oxidation of LDL particles were also measured.
Compared to the baseline levels there was a significant increase in the serum
trans lycopene and total lycopene levels after MUFA diet for the study in women.
Comparing the levels at the end of the two diets no difference was observed. In
the study in men serum trans, cis and total lycopene levels increased after the
MUFA and HCLF diet periods. There was no significant difference in trans; cis
and total lycopene levels at the end of two diets.
Thus, high levels of monounsaturated fat in the diet do not appear to increase
lycopene absorption and serum levels compared to very low fat diet. There was
however a better serum lipid profile after MUFA diet compared to HCLF diet.
Lag phase for the in vitro oxidation of LDL particles was also longer on the
MUFA diet. The lack of difference in antioxidant levels would indicate that this
was due to the different fatty acid component of the diet.</p></div><table style="margin-bottom: 1em" cellpadding="3" class="not_ep_block" border="0"><tr><th valign="top" class="ep_row">Item Type:</th><td valign="top" class="ep_row">Thesis (Research Master)</td></tr><tr><th valign="top" class="ep_row">Keywords:</th><td valign="top" class="ep_row">lycopene, carotenoids, coronary heart disease, antioxidants, monounsaturated fat rich diet, high carbohydrate low fat diet, tomatoes</td></tr><tr><th valign="top" class="ep_row">Subjects:</th><td valign="top" class="ep_row"><a href="http://eprints.utas.edu.au/view/subjects/320000.html">320000 Medical and Health Sciences</a><br /><a href="http://eprints.utas.edu.au/view/subjects/321205.html">320000 Medical and Health Sciences &gt; 321200 Public Health and Health Services &gt; 321205 Nutrition and Dietetics</a></td></tr><tr><th valign="top" class="ep_row">ID Code:</th><td valign="top" class="ep_row">737</td></tr><tr><th valign="top" class="ep_row">Deposited By:</th><td valign="top" class="ep_row"><span class="ep_name_citation"><span class="person_name">Cherie Holmes</span></span></td></tr><tr><th valign="top" class="ep_row">Deposited On:</th><td valign="top" class="ep_row">12 Apr 2007</td></tr><tr><th valign="top" class="ep_row">Last Modified:</th><td valign="top" class="ep_row">09 Jan 2008 02:30</td></tr><tr><th valign="top" class="ep_row">ePrint Statistics:</th><td valign="top" class="ep_row"><a target="ePrintStats" href="/es/index.php?action=show_detail_eprint;id=737;">View statistics for this ePrint</a></td></tr></table><p align="right">Repository Staff Only: <a href="http://eprints.utas.edu.au/cgi/users/home?screen=EPrint::View&amp;eprintid=737">item control page</a></p>
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