http://www.sciencedirect.com/science/article/pii/S0019483215008299
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Background and rationale
Coronary
artery disease (CAD) and its pathological atherosclerotic process are
closely related to lipids. Lipids levels are in turn influenced by
dietary oils and fats. Saturated fatty acids increase the risk for
atherosclerosis by increasing the cholesterol level. This study was
conducted to investigate the impact of cooking oil media (coconut oil
and sunflower oil) on lipid profile, antioxidant mechanism, and
endothelial function in patients with established CAD.
Design and methods
In
a single center randomized study in India, patients with stable CAD on
standard medical care were assigned to receive coconut oil (Group I) or
sunflower oil (Group II) as cooking media for 2 years. Anthropometric
measurements, serum, lipids, Lipoprotein a, apo B/A-1 ratio,
antioxidants, flow-mediated vasodilation, and cardiovascular events were
assessed at 3 months, 6 months, 1 year, and 2 years.
Results
Hundred
patients in each arm completed 2 years with 98% follow-up. There was no
statistically significant difference in the anthropometric,
biochemical, vascular function, and in cardiovascular events after 2
years.
Conclusion
Coconut oil
even though rich in saturated fatty acids in comparison to sunflower oil
when used as cooking oil media over a period of 2 years did not change
the lipid-related cardiovascular risk factors and events in those
receiving standard medical care.
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