TABLE 5.

Effects of dietary saturated fat on composition and apolipoprotein content of LDL and LDL subclasses

	total mass mg/dL	TG	FC	CE	PL	protein	apoB	apoCIII	apoE
		% composition					mg/dL plasma
LDL total
HSF	259.6 ± 60.2	3.9 ± 1.0	7.6 ± 1.1	41.5 ± 5.2	19.7 ± 2.0	27.3 ± 5.7	51.13 ± 17.55	0.73 ± 0.36	0.40 ± 0.18
LSF	225.3 ± 48.8**	4.1 ± 0.9	8.2 ± 0.9	39.9 ± 2.3	21.0 ± 1.2*	26.8 ± 2.2	47.08 ± 14.84	0.55 ± 0.20*	0.39 ± 0.24
LDL I
HSF	35.2 ± 12.7	7.2 ± 2.1	9.1 ± 1.2	39.2 ± 4.3	20.2 ± 1.8	24.3 ± 5.9	5.19 ± 1.44	0.13 ± 0.12	0.06 ± 0.04
LSF	29.6 ± 9.8*	7.8 ± 1.5	9.6 ± 1.4	39.0 ± 2.5	21.8 ± 1.2*	21.8 ± 1.8	4.75 ± 1.73	0.08 ± 0.07	0.06 ± 0.04
LDL II
HSF	47.9 ± 16.2	4.1 ± 1.6	9.3 ± 0.9	44.0 ± 5.0	20.8 ± 1.9	21.9 ± 3.5	8.62 ± 3.28	0.04 ± 0.02	0.02 ± 0.01
LSF	39.8 ± 13.2**	4.3 ± 1.4	9.5 ± 1.1	41.7 ± 2.9	22.2 ± 1.5	22.3 ± 2.7	6.90 ± 3.24	0.03 ± 0.03	0.02 ± 0.02
LDL III
HSF	121.9 ± 44.9	2.9 ± 0.9	8.6 ± 0.9	41.3 ± 3.7	20.1 ± 1.6	27.0 ± 4.9	25.56 ± 10.81	0.12 ± 0.10	0.06 ± 0.02
LSF	104.6 ± 34.6**	3.0 ± 0.8	9.1 ± 0.7	41.1 ± 2.0	21.5 ± 0.9*	25.4 ± 1.9	22.72 ± 10.00	0.08 ± 0.05	0.06 ± 0.03
LDL IV
HSF	27.6 ± 14.2	2.7 ± 1.4	7.1 ± 1.2	35.8 ± 5.1	19.5 ± 2.2	34.8 ± 7.1	5.60 ± 2.61	0.18 ± 0.09	0.10 ± 0.03
LSF	25.2 ± 11.8	2.9 ± 1.1	7.7 ± 0.5	34.5 ± 3.1	20.9 ± 2.1	34.0 ± 3.2	5.40 ± 3.54	0.16 ± 0.07	0.10 ± 0.05

Values are means ± SD. n=14.

FC, free cholesterol; CE, cholesterol ester; PL, phospholipid; HSF, high saturated fat; LSF, low saturated fat.

Significantly different from HSF:

^*P < 0.05,

^**P < 0.01 (paired t-test).