Table 3.
Summary of human dietary intervention studies: palm olein versus olive oil
| Reference | Subjects (n) | Age (y) | BMI (kg/m2) | Design | Dietary fatty acids (%E) |
Cholesterol (mg) | Lipids (mmol/L) |
||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Total fat | 16:0 | 18:1 | 18:2 | TC | TAG | LDL-C | HDL-C | ||||||
| Choudhury et al. (1995) | 12 males, 12 females | 19–44 | <25 | RCT, | 30 | 12.1 | 13.0 | 3.2 | 175 | 4.7* | 1.0* | 3.3 | 0.9* |
| 30 days | 31 | 3.3 | 24.1 | 2.0 | 194 | 4.6* | 1.0* | 3.4 | 0.8* | ||||
| Ng et al. (1992) | 20 males, 13 females | 22–41 | <28 | RCT, | 34 | 6.3 | 21.4 | 2.6 | <200 | 4.9 | 1.2 | 3.3 | 1.1 |
| 6 wk | 34 | 13.4 | 13.8 | 3.5 | 4.9 | 1.2 | 3.4 | 1.1 | |||||
| Voon et al. (2011) | 9 males, 36 females | 30.1 ± 8.3 | 23.1 ± 3.7 | RCT, | 30.6 ± 2.3 | 9.7 | 12.3 | 4.0 | <300 | 4.8 | 0.85 | 3.2 | 1.3 |
| 5 wk | 31 ± 2.8 | 4.8 | 19.1 | 3.5 | 4.7 | 0.84 | 3.1 | 1.3 | |||||
*
Significantly different from entry levels (P < 0.05).