Wang 2011.
| Study name | The effect of one avocado per day on established and emerging cardiovascular disease (CVD) risk factors |
| Methods | Open label randomised cross‐over trial |
| Participants | Inclusion Criteria: 1.healthy non‐smoking 2.overweight (BMI 25‐35 kg/m2) men and women 3.LDL‐C between the25‐90th percentile from NHANES: 105‐194 mg/dL for males; 98‐190 mg/dL for females) 4) 21‐70 years |
| Interventions | 1) Lower fat diet Provide ~24% of calories from fat and meet the Saturated Fatty Acid (SFA) and cholesterol recommendations of a Step‐II diet recommended by the National Heart, Lung, and Blood Association's National Cholesterol Education Program. SFA will provide 7% of calories, and cholesterol will be less than 200 mg/day. Vegetables and fruits in the Lower fat diet will be selected from foods that are low in antioxidants. 2) Moderate fat diet This diet is designed to be the control diet for the avocado diet and will have an identical fatty acid profile. MUFA‐enriched food (fats) will be substituted for avocado. The substitution foods will not contain antioxidant or cholesterol‐lowering components similar to those in avocado. 3) Avocado diet Designed to ensure that all participants incorporate 1 avocado (~136g) per day into a moderate fat diet. Both the lower fat diet and avocado diet will be matched for SFA and dietary cholesterol, but will differ in total fat, primarily MUFA as provided by the avocado. The moderate fat plus avocado diet will provide 34% of calories from total fat, 18% calories from MUFA, and 9% calories from PUFA. |
| Outcomes | Primary outcomes: 1) Lipoprotein profile (Week 7) 2) Lipoprotein profile (Week 14) 3) Lipoprotein profile (Week 21) Secondary outcomes: 1) Paraoxonase 1(PON1) activity 2) Oxidized‐LDL 3) Lipid hydroperoxide 4) Macrophage cholesterol efflux |
| Starting date | November 2010 |
| Contact information | Li Wang ‐ 814‐863‐8109 psudiet@gmail.com |
| Notes |
BMI: body mass index LDL‐C: low‐density lipoprotein cholesterol MUFA: monounsaturated fatty acid NHANES: National Health and Nutrition Examination Survey PUFA: polyunsaturated fatty acid