Cited by 115Fatty Acid Research and HealthLipoproteins and Cardiovascular HealthCholesterol and Lipid Metabolism

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Fall in total cholesterol concentration over five years in association with changes in fatty acid composition of cooking oil in Mauritius: cross sectional survey

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Uusitalo, Ulla, Feskens, Edith J M, Tuomilehto, Jaakko, Dowse, Gary, Haw, Ulan, Fareed, Djamil, Hemraj, Farodjeo, Gareeboo, Hassam, Alberti, K George M M, Zimmet, Paul·1996·BMJ

DOI 10.1136/bmj.313.7064.1044PMC PMC2352358

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Abstract

Objective : To determine the extent to which reducing the saturated fatty acid composition of a ubiquitously used cooking oil influenced changes in cholesterol concentration in the population during a five year intervention programme in Mauritius. Design : Cross sectional surveys in 1987 and 1992 determined mean total cholesterol concentrations in the population. A random sample of respondents in the 1992 survey completed a nutrition questionnaire that included questions on diet in the previous 24 hours. Setting : Mauritius. Intervention : In 1987 the government of Mauritius changed the composition of the commonly used cooking oil from being mostly palm oil (high in saturated fatty acids) to being wholly soya bean oil (high in unsaturated fatty acids). Subjects : 5080 and 5162 subjects in 1987 and 1992 cross sectional surveys. 2059 subjects aged 30–64 years were randomly selected from the respondents of the 1992 survey to take part in the nutrition survey Main outcome measures : Fatty acid composition of phospholipids in pooled serum samples from men and women from the two surveys; measured and predicted change in serum cholesterol concentration. Results : From 1987 to 1992 total cholesterol concentrations fell significantly by 0.79 mmol/l (P<0.001) in men and 0.82 mmol/l (P<0.001) in women. The estimated intake of saturated fatty acids decreased by 3.5% of energy intake in men and by 3.6% in women, and the intake of polyunsaturated fatty acids increased by 5.5% and 5.6% of energy intake, respectively. These changes were reflected in changes in the fatty acid composition of serum phospholipids, and according to Keys' formula these changes explained much of the decrease in serum cholesterol concentrations (predicted decrease of 0.38 mmol/l in men and by 0.40 mmol/l in women). Conclusion : Dietary changes that entailed a reduction in the saturated fat content of a ubiquitous cooking oil explained most of the observed decrease in serum cholesterol concentration over five years in the population of Mauritius. Key messages: The saturated fatty acid intake of Mauritians was reduced by modifying the composition of the widely used cooking oil Mean serum cholesterol concentration decreased by 15% after the cooking oil intervention was introduced nationwide Effective, low cost prevention programmes for chronic disease are needed in less industrialised countries. Simple action in dietary policy could be one such strategy

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Authors: Uusitalo, U., Feskens, E. J. M., Tuomilehto, J., Dowse, G., Haw, U., Fareed, D., Hemraj, F., Gareeboo, H., Alberti, K. G. M. M., & Zimmet, P.
Affiliations: National Institute for Public Health and the Environment (NL)
Finnish Institute for Health and Welfare (FI)
Baker Heart and Diabetes Institute (AU)
World Health Organization (CH)
Newcastle University (GB)
ORCID: Uusitalo, Ulla
Feskens, Edith J M
Tuomilehto, Jaakko
Zimmet, Paul
Venue: BMJ
Publisher: BMJ
Published: 1996-10-26
Volume: 313
Issue: 7064
Pages: 1044-1046
ISSN: 0007-1447 (ISSN-L)
0959-8138
1468-5833
DOI: 10.1136/bmj.313.7064.1044
PMC: PMC2352358
OpenAlex: W2006310452
Cited by: 115
References: 34
Citations by year: 2025: 1 · 2024: 2 · 2023: 1 · 2022: 2 · 2021: 1 · 2020: 4 · 2019: 4 · 2018: 2 · 2017: 8 · 2016: 4 · 2015: 4 · 2014: 4 · 2013: 4 · 2012: 6
FWCI: 1.69
Type: journal article
Language: en
Open access: green
www.ncbi.nlm.nih.gov
Licence: www.bmj.com/company/legal-information/terms-conditions/legal-information/tdm-licencepolicy (tdm)
Locations: BMJ (publishedVersion)
Europe PMC (PubMed Central) (publishedVersion)
PubMed Central (publishedVersion)
PubMed (publishedVersion)
Rivm Repository (Netherlands National Institute for Public Health and the Environment) (submittedVersion)
STM:n Hallinnonalan avoin julkaisuarkisto (Julkari) (submittedVersion)
Funders: National Institutes of Health (2r01dk025446-18)
National Institute of Diabetes and Digestive and Kidney Diseases (DK-25446)
Topics: Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
Health Sciences › Medicine › Cardiology and Cardiovascular Medicine › Lipoproteins and Cardiovascular Health
Life Sciences › Biochemistry, Genetics and Molecular Biology › Biochemistry › Cholesterol and Lipid Metabolism
Keywords: serum cholesterol, total cholesterol, saturated fatty acids, polyunsaturated fatty acids, cooking oil, palm oil, soybean oil, dietary fat composition, serum phospholipids, dietary intervention, Mauritius, chronic disease prevention, dietary fat intake, saturated fat reduction
MeSH terms: Adult, Energy Intake, Cholesterol, Cooking, Cross-Sectional Studies, Diet, Dietary Fats, Unsaturated, Fatty Acids, Essential, Fatty Acids, Monounsaturated, Fatty Acids, Unsaturated, Female, Humans, Male, Mauritius, Middle Aged, Cohort Studies

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Fall in total cholesterol concentration over five years in association with changes in fatty acid composition of cooking oil in Mauritius: cross sectional survey

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