Effect on serum lipids of monounsaturated oil and margarine in the diet of an Antarctic Expedition

Abstract

A 13-wk dietary intervention was carried out with 23 members of the 1991 wintering party of an Australian National Antarctic Research Expedition. Canola margarine and canola cooking oil were substituted for usual dietary fats (butter, a margarine containing 28% saturated fat, a polyunsaturated margarine, and vegetable oil). Mean energy intake slowly decreased although body weight slowly increased during the 42-wk wintering-over period. During 13 wk of dietary substitution, mean total cholesterol and low-density- lipoprotein-cholesterol concentrations fell by 7.0% and 10.0%, respectively (P < 0.05, repeated-measures ANOVA). These changes were not found in a second wintering-over group that did not experience this dietary intervention. The data indicate that a relatively simple change to the food supply has the potential to produce significant beneficial changes in lipoprotein lipid profile.