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Effect of a nutritional intervention promoting the Mediterranean food pattern on electrophoretic characteristics of low-density lipoprotein particles in healthy women from the Québec City metropolitan area

Published online by Cambridge University Press:  09 March 2007

Julie Goulet ,
Benoît Lamarche ,
Amélie Charest ,
Geneviève Nadeau ,
Annie Lapointe ,
Sophie Desroches  and
Simone Lemieux
Julie Goulet
Affiliation:
Institute of Nutraceuticals and Functional Foods, 2440 Hochelaga Blvd, Laval University, Québec, Québec, Canada, G1K 7P4
Benoît Lamarche
Affiliation:
Institute of Nutraceuticals and Functional Foods, 2440 Hochelaga Blvd, Laval University, Québec, Québec, Canada, G1K 7P4
Amélie Charest
Affiliation:
Institute of Nutraceuticals and Functional Foods, 2440 Hochelaga Blvd, Laval University, Québec, Québec, Canada, G1K 7P4
Geneviève Nadeau
Affiliation:
Institute of Nutraceuticals and Functional Foods, 2440 Hochelaga Blvd, Laval University, Québec, Québec, Canada, G1K 7P4
Annie Lapointe
Affiliation:
Institute of Nutraceuticals and Functional Foods, 2440 Hochelaga Blvd, Laval University, Québec, Québec, Canada, G1K 7P4
Sophie Desroches
Affiliation:
Institute of Nutraceuticals and Functional Foods, 2440 Hochelaga Blvd, Laval University, Québec, Québec, Canada, G1K 7P4
Simone Lemieux*
Affiliation:
Institute of Nutraceuticals and Functional Foods, 2440 Hochelaga Blvd, Laval University, Québec, Québec, Canada, G1K 7P4
*
*Corresponding author: fax +1 418 656 5877, email [email protected]
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Abstract

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The objective of the present study was to evaluate the effect of a nutritional intervention promoting the Mediterranean food pattern in free-living conditions on LDL electrophoretic characteristics in a group of seventy-one healthy women, aged between 30 and 65 years. The 12-week nutritional intervention consisted of two courses on nutrition and seven individual sessions with a dietitian. The first course provided information on the Mediterranean food pattern and the second was a cooking lesson. LDL peak particle diameter (LDL-PPD) and cholesterol levels in small (LDL-cholesterol<255?Å) and large LDL fractions (LDL-cholesterol>260?Å) were obtained by 2–16% polyacrylamide gel electrophoresis of whole plasma. The sample was divided on the basis of baseline LDL-PPD using tertiles of the distribution (258·4 Å and 260·0 Å). Among the total sample of women, no significant change in LDL-PPD was observed in response to the nutritional intervention. However, subjects who at baseline were in the first tertile of the LDL-PPD distribution (>258·4 Å) showed a significant increase in LDL-PPD and in the proportion of LDL% >260?%uest;Å in response to the 12-week nutritional intervention (P>0·05). In contrast, LDL-PPD decreased significantly (P=0·007) among women with large LDL particles at baseline (LDL-PPD >260 Å) while the proportion of LDL%<255 Å and of LDL%>260 Å remained unchanged. To conclude, changes in the food pattern, in response to a nutritional intervention promoting the Mediterranean food pattern, were accompanied by beneficial modifications in LDL electrophoretic characteristics in women who were characterised at baseline by smaller LDL particles.

Keywords

Mediterranean dietLow-density lipoprotein peak particle diameterPlasma lipidsNutritional intervention
Type
Research Article
Information
British Journal of Nutrition , Volume 92 , Issue 2 , August 2004 , pp. 285 - 293
Copyright
Copyright © The Nutrition Society 2004

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