Effects of Palm Oil Consumption on Lipidic and Lipidoproteinic Profiles in Patients Suffering from Ischemic Heart Pathologies
International Journal of Nutrition and Food Sciences
Volume 6, Issue 1, January 2017, Pages: 6-11
Received: Oct. 19, 2016; Accepted: Nov. 22, 2016; Published: Dec. 26, 2016
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Authors
Monde Aké Absalome, Medical Biochemistry Laboratory, School of Medical Sciences, University Felix HOUPHOUET-BOIGNY, Abidjan, Côte d’Ivoire
Camara-Cisse Massara, Medical Biochemistry Laboratory, School of Medical Sciences, University Felix HOUPHOUET-BOIGNY, Abidjan, Côte d’Ivoire
Konan Gervais, Medical Biochemistry Laboratory, School of Medical Sciences, University Felix HOUPHOUET-BOIGNY, Abidjan, Côte d’Ivoire
Coulibaly Iklo, Service of Medicine, Institute of Cardiology, Abidjan, Côte d’Ivoire
Adeoti Mansour, Medical Biochemistry Laboratory, School of Medical Sciences, University Felix HOUPHOUET-BOIGNY, Abidjan, Côte d’Ivoire
Gauze-Gnagne-Agnero Chantal, Medical Biochemistry Laboratory, School of Medical Sciences, University Felix HOUPHOUET-BOIGNY, Abidjan, Côte d’Ivoire
Djohan Ferdinand, Medical Biochemistry Laboratory, School of Medical Sciences, University Felix HOUPHOUET-BOIGNY, Abidjan, Côte d’Ivoire
Emien Kouatchi Sylvain, Medical Biochemistry Laboratory, School of Medical Sciences, University Felix HOUPHOUET-BOIGNY, Abidjan, Côte d’Ivoire
Niamke Germaine, Medical Biochemistry Laboratory, School of Medical Sciences, University Felix HOUPHOUET-BOIGNY, Abidjan, Côte d’Ivoire
Hauhouot-Attoungbre Marie-Laure, Biochemistry Laboratory of the Institute of Cardiology, Abidjan, Côte d’Ivoire
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Abstract
Because of its content of saturated fatty acids, palm oil is often considered as being atherogenic nutritionally, and would therefore purveyor of certain diseases including cardiovascular disease. The present study was conducted to assess changes in the lipid profile and lipoprotein of patients with ischemic heart, consumers versus non-consumers of palm oil. The study involved 120 patients enrolled at the Cardiology Institute of Abidjan, divided into 3 groups. Group 1 consisted of 50 patients consumers of refined palm oil, group 2, of 40 patients taking the two forms of oil (refined and raw red), and group 3 comprised 30 patients not consuming palm oil (control group). The lipid parameters and lipoprotein measured were total cholesterol, triglycerides, HDL and LDL cholesterol, and the atherogenic index. In patient’s consumers of refined palm oil, after 04 weeks of diet, 58% had normal cholesterol rate, 14% hypercholesterolemia and 28% with low cholesterol rate. As for patients taking both types of palm oil, 57.50% had normal cholesterol rate, 15% hypercholesterolemia and 27.50% with low cholesterol rate. Patients, non-consumers of palm oil had low cholesterol rate at 26.67%. The difference was not significant. Whatever the form of consumption, we notice a variation in the cholesterol rate as well as a tendency of low cholesterol rate after four weeks of dieting, with no significant difference. The same pattern was observed with the dosages of triglycerides, LDL cholesterol, HDL cholesterol and atherogenic index, for which changes were also not significant in the 03 groups. The consumption or not of palm oil, whatever the form and the duration of consumption, had no significant influence on serum lipid and lipoprotein parameters and the atherogenic index of patients carriers of ischemic heart disease. This study, although preliminary, has allowed determining that palm oil is harmless in patients with ischemic heart disease, consumers or non consumers of that oil.
Keywords
Palm Oil, Ischemic Heart Disease, Lipid Profile, Lipoprotein, Atherogenic Index
To cite this article
Monde Aké Absalome, Camara-Cisse Massara, Konan Gervais, Coulibaly Iklo, Adeoti Mansour, Gauze-Gnagne-Agnero Chantal, Djohan Ferdinand, Emien Kouatchi Sylvain, Niamke Germaine, Hauhouot-Attoungbre Marie-Laure, Effects of Palm Oil Consumption on Lipidic and Lipidoproteinic Profiles in Patients Suffering from Ischemic Heart Pathologies, International Journal of Nutrition and Food Sciences. Vol. 6, No. 1, 2017, pp. 6-11. doi: 10.11648/j.ijnfs.20170601.12
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Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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