Croatian Society of Food Technologists, Biotechnologists and Nutritionists
Abstract
Low-fat diets increase serum triacilglycerol and decrease HDL-cholesterol concentrations, thereby potentially adversely affecting cardiovascular disease (CVD) risk. The present study compared the CVD risk profi le of a high-MUFA diets (olive oil) and high-PUFA diets (pumpkin seed oil). The most signifi cant difference between the two groups was that the atherogenic index in groups given olive oil was significantly lower (for approximately 60 %) than atherogenic index recorded in control group, while in the group receiving pumpkin seed oil this reduction was approximately
40 %. Collectively, these fi ndings point to the fact that both a high MUFA and PUFA diet may be preferable to a low-fat diet because
of more favorable effects on the CVD risk profile
