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Comparison of LDL fatty acid and carotenoid concentrations and oxidative resistance of LDL in volunteers from countries with different rates of cardiovascular disease

Published online by Cambridge University Press:  09 March 2007

Anthony J. A. Wright ,
Susan Southon ,
Mridula Chopra ,
Anita Meyer-Wenger ,
Ulrich Moser ,
Fernando Granado ,
Begoña Olmedilla ,
Bernice Corridan ,
Isabelle Hinninger  and
Anne-Marie Roussel
...Show all authors
Anthony J. A. Wright
Affiliation:
Institute of Food Research, Colney, Norwich NR4 7UA, Norfolk UK
Susan Southon
Affiliation:
Institute of Food Research, Colney, Norwich NR4 7UA, Norfolk UK
Mridula Chopra*
Affiliation:
Institute of Food Research, Colney, Norwich NR4 7UA, Norfolk UK
Anita Meyer-Wenger
Affiliation:
F. Hoffmann-La Roche Ltd, CH 4002-Basle, Switzerland
Ulrich Moser
Affiliation:
F. Hoffmann-La Roche Ltd, CH 4002-Basle, Switzerland
Fernando Granado
Affiliation:
Clinica Puerta de Hierro, 28035-Madrid, Spain
Begoña Olmedilla
Affiliation:
Clinica Puerta de Hierro, 28035-Madrid, Spain
Bernice Corridan
Affiliation:
University College Cork, Cork, Republic of Ireland
Isabelle Hinninger
Affiliation:
UFR des Sciences, Pharmaceutiques et Biologiques, 38700-La Tronche, France
Anne-Marie Roussel
Affiliation:
UFR des Sciences, Pharmaceutiques et Biologiques, 38700-La Tronche, France
Henk van den Berg
Affiliation:
TNO Nutrition and Food Research Institute, 3700-Zeist, The Netherlands
David I. Thurnham
Affiliation:
University of Ulster, Coleraine BT52 1SA, Northern Ireland, UK
*
*Corresponding author: Dr Mridula Chopra, fax +44 2870 324965, email m.chopra@ulst.ac.uk
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Abstract

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Within Europe there are differences in cardiovascular disease (CVD) risk between countries and this might be related to dietary habits. Oxidative modification of LDL is suggested to increase the risk of CVD and both the fatty acid and antioxidant content of LDL can affect its oxidation. In the present study, concentration of LDL fatty acid and antioxidant micronutrients (tocopherols and carotenoids) and ex vivo oxidative resistance of LDL (lag phase) was compared in volunteers from five countries with different fruit and vegetable intakes and reported rates of CVD. Eighty volunteers (forty males, forty females per centre), age range 25–45 years, were recruited from France, Northern Ireland, UK, Republic of Ireland, The Netherlands, and Spain, and their LDL composition and lag phase were measured. There were some differences in LDL carotenoid and α-tocopherol concentrations between countries. α-Tocopherol was low and β- + γ-tocopherol were high (P<0·001) in the Dutch subjects. β-Carotene concentrations were significantly different between the French and Spanish volunteers, with French showing the highest and Spanish the lowest concentration. LDL lycopene was not different between centres in contrast to lutein, which was highest in French (twofold that in the Dutch and Spanish and threefold that in Northern Ireland and the Republic of Ireland, P<0·001). However absolute LDL saturated, monounsaturated, polyunsaturated and total unsaturated fatty acid concentrations were different between countries (P<0·001, total unsaturated highest in Northern Ireland) there was little difference in unsaturated:saturated fatty acid concentration ratios and no difference in polyunsaturated:saturated fatty acid concentration ratios. LDL from the Republic of Ireland (a region with a high rate of CVD) had greater resistance to Cu-stimulated oxidation than samples obtained from volunteers in other countries. In conclusion, LDL composition did not predict resistance to Cu-stimulated oxidation, nor is there evidence that LDL from volunteers in countries with lower rates of CVD have greater resistance to oxidation.

Keywords

LDL oxidationFatty acidsAntioxidantsTocopherolsCarotenoids
Type
Research Article
Information
British Journal of Nutrition , Volume 87 , Issue 1 , January 2002 , pp. 21 - 29
Copyright
Copyright © The Nutrition Society 2002

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