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1.  The relation between dietary intake of vegetable oils and serum lipids and apolipoprotein levels in central Iran 
ARYA Atherosclerosis  2012;7(4):168-175.
BACKGROUND:
The detrimental effects of partially hydrogenated vegetable oils (PHVOs) on apolipoproteins have been reported from several parts of the world. However, little data is available in this regard from the understudied region of the Middle East. The present study therefore tried to evaluate the association between type of vegetable oils and serum lipids and apolipoprotein levels among Iranians.
METHODS:
In this cross-sectional study, data from 1772 people (795 men and 977 women) aged 19–81 years, who were selected with multistage cluster random sampling method from three cities of Isfahan, Najafabad and Arak in “Isfahan Healthy Heart Program” (IHHP) (Iran), was used. To assess participants' usual dietary intakes, a validated food frequency questionnaire was used. Hydrogenated vegetable oil (commonly consumed for cooking in Iran) and margarine were considered as the category of PHVOs. Soy, sunflower, corn, olive and canola oils were considered as non-HVOs. After an overnight fasting, serum cholesterol (total, low density lipoprotein (LDL) and high density lipoprotein (HDL) cholesterol) and triglyceride as well as apolipoproteins A and B were measured using standard methods.
RESULTS:
Participants with the highest intakes of non-HVOs and PHVOs were younger and had lower weight than those with lowest intakes. High consumption of non-HVOs and PHVOs was associated with lower intakes of energy, carbohydrate, dietary fiber, and higher intakes of fruits, vegetables, meat, milk and grains. No overall significant differences were found in serum lipids and apolipoprotein levels across the quartiles of non-HVOs and PHVOs after controlling for potential confounding.
CONCLUSION:
We did not find any significant associations between hydrogenated or nonhydrogenated vegetable oil and serum lipid and apolipoprotein levels. Thus, further studies are needed in this region to explore this association.
PMCID: PMC3413086  PMID: 23205051
Vegetable Oils; Cardiovascular Risk Factors; Lipids; Apolipoproteins; Diet
2.  Effect of Hydrogenated, Liquid and Ghee Oils on Serum Lipids Profile 
ARYA Atherosclerosis  2010;6(1):16-22.
BACKGROUND
Trans fatty acids are known as the most harmful type of dietary fats, so this study was done to compare the effects of hydrogenated, liquid and ghee oils on serum lipids profile of healthy adults.
METHODS
This study was a randomized clinical trial conducted on 129 healthy participants aged from 20 to 60 years old who were beneficiaries of Imam-e-Zaman charitable organization. Subjects were randomly divided into 3 groups and each group was treated with a diet containing cooking and frying liquid, ghee, or hydrogenated for 40 days. Fasting serum lipids, including total cholesterol (TC), triglyceride (TG), LDL-cholesterol (LDL-C), HDL-cholesterol (HDL-C), apoprotein A (Apo A), and apoprotein B (Apo B) were measured before and after the study.
RESULTS
TC, TG and Apo B had a significant reduction in the liquid oil group compared to the hydrogenated oil group. In the ghee group TG declined and Apo A increased significantly (P < 0.01). Liquid oil group had a significant reduction in HDL-C, compared to the ghee oil group (P < 0.05).
CONCLUSION
It was concluded that consuming liquid oil along with frying oil caused to reduce all serum lipid levels. However, ghee oil only reduced TG and increased HDL-C levels.
PMCID: PMC3347809  PMID: 22577408
Serum lipids; Apoproteins; Liquid oil; Hydrogenated oil; Ghee; Clinical trial

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