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目的:通过试食实验,评价沙拉酱对人体部分血脂指标影响的效果。方法:采用自身对照设计的方法。47例18～22岁青年健康男性参与为期70d的试食实验。在不影响试食者饮食习惯的前提下,每日提供15g沙拉酱。分别在实验前及试食过程中的30、60、70d后分别进行检测。并于实验结束后37d再进行一次检测,以观察试食者在食用沙拉酱后血脂指标的变化。结果:试食至30d,试食者低密度脂蛋白胆固醇(LDL-C)含量显著下降(P<0.01)。试食至60d,血清总胆固醇(TC)、甘油三酯(TG)的含量显著上升(P<0.01),LDL-C值显著下降(P<0.01)。试食至70d,TC、TG含量显著上升(P<0.01)、高密度脂蛋白胆固醇(HDL-C)含量显著上升(P<0.01)。结论:在实验所指定的剂量下,沙拉酱未对人体血脂造成不良影响。值得注意的是,试食至50d时,由于节日原因,试食者饮食结构发生突变,饮酒和动物性脂肪摄入较多,导致第60天及第70天检测所得数据中TC和TG等有异常变化,证明饮食结构的变化直接影响血脂指标的变化。本次试食实验的数据表明,沙拉酱对提高HDL-C含量、降低LDL-C含量具有一定的促进作用。
OBJECTIVE: To evaluate the effect of salad dressings on blood lipids in human body through the trial of food. Method: The method of self-control design. Forty-seven healthy young men aged 18-22 participated in a trial of 70 days. In the premise of not affecting the eating habits of the test takers, daily 15g salad dressing. Respectively in the pre-test and test the process of 30,60,70 d were tested. And at the end of the experiment 37d after another test to observe the test eater after eating salad dressing changes in blood lipid indicators. Results: After 30 days of trial, the content of LDL-C in test food was significantly decreased (P <0.01). Serum total cholesterol (TC) and triglyceride (TG) levels increased significantly (P <0.01) and LDL-C decreased significantly (P <0.01) after 60 days of feeding. After 70 days, the levels of TC and TG increased significantly (P <0.01), and the content of HDL-C increased significantly (P <0.01). CONCLUSIONS: Salad dressing did not adversely affect human blood lipids at the dosages specified in the experiment. It is noteworthy that, try food until 50d, due to festivals, try to eat a sudden change in diet, alcohol and animal fat intake more, leading to the first 60 days and 70 days of detection data TC and TG have Abnormal changes in diet changes in the structure of a direct impact on changes in blood lipid indicators. The data of this experiment shows that salad dressing can promote the content of HDL-C and reduce the content of LDL-C.