Serum cholesterol response to replacing butter with a new trans-free margarine in hypercholesterolemic subjects.

UNLABELLED: Margarine leads to lower total and LDL cholesterol (LDL-C) levels than butter but may contain trans fatty acids that increase atherogenic lipids. A food company has used data concerning the cholesterolemic effects of individual fatty acids, including trans fatty acids, to develop a commercially available and virtually trans-free margarine. OBJECTIVE: The effect of this novel margarine on serum lipids and lipoproteins was compared with that of butter in free-living, hypercholesterolemic subjects. DESIGN AND SETTING: A two-period, outpatient cross-over trial at a university hospital lipid clinic. SUBJECTS: The study involved 77 subjects, and was completed by 53 men and 19 women aged 35-65 years with total serum cholesterol levels of between 6.0 and 7.9 mmol/L. INTERVENTION: Two 23-day regimens, separated by a 4-week washout period, included individualised dietary prescriptions supplemented with butter or margarine designed to provide 15% of total dietary energy. RESULTS: In comparison with butter, margarine intake lowered total and LDL-C levels by respectively 11.1% (99% CI: 8.1-14.1) and 11.3% (99% CI: 7.6-15.1). The reduction in LDL-C was < 3% in nearly one-fifth of the subjects despite appropriate changes in serum triglyceride fatty acids. Of the tested clinical and demographic variables, only the percentage of energy obtained from saturated fat during the margarine intake period was associated with dietary responsiveness (explaining 12% of the variation; p < 0.01). CONCLUSION: Our results suggest that a margarine designed to meet nutritional recommendations for hypercholesterolemia is more efficacious than butter in reducing atherogenic lipid levels in hypercholesterolemic subjects.

[What happens with patients after participation in a clinical trial?]. / Hva skjer med pasienter etter deltakelse i en klinisk studie?

107 patients with primary hypercholesterolaemia participated for five years in a clinical trial with dietary and drug treatment (a statin) at the Lipid Clinic. At the end of the study the patients were referred back to their own physicians, with written advice on diet and drug therapy. At a recall two years later we studied to what extent recommended therapy and follow-up had been implemented. 15% had no follow-up after participating in the study and 18% had not measured their cholesterol for one year or more. The majority of the patients did not follow the recommended diet and level of physical activity satisfactorily, and 20% had stopped their lipid-lowering medication. In general they had been prescribed too low doses of the lipid-lowering agent, and 70% of the patients had not reached the target of the LDL-cholesterol. In conclusion, adequate treatment and a five-year follow-up is not sufficient to keep the patient compliant when the follow-up becomes less intensive. When a clinical trial is terminated, greater efforts should be made to secure better compliance to therapy.

Reproducibility and validity of a short food questionnaire for the assessment of dietary habits.

BACKGROUND AND AIM: Dietary changes such as reducing the consumption of foods high in saturated fat, and increasing the daily intake of unsaturated fat, fibre and vitamins may have beneficial effects on long-term health. Accurate dietary information is essential for dietary counselling. Most of the methods used to examine an individual's diet (food records, diet interview, food frequency questionnaires) are too complicated and time-consuming for routine clinical use. There is a need for a fast and simple tool for food assessment. The aim of this study was to evaluate a short and simple food questionnaire for use in clinical practice that emphasises the intakes of fat, fibre, fruit and vegetables representative of the usual diet of an individual or group. METHODS AND RESULTS: A 15-item questionnaire was completed twice on the same day by 111 participants in order to study reproducibility, and its validity was checked by comparing the results with those of a 7-day food record for 101 subjects. The participants reported a positive attitude to the questionnaire. The reproducibility and validity studies comparing the sum scores of the questionnaire and food record gave correlation coefficients of respectively 0.95 and 0.73, thus indicating good agreement. The reproducibility study showed weighted Kappa coefficients ranging from 0.97 for milk and snacks to 0.75 for vegetables. In the validity assessment, the weighted Kappa coefficients ranged from 0.73 for butter and margarine to 0.14-0.25 for vegetables, fish and snacks, which is a less satisfactory result. The correlation coefficient between the sum score of the questionnaire and the percentage of dietary saturated fat was-0.59. CONCLUSIONS: This simple self-administered questionnaire allows for the rapid assessment of the constituents of the usual diet of an individual. It provides a good estimate of dietary fat and fibre but is less accurate in terms of the intake of vegetables, fish and snacks. It also offers an opportunity to discuss central points in the improvement of dietary habits and may be a useful health educational tool in clinical practice.

[The diet of patients with atherosclerotic disease compared with the standard diet in the population]. / Kostholdet hos pasienter med aterosklerotisk sykdom sammenliknet med befolkningen.

BACKGROUND: In the guidelines for follow-up of patients with established atherosclerotic disease, the importance of diet and other life style intervention strategies in reducing cardiovascular risk is emphasised. MATERIAL AND METHODS: In a survey in 363 general practices in 1997-99 we examined the diet of 3,160 patients with established atherosclerosis treated with a lipid lowering agent, and compared it with the diet of 530 persons interviewed in an omnibus survey, representative of the general Norwegian population above 40 years of age. A simple questionnaire was used for diet registration. We compared the quality of the patients' diet with their lipid levels and fulfilled treatment goals. RESULTS: A greater proportion of the patients used skimmed milk, polyunsaturated margarine and vegetable oil, and they ate less fat cheese and less fat meat compared to the other group. There were only small differences in the use of fish, fruit and vegetables. A more healthy diet in the patients reflected a better achievement of the treatment goals for blood lipids. INTERPRETATION: Patients with established cardiovascular disease seemed to have a more healthy diet than the general population. The use of fruit and vegetables has to be encouraged.