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Bratisl Lek Listy. 1997 Jan; 98(1): 17-21.

[Levels of Lp(a) and apolipoproteins in vegetarians and their informative value in hyperlipidemia]

Koprovicová J, Kollár J, Rozdobudková V.

Ustav experimentálnej medicíny Lekárskej fakulty Univerzity PJ. Safárika v Kosiciach, Slovakia.

BACKGROUND: An increased level of Lp(a) and unphysiological, even risk levels of apolipoproteins (apo) are currently considered to represent more significant markers of the premature development of atherosclerosis than that of increased serum lipids. AIM AND OBJECTIVES: The aim of our study was to detect the changes in Lp(a), apo A-I, apo A-II, apo B and lipids (TCH, TG, LDL-CH, HDL-CH, non HDL-CH) levels in 54 middle-aged vegetarians (V). METHODS: In addition to vegetarians, 40 persons, all middle-aged workers of a chemical firm with hyperlipidaemia B and C (HLP) were examined. The control group was constituted of 23 healthy people, normolipidaemics with common dietary patterns (K). Their age was mutually comparable within the examined groups. The apo A-I, apo A-II and Lp(a) levels were assessed by means of the radial immunodiffusion method, and apo B levels were detected by electroimmunoprecipitation method. RESULTS: The vegetarians yielded the lowest Lp(a) level, as well as an excellent lipid profile including apolipoproteins. The workers with HLP yielded significantly increased levels of apo B (p < 0.001), Lp(a) (p < 0.01), and values of the atherogenic index of apo B/apo A/I (p < 0.001) with simultaneous hypoapolipoproteinaemia apo A-I (p < 0.05) and apo A-II (p < 0.001). CONCLUSION: Physiological levels of lipids and apolipoproteins including the significantly lower levels of apo B, Lp(a) and levels of the index of apo B/apo A-I in persons with a high intake of fiber and minimal consumption of unsaturated fat give evidence of the decisive role of nutrition regarding the maintenance of optimal levels of lipids and lipoproteins and therefore represent the guarantee of protection from a premature development of atherosclerosis. (Tab. 1, Fig. 10, Ref. 11.)


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