关键词: 沙拉酱, 血脂, 甘油三酯, 胆固醇

Abstract: This study investigated the effect of mayonnaise intake on blood lipid level in human. Self control trial was used.  Forty-seven male subjects, aged 18 to 22 years were recruited for a 70-day trial. All the volunteers maintained their own eating habits and 15 g of mayonnaise was introduced to their daily diet. Physical examinations were conducted before the trial, on the 30, 60 d and 70 d, and 37 d after the end to observe changes in the blood lipid profile. Serum low density lipoprotein-cholesterol (LDL-C) level in human subjects significantly decreased after 30 d of mayonnaise intake (P＜0.01). Serum levels of cholesterol and triglyceride significantly increased (P＜0.01), while LDL-C level significantly declined until the 60 d (P＜0.01). Serum levels of TC, TG and HDL-C significantly increased until the 70 d (P＜0.01). In conclusion, mayonnaise intake at a dose of 15 g has no adverse effect on blood lipid profile in humans. However, irregular changes in serum levels of TC and TG were observed until the 60 d and 70 d, presumably due to excessive intake of alcohol and animal-derived fat on the 50 d. This indicates that food structure can directly alter blood lipid profile. This study demonstrates that mayonnaise intake can increase HDL-C and lower LDL-C.

Key words: mayonnaise, blood lipid profile, triglyceride, cholesterol