, :~. ;i I ]ELSEVIER Nutrition Research, Vol. 20, No. 12, pp. 1707-1714, 2000 Copyright © 2000 Elsevier Science Inc. Printed in the USA. All rights reserved 0271-5317/00IS-see front matter Plh S0271-5317(00)00276-1 PHYSICAL EXERCISE REVERSES DIET-INDUCED INCREASES IN LDL-CHOLESTEROL AND APO B LEVELS IN HEALTHY OVO-LACTOVEGETARIAN SUBJECTS Delgado M, Gonzhlez-Gross M, Cano MD, Guti6rrez A, Castillo MJ.I Departments of Physiology (School of Medicine), Physical Education (School of Sports Sciences), and Clinical Biochemistry (University Hospital), University of Granada, GRANADA, Spain. ABSTRACT The aim of this study was to investigate the effect of supplementing the daily intake of whole-fat dairy products with 750ml of milk and 250ml of yoghurt, and the influence of a concomitant program of physical exercise (30-45 min of running/cycling at 60% VO2 max every two-days) in young healthy ovo- lactovegetarian (n=14) and non-vegetarian control (n=10) athletes. Diet manipulation for a two-month period increased LDL-cholesterol (2.31±0.44 vs 2.51±0.42 mmol/1) and apo B (68±16 vs 75±15 mg/dl) levels as well as LDL- /HDL-cholesterol (1.65±0.47 vs 1.94±0.68) and apo B/apo A1 (0.46-~.15 vs 0.66±0.30) ratios (all p<0.05), in vegetarian but not in nonvegetarian subjects. After two additional months of enhanced physical activity, in vegetarians, apo B levels and LDL-/HDL-cholesterol ratio returned to baseline values, and HDL- cholesterol (1.42--~0.36 vs 1.76±0.31 mmol/i) significantly increased. The results show that increasing the intake of whole-fat dairy products impairs the plasma lipid profile in ovo-lactovegetarian subjects. This effect can be reversed by increased regular physical activity. © 2000Elsewer ScienceInc KEY WORDS: Dairy products, Physical exercise, Vegetarian diet, Plasma lipids. INTRODUCTION Diet and physical exercise interact in the development and prevention of ischemic heart disease [1-4]. Both factors affect the plasma lipid profile [5,6]. The most potent dietary influence comes from cholesterol and fats rich in saturated fatty acids. This is well documented by cross- cultural comparisons of saturated fat/cholesterol intakes, plasma cholesterol concentration, and ischemic heart disease rates [7]. Other components of the diet, such as soluble fiber [8-10], source of proteins [11] and other factors [4,5] may also be of influence. Consequently, there is a place for investigations on the effects of particular foods (not only some of their components) on risk factors for chronic diseases [5,12]. 1 Corresponding author: Prof Dr. M.J. CastiUo. Departamento de Fisiologia. Facultad de Medicina. Universidad de Granada. 18071 - Granada. Spain. Phone: +34 958 243540. Fax: +34 958 246179. E-mail: mcgarzon~gr.es 1707