Katharine Tallman ’08

Effect of high-oleic acid safflower oil on blood lipid profiles and C-reactive protein

Fourteen (12 female, 2 male) non-smoking subjects, not currently taking an lipid-altering mediations, consumed 14 g of high-oleic acid safflower oil each day for six weeks in place of 14 g of mixed dietary fat. Overall, there was a significant decreased in very-low density lipoproteins. However, no other statistically significant changes in cardiovascular disease risk occurred, as measured through changes in blood lipid profile and C-reactive protein level.

Research Advisor: Jayne Byrne, MS, RDN