Effects Of Acute And Chronic Processed Tomato Intake On Ldl Oxidation And Paraoxonase Activity

Low density lipoprotein (LDL) oxidation is an initiating event in atherogenesis. Paraoxonase‐1 (PON1) hydrolyzes lipid peroxides in oxidized LDL. We investigated effects of processed tomato consumption on LDL oxidation and PON1 activity after a high fat meal or following 6 wk in healthy overweight subjects. PON1‐192 genotype also was assessed. Fifty‐four men (n = 20) and women (n = 34) 21 to 70 years, nonsmokers with a BMI of 25 to 35 kg/m 2 participated in a randomized, 2‐center, 2‐arm, parallel study. 26 subjects were recruited for postprandial tests. After the run‐in (3 wk of low tomato diet), two postprandial meals were fed; a high fat meal with or without tomatoes (90 g of paste). A third postprandial test (a high fat meal without tomatoes) was conducted at the end of the 6 wk study. After the run‐in, oxidized LDL increased at 6 H versus 0 H after the high fat meal without tomatoes. After 6 wk, PON1 activity increased at 6 H compared to 3 H (P < 0.05) after the high fat meal without tomatoes. There was a trend for greater PON1 activity (P < 0.07) in tomato group versus control subjects after the high fat meal without tomatoes (PON1 QR/RR carriers). In conclusion, postprandial LDL oxidation is decreased when consuming a high fat meal with tomatoes; daily consumption of tomatoes for 6 wk increases PON1 activity. Study sponsored by the Tomato Products Wellness Council.