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https://hdl.handle.net/2440/8556
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Type: | Journal article |
Title: | Oil blends containing partially hydrogenated or interesterified fats: differential effects on plasma lipids |
Author: | Noakes, M. Clifton, P. |
Citation: | American Journal of Clinical Nutrition, 1998; 68(2):242-247 |
Publisher: | American Society for Nutrition |
Issue Date: | 1998 |
ISSN: | 0002-9165 1938-3207 |
Statement of Responsibility: | Manny Noakes and Peter M Clifton |
Abstract: | We compared the effects on plasma lipids of margarines containing either a trans fatty acid- (TFA)-free hard fraction achieved through interesterification (from primarily saturated fatty acids) or a partially hydrogenated hard fraction. Thirty-eight mildly hyperlipidemic subjects consumed a low-fat diet for 2 wk. They were then allocated to 2 groups and underwent 3 dietary interventions for 3 wk each in random order (diets contained 35% of energy as fat with 20% of energy as margarines or butter): group 1 (n = 18), butter, canola oil blend with TFAs, and TFA-free canola oil blend: group 2 (n = 19), butter, polyunsaturated oil blend with TFAs, and TFA-free polyunsaturated oil blend. Plasma LDL-cholesterol concentrations after consumption of all oil blends and after the low-fat diet were not significantly different, but were 11-15% lower than after butter (P < 0.001). Whereas the canola oil blends did not differ from each other in their effects on lipoprotein profiles, the TFA-free polyunsaturated oil blend resulted in a significant 6% reduction (-0.25 mmol/L; 95% CI: -0.08, -0.42) in total and LDL cholesterol compared with the blend containing TFAs (P = 0.006). In the canola oil blend, 10% TFAs and 6% oleic acid were replaced by approximately 14% saturated fatty acids plus a 2% increase in linoleic acid. In the polyunsaturated oil blend, 10% TFAs and 5% linoleic acid were replaced by a 10% increase in saturated fatty acids as well as 3% and 1% increases in oleic and linolenic acids, respectively. We conclude that, compared with butter, TFA-free margarines may be equal to or more effective than margarines containing TFAs in lowering LDL cholesterol. |
Keywords: | Humans Margarine Fatty Acids Adult Aged Middle Aged Female Male Cholesterol, LDL Cholesterol, HDL |
Rights: | © 1998 American Society for Clinical Nutrition |
DOI: | 10.1093/ajcn/68.2.242 |
Published version: | http://ajcn.nutrition.org/content/68/2/242.abstract |
Appears in Collections: | Aurora harvest Medicine publications |
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