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Effect on plasma lipids and lipoproteins of replacing partially hydrogenated fish oil with vegetable fat in margarine

Published online by Cambridge University Press:  09 March 2007

Hanne Müller ,
Odd Jordal ,
Ingebjørg Seljeflot ,
Peter Kierulf ,
Bente Kirkhus ,
Oddlaug Ledsaak  and
Jan I. Pedersen
Hanne Müller
Affiliation:
Akershus College, 1340 Bekkestua, Norway
Odd Jordal
Affiliation:
Institute for Nutrition Research, University of Oslo, PO Box 1046 Blindern, 0316 Oslo, Norway
Ingebjørg Seljeflot
Affiliation:
Clinical Chemistry Department Ullevaal University Hospital, 0407 Oslo, Norway Research Forum, Ullevaal University Hospital, 0407 Oslo, Norway
Peter Kierulf
Affiliation:
Clinical Chemistry Department Ullevaal University Hospital, 0407 Oslo, Norway
Bente Kirkhus
Affiliation:
Mills DA, 0506 Oslo, Norway
Oddlaug Ledsaak
Affiliation:
Akershus College, 1340 Bekkestua, Norway
Jan I. Pedersen*
Affiliation:
Akershus College, 1340 Bekkestua, Norway Institute for Nutrition Research, University of Oslo, PO Box 1046 Blindern, 0316 Oslo, Norway
*
*Corresponding author: Dr Jan I. Pedersen, fax +47 22 85 15 30, email j.i.pedersen@basalmed.uio.no
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Abstract

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We have compared the effects on lipoproteins and haemostatic variables of two hard margarines with similar functional properties, one traditional margarine containing partially hydrogenated fish oil (PHFO), and one experimental margarine based on vegetable oil (VO). Both were all-purpose cooking margarines with nearly identical functional properties. Trans fatty acids from PHFO in the traditional margarine were replaced mostly by saturated, monounsaturated and trans fatty acids of vegetable origin in the new formulation. Both test margarines contained approximately the same amount of cis polyunsaturated fatty acids. Sixteen female normolipidaemic students consumed each diet with the two test margarines for 14 d in random order (crossover design). The amount of fat was 31 % energy in the PHFO diet and 32 % energy in the VO diet. The test margarines provided approximately 26% energy in both diets. In the PHFO diet 7.8 % of the energy was derived from trans fatty acids and 9.2 % from saturated fatty acids (12:0, 14:0 and 16:0) while in the VO diet, 1.1 % energy was derived from trans fatty acids and 13.3% from saturated fatty acids (12:0, 14:0 and 16:0). The natural content of cholesterol in PHFO was deliberately not balanced by addition of cholesterol to the VO diet, thus the PHFO diet contained 215 mg and the VO diet 86 mg cholesterol per 8.5 MJ. LDL-cholesterol concentration was 19 % higher in subjects on the PHFO diet compared with the VO diet (P < 0.01). The ratio LDL-cholesterol:HDL-cholesterol was 12.6 % higher in subjects on the PHFO diet compared with the VO diet (P < 0.01). The level of apolipoprotein (apo)A-I was 6 % lower in subjects on the PHFO diet compared with the VO diet (P < 0.01). The ratio apoB:apoA-I was 10.4 % higher in subjects on the PHFO diet than on the VO diet (P < 0.01). There were no significant differences in total cholesterol, HDL-cholesterol, triacylglycerols, apoB, lipoprotein(a) and haemostatic variables between the diets. Our results demonstrate that PHFO, with its unfavourable effects on plasma lipids, can be replaced by vegetable oils in margarine without appreciable loss of functional properties but with significant improvement in the effects on plasma lipoproteins.

Keywords

Plasma lipoproteinsFish oilHydrogenated fatTrans fatty acids
Type
Research Article
Information
British Journal of Nutrition , Volume 80 , Issue 3 , September 1998 , pp. 243 - 251
Copyright
Copyright © The Nutrition Society 1998

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