Re: fats used to replace trans fats are dangerous

Tunderbar wrote:

: Trans fats have gained a bad name because of their detrimental effects
: on cardiovascular health and have been in the news because of the
: actions of New York City and other US cities, which are banning them
: from restaurant foods.
:
: An industry response has been the development of so-called inter-
: esterified fats (since you can't fry or make pastry without fat). Such
: fats are typically made by first rearranging the location of fatty
: acids on a natural fat (usually soybean oil) with enzymes, then
: blending with naturally occurring saturated and unsaturated fats to
: produce the desired consistency. One such a product is called
: Novolipid®.
:
: These fats are devoid of trans-fatty acids, which are so common in
: hydrogenated ("hardened") fats. But studies performed over a mere four
: weeks have found that use of such replacement fats by 30 healthy
: adults produced a reduction in HDL "good" cholesterol levels and,
: worse, a 20% rise in blood glucose level. The glucose effect was
: traced to a fall in insulin action. The fats compared were palm oil
: (saturated), partially hydrogenated soybean oil (containing trans-
: fats), or inter-esterified soybean oil.
:
: It appears it may be necessary to think again about this technological
: fix. A buch better solution might be to change the food formulation so
: natural fats can be used.

Related abstract:

Nutr Metab (Lond). 2007 Jan 15;4:3.
Stearic acid-rich interesterified fat and trans-rich fat raise the LDL/HDL
ratio and plasma glucose relative to palm olein in humans.
Sundram K, Karupaiah T, Hayes K.
Food Technology & Nutrition Research Unit, Malaysian Palm Oil Board, Kuala
Lumpur, Malaysia.

ABSTRACT: BACKGROUND: Dietary trans-rich and interesterified fats were
compared to an unmodified saturated fat for their relative impact on blood
lipids and plasma glucose. Each fat had melting characteristics, plasticity
and solids fat content suitable for use as hardstock in margarine and other
solid fat formulations. METHODS: Thirty human volunteers were fed complete,
whole food diets during 4 wk periods, where total fat (~31% daily energy,
70% from the test fats) and fatty acid composition were tightly controlled.
A crossover design was used with 3 randomly-assigned diet rotations and
repeated-measures analysis. One test fat rotation was based on palm olein
(POL) and provided 12.0 percent of energy (%en) as palmitic acid (16:0); a
second contained trans-rich partially hydrogenated soybean oil (PHSO) and
provided 3.2 %en as trans fatty acids plus 6.5 %en as 16:0, while the third
used an interesterified fat (IE) and provided 12.5 %en as stearic acid
(18:0). After 4 wk the plasma lipoproteins, fatty acid profile, as well as
fasting glucose and insulin were assessed. In addition, after 2 wk into each
period an 8 h postprandial challenge was initiated in a subset of 19
subjects who consumed a meal containing 53 g of test fat. RESULTS: After 4
wk, both PHSO and IE fats significantly elevated both the LDL/HDL ratio and
fasting blood glucose, the latter almost 20% in the IE group relative to
POL. Fasting 4 wk insulin was 10% lower after PHSO (p > 0.05) and 22% lower
after IE (p < 0.001) compared to POL. For the postprandial study the glucose
incremental area under the curve (IAUC) following the IE meal was 40%
greater than after either other meal (p < 0.001), and was linked to
relatively depressed insulin and C-peptide (p < 0.05). CONCLUSION: Both PHSO
and IE fats altered the metabolism of lipoproteins and glucose relative to
an unmodified saturated fat when fed to humans under identical
circumstances. PMID: 17224066

http://tinyurl.com/382zl4

Free full text:
http://www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pubmed&pubmedid=17224066


--
Juhana

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