Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/8556
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dc.contributor.authorNoakes, M.-
dc.contributor.authorClifton, P.-
dc.date.issued1998-
dc.identifier.citationAmerican Journal of Clinical Nutrition, 1998; 68(2):242-247-
dc.identifier.issn0002-9165-
dc.identifier.issn1938-3207-
dc.identifier.urihttp://hdl.handle.net/2440/8556-
dc.description.abstractWe 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.-
dc.description.statementofresponsibilityManny Noakes and Peter M Clifton-
dc.language.isoen-
dc.publisherAmerican Society for Nutrition-
dc.rights© 1998 American Society for Clinical Nutrition-
dc.source.urihttp://ajcn.nutrition.org/content/68/2/242.abstract-
dc.subjectHumans-
dc.subjectMargarine-
dc.subjectFatty Acids-
dc.subjectAdult-
dc.subjectAged-
dc.subjectMiddle Aged-
dc.subjectFemale-
dc.subjectMale-
dc.subjectCholesterol, LDL-
dc.subjectCholesterol, HDL-
dc.titleOil blends containing partially hydrogenated or interesterified fats: differential effects on plasma lipids-
dc.typeJournal article-
dc.identifier.doi10.1093/ajcn/68.2.242-
pubs.publication-statusPublished-
dc.identifier.orcidClifton, P. [0000-0002-6411-626X]-
Appears in Collections:Aurora harvest
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