Effects of Different Forms of Dietary Hydrogenated Fats on Serum Lipoprotein Cholesterol Levels
Open accessAbstract
BACKGROUND: Metabolic studies suggest that fatty acids containing at least one double bond in the trans configuration, which are found in hydrogenated fat, have a detrimental effect on serum lipoprotein cholesterol levels as compared with unsaturated fatty acids containing double bonds only in the cis configuration. We compared the effects of diets with a broad range of trans fatty acids on serum lipoprotein cholesterol levels. METHODS: Eighteen women and 18 men consumed each of six diets in random order for 35-day periods. The foods were identical in each diet, and each diet provided 30 percent of calories as fat, with two thirds of the fat contributed as soybean oil (<0.5 g of trans fatty acid per 100 g of fat), semiliquid margarine (<0.5 g per 100 g), soft margarine (7.4 g per 100 g), shortening (9.9 g per 100 g), or stick margarine (20.1 g per 100 g). The effects of those diets on serum lipoprotein cholesterol, triglyceride, and apolipoprotein levels were compared with those of a diet enriched with butter, which has a high content of saturated fat. RESULTS: The mean (+/-SD) serum low-density lipoprotein (LDL) cholesterol level was 177+/-32 mg per deciliter (4.58+/-0.85 mmol per liter) and the mean high-density lipoprotein (HDL) cholesterol level was 45+/-10 mg per deciliter (1.2+/-0.26 mmol per liter) after subjects consumed the butter-enriched diet. The LDL cholesterol level was reduced on average by 12 percent, 11 percent, 9 percent, 7 percent, and 5 percent, respectively, after subjects consumed the diets enriched with soybean oil, semiliquid margarine, soft margarine, shortening, and stick margarine; the HDL cholesterol level was reduced by 3 percent, 4 percent, 4 percent, 4 percent, and 6 percent, respectively. Ratios of total cholesterol to HDL cholesterol were lowest after the consumption of the soybean-oil diet and semiliquid-margarine diet and highest after the stick-margarine diet. CONCLUSIONS: Our findings indicate that the consumption of products that are low in trans fatty acids and saturated fat has beneficial effects on serum lipoprotein cholesterol levels.
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- Authors
- Lichtenstein, A. H., Ausman, L. M., Jalbert, S. M., & Schaefer, E. J.
- Affiliations
- Tufts University (US)
- Venue
- New England Journal of Medicine
- Publisher
- Massachusetts Medical Society
- Published
- 1999-06-24
- Volume
- 340
- Issue
- 25
- Pages
- 1933-1940
- ISSN
- 0028-4793 (ISSN-L)
- 1533-4406
- OpenAlex
- W2312946786
- Cited by
- 352
- References
- 27
- Citations by year
- 2026: 1 · 2024: 3 · 2023: 1 · 2022: 3 · 2021: 8 · 2020: 1 · 2019: 6 · 2018: 5 · 2017: 6 · 2016: 9 · 2015: 12 · 2014: 11 · 2013: 9 · 2012: 13
- FWCI
- 22.44
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- New England Journal of Medicine (publishedVersion)
- PubMed (publishedVersion)
- Funders
- National Heart, Lung, and Blood Institute (R01HL054727, HL 54727)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
- Health Sciences › Medicine › Surgery › Cholesterol and Lipid Metabolism
- Health Sciences › Medicine › Surgery › Lipoproteins and Cardiovascular Health
- Keywords
- trans fatty acids, hydrogenated fats, LDL cholesterol, HDL cholesterol, dietary fat, margarine, shortening, soybean oil, saturated fat, triglycerides, apolipoproteins, dietary intervention, TC/HDL-C ratio, butter, women and men differences, dietary fat composition, dietary fat quality
- MeSH terms
- Aged, Cholesterol, Dietary Fats, Double-Blind Method, Fatty Acids, Unsaturated, Female, Humans, Hydrogenation, Cholesterol, HDL, Cholesterol, LDL, Male, Margarine, Middle Aged, Soybean Oil
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