Consumption of a solid fat rich in lauric acid results in a more favorable serum lipid profile in healthy men and women than consumption of a solid fat rich in trans-fatty acids
Consumption of a solid fat rich in lauric acid results in a more favorable serum lipid profile in healthy men and women than consumption of a solid fat rich in trans-fatty acids
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DOI：
10.1093/jn/131.2.242
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发表时间：
2001-02-01
影响因子：
4.2
通讯作者：
Katan, MB
中科院分区：
文献类型：
--
作者：
de Roos, NM;Schouten, EG;Katan, MB
固体脂肪在食品制造中用于提供食物的质地和硬度。这类脂肪富含饱和脂肪酸或反式脂肪酸，这两种脂肪酸都会增加患冠心病的风险。流行病学和实验研究表明，反式脂肪酸比饱和脂肪酸更能增加风险，因为它们能降低血清高密度脂蛋白（HDL）胆固醇。然而，饱和脂肪酸对高密度脂蛋白胆固醇的影响似乎有所不同。我们研究了食用富含月桂酸的固体脂肪（C12:0）是否会比食用富含反式脂肪酸的固体脂肪产生更有利的血脂状况。在2 × 4周的随机交叉设计中，我们给32名健康男性和女性喂食两种对照饮食。饮食包括添加人造黄油的背景饮食。在反式饮食中，9.2%的能量来自反式脂肪酸，12.9%来自饱和脂肪酸。在sat饮食中，能量摄入0%来自反式脂肪酸，22.9%来自饱和脂肪酸。月桂酸占所有饱和脂肪酸的三分之一。在反式饮食结束时，血清高密度脂蛋白胆固醇比sat饮食结束时低0.36 mmol/L(95%可信区间为-0.46至-0.26)，而血清低密度脂蛋白胆固醇和甘油三酯浓度保持稳定。在反式饮食结束时，血清总胆固醇比sat饮食结束时低0.31 mmol/L（95%可信区间，-0.48至-0.14）。食用富含月桂酸的固体脂肪比食用富含反式脂肪酸的部分氢化大豆油产生更有利的血清脂蛋白模式。因此，在食品生产中，富含月桂酸的固体脂肪，如热带脂肪，似乎比反式脂肪更可取，因为硬脂肪是不可缺少的。
Solid fats are used in food manufacturing to provide texture and firmness to foods. Such fats are rich in either saturated or trans-fatty acids, both of which increase the risk of coronary heart disease. Epidemiological and experimental studies suggest that trans-fatty acids increase risk more than do saturates because they lower serum high density lipoprotein (HDL) cholesterol. However, there appear to be differences between saturates in their effect on HDL cholesterol. We investigated whether the consumption of a solid fat rich in lauric acid (C12:0) would result in a more favorable blood lipid profile than the consumption of a solid fat rich in trans-fatty acids. We fed 32 healthy men and women two controlled diets in a 2 x 4-wk randomized crossover design. The diets consisted of a background diet supplemented with margarines. In the trans-diet, 9.2% of energy was provided by trans-fatty acids and 12.9% by saturated fatty acids. In the Sat-diet, energy intake was 0% from trans-fatty acids and 22.9% from saturated fatty acids. Lauric acid composed one third of all saturates in the Sat-diet. Serum HDL cholesterol was 0.36 mmol/L lower at the end of the trans-diet than at the end of the Sat-diet (95% confidence interval, -0.46 to -0.26), whereas serum low density lipoprotein cholesterol and triglyceride concentrations remained stable. Serum total cholesterol was 0.31 mmol/L (95% confidence interval, -0.48 to -0.14) lower at the end of the trans-diet than at the end of the Sat-diet. Consumption of a solid fat rich in lauric acid gives a more favorable serum lipoprotein pattern than consumption of partially hydrogenated soybean oil rich in trans-fatty acids. Thus, solid fats rich in lauric acids, such as tropical fats, appear to be preferable to trans-fats in food manufacturing, where hard fats are indispensable.