Interesterified fats: What are they and why are they used? A briefing report from the Roundtable on Interesterified Fats in Foods
Interesterified fats: What are they and why are they used? A briefing report from the Roundtable on Interesterified Fats in Foods
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DOI：
10.1111/nbu.12397
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发表时间：
2019-10-23
影响因子：
3.3
通讯作者：
Hall, W. L.
中科院分区：
文献类型：
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作者：
Berry, S. E.;Bruce, J. H.;Hall, W. L.
酯交换作用可重新排列脂肪酸在三酰甘油（膳食脂肪的主要成分）中的位置，从而改变熔点等物理性质，并为一系列食品应用提供合适的功能。酯交换脂肪是一系列替代品之一，这些替代品已被用于重新配制产品，以去除部分氢化过程中产生的含有反式脂肪酸的脂肪，这些脂肪已知对心血管健康有害。使用IE脂肪还可以降低最终产品的饱和脂肪酸（SFA）含量（例如涂抹酱中高达20%），同时保持合适的物理特性（例如熔融特性）。圆桌会议期间提出了一项新的分析，该分析将英国国家饮食和营养调查（2012/2013-2013/2014）的数据与食品中通常使用的IE脂肪的专业行业知识相结合，以提供英国儿童和成人IE脂肪人群摄入量的第一个已知估计值。IE脂肪被发现在所有年龄段贡献了大约1%的日常能量。整体IE脂肪摄入量的主要贡献者是脂肪涂抹物（54%）和烘焙产品（22%），以及饼干（8%），奶油替代品（6%）和糖果（6%）。增加IE脂肪的使用可能有助于减少人口中SFA的总摄入量，但这将取决于重新配制的食品及其在人口亚组中的消费频率。比较IE和非IE脂肪对脂质代谢标志物的影响的研究没有显示出任何一致的差异，无论是在禁食还是在餐后状态，这表明IE脂肪对心血管疾病风险的中性影响。然而，这些研究没有使用食品供应中存在的IE脂肪类型。伦敦国王学院的两项研究已经解决了这个问题，该研究测量了对商业上相关的棕榈硬脂/棕榈仁（80：20）IE“硬股票”的餐后反应，尽管再次没有发现IE脂肪对脂质代谢标志物的一致影响。另一项研究目前正在调查相同的IE硬股票，作为脂肪涂抹物（与植物油混合）食用，并将测量更广泛的餐后心脏代谢风险因素。然而，需要使用商业相关的IE脂肪进行进一步的长期试验。圆桌会议之后，对英国成年人（n = 2062;年龄18岁以上）的消费者调查表明，人们对膳食脂肪/脂肪酸（包括反式脂肪和部分氢化脂肪）的健康影响感到困惑。这可能表明，向公众提供有关膳食脂肪和健康的循证信息可能会有所帮助，包括食品生产商和零售商为改善一些常用食品的脂肪酸组成而进行的重新配制工作。
Interesterification rearranges the position of fatty acids within triacylglycerols, the main component of dietary fat, altering physical properties such as the melting point and providing suitable functionality for use in a range of food applications. Interesterified (IE) fats are one of a number of alternatives which have been adopted to reformulate products to remove fats containing trans fatty acids generated during partial hydrogenation, which are known to be detrimental to cardiovascular health. The use of IE fats can also reduce the saturated fatty acid (SFA) content of the final product (e.g. up to 20% in spreads), while maintaining suitable physical properties (e.g. melt profile). A novel analysis was presented during the roundtable which combined data from the UK National Diet and Nutrition Survey (2012/2013-2013/2014) with expert industry knowledge of the IE fats typically used in food products, to provide the first known estimate of population intakes of IE fats among UK children and adults. IE fats were found to contribute approximately 1% of daily energy across all ages. The major contributors to overall IE fat intakes were fat spreads (54%) and bakery products (22%), as well as biscuits (8%), dairy cream alternatives (6%) and confectionery (6%). Increasing use of IE fats could contribute towards reducing total SFA intakes in the population, but would depend on which food products were reformulated and their frequency of consumption among sub-groups of the population. Studies comparing the effect of IE and non-IE fats on markers of lipid metabolism have not shown any consistent differences, either in the fasted or in the postprandial state, suggesting a neutral effect of IE fats on cardiovascular disease risk. However, these studies did not use the type of IE fats present in the food supply. This issue has been addressed in two studies by King's College London, which measured the postprandial response to a commercially relevant palm stearin/palm kernel (80:20) IE 'hard stock', although again no consistent effects of the IE fat on markers of lipid metabolism were found. Another study is currently investigating the same IE hard stock, consumed as a fat spread (blended with vegetable oil), and will measure a broader range of postprandial cardiometabolic risk factors. However, further long-term trials using commercially relevant IE fats are needed. Subsequent to the roundtable, a consumer survey of UK adults (n = 2062; aged 18+ years) suggested that there is confusion about the health effects of dietary fats/fatty acids, including trans fats and partially hydrogenated fats. This may indicate that providing evidence-based information to the public on dietary fats and health could be helpful, including the reformulation efforts of food producers and retailers to improve the fatty acid profile of some commonly consumed foods.