Journal Name:
European Journal of Clinical Nutrition
Article Title:
Effects of butter oil blends with increased concentrations of stearic, oleic and linolenic acid on blood lipids in young adults
Date Written:
1999
Volume:
53
Number:
Page:
535
Author(s):
Becker, C.C.; Lund, P.; Holmer, G.; Jensen, H.; Sandstr�m, B.
Article:
Dairy products and butter oil have been shown to have a hypercholesterolemic effect in both clinical and epidemiological studies. This research was conducted to investigate the effects of enriching butter with OA and LA (from CO) or with stearic acid (from fully hydrogenated CO) on the plasma concentrations of lipids and apolipoproteins in order to improve upon the nutritional characteristics of dairy fat. The aim of the project was to determine whether diluting the butter fat with CO to produce a product similar to butter in appearance and taste, but with less ability to increase blood cholesterol levels could be obtained. The effects of the dietary FAs on FA distribution in blood lipids as well as in platelets were also examined.
Thirteen healthy free-living young men (age 21-26 y) took part in the study, which was designed as a randomised cross-over experiment with a three-week treatment period. Sixty five grams of the fat content of the habitual diets was replaced by either butter/grapeseed oil (90:10) (BG); butter oil and CO (65:35) (BC) or butter blended in a 1:1 ratio with a interesterified mixture of CO and fully hydrogenated CO (70:30) (BS).
The data showed that the FA profile of the platelets largely reflected the composition of the test fats. The concentration of stearic acid was significantly higher after BS treatment compared to the other test fats. The study results showed significantly lower TC and LDL-C concentrations following the BC (enriched in OA and LA) and BS (enriched in stearic acid) period compared to BG, however the effect of BC and BS did not differ. The BG and BC diets resulted in equal levels of HDL-C which were significantly higher than levels following the BS diet. Thus, a significantly lower LDL/HDL cholesterol ratio was seen after the BC treatment compared to BG and BS. There was no significant difference seen in Apo A-1 concentrations, however Apo B significantly increased after the BG treatment.
This study supports the partial replacement of milk fat with CO to achieve a more healthy spread (BC). The addition of stearic acid (BS) does not further improve the nutritional value of dairy fats., , , , , , , , , , , , , ,
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