The neutral effects of interesterified (IE) fats in lipid profile

At the scientific session of the IMACE AGM that was held in March, Prof. Sarah Berry (King's College London, UK) presented, a.o., the outcomes of a recent study that she co-authored confirming once again the outcomes of long term research on the neutral effects of interesterified (IE) fats in lipid profile.

In particular, the study concluded that “commercially relevant palmitic acid-rich IE fats consumed at 10% energy for a 6-wk period do not adversely affect total: HDL cholesterol ratio or other CMD risk markers compared with stearic acid-rich fats”.

This was a randomized, crossover trial at 2 centers, 51 healthy participants (aged 35–65 y) consumed diets with either palmitic acid-rich or stearic acid-rich IE fats (10% energy intake) for 6 wk per arm, with a 4-wk washout. IE fats were incorporated into muffins and margarine spreads. The primary outcome was total: HDL cholesterol ratio; secondary outcomes included HDL and low-density lipoprotein cholesterol and fasting and postprandial triacylglycerol, lipoproteins, apolipoproteins, insulin sensitivity, vascular endothelial function, inflammation markers, and fasting liver fat (via proton magnetic resonance spectroscopy, subgroup). Linear mixed models were used to assess intervention effects.

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