Abstract
BackgroundTrans fat are not desirable in many aspects on health maintenance. Low trans structured fats have been reported to be relatively more safe than trans fats.MethodsWe examined the effects of low trans structured fat from corn oil (LC), compared with high trans fat shortening, on cholesterol and fatty acid metabolism in apo E deficient mice which is an atherogenic animal model. The animals were fed a high trans fat (10% fat: commercial shortening (CS)) or a low trans fat (LC) diet for 12 weeks.ResultsLC decreased apo B and hepatic cholesterol and triglyceride concentration compared to the CS group but significantly increased plasma total cholesterol and triglyceride concentration and fecal lipids with a simultaneous increase in HDL-cholesterol level, apo A-I, and the ratio of HDL-cholesterol to total cholesterol (HTR). Reduction of hepatic lipid levels by inclusion of LC intake was observed alongside modulation of hepatic enzyme activities related to cholesterol esterification, fatty acid metabolism and fecal lipids level compared to the CS group. The differential effects of LC intake on the plasma and hepatic lipid profile seemed to be partly due to the fatty acid composition of LC which contains higher MUFA, PUFA and SFA content as well as lower content of trans fatty acids compared to CS.ConclusionsWe suggest that LC may exert a dual effect on plasma and hepatic lipid metabolism in an atherogenic animal model. Accordingly, LC, supplemented at 10% in diet, had an anti-atherogenic effect on these apo E-/- mice, and increased fecal lipids, decreased hepatic steatosis, but elevated plasma lipids. Further studies are needed to verify the exact mode of action regarding the complex physiological changes and alteration in lipid metabolism caused by LC.
Highlights
Fat in foods has great palatability and can be addictive to animals [1,2] and human beings [3]
Values are significantly different from the commercial shortening (CS) group according to Student’s t test: *P < .05, **P < .01, ***P
Cholesterol, apolipoprotein A-I (apo A-I), fecal lipids concentrations and the ratio of high-density lipoprotein (HDL)-cholesterol to total cholesterol were significantly higher in the LC group compared to the CS group (Table 4)
Summary
Fat in foods has great palatability and can be addictive to animals [1,2] and human beings [3]. Partial hydrogenation of vegetable oils is a common technological aid to food processing with few or no undesirable effects it can alter the composition of fatty acids. Types of polyunsaturated fatty acids (PUFA) in dietary fats have been shown to profoundly influence lipid metabolism and physiological function. Epidemiological evidence suggests a strong relationship between the intake of trans fatty acids, which are formed during the hydrogenation process, and the risk of coronary heart disease (CHD) [6,7,8]. Later studies, involving either partially hydrogenated fat as the source of trans fatty acids or synthesized fat differing in only a single fatty acid, further demonstrate the blood cholesterol raising effects of trans fatty acids [9,10,11,12]. Low trans structured fats have been reported to be relatively more safe than trans fats
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