Abstract
The aim of this study was to investigate the effects of different modified fats on the body weight, biochemical profile, and biomarkers of hepatic oxidative status in Balb-c mice. The animals were divided into four groups and fed for 75 days with a normolipidic (Control Group, CG) or hiperlipidic diets (40% kcal) containing a commercial interesterified fat (IFG) rich in palmitic acid (39%); a blend of non-interesterified fat (NIFG), with 2-fold less saturated fatty acids at the sn-2 position of triacylglycerols; or a partially hydrogenated vegetable oil (PHFG), source of trans fatty acid (20%) and of linolenic acid (6%). The mice of the IFG and NIFG presented similar results in all evaluated parameters. The serum biochemical profile and hepatic oxidative stress markers in mice of the PHFG were similar to CG, except for total cholesterol (TC) which was significantly higher (p e PHFG. The mice feed with interesterified fat (IFG) showed serum TC (p fed with partially hydrogenated vegetable oil (PHFG). The hydrogenated fat source of trans fatty acid (20%) had less important metabolic effects than fats containing amounts of palmitic acid (interesterified or non-interesterified). Our results suggest that the replacement of hydrogenated fats by interesterified fats may not be such a simple solution to reduce or eliminate trans fatty acids in foods.
Highlights
Modified fats are used in the food industry for improving oxidative stability and achieving adequate sensory characteristics in the final product
The animals were divided into four groups and fed for 75 days with a normolipidic (Control Group, control group (CG)) or hiperlipidic diets (40% kcal) containing a commercial interesterified fat (IFG) rich in palmitic acid (39%); a blend of non-interesterified fat (NIFG), with 2-fold less saturated fatty acids at the sn-2 position of triacylglycerols; or a partially hydrogenated vegetable oil (PHFG), source of trans fatty acid (20%) and of linolenic acid (6%)
Our results suggest that the replacement of hydrogenated fats by interesterified fats may not be such a simple solution to reduce or eliminate trans fatty acids in foods
Summary
Modified fats are used in the food industry for improving oxidative stability and achieving adequate sensory characteristics in the final product. The consumption of trans fatty acids (TFAs) has been associated with the increase of the risk of diseases such as cardiovascular disease [2] [3], type 2 diabetes mellitus [4] [5] and cancer [6] [7]. For this reason, the intake of TFAs has been discouraged in the last years, and several countries have adopted actions to reduce or eliminate trans fatty acids in processed foods. The program “Replace”, an initiative of the World Health Organization (WHO) to make the world free of trans fat until 2023, has been announced [8] [9]
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