Abstract
ABSTRACTBackgroundInteresterified (IE) fats are widely used in place of trans fats; however, little is known about their metabolism.ObjectivesTo test the impact of a commonly consumed IE compared with a non-IE equivalent fat on in vivo postprandial and in vitro lipid metabolism, compared with a reference oil [rapeseed oil (RO)].MethodsA double-blinded, 3-phase crossover, randomized controlled trial was performed in healthy adults (n = 20) aged 45–75 y. Postprandial plasma triacylglycerol and lipoprotein responses (including stable isotope tracing) to a test meal (50 g fat) were evaluated over 8 h. The test fats were IE 80:20 palm stearin/palm kernel fat, an identical non-IE fat, and RO (control). In vitro, mechanisms of digestion were explored using a dynamic gastric model (DGM).ResultsPlasma triacylglycerol 8-h incremental area under the curves were lower following non-IE compared with RO [–1.7 mmol/L⋅h (95% CI: –3.3, –0.0)], but there were no differences between IE and RO or IE and non-IE. LDL particles were smaller following IE and non-IE compared with RO (P = 0.005). Extra extra large, extra large, and large VLDL particle concentrations were higher following IE and non-IE compared with RO at 6–8 h (P < 0.05). No differences in the appearance of [13C]palmitic acid in plasma triacylglycerol were observed between IE and non-IE fats. DGM revealed differences in phase separation of the IE and non-IE meals and delayed release of SFAs compared with RO.ConclusionsInteresterification did not modify fat digestion, postprandial lipemia, or lipid metabolism measured by stable isotope and DGM analysis. Despite the lower lipemia following the SFA-rich fats, increased proatherogenic large triacylglycerol-rich lipoprotein remnant and small LDL particles following the SFA-rich fats relative to RO adds a new postprandial dimension to the mechanistic evidence linking SFAs to cardiovascular disease risk.
Highlights
Interesterification is a process extensively used by the food industry to produce solid fats with suitable functionality for diverse applications, including bakery, spreads, and confectionery products
Plasma triacylglycerol 8-h incremental area under the curves were lower following non-IE compared with rapeseed oil (RO) [–1.7 mmol/L·h], but there were no differences between IE and RO or IE and non-IE
The purpose of this study was to 1) investigate the impact of a commonly consumed IE fat compared with nonIE fat and a reference high-MUFA oil on postprandial lipid metabolism in a randomized controlled trial and 2) use a dynamic gastric model (DGM) of digestion to identify potential mechanisms underpinning in vivo observations
Summary
Interesterification is a process extensively used by the food industry to produce solid fats with suitable functionality for diverse applications, including bakery, spreads, and confectionery products. Interesterified (IE) fats 1) are alternatives to harmful trans fatty acid–containing partially hydrogenated fats, 2) are lower in saturated fat compared with traditional fats (e.g., butter), and 3) give the food industry greater control over the physical and organoleptic properties of the fat [1]. Despite their widespread use, little is known about how IE fats are metabolized by the body and their subsequent health effects, with most previous work focusing on IE fats, which are not commonly used commercially [previously discussed [1]].
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