Predicted Changes in Fatty Acid Intakes, Plasma Lipids, and Cardiovascular Disease Risk Following Replacement of trans Fatty Acid‐Containing Soybean Oil with Application‐Appropriate Alternatives

Michael Lefevre,Ronald P Mensink,Brent D Flickinger,Kim Smith,Penny M Kris‐Etherton,Barbara Petersen

doi:10.1007/s11745-012-3705-y

Abstract

The varied functional requirements satisfied by trans fatty acid (TFA)—containing oils constrains the selection of alternative fats and oils for use as potential replacements in specific food applications. We aimed to model the effects of replacing TFA-containing partially hydrogenated soybean oil (PHSBO) with application-appropriate alternatives on population fatty acid intakes, plasma lipids, and cardiovascular disease (CVD) risk. Using the National Health and Nutrition Examination Survey 24-hour dietary recalls for 1999–2002, we selected 25 food categories, accounting for 86 % of soybean oil (SBO) and 79 % of TFA intake for replacement modeling. Before modeling, those in the middle quintile had a mean PHSBO TFA intake of 1.2 % of energy. PHSBO replacement in applications requiring thermal stability by either low-linolenic acid SBO or mid-oleic, low-linolenic acid SBO decreased TFA intake by 0.3 % of energy and predicted CVD risk by 0.7–0.8 %. PHSBO replacement in applications requiring functional properties with palm-based oils reduced TFA intake by 0.8 % of energy, increased palmitic acid intake by 1.0 % of energy, and reduced predicted CVD risk by 0.4 %, whereas replacement with fully hydrogenated interesterified SBO reduced TFA intake by 0.7 % of energy, increased stearic acid intake by 1.0 % of energy, and decreased predicted CVD risk by 1.2 %. PHSBO replacement in both thermal and functional applications reduced TFA intake by 1.0 % of energy and predicted CVD risk by 1.5 %. Based solely on changes in plasma lipids and lipoproteins, all PHSBO replacement models reduced estimated CVD risk, albeit less than previously reported using simpler replacement models.

Highlights

On July 9, 2003, the US Food and Drug Administration (FDA) mandated that food manufacturers list the content of trans fatty acid (TFA) on the Nutrition Facts panel of foods and dietary supplements by January 1, 2006
These actions occurred in response to compelling evidence that dietary TFA increases the risk for cardiovascular disease (CVD) [2], most notably by raising total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) while lowering high-density lipoprotein cholesterol (HDL-C) [3]
Data are the percentages of total fatty acid Fully hydrogenated interesterified (FH-IE), fully hydrogenated interesterified; PHSBO, partially hydrogenated soybean oil; SBO, soybean oil Results Population TFA Intake mean TFA intake from PHSBO in the top 25 SBO-containing food categories accounted for 71 % of the population total TFA intake from hydrogenated vegetable oils

Summary

Introduction

On July 9, 2003, the US Food and Drug Administration (FDA) mandated that food manufacturers list the content of trans fatty acid (TFA) on the Nutrition Facts panel of foods and dietary supplements by January 1, 2006. Additional legislation banning or restricting the use of fats and oils containing TFA has been passed in California as well as major US metropolitan areas such as New York City and Philadelphia, and has been considered in 23 other states [1]. These actions occurred in response to compelling evidence that dietary TFA increases the risk for cardiovascular disease (CVD) [2], most notably by raising total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) while lowering high-density lipoprotein cholesterol (HDL-C) [3]. The choice of alternative oils used to replace margarines and shortening has the potential to affect health by changing a substantial portion of the population’s fatty acid (FA) intake in addition to that of TFA alone

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