Supplementation of breads containing Soybean and rice retarded incorporation of trans fatty acids into plasma lipid in Healthy Korean Adults

Abstract

Human can't synthesize trans fat(tFA), therefore the presence of tFA in human tissues and fluids is related to dietary intake, intestinal absorption, metabolism and storage, exchanges among compartments. This study investigated the effect of soybean and rice on the incorporation tFA into plasma lipid through short term (postprandial trial) and long term studies (6weeks trial). 33 healthy volunteers were divided into 3 groups and fed soybean bread, rice bread or wheat bread containing equivalent amounts of tFA (elaidic acid rich, 3.75 g/day), respectively. In a short term trial, postprandial lipid profiles at 0, 1, 2, 3, 4 hours after a respective meal were studied. In a randomized 6‐week study, blood samples were collected at 0. 2. 4. 6 weeks of consumption. Postprandial data indicated that consumption of soybean and rice breads with 3.75g tFA retarded the appearance of C18:1 and C18:2 tFA in plasma lipid compared to wheat bread. Consumption of soybean bread with tFA for 6 weeks also affected plasma fatty acid composition including tFA. TFA levels were lowered in the following order, soybean bread > rice bread > wheat bread. These results imply that soybean bread with high dietary fiber content may lowered the absorption of tFA and thus the level of plasma tFA.