Abstract
Interesterified (IE) fats are used in a wide range of food products and were introduced as a replacement for trans fats, which are known to be detrimental to cardiovascular health. However, the effects of interesterification on metabolism and subsequent effects on cardiovascular health are not understood and previous studies have seldom investigated industrially‐relevant IE fats. No legislation currently exists regarding the labelling of IE fats in food products and therefore estimates of average consumption rates in the UK population are currently unavailable. In order to meet the urgent need for a systematic investigation of the health effects of consumer‐relevant IE fats, it is essential to estimate current IE fat intakes and to investigate biological mechanisms that might mediate acute and chronic cardiometabolic effects of commercially relevant IE fats.
Highlights
This article reviews the background and current knowledge forming the rationale for the new Biotechnology and Biological Sciences Research Council Diet and Health Research Industry Club (BBSRC-DRINC)-funded project on the health impact of interesterified fat.Cardiovascular disease (CVD) remains one of the biggest public health concerns globally and there is substantial evidence that following dietary guidelines on dietary fatty acid intakes may reduce risk of CVD events (Oh et al 2005; Toledo et al 2013; Reidlinger et al 2015)
Interesterified (IE) fats are used in a wide range of food products and were introduced as a replacement for trans fats, which are known to be detrimental to cardiovascular health
In order to meet the urgent need for a systematic investigation of the health effects of consumer-relevant IE fats, it is essential to estimate current IE fat intakes and to investigate biological mechanisms that might mediate acute and chronic cardiometabolic effects of commercially relevant IE fats
Summary
This article reviews the background and current knowledge forming the rationale for the new Biotechnology and Biological Sciences Research Council Diet and Health Research Industry Club (BBSRC-DRINC)-funded project on the health impact of interesterified fat.Cardiovascular disease (CVD) remains one of the biggest public health concerns globally and there is substantial evidence that following dietary guidelines on dietary fatty acid intakes may reduce risk of CVD events (Oh et al 2005; Toledo et al 2013; Reidlinger et al 2015). This reshuffling of fatty acids produces different TAG molecular species and can be used to create fats with either a specific positional composition (e.g. Betapolâ, an infant formula product, which mimics the positional composition of human breastmilk) or physical properties (e.g. modifying the melting point and solid fat content, without increasing the levels of saturated fatty acids).
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