Non-hydrogenated Vegetable Oils Research Articles

Cooking oil/fat consumption and deaths from cardiometabolic diseases and other causes: prospective analysis of 521,120 individuals

BackgroundIncreasing evidence highlights healthy dietary patterns and links daily cooking oil intake with chronic diseases including cardiovascular disease (CVD) and diabetes. However, food-based evidence supporting the consumption of cooking oils in relation to total and cardiometabolic mortality remains largely absent. We aim to prospectively evaluate the relations of cooking oils with death from cardiometabolic (CVD and diabetes) and other causes.MethodsWe identified and prospectively followed 521,120 participants aged 50–71 years from the National Institutes of Health-American Association of Retired Persons Diet and Health Study. Individual cooking oil/fat consumption was assessed by a validated food frequency questionnaire. Hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated for mortality through the end of 2011.ResultsOverall, 129,328 deaths were documented during a median follow-up of 16 years. Intakes of butter and margarine were associated with higher total mortality while intakes of canola oil and olive oil were related to lower total mortality. After multivariate adjustment for major risk factors, the HRs of cardiometabolic mortality for each 1-tablespoon/day increment were 1.08 (95% CI 1.05–1.10) for butter, 1.06 (1.05–1.08) for margarine, 0.99 (0.95–1.03) for corn oil, 0.98 (0.94–1.02) for canola oil, and 0.96 (0.92–0.99) for olive oil. Besides, butter consumption was positively associated with cancer mortality. Substituting corn oil, canola oil, or olive oil for equal amounts of butter and margarine was related to lower all-cause mortality and mortality from certain causes, including CVD, diabetes, cancer, respiratory disease, and Alzheimer’s disease.ConclusionsConsumption of butter and margarine was associated with higher total and cardiometabolic mortality. Replacing butter and margarine with canola oil, corn oil, or olive oil was related to lower total and cardiometabolic mortality. Our findings support shifting the intake from solid fats to non-hydrogenated vegetable oils for cardiometabolic health and longevity.

Evaluation of poly(90% biscyanopropyl/10% cyanopropylphenyl siloxane) capillary columns for the gas chromatographic quantification of trans fatty acids in non-hydrogenated vegetable oils

Current gas chromatographic (GC) methods for the analysis of fatty acids (FA) were optimized primarily for the quantification of the trans 18:1 FAs (18:1 tFAs) produced during the partial hydrogenation of fats and oils. Recent regulatory action regarding the application of partial hydrogenation in the processing of edible fats and oils may reshape the FA composition of these products. The higher content in 18:3 tFAs compared to 18:1 tFAs of most refined non-hydrogenated vegetable oils (RNHVO), and the challenge in their quantification applying current methods, suggest the need for new methodologies. This manuscript describes a simple GC method for the analysis of FAs in RNHVOs utilizing a 100m (0.25mm I.D.) capillary column coated with poly(90% biscyanopropyl/10% cyanopropylphenyl siloxane) (90% BCS). The optimization of the chromatographic conditions and the detection of co-eluting compounds were carried out by applying comprehensive two dimensional gas chromatography with online reduction (GC-OR×GC). Results showed that 90% BCS capillary columns operated at the elution temperature of 162°C provide the separation of the 18:1, 18:2 and 18:3 tFAs, contained in RNHVOs, from other components. A minor constituent of Canola oil, 16:3n-3, partially co-eluted with trans-18:1 FAMEs. This simple GC method showed the ability to measure trans-fat in RNHVOs at the level of 0.5g/100g, providing comparable quantitative results to the more complex GC×GC methodology.

Fatty Acid (FA) Compositions and Trans Content of Frequently Consumed Edible Oils and Fats from Iran’ Market

In this study, trans FA (TFA) contents and also intakes of TFAs of frequently consumed edible oils and fats marketed in Iran were estimated. 6 brands in 4 groups of edible oils and fats (partially vegetable hydrogenated oils, non-hydrogenated vegetable oils, frying oils and margarines) were considered. The highest amount of TFA was found in partially vegetable hydrogenated oils (7.38%) and margarines (11.63%). Moreover, Ministry of Health and Medical Education of Iran has drastically decreased the TFA intake from 12.3 g/day in 2007 to 1.42 g/day in 2013 by planning. Keywords: Edible oils and fats, trans fatty acids, TFA, saturated fatty acids, frying oils, dietary intake.

Is the metabolic syndrome inversely associates with butter, non-hydrogenated- and hydrogenated-vegetable oils consumption: Tehran lipid and glucose study

AimThe aim of this study was to investigate the association between hydrogenated- (HVOs) and non-hydrogenated vegetable oils (non-HVOs) and butter and the metabolic syndrome (MetS) after 3-years of follow-up in adults. MethodsThis study was conducted between 2006–2008 and 2009–2011 within the framework of the Tehran Lipid and Glucose Study, on 1582 adults, aged 19–84 years. Intakes of HVOs, non-HVOs and butter were assessed by a validated semi-quantitative food frequency questionnaire. Based on the consumption of food rich in fat including HVOs, non-HVOs and butter, participants were categorized to consumers and non-consumers. ResultsOf 1582 participants during a 3-year follow-up, 15.2% developed MetS. Non-consumption of butter was associated with lower MetS risk compared with its consumption. Among consumers of food rich in fat, intake of HVOs and butter were associated with an increased risk of MetS; ORs in the final multivariate model were 2.70 (95% CI: 1.52–4.78) for HVOs and 2.03 (95% CI: 1.20–3.41) for butter, in the highest, compared to the lowest category of dietary intakes. Intake of non-HVOs was not associated with risk of MetS. ConclusionsConsumption of HVOs and butter were positively associated with an increase risk of MetS.

Diet Quality of Overweight and Obese Adults with Intellectual and Developmental Disabilities as Measured by the Healthy Eating Index-2005

Little research has been conducted to examine diet quality of overweight and obese adults with intellectual and developmental disabilities (IDD) in the United States. The purpose of this study was to determine diet quality, as measured by the Healthy Eating Index-2005 (HEI-2005), of overweight and obese adults with IDD. Data were obtained from community-dwelling overweight individuals. 3-day food records were administered and completed with assistance by staff or family members and then reviewed by a dietitian. All records were analyzed and HEI-2005 was calculated using NDSR output. 178 records were analyzed from 70 subjects (28 male, 42 female; mean age 33.9 ±11.5 years). The mean energy intake was 1928 ± 891 kcals and the mean total HEI-2005 score was 46.7± 11.5. Participants scored the lowest in total fruits, whole grains, dark green and orange vegetables, non-hydrogenated vegetable oils, and sodium. Both male and females had diets deficient in fiber, vitamin A, vitamin D, vitamin E, folate, and potassium. Additionally men were deficient in vitamin K, and women were deficient in calcium. Overweight and Obese adults with IDD had a lower HEI-2005 score compared to the general population and are at an increased risk of poor diet quality and nutritional deficiencies that could contribute to the development of diabetes, cardiovascular disease, cancer and other health complications.

Dietary fats and coronary heart disease

The relation of dietary fat to risk of coronary heart disease (CHD) has been studied extensively using many approaches, including controlled feeding studies with surrogate end-points such as plasma lipids, limited randomized trials and large cohort studies. All lines of evidence indicate that specific dietary fatty acids play important roles in the cause and the prevention of CHD, but total fat as a percent of energy is unimportant. Trans fatty acids from partially hydrogenated vegetable oils have clear adverse effects and should be eliminated. Modest reductions in CHD rates by further decreases in saturated fat are possible if saturated fat is replaced by a combination of poly- and mono-unsaturated fat, and the benefits of polyunsaturated fat appear strongest. However, little or no benefit is likely if saturated fat is replaced by carbohydrate, but this will in part depend on the form of carbohydrate. Because both N-6 and N-3 polyunsaturated fatty acids are essential and reduce risk of heart disease, the ratio of N-6 to N-3 is not useful and can be misleading. In practice, reducing red meat and dairy products in a food supply and increasing intakes of nuts, fish, soy products and nonhydrogenated vegetable oils will improve the mix of fatty acids and have a markedly beneficial effect on rates of CHD.

Different kinds of vegetable oils in relation to individual cardiovascular risk factors among Iranian women

Detrimental effects of trans-fats on lipid profiles, blood pressure and plasma glucose levels have been documented by short-term clinical trials with high doses of trans-fats, but limited observational studies have considered habitual consumption of partially hydrogenated vegetable oil (PHVO) and these outcome variables, particularly hypertension. We aimed to evaluate the association of PHVO and non-hydrogenated vegetable oils (non-HVO) intake with individual cardiovascular risk factors. In a cross-sectional study of 486 Iranian adult women, usual dietary intakes were assessed, and fasting plasma glucose (FPG), lipid profiles and blood pressure were measured. PHVO (commonly used for cooking in Iran) were considered as the PHVO category. Sunflower oil, maize oil, rapeseed oil, soyabean oil and olive oil were defined as the non-HVO category. Diabetes (FPG ≥ 1260 mg/l), dyslipidaemia (based on Adult Treatment Panel III) and hypertension (based on Joint National Committee VI) were defined. The presence of 'at least one risk factor' and 'at least two risk factors' of the three major risk factors for CVD (hypertension, dyslipidaemia and diabetes) was also evaluated. After controlling for age and other potential confounders, a high consumption of HVO was associated with a greater risk of having dyslipidaemia (OR for top v. bottom quintile 5·04; 95 % CI 2·70, 9·36), hypertension (OR for top v. bottom quintile 3·03; 95 % CI 1·55, 6·10), at least one (OR for top v. bottom quintile 8·52; 95 % CI 4·41, 16·41) and at least two risk factors (OR for top v. bottom quintile 3·60; 95 % CI 1·64, 7·74), while those in the top quintile of non-HVO consumption had lower odds for all these conditions. Further adjustment for dietary intakes had little impact on these associations. Even after additional adjustment for BMI, the positive association of HVO and the inverse association of non-HVO with the above-mentioned cardiovascular risk factors remained significant, except for the association between non-HVO and hypertension that became marginally significant. No overall significant associations were found between the consumption of HVO and non-HVO and diabetes. Higher intakes of PHVO were associated with a greater risk of individual cardiovascular risk factors, while those of non-HVO were associated with a reduced risk.

Consumption of Hydrogenated Versus Nonhydrogenated Vegetable Oils and Risk of Insulin Resistance and the Metabolic Syndrome Among Iranian Adult Women

Remarkably rapid increase in the prevalence of the metabolic syndrome reflects the strong impact of lifestyle factors, including diet, on its etiology. In particular, dietary intake of fat may play a role in this regard. Different types of fat have been related to insulin resistance and the metabolic syndrome, but findings are inconsistent. One specific type of dietary fatty acid that has received increased attention is trans fatty acid (TFA); higher consumption was associated with increased risk of cardiovascular disease (1) and type 2 diabetes (2). Although some studies have reported a significant association between dietary fat intake and the metabolic syndrome (3,4), to our knowledge, such analyses have not been done separately for hydrogenated and nonhydrogenated vegetable oils. Hydrogenated vegetable oils (HVOs)—rich sources of both saturated fatty acids (SFAs) and TFAs—are extensively used for cooking in Iranian homes with average per-person intake of 14g per 1,000 kcal (5). In addition to large amounts of SFAs, these products have almost 33% of total fatty acids as TFAs. In other words, 4.2% of all calories consumed by Iranians are derived from TFAs, which is about twice the amount consumed in many developed countries (5). In the current study, we investigated whether high consumption of HVOs is contributing to a high prevalence of the metabolic syndrome among Iranian women. This cross-sectional study was conducted among Tehrani female teachers aged 40–60 years selected by a multistage cluster random sampling …

A Prospective Study of Polyunsaturated Fatty Acid Levels in Blood and Prostate Cancer Risk

Animal models suggest that n-3 fatty acids inhibit prostate cancer proliferation, whereas n-6 fatty acids promote it, but epidemiologic studies do not uniformly support these findings. A nested case-control study was conducted among 14,916 apparently healthy men who provided blood samples in 1982. Blood fatty acid levels were determined for 476 men diagnosed with prostate cancer during a 13-year follow-up and their matched controls. Conditional logistic regression was used to estimate the relative risks (RR) and 95% confidence intervals (95% CI) of total, non-aggressive (stage A/B and Gleason < 7) and aggressive (stage C/D, Gleason >or= 7, subsequent distant metastasis or death) prostate cancer associated with blood levels of specific fatty acids expressed as percentages of total fatty acids. Whole blood levels of all long-chain n-3 fatty acids examined and of linoleic acid were inversely related to overall prostate cancer risk (RR(Q5vs.Q1), 0.59; 95% CI, 0.38-0.93; P(trend) = 0.01 for total long-chain n-3 fatty acids and RR(Q5vs.Q1), 0.62; 95% CI, 0.41-0.95; P(trend) = 0.03 for linoleic). Blood levels of gamma-linolenic and dihomo-gamma-linolenic acids, fatty acids resulting from the metabolism of linoleic acid, were directly associated with prostate cancer (RR, 1.41; 95% CI, 0.94-2.12; P(trend) = 0.05 for gamma-linolenic and RR, 1.54; 95% CI, 1.03-2.30; P(trend) = 0.02 for dihomo-gamma-linolenic acid). Levels of arachidonic and alpha-linolenic acids were unrelated to prostate cancer. Higher blood levels of long-chain n-3 fatty acids, mainly found in marine foods, and of linoleic acid, mainly found in non-hydrogenated vegetable oils, are associated with a reduced risk of prostate cancer. The direct associations of linoleic acid metabolites with prostate cancer risk deserve further investigation.

Dietary fatty acid intakes and the risk of ovulatory infertility

Background: Pharmacologic activation of the peroxisome proliferator–activated receptor γ (PPAR-γ) improves ovulatory function in women with polycystic ovary syndrome, and specific dietary fatty acids can affect PPAR-γ activity.Objective: The objective of the study was to assess whether the intakes of total fat, cholesterol, and major types of fatty acids affect the risk of ovulatory infertility.Design: We conducted a prospective cohort study of 18 555 married, premenopausal women without a history of infertility who attempted a pregnancy or became pregnant between 1991 and 1999. Diet was assessed twice during follow-up by using a food-frequency questionnaire.Results: During follow-up, 438 incidents of ovulatory infertility were reported. In logistic regression analyses, intakes of total fat, cholesterol, and most types of fatty acids were not related to ovulatory infertility. Each 2% increase in the intake of energy from trans unsaturated fats, as opposed to that from carbohydrates, was associated with a 73% greater risk of ovulatory infertility after adjustment for known and suspected risk factors for this condition [relative risk (RR) = 1.73; 95% CI: 1.09, 2.73]. Obtaining 2% of energy intake from trans fats rather than from n−6 polyunsaturated fats was associated with a similar increase in the risk of ovulatory infertility (RR = 1.79; 95% CI: 1.11, 2.89). In addition, obtaining 2% of energy from trans fats rather than from monounsaturated fats was associated with a more than doubled risk of ovulatory infertility (RR = 2.31; 95% CI: 1.09, 4.87).Conclusion:trans Unsaturated fats may increase the risk of ovulatory infertility when consumed instead of carbohydrates or unsaturated fats commonly found in nonhydrogenated vegetable oils.

Effect of early dietary deficiency in polyunsaturated fatty acids on two lectin binding sites in the small intestine of postweanling rats.

This study was designed to determine whether dietary lipids influence the development of intestinal cell glycosylation, in relationship to diet-induced changes in phospholipid fatty acid composition. The ability of two different lectins, wheat germ agglutinin (WGA) and Maackia amurensis agglutinin (MAA), to combine specifically with particular carbohydrate residues was used to investigate the surface characteristics of epithelial cells of rats fed different dietary lipids from birth to 6 weeks of age. Diets contained 5% (weight) peanut oil (PO), rich in n-6 fatty acids; salmon oil (SO), rich in n-3 fatty acids; hydrogenated palm oil (HPO), deficient in both n-6 and n-3 fatty acids or a PO and rapeseed oil (RO) mixture (PRO), the control diet. Pieces of jejunal and ileal villi were excised from postweanling rats and prepared for lectin histochemical study. Concurrently, epithelial cells were removed from jejunal and ileal segments for determining their phospholipid fatty acid compositions. Polyunsaturated fatty acid (PUFA) deficiency was evidenced in the HPO group by the appearance of eicosatrienoic acid (20:3n-9) in both jejunal and ileal phospholipids, which paralleled the decrease in arachidonic acid content. Accretion of 18:1n-9 and 20:3n-9 in cell phospholipids of group HPO was not sufficient to match the unsaturation level in rats fed nonhydrogenated vegetable oils (PRO, PO) or fish oil (SO). The lectin histochemical study showed that WGA strongly labelled the brush border membrane microvilli whereas binding of MAA was specific to goblet cells and mucus. Regardless of the type of diet, WGA binding was weaker in the ileum than in the jejunum. In comparison to all other groups, WGA-labelling of villi was less intense in the jejunum and disappeared almost completely in the ileum of HPO-fed rats. Although SO- and PO-fed rats had, respectively, very low and high ratios of n-6 to n-3 in their intestinal phospholipids, binding of WGA in both groups was not markedly different from that in the control (PRO). MAA-labelling was very intense in jejunal and ileal villi of n-3-fed (SO) rats, whereas it was strongly attenuated in the n-3- and n-6 deficient (HPO) group. These results suggest that intestinal glycosyltransferase activities involved in cell differentiation were altered relative to the overall unsaturation index of dietary fatty acids. Alterations of epithelial glycosylation mainly resulted from a drop in total n-6 and n-3 fatty acids, although it may be speculated that there is a specific effect of n-3 fatty acids.

Investigation by fractional crystallization of classes of compounds formed during frying of vegetable oils

In an effort to standardize a rapid and reliable method for the characterization of thermally abused vegetable oils, the technique of fractional crystallization was applied to heated samples of cottonseed and corn oil. Using this method an insoluble fraction enriched mainly in polar compounds, which form during the heating process, was obtained. These compounds, mostly of high molecular weight, are responsible for the increase in viscosity of the oil and are retained in a gas chromatographic column used for fatty acid methyl ester analysis. It was found that the above insoluble fraction formed when heated samples contained 25% polar constituents, a value which is widely accepted as the upper limit for use of heated vegetable oils. It is proposed that the technique of fractional crystallization can be used as a method for rapid quality assessment of frying oils such as non-hydrogenated vegetable oils.

Fatty acid methodology for heated oils

AbstractCriticisms have been voiced concerning the methods employed for determining the fatty acid composition of vegetable oils used in processing of fried foods. In the present study seveveral different vegetable oils were heated under standardized conditions, at frying temperatures and under air, for various periods of time, and then subjected to analyses for fatty acid composition. The methods employed were: UV spectrophotometry; gas‐liquid chromatography (GLC) employing either normalization of the peak areas, direct standards or internal standards; and the enzymic, lipoxidase procedure. The present findings confirm that the drop in iodine value is a good approximation of the reduction of polyunsaturated fatty acids in heated oils. In evaluating liquid nonhydrogenated vegetable oils that had been subjected to heat abuse under standard conditions, all of the analytical methods for the estimation of fatty acid composition, with the exception of normalization of GLC peak areas, give substantially the same results. With hydrogenated vegetable oils, the analytical methods provide values which differ significantly among themselves. Evidence was also presented to show that the quantity of material retained on the gas chromatographic column is directly related to the loss of polyunsaturates for oils heated under controlled conditions. For evaluation of oils from frying operations, the preferred method is the GLC method utilizing internal standards if the purpose is the determination of total polyunsaturated fatty acids. However, if the study being made involves a question of nutritional value, then the measurement of the essential fatty acids by the lipoxidase enzymic procedure is the more valid method for evaluation, of heated oils.

Associations of high levels of Oleic acid in the seed Oil of safflower (carthamus tinctorius) with Other plant and seed characteristics

Throuoh backcrossing, the allele ol has been substituted for the allele 01 in the safflower variety US-10, and the new variety has been released as UC-1. UC-1 is similar to, though not identical with, US-10, and has high levels of oleic acid in its oil rather than linoleic acid as in US-10 (7). When lines, most of them later composited to form UC-1, were increased under isolation in 1965, all plants of each line were examined before they were bulked, and many were analyzed for their oil content and iodine value. The seeds of one plant had thinner hulls than others as determined by the thumb-nail test (2); this plant had an oil content of 41.6% and an iodine value of 126, whereas the values for the bulked seed of other plants of the line were 35.2%o and 91, respectively. It was obvious that this single plant was a product of an outcross the year before and that the aberrant plant had the genotype Olol, instead of olol. It was also apparent that it was heterozygous for genes affecting hull thickness and thereby oil content. The line from which this plant came was not incorporated into UC-1. The oil of UC-1 has been found to be more stable than commercial safflower oil which has high levels of linoleic acid (5, 6). Its stability against oxidation at high temperatures has been comparable to hydrogenated vegetable oils and superior to non-hydrogenated vegetable oils. An advantage of the oil of IJC-1 is that it remains a liquidc under