Stick Margarine Research Articles

Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine

AbstractCold‐pressed hempseed oil (HSO) is known to have many health benefits due to many phytochemicals and high polyunsaturated fatty acids content. In this study, HSO oleogels were prepared with 3%, 5%, and 7% natural waxes including sunflower wax (SW), rice bran wax (RBW), beeswax, and candelilla wax to evaluate their potential as solid fat replacements in margarines and spreads. Firmness, cohesiveness, adhesiveness, solid fat content (SFC), crystal structures, and melting properties of these oleogels were evaluated. In general, HSO oleogels except for RBW‐HSO oleogels had lower gel strength and weaker crystal network than the corresponding soybean oil (SBO) oleogels. In contrast, RBW‐HSO oleogels had comparable gel strength to SBO oleogels. After removing polar compounds from HSO, waxes except for RBW provided oleogels with greater firmness, cohesiveness, adhesiveness, and stronger crystal network. Therefore, it was concluded that polar compounds negatively affected the physical properties of wax‐HSO oleogels but not those of RBW‐HSO oleogels. Margarine samples were prepared with SW‐ and RBW‐HSO oleogels, and their firmness, cohesiveness, adhesiveness, and melting properties were examined. The firmness of these margarines indicated that wax‐HSO oleogels may achieve the firmness of commercial spreads with less than 3% wax while the firmness of stick margarines cannot be achieved even with 7% wax. Although the properties of wax‐HSO oleogels should be further improved, they showed potential as solid fat replacements in margarines and spreads.

MIND Diet Adherence Might be Associated with a Reduced Odds of Multiple Sclerosis: Results from a Case-Control Study.

IntroductionThe Mediterranean Dietary Approaches to the Stop Hypertension (DASH) Intervention for Neurodegenerative Delay (MIND) diet has been shown to have beneficial neuroprotective effects. The purpose of this research was to evaluate the link between the MIND diet adherence and multiple sclerosis (MS), a degenerative neurological illness.MethodsIn a hospital-based case–control setting, 77 patients with relapsing–remitting multiple sclerosis (RRMS) and 148 healthy individuals were recruited. A validated 168-item semi-quantitative food frequency questionnaire was used to assess participants’ dietary intakes and the MIND diet score. A logistic regression model was used to evaluate the association between MIND diet adherence and MS.ResultsThere was significant difference between RRMS and control groups in the median (Q1-Q3) of age (years, P value < 0.001), body mass index (BMI) (kg/m2, P value < 0.001), and total intake of calories (kcal, P value = 0.032), carbohydrates (g, P value = 0.003), animal-based protein (g, P value = 0.009), and fiber (g, P value = 0.001). Adherence to the MIND diet was associated with a reduced odds of MS [adjusted odds ratio (aOR) = 0.10, 95 percent confidence interval (95% CI) = 0.01–0.88, P for trend = 0.001]. MS odds was significantly lower in the last tertile of green leafy vegetables (aOR = 0.02, 95% CI = 0.00–0.21, P value < 0.001), other vegetables (aOR = 0.17, 95% CI = 0.04–0.73, P value = 0.001), butter and stick margarine (aOR = 0.20, 95% CI = 0.06–0.65, P value = 0.008), and beans (aOR = 0.05, 95% CI = 0.01–0.28, P value < 0.001) consumption. While it was significantly higher in the last tertile of cheese (aOR = 4.45, 95% CI = 1.70–11.6, P value = 0.003), poultry (aOR = 3.95, 95% CI = 1.01–15.5, P value = 0.039), pastries and sweets (aOR = 13.9, 95% CI = 3.04–64.18, P value < 0.001), and fried/fast foods (aOR = 32.8, 95% CI = 5.39–199.3, P value < 0.001).ConclusionThe MIND diet and its components, including green leafy vegetables, other vegetables, and beans, seem to decrease the odds of MS; besides butter and stick margarine, the MIND diet's unhealthy components seem to have the same protective effects, while pastries and sweets, cheese, poultry, and fried/fast foods have an inverse effect.Supplementary InformationThe online version contains supplementary material available at 10.1007/s40120-022-00325-z.

COTTONSEED OIL AS A VALUABLE RAW MATERIAL TO OBTAIN TRANS-FREE MARGARINE

The article studies and investigates the production of trans‐free fats through fractionation of cottonseed oil (CSO), hydrogenation of cottonseed palmitin (CSP) and chemical interesterification of binary blends of fully hydrogenated cottonseed palmitin (FHCSP) and cottonseed oil and their physicochemical changes after the process. Furthermore, it analyzed responses which include fatty acid composition, iodine value, free fatty acid (FFA), slip melting point (SMP) and solid fat content (SFC) of the fractionated, hydrogenated and interesterified fats. The 40:60 and 50:50 interesterified FHCSP:CSO blends displayed characteristics suited for production of soft tub margarine and stick margarine, respectively. Interesterified blends containing 10-30 % FHCSP could be used for production of puff pastry margarine, roll-in margarine and cake shortening.Trans-free fats obtained through a comprehensive modification of cottonseed oil can be used instead of palm oil.

Nutritional quality and safety of algerian margarines: Fatty acid composition, oxidative stability and physicochemical properties

BACKGROUND: Margarine is a widely consumed product in Algeria. Few or no studies have been conducted to estimate its safety and nutritional quality. OBJECTIVES: This study aims to evaluate some algerian margarines. Particular interest is given to their oxidative stability and fatty acid composition. METHODS: Twelve margarines are selected, including tub and stick margarines, puff pastry margarines and vegetable smen. We evaluate physicochemical parameters (water content, pH, salt content, melting point and solids content with RMN), oxydative stability with Rancimat and fatty acid composition with GLC. RESULTS: The analyzed products are mostly in conformity with standards. The estimation of the oxidative stability revealed that tub margarines are the least stable. Fatty acid composition showed that practically all the analyzed products are rich in SFA. CONCLUSION: Large amounts of highly saturated oils such as palm oil, coconut and palm kernel are used. The fact that the trans fatty acids content is not very high in Algerian margarines and vegetable smen is not due to the legislation applied but to the awareness of few industries and especially to the import price exerted on different types of fat. So it is in view of profitability that industries choose raw material and not in a health concern.

Theoretical Effects of Substituting Butter with Margarine on Risk of Cardiovascular Disease.

Several recent articles have called into question the deleterious effects of high animal fat diets due to mixed results from epidemiologic studies and the lack of clinical trial evidence in meta-analyses of dietary intervention trials. We were interested in examining the theoretical effects of substituting plant-based fats from different types of margarine for animal-based fat from butter on the risk of atherosclerosis-related cardiovascular disease (CVD). We prospectively studied 71,410 women, aged 50-79 years, and evaluated their risk for clinical myocardial infarction (MI), total coronary heart disease (CHD), ischemic stroke, and atherosclerosis-related CVD with an average of 13.2 years of follow-up. Butter and margarine intakes were obtained at baseline and year 3 by means of a validated food frequency questionnaire. Cox proportional hazards regression using a cumulative average diet method was used to estimate the theoretical effect of substituting 1 teaspoon/day of three types of margarine for the same amount of butter. Substituting butter or stick margarine with tub margarine was associated with lower risk of MI (HRs = 0.95 and 0.91). Subgroup analyses, which evaluated these substitutions among participants with a single source of spreadable fat, showed stronger associations for MI (HRs = 0.92 and 0.87). Outcomes of total CHD, ischemic stroke, and atherosclerosis-related CVD showed wide confidence intervals but the same trends as the MI results. This theoretical dietary substitution analysis suggests that substituting butter and stick margarine with tub margarine when spreadable fats are eaten may be associated with reduced risk of myocardial infarction.

Olive oil consumption and risk of type 2 diabetes in US women

Olive oil has been shown to improve various cardiometabolic risk factors. However, to our knowledge, the association between olive oil intake and type 2 diabetes (T2D) has never been evaluated in the US population. We aimed to examine the association between olive oil intake and incident T2D. We followed 59,930 women aged 37-65 y from the Nurses' Health Study (NHS) and 85,157 women aged 26-45 y from the NHS II who were free of diabetes, cardiovascular disease, and cancer at baseline. Diet was assessed by validated food-frequency questionnaires, and data were updated every 4 y. Incident cases of T2D were identified through self-report and confirmed by supplementary questionnaires. After 22 y of follow-up, we documented 5738 and 3914 incident cases of T2D in the NHS and NHS II, respectively. With the use of Cox regression models with repeated measurements of diet and multivariate adjustment for major lifestyle and dietary factors, the pooled HR (95% CI) of T2D in those who consumed >1 tablespoon (>8 g) of total olive oil per day compared with those who never consumed olive oil was 0.90 (0.82, 0.99). The corresponding HRs (95% CIs) were 0.95 (0.87, 1.04) for salad dressing olive oil and 0.85 (0.74, 0.98) for olive oil added to food or bread. We estimated that substituting olive oil (8 g/d) for stick margarine, butter, or mayonnaise was associated with 5%, 8%, and 15% lower risk of T2D, respectively, in the pooled analysis of both cohorts. Our results suggest that higher olive oil intake is associated with modestly lower risk of T2D in women and that hypothetically substituting other types of fats and salad dressings (stick margarine, butter, and mayonnaise) with olive oil is inversely associated with T2D.

Preparation of margarines from organogels of sunflower wax and vegetable oils.

It was previously reported that sunflower wax (SW) had high potential as an organogelator for soybean oil-based margarine and spread products. In this study, 12 other vegetable oils were evaluated in a margarine formulation to test feasibility of utilization of SW as an alternative to solid fats in margarine and spread products containing these oils. The minimum quantity of SW required to form a gel with these oils ranged from 0.3% to 1.0% (wt.). Organogels were prepared from the vegetable oils with 3%, 5% and 7% SW and were tested for firmness as well as melting behaviors using differential scanning calorimetry. These organogels were also incorporated into a margarine formulation. All of the vegetable oil organogels produced relatively firm margarines. The margarines prepared from organogels containing 3% (wt.) SW had greater firmness than commercial spreads, whereas margarines made from 7% SW were softer than commercial stick margarines. However, dropping points of the margarine samples were higher than those of commercial spread and margarine products. Margarine firmness was modestly inversely correlated with the amount of polar compounds in the oils and did not correlate with fatty acid compositions. This study demonstrates the feasibility of using a number of healthy vegetable oils rich in polyunsaturated fatty acids to make healthy margarine and spread products by utilizing SW as an organogelator. This study showed that sunflower wax could be used as an alternative to traditional solid fats for the development of new margarine and spread products from a variety of healthy vegetable oils.

Trans fatty acids and plasma lipoproteins.

Perceptions of the health effects of trans fatty acids, particularly in the form of margarine, have undergone several changes during the past 10 years. What was once heralded as the healthy alternative to butter now assumes the role of coconspirator. A new study finds that consumption of trans fatty acids, such as those found in stick margarine and shortening, have negative effects on lipoprotein profiles that are comparable to those of saturated fatty acids. In the prevention and treatment of cardiovascular diseases, therefore, it is recommended that consumers reduce intakes of both saturated and trans fatty acids.

Pan-frying salmon in an eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) enriched margarine prevents EPA and DHA loss

Salmon is a major dietary source of eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) in North America, but the impact of pan-frying with various culinary fats on fatty acid content is not comprehensive. The fatty acid composition of Atlantic salmon after pan-frying with a novel EPA+DHA enriched margarine was examined. Pan-frying without oil, with canola oil and with stick margarine resulted in significantly lower levels of EPA+DHA (738 ± 181, 723 ± 94 and 704 ± 75 mg per 100 g salmon, respectively) as compared with raw salmon (1202 ± 191 mg per 100 g salmon). Pan-frying with EPA+DHA margarine prevented the decrease of EPA+DHA in salmon (924 ± 162 mg per 100 g salmon). Pan-frying salmon results in decreases of EPA+DHA, but a novel EPA+DHA enriched margarine can attenuate the decrease and possibly increase EPA and DHA intakes in North Americans.

The National Food and Nutrient Analysis Program: A decade of progress

The National Food and Nutrient Analysis Program (NFNAP) was designed to expand the quantity and improve the quality of data in the United States Department of Agriculture (USDA) food composition databases through the collection and analysis of nationally representative samples of foods and beverages. This paper describes some of the findings from the NFNAP and its impact on the food composition databases produced by USDA. The NFNAP employs statistically valid sampling plans, comprehensive quality control, and USDA analytical oversight to generate new and updated analytical data for food components. USDA food consumption and composition data were used to target those foods that are major contributors of nutrients of public health significance to the U.S. diet (454 Key Foods). Foods were ranked using a scoring system, divided into quartiles, and reviewed to determine the impact of changes in their composition compared to historical values. Foods were purchased from several types of locations, such as retail outlets and fast food restaurants in different geographic areas as determined by the sampling plan, then composited and sent for analysis to commercial laboratories and cooperators, along with quality control materials. Comparisons were made to assess differences between new NFNAP means generated from original analytical data and historical means. Recently generated results for nationally representative food samples show marked changes compared to database values for selected nutrients from unknown or non-representative sampling. A number of changes were observed in many high consumption foods, e.g. the vitamin A value for cooked carrots decreased from 1225 to 860 RAE/100 g; the fat value for fast food French fried potatoes increased by 21% (14.08–17.06 g/100 g). Trans fatty acids in margarine have decreased as companies reformulate their products in response to the required addition of trans fatty acids content on the nutrition label. Values decreased from 19.7 g/100 in 2002 to 14.8 g/100 in 2006 for 80%-fat stick margarines and to 4.52 g/100 g for 80%-fat tub margarines. These changes reflect improved strategies for sampling and analysis of representative food samples, which enhance the reliability of nutrient estimates for Key Foods and subsequent assessments of nutrient intake.

Physical properties of lipase‐catalyzed interesterification of palm stearin with canola oil blends

AbstractInteresterified blends of hard palm stearin (IV of 11) and canola oil (hPS/CO) in ratios of 20 : 80, 30 : 70, 40 : 60, 50 : 50, 60 : 40 and 70 : 30 were prepared using immobilized Thermomyces lanuginosus lipase (Lipozyme TL IM). Comparison of physical properties was carried out between non‐interesterified and enzymatically interesterified products by monitoring their slip melting point (SMP), solid fat content (SFC), melting thermogram and polymorphism behavior. The Lipozyme TL IM‐catalyzed interesterification significantly modified the physical properties of the hPS:CO blends. The results showed that all the interesterified blends had lower SMP and SFC than their unreacted blends. The SMP result showed that the interesterified blends of hPS/CO 40 : 60, 50 : 50 and 60 : 40 could be useful for stick margarine and shortening applications, respectively. From the SFC analysis, the interesterified blends of hPS/CO 40 : 60 have SFC curves similar to vanaspati. The interesterified blends of hPS/CO 50 : 50 and 60 : 40 have SFC curves similar to margarines, puff pastry margarine and shortening. Interesterification had replaced the higher‐ and lower‐melting triacylglycerols by the middle‐melting triacylglycerols, yielding mixtures of lower SMP and SFC, compared to the original palm stearin. X‐ray diffraction analysis indicated the appearance of β' crystals in all the interesterified hPS/CO blends from predominantly β‐type oils.

Dietary Fatty Acids and Cholesterol Differentially Modulate HDL Cholesterol Metabolism in Golden-Syrian Hamsters ,

Dietary fatty acids alter HDL cholesterol concentrations, presumably through mechanisms related to reverse cholesterol transport. The effect of dietary fats (coconut oil, butter, traditional stick margarine, soybean oil, canola oil) differing in fatty acid profile on this antiatherogenic process was assessed with respect to plasma lipids; exogenous and endogenous lecithin-cholesterol acyltransferase (LCAT), cholesterol ester transfer protein (CETP), phospholipid transfer protein (PLTP) activities; and LCAT, apolipoprotein (apo) A-I and scavenger receptor B class-1 (SR-B1) mRNA abundance. Golden-Syrian hamsters were fed a nonpurified (6.25 g/100 g fat) diet containing an additional 10 g/100 g experimental fat and 0.1 g/100 g cholesterol for 6 wk. Canola and soybean oils significantly lowered serum HDL cholesterol concentrations relative to butter. Canola oil, relative to butter, resulted in higher exogenous LCAT activity, and both soybean and canola oils significantly increased hepatic apo A-I and SR-B1 mRNA abundance. Butter, relative to margarine, coconut and soybean oils, significantly increased serum non-HDL cholesterol concentrations. Endogenous and exogenous LCAT, CETP, and PLTP activities did not differ in hamsters fed margarine or saturated fat diets, despite lower hepatic LCAT, apo A-I, and SR-B1 mRNA abundance, suggesting that changes in available substrate and/or modification to the LCAT protein may have been involved in lipoprotein changes. These results suggest that lower HDL cholesterol concentrations, as a result of canola and soybean oil feeding, may not be detrimental due to increases in components involved in the reverse cholesterol transport process in these hamsters and may retard the progression of atherosclerosis.

Nutrition interventions to address cardiovascular outcomes in chronic kidney disease

Nutrition interventions to address cardiovascular outcomes in chronic kidney disease

Influence of hydrogenated fat and butter on CVD risk factors: remnant-like particles, glucose and insulin, blood pressure and C-reactive protein

Dietary trans fatty acids/partially-hydrogenated fat has been associated with increased risk of developing cardiovascular disease (CVD), possibly greater than predicted from changes in lipoprotein levels. To explore this issue further potential risk factors were assessed in subjects provided with each of six diets in randomized order containing as the major source of fat: soybean oil, semi-liquid margarine, soft margarine, shortening, traditional stick margarine or butter. Plasma fatty acid profiles reflected diet, with triglyceride and phospholipid subfractions affected to a greater extent than cholesteryl ester. Non-fasting LDL-cholesterol levels were 144±27, 141±27, 146±26, 148±30, 151±29 and 165±31 mg/dl ( P<0.001) and total cholesterol/HDL-cholesterol ratios were 5.50±1.25, 5.54±1.50, 5.69±1.29, 5.82±1.40, 6.11±1.30 and 5.94±1.43 ( P=0.011), respectively, whereas other lipoprotein levels were not significantly different. Remnant-like particles levels were unaffected by dietary fat, either in the fasting or non-fasting state. Differences in fasting insulin and glucose levels were small and would not be predicted to have a large impact on glucose homeostasis. There was no significant effect of dietary fat type on C-reactive protein levels or blood pressure. These data suggest that, as previously demonstrated, the major CVD risk factor adversely affected by dietary trans fatty acids/partially-hydrogenated fat is LDL-cholesterol levels and total cholesterol/HDL-cholesterol ratios.

THE SKINNY ON TRANS FATTY ACIDS

DONUTS, COOKIES, CRACKERS, stick margarine, french fries, and other tasty treats contain significant amounts of trans fatty acids. For now, food producers aren't required to specify how much of these artery-clogging fats are present in their products. Instead, they are included in the line on nutrition labels. But injury the Food & Drug Administration decreed that as of Jan. 1,2006, manufacturers must break the trans fats category out of the total fat listing. FDA's action was prompted by the so-called food police, more formally known as the Center for Science in the Public Interest (CSPI), based in Washington, D.C. Back in 1994, this nonprofit health-advocacy organization filed a petition urging the agency to require producers to list the amount of trans fat on nutrition labels. FDA gathered public comments and nutritional and health data as it considered CSPI's request. The agency relied particularly on a recent Institute of Medicine report on trans fats ...

Effect of different forms of dietary hydrogenated fats on LDL particle size

Dietary trans fatty acids (FAs), which are formed during the process of hydrogenating vegetable oil, are known to increase plasma LDL-cholesterol concentrations. However, their effect on LDL particle size has yet to be investigated. We investigated the effect of trans FA consumption on the electrophoretic characteristics of LDL particles. Eighteen women and 18 men each consumed 5 experimental diets in random order for 35-d periods. Fat represented 30% of total energy intake in each diet, with two-thirds of the fat in the form of semiliquid margarine (0.6 g trans FAs/100 g fat), soft margarine (9.4 g trans FAs/100 g fat), shortening (13.6 g trans FAs/100 g fat), stick margarine (26.1 g trans FAs/100 g fat), or butter, which was low in trans FAs (2.6 g trans FAs/100 g fat) but rich in saturated fat. LDL particle size and distribution were characterized by nondenaturing, 2-16% polyacrylamide gradient gel electrophoresis. Relative to the LDL particle size observed after consumption of the butter-enriched diet, LDL particle size decreased significantly and in a dose-dependent fashion with increasing amounts of dietary trans FAs (P < 0.001). Cholesterol concentrations in large (> 260 A) and medium-sized (255-260 A) LDL particles also increased proportionately to the amount of trans FAs in the diet. Consumption of dietary trans FAs is associated with a deleterious increase in small, dense LDL, which further reinforces the importance of promoting diets low in trans FAs to favorably affect the lipoprotein profile.

V. Adopting Healthful Lifestyle Habits to Lower LDL Cholesterol andReduce CHD Risk

V. Adopting Healthful Lifestyle Habits to Lower LDL Cholesterol andReduce CHD Risk

Trans FA and solid fat contents of margarines marketed in Turkey

AbstractTrans FA (TFA), solid fat contents (SFC), and slip melting points of 12 different tub and stick margarines marketed in Turkey were examined in this study. No trans isomers were found in four margarines, which suggests they were formulated from interesterified or blended fats and oils. The products with no TFA generally had more short‐chain saturated FA, which suggests coconut oil‐based oil components. TFA content of the other 10 products varied from 7.7 to 37.8%. Compared to the products formulated in North America, Turkish margarines contain more TFA and have higher SFC.

Effect of hydrogenated and saturated, relative to polyunsaturated, fat on immune and inflammatory responses of adults with moderate hypercholesterolemia

Consumption of diets high in hydrogenated fat/trans fatty acids has been shown to have an adverse affect on lipoprotein profiles with respect to cardiovascular disease risk. Dietary fat and cholesterol play an important role in the regulation of immune and inflammatory responses shown to be involved in atherogenesis. We investigated the effects of diets containing hydrogenated fat on cellular immune response and production of inflammatory cytokines in human subjects with moderately elevated cholesterol levels (LDL cholesterol >130 mg/dl). In a double blind crossover study, 19 subjects consumed three diets, 30% of calories as fat, of which two thirds were provided as soybean oil, soybean oil-based stick margarine, or butter for 32 days, each in a randomized order. Production of proinflammatory mediators, prostaglandin (PG)E2, interleukin (IL)-1β, IL-6, and tumor necrosis factor α (TNF-α); delayed type hypersensitivity (DTH) response, in vitro lymphocyte proliferation, and production of IL-2 were determined. Production of IL-6 and TNF-α was significantly higher after consumption of stick margarine diet compared with soybean oil diet. IL-1β and TNF-α production correlated positively with ratios of total cholesterol to HDL cholesterol (r = 0.499, P < 0.001 and r = 0.291, P = 0.04, respectively). There was no significant difference in DTH response, lymphocyte proliferation, or levels of IL-2 and PGE2 produced among three groups. Our results indicate that consumption of a diet high in hydrogenated fat does not adversely affect cellular immunity but increases production of inflammatory cytokines that have been associated with the pathophysiology of atherosclerosis. —Han, S. N., L. S. Leka, A. H. Lichtenstein, L. M. Ausman, E. J. Schaefer, and S. N. Meydani. Effect of hydrogenated and saturated, relative to polyunsaturated, fat on immune and inflammatory responses of adults with moderate hypercholesterolemia.

Hydrogenated fat consumption affects acylation-stimulating protein levels and cholesterol esterification rates in moderately hypercholesterolemic women

To determine whether hydrogenated fat consumption alters triglyceride metabolism and cholesterol esterification rates, 14 women (65–71 years of age) were provided with each of four diets for 5-week periods according to a randomized cross-over design. The experimental diets contained either soybean oil (SO), low trans squeeze (SQM), medium trans tub (TM), or high trans stick (SM) margarines. Triglyceride uptake by adipose tissue was determined by measuring plasma acylation-stimulating protein (ASP), FFA, glucose, and insulin levels, while rates of transfer and esterification rate of newly synthesized cholesterol (ER) were derived by using plasma CETP levels and the deuterium incorporation methodology. Plasma ASP levels were lowest (P < 0.05) in subjects on the SM diet (33.4 ± 12.7 nM) compared with the SO (48.7 ± 17.0 nM) and SQM (50.7 ± 15.7 nM) diets. Conversely, FFA were highest (P < 0.05) on the SM diet (0.86 ± 0.45 mM) relative to all the other diets. No differences were observed in plasma glucose and insulin levels among diets. A trend toward higher CETP levels after consumption of the SM diet was observed. However, the ER was lowest (P < 0.05) after the SM (0.111 ± 0.062 g·day−1) diet and highest after consumption of the SQM (0.216 ± 0.123 g·day−1) diet. In addition, ASP levels were negatively correlated with FFA (r = −0.63, P < 0.05), LDL cholesterol (r = −0.56, P < 0.05), and TG (r = −0.41, P < 0.05), whereas FFA was positively correlated with apolipoprotein B-containing lipoproteins (r = 0.58 and 0.47, for VLDL and LDL cholesterol, P < 0.05), and negatively correlated with HDL cholesterol (r = −0.51, P < 0.05). The ER was found to positively correlate with HDL cholesterol and HDL2 subfraction (r = 0.53 and 0.45, respectively, P < 0.05). Taken together, these data demonstrate that the alterations in circulating lipid levels, commonly observed with consumption of hydrogenated fat-rich diets, can be explained in part by changes in ASP activity as well as newly synthesized cholesterol ER.—Matthan, N. R., K. Cianflone, A. H. Lichtenstein, L. M. Ausman, M. Jauhiainen, and P. J. H. Jones. Hydrogenated fat consumption affects acylation-stimulating protein levels and cholesterol esterification rates in moderately hypercholesterolemic women.