IntroductionIt has been known for many years that the type of fat in the diet influences blood lipid levels and, consequently, the risk for development of atherosclerosis and related cardiovascular diseases. 1 Epidemiological and clinical studies have consistently demonstrated that human serum lipid concentration may be altered by diet, which is itself mostly influenced by the nature of dietary fatty acids present in it, particularly differences in the chain length, degree of unsaturation, position and stereo-isomeric configuration of the double-bonds as well as the bioactive components present in dietary oils. 2 Although plasma low-density lipoprotein is well established as a predictor of cardiovascular disease, recent observations have revealed that apolipoproteins may in fact be more powerful lipid-related predictors of cardiovascular disease risk. 3,4 Among them, apolipoprotein B is the chief protein component of atherogenic lipoprotein particles and apolipoprotein A1 is the major apolipoprotein constituent of the anti-atherogenic high-density lipoproteins in animal models. 5 Apolipoprotein E also acts as a key regulator of plasma lipid level and plays an important role in cholesterol transport. 6 In vitro cell culture studies have shown that availability of lipid is a critical factor in the assembly and secretion of lipoproteins. 7 There are reports that β-oxidation of fatty acids, as well as synthesis and assembly of lipoproteins, is coordinated via transcriptional regulation. 8 Experimental evidence has revealed that peroxisome proliferator-activated receptor alpha (PPARα)