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

Mauger, Jean‐François; Lichtenstein, Alice H.; Ausman, Lynne M.; Jalbert, Susan M; Jauhiainen, Matti; Ehnholm, Christian; Lamarche, Benoı̂t

doi:10.1093/ajcn/78.3.370

Cited by 135 publications

(82 citation statements)

References 30 publications

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“…Compared with MUFA or PUFA, TFA raises fasting triglyceride levels (Mozaffarian and Clarke, 2009). In one trial (Mauger et al, 2003), the consumption of partially hydrogenated soybean oil in the form of semiliquid margarines containing 0.6-26/100 g of TFA decreased LDL particle size, a possible independent CHD risk factor, in a dose-dependent manner. However, in another study, the consumption of corn oilbased margarine providing 4.2%E from TFA did not significantly affect LDL particle size (Cuchel et al, 1996).…”

Section: Resultsmentioning

confidence: 99%

Health effects of trans-fatty acids: experimental and observational evidence

2009

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Background/Objectives: Growing evidence indicates that trans-fatty acids (TFA) adversely affect cardiovascular health. As part of the World Health Organization (WHO) Scientific Update on TFA, we reviewed the evidence for effects of TFA consumption on coronary heart disease (CHD). Subjects/Methods: We searched Medline publications examining TFA consumption and CHD risk factors or outcomes, emphasizing results of studies in humans. We evaluated and synthesized evidence from both controlled feeding trials evaluating risk factors and long-term observational studies evaluating risk factors or clinical outcomes, each of which have complementary strengths and limitations, to enable the most robust and reliable inferences of effects. Results: The effects of TFA consumption on risk factors most consistently seen in both controlled trials and observational studies included adverse lipid effects (for example mlow-density lipoprotein cholesterol, khigh-density lipoprotein cholesterol (HDL-C), mtotal/HDL-C ratio), proinflammatory effects (for example mtumor necrosis factor-a activity, minterleukin-6, mC-reactive protein) and endothelial dysfunction. These effects were most prominent in comparison with cis unsaturated fats; adverse effects on total/HDL-C and endothelial function were also seen in comparison with saturated fatty acids (SFA). TFA may also worsen insulin sensitivity, particularly among individuals predisposed to insulin resistance; possible effects on weight gain and diabetes incidence require further confirmation. Five retrospective case-control studies and four prospective cohort studies demonstrated positive associations between TFA consumption and CHD events. A meta-analysis of prospective studies indicated 24, 20, 27 and 32% higher risk of myocardial infarction (MI) or CHD death for every 2% energy of TFA consumption isocalorically replacing carbohydrate, SFA, cis monounsaturated fatty acids and cis polyunsaturated fatty acids, respectively. The differential effects of specific TFA isomers may be important but are less well established. The available evidence indicates that trans-18:1 and particularly trans-18:2 isomers have stronger CHD effects than trans-16:1 isomers. The limited data suggest that the experimental effects of ruminant and industrial TFA are similar when consumed in similar quantities, but very few persons consume such high levels of ruminant TFA, and observational studies do not support adverse CHD effects of ruminant TFA in amounts actually consumed. Conclusions: Controlled trials and observational studies provide concordant evidence that consumption of TFA from partially hydrogenated oils adversely affects multiple cardiovascular risk factors and contributes significantly to increased risk of CHD events. The public health implications of ruminant TFA consumption appear much more limited. The effects of specific TFA isomers require further investigation.

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Section: Resultsmentioning

confidence: 99%

Health effects of trans-fatty acids: experimental and observational evidence

2009

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“…In a meta-analysis of four prospective epidemiological studies Oomen et al (2001) found that a 25% risk increment for CHD was associated to an intake of 2 E% TFA. Effects of TFA on risk markers other than blood lipids thus seem plausible, even if a new study indicates that TFA also can influence LDL particle size (Mauger et al, 2003). It is in that respect noteworthy that the Lemaitre et al (2002) case-control study indicated an association between TFA intake and SCD.…”

Section: Discussionmentioning

confidence: 99%

Effects of trans- and n-3 unsaturated fatty acids on cardiovascular risk markers in healthy males. An 8 weeks dietary intervention study

et al. 2004

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Background: Studies of long-term intake of industrially produced trans fatty acids (TFA) and n-3 polyunsaturated fatty acids (PUFA) suggest opposite effects on cardiovascular disease risk. Common mechanisms of action are probable. Objective: To examine the effects on cardiovascular risk markers of dietary enrichment with TFA or n-3 PUFA. Design: Randomized, double-blind, parallel intervention trial. Setting: Department of Human Nutrition, The Royal Veterinary and Agricultural University. Subjects: In all, 87 healthy males included, 79 completed. Intervention: Subjects were randomly assigned to 8 weeks of a daily intake of 33 g of experimental fats from either partially hydrogenated soy oil containing 20 g of TFA, 12 g of fish oil with approximately 4 g of n-3 PUFA and 21 g of control fat, or 33 g of control fat. The experimental fats were incorporated into bakery products. Plasma lipids, blood pressure, heart rate variability (HRV), arterial dilatory capacity, compliance, and distensibility were recorded before and after intervention and at follow-up 12 weeks after the intervention. Results: High-density lipoprotein cholesterol (HDL-C) decreased in the TFA group and triglycerides and mean arterial blood pressure decreased in the n-3 PUFA group compared to the control group. HRV, arterial dilatory capacity, compliance, and distensibility were unchanged. Conclusion:The results indicate that the association between coronary heart disease risk and intake of TFA and n-3 PUFA relates only modestly to changes in traditional risk markers.

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“…Estudios clínicos han demostrado que los AGS de cadena larga como el láurico, mirístico, esteárico y palmítico tienen efectos adversos sobre el perfil lipídico (20), por elevar las concentraciones séricas de LDL-c y disminuir el HDL-c, cambios asociados con el riesgo de enfermedad cardiovascular (21). Por el contrario, cuando los insaturados cis de 18 carbonos como el oleico, linoleico y linolé-nico sustituyen a los AGS o AGT, el riesgo cardiovascular disminuye asociado con la reducción del LDL-c (22).…”

Section: Discussionunclassified

Composición de ácidos grasos en algunos alimentos fritos y aceites de fritura y factores relacionados, en un sector universitario de Medellín-Colombia

Ramírez

Galán

Zuleta

2014

Perspect Nutr Humana

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ResumenAntecedentes: las condiciones de fritura afectan la proporción de ácidos grasos de alimentos fritos. Objetivo: determinar el efecto de las condiciones de fritura sobre la composición de ácidos grasos saturados, monoinsaturados, poliinsaturados y trans en alimentos fritos y aceites de fritura. Materiales y métodos: se recolectaron 22 muestras de alimentos y sus aceites de fritura en cuatro restaurantes, cuatro cafeterías y tres puestos callejeros, de afluencia universitaria en Medellín-Colombia. Se determinó la composición de ácidos grasos mediante cromatografía de gases, luego de la fritura. La composición del aceite se relacionó con condiciones de fritura. Resultados: siete establecimientos usaban aceite de palma, dos de soya y dos mezcla de aceites vegetales. En papas fritas, el aceite de palma aumentó el contenido de saturados y disminuyó el de poliinsaturados (p<0,05). El aceite de soya presentó mayor contenido de poliinsaturados y trans y menor contenido de saturados (p=0,05) para todos los casos. En los aceites se asociaron saturados con sólidos presentes (p=0,03) y trans con horas/uso/día (p=0,02) y presencia de sólidos (p=0,04). Las condiciones de fritura fueron deficientes. Conclusión: la distribución de ácidos grasos en papas fritas depende del aceite usado. Las deficientes condiciones de fritura afectan la cantidad de ácidos grasos saturados y trans del aceite.Palabras clave: aceites, grasas, aceite de palma, aceite de soya, alimentos fritos, ácidos grasos trans, ácidos grasos moniinsaturados. Composition of fatty acids in some fried food and frying oil and related factors in a college area of the city of Medellín-Colombia Abstract Background: Frying conditions affect fatty acids proportion in fried foods. Objective: To determine the effect of frying conditions on fatty acid composition: saturated, monounsaturated, polyunsaturated, and trans fatty acid in fried food and frying oils. Materials and methods: 22 food samples and their frying oils were collected in 4 restaurants, 4 coffee shops, and 3 street stalls placed at universities in Medellín, Colombia. Fatty acids composition was determined by gas chromatography after the frying. Oil composition was associated with frying conditions. Results: Palm oil was used in 7 places, soya oil in 2 and a mixture of vegetable oils was used in another 2 places. In fried potatoes, palm oil increased saturated fatty acid content and reduced polyunsaturated fatty acid content (p<0,05). Soya oil had a greater polyunsaturated and trans fatty acid content, and a lower saturated content (p=0,05), in all cases. In oils, saturated fatty acid were associated with present solids (p=0,03) and TFA were associated with hours/usage/day (p=0,02) and presences of solids (p=0,04). Frying conditions were inappropriate. Conclusion: Fatty acid distribution in fried potatoes depends of oil used for frying. Poor frying conditions affect saturated and trans fatty acid content in oil. Composición de ácidos grasos en algunos alimentos fritos y aceites de fritura y factores relacio...

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

Abstract: 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.

Cited by 135 publications

References 30 publications

Health effects of trans-fatty acids: experimental and observational evidence

Health effects of trans-fatty acids: experimental and observational evidence

Effects of trans- and n-3 unsaturated fatty acids on cardiovascular risk markers in healthy males. An 8 weeks dietary intervention study

Composición de ácidos grasos en algunos alimentos fritos y aceites de fritura y factores relacionados, en un sector universitario de Medellín-Colombia

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