Modern fat technology: what is the potential for heart health?

Abstract

Saturated and trans-fatty acids raise total cholesterol and LDL-cholesterol and are known to increase the risk of CHD, while dietary unsaturated fatty acids play important roles in maintaining cardiovascular health. Replacing saturated fats with unsaturated fats in the diet often involves many complex dietary changes. Modifying the composition of foods high in saturated fat, particularly those foods that are consumed daily, can help individuals to meet the nutritional targets for reducing the risk of CHD. In the 1960s the Dutch medical community approached Unilever about the technical feasibility of producing margarine with a high-PUFA and low-saturated fatty acid composition. Margarine is an emulsion of water in liquid oil that is stabilised by a network of fat crystals. In-depth expertise of fat crystallisation processes allowed Unilever scientists to use a minimum of solid fat (saturated fatty acids) to structure a maximum level of PUFA-rich liquid oil, thus developing the first blood-cholesterol-lowering product, Becel. Over the years the composition of this spread has been modified to reflect new scientific findings and recommendations. The present paper will briefly review the developments in fat technology that have made these improvements possible. Unilever produces spreads that are low in total fat and saturated fat, virtually free of trans-fatty acids and with levels of n-3 and n-6 PUFA that are in line with the latest dietary recommendations for the prevention of CHD. Individuals with the metabolic syndrome have a 2-4-fold increased risk of developing CHD; therefore, these spreads could make a contribution to CHD prevention in this group. In addition, for individuals with the metabolic syndrome the spreads could be further modified to address their unique dyslipidaemia, i.e. elevated blood triacylglycerols and low HDL-cholesterol. Research conducted in the LIPGENE study and other dietary intervention studies will deliver the scientific evidence to justify further modifications in the composition of spreads that are healthy for the heart disease risk factors associated with the metabolic syndrome.

Effect of food preparation on the structure and metabolic responses to a monostearin–oil–water gel-based spread

“…This is highly desired as products containing traditional agents that confer semi-solid texture to spreads and other products, i.e. trans and saturated fats, have been clearly shown to increase the risk of cardiovascular disease (Ascherio et al, 1999;Flickinger & Huth, 2004;Judd et al, 1994;Katan et al, 1995;Kromhout et al, 1995;Kuller, 2006;Rader, 2007;Stender & Dyerberg, 2004;Steyn et al, 2004;Upritchard et al, 2005). Thus, MAG represents a feasible alternative way to structure liquid oils into semi-solid plastic pastes without added saturated or trans fats.…”

“…The cardiovascular and metabolic health concerns associated with saturated and trans fats (Ascherio, Katan, Lock, Stampfer, & Willett, 1999;Judd et al, 1994;Katan, Zock, & Mensink, 1995;Kromhout et al, 1995;Kuller, 2006;Rader, 2007;Stender & Dyerberg, 2004;Steyn et al, 2004) have led to an interest in developing novel semi-solid plastic structures devoid of such undesirable fats, for food preparation applications (Flickinger & Huth, 2004;Marangoni et al, 2007;Upritchard, Zeelenberg, Huizinga, Verschuren, & Trautwein, 2005). As has been recently described, a promising strategy to achieve this structuring is by utilizing the properties of gel phases (alpha gel and coagel) of long-chain saturated monoglycerides (Batte, Wright, Rush, Idziak, & Marangoni, 2007a, 2007bHeertje, Hendricks, Knoops, Royers, & Turksma, 1991;Heertje, Roijers, & Hendrickx, 1998;Marangoni et al, 2007).…”

Dihydrophylloquinone intake is associated with low bone mineral density in men and women

“…Consistent positive associations between diets high in trans fatty acids and coronary heart disease (20,21) have led to a shift away from the use of partially hydrogenated fat in commercial products (22)(23)(24), which may have positive effects on bone health, regardless of the actual mechanism by which dihydrophylloquinone has a role.…”

Optimization of the synthesis of lower glycerides rich in unsaturated fatty acid residues obtained via enzymatic ethanolysis of sesame oil

“…Much attention has been focused on the negative health effects associated with excessive dietary intakes of certain fats and oils. Diets rich in saturated FA (SFA) and trans-FA (TFA) residues increase both cholesterol and triacylglycerol (TAG) levels in blood, which, in turn, significantly increase the risk of coronary heart disease (CHD) [3]. In contrast, diets containing high levels of unsaturated FA (UFA) residues reduce such risk.…”