Replacement of Margarine on Bread by Rapeseed and Olive Oils: Effects on Plasma Fatty Acid Composition and Serum Cholesterol

Abstract

The effects of zero erucic acid rapeseed oil and olive oil on plasma fatty acid composition and serum cholesterol were studied in margarine users (n = 46). The replacement of margarine on bread by these oils accounted, on average, for 16 % of the total fat and 7% of the total energy intake. Fatty acid analysis of total plasma indicated a dose-dependent rise in α-linolenic (α-LLA) and oleic acid (OA) levels during rapeseed and olive oil substitutions, respectively. Rapeseed oil substitution increased the proportion of eicosapentaenoic acid (0.4 %-units, on average) in plasma phospholipids. A slight decrease in low-density lipoprotein cholesterol (LDL-C) and an increase in high-density lipoprotein cholesterol (HDL-C, 4.5%, p < 0.01) led to a significantly higher HDL-C/total cholesterol (TC) ratio (1.9 %-units). The results suggest a marked competitive effect for α-LLA, not only among plasma phospholipid fatty acids, but also in the relationships with serum lipids, since the changes in α-LLA, rather than in OA, were associated with those in LDL-C and the HDL-C/TC ratio. No competitive action of polyunsaturated acids comparable to rapeseed oil was found during olive oil substitution. In contrast to the rapeseed oil diet, the reduced proportion of linoleic acid (LA) in plasma phospholipids was not restored; this may be unfavorable if the habitual intake of LA is low. However, the effects on LDL-C levels were beneficial: the concentration decreased by 5.9% (p < 0.01), correlating inversely with the increase in OA. In addition, the concentration of HDL-C remained unchanged during olive oil substitution.

Effects of dietary cold-pressed turnip rapeseed oil and butter on serum lipids, oxidized LDL and arterial elasticity in men with metabolic syndrome

“…The significant reductions in total and LDL cholesterol levels are in accordance with earlier rapeseed oil studies [23,24]. In agreement with most of the previous studies [23,25,26] the use of rapeseed oil did not have significant effect on HDL cholesterol levels, although a slight increase in HDL cholesterol by rapeseed oil has also been reported [24]. …”

HDL-Related Mechanisms of Olive Oil Protection in Cardiovascular Disease

“…Likewise, a significant increase in APOA1, in this case accompanied by HDL-C, was observed in volunteers consuming 25 g/day of extra virgin OO for 3 weeks when compared with the same subjects consuming butter [65]. No differences in HDL-C levels were observed when comparing OO and different sources of SFA (butter, beef tallow and cocoa butter, fats with a high stearic acid content) [66,67] or margarine [68]. Similar results were obtained for APOA1 levels in these types of diets [69].…”

Effects of Diet and Simvastatin on Fatty Acid Composition in Hypercholesterolemic Men

“…The effects of dietary treatment on serum fatty acids were consistent with published data and reflected changes in the fatty acid composition of the diet. 18 A new finding was that simvastatin increased the formation of long-chain polyunsaturated fatty acids with important functions in the membranes of several tissues, such as endothelium and thrombocytes. These functions may partly be mediated through eicosanoid metabolites of the membrane-bound 20-carbon fatty acids arachidonic (the precursor of 2-series prostaglandins and thromboxanes and 4-series leukotrienes), dihomo-␥-linolenic (the precursor of 1-series prostaglandins), and eicosapentaenoic (the precursor of 3-series prostaglandins and thromboxanes and 5-series leukotrienes) acid.…”

“…From circulating total fatty acids, 45% are in (7) 17 (6) 17 (8) 15 (6) 16 (7) 15 (7) Dihomo-␥-linolenic acid (C20:3n-6) 67 (18) 68 (16) 63 (20) 66 (17) 65 (18) 57 (17) …”