Substituting Enzymatically Interesterified Butter for Native Butter Has No Effect on Lipemia or Lipoproteinemia in Man

Christophe, Armand; Greyt, Wim F. De; Delanghe, J.; Huyghebaert, André

doi:10.1159/000012822

Cited by 15 publications

(14 citation statements)

References 13 publications

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“…In seven studies, the content of palmitic or stearic acid at sn-2 was increased by the interesterification of experimental fats, while in one study interesterification decreased the sn-2 content of palmitic acid [8]. Studies examining palmitic acid-rich fats used palm oil [9,10], palm olein [11,12], butter [8], or a blend consisting mainly of coconut and palm oil [13]. Two studies have reported the solid fat content at 37 • C; in one study, both the native and interesterified palm oils were liquid [9], while interesterification increased the solid fat content of palm olein from 0 to 6% in the other study [11].…”

Section: Longer-term Effects Of Sn-2 Content Of Palmitic Acid or Steamentioning

confidence: 94%

“…Table 1 summarizes the results. In seven studies, the content of palmitic or stearic acid at sn-2 was increased by the interesterification of experimental fats, while in one study interesterification decreased the sn-2 content of palmitic acid [8]. Studies examining palmitic acid-rich fats used palm oil [9,10], palm olein [11,12], butter [8], or a blend consisting mainly of coconut and palm oil [13].…”

Section: Longer-term Effects Of Sn-2 Content Of Palmitic Acid or Steamentioning

confidence: 99%

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Palmitic Acid Versus Stearic Acid: Effects of Interesterification and Intakes on Cardiometabolic Risk Markers—A Systematic Review

Rooijen

Mensink

2020

Nutrients

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Fats that are rich in palmitic or stearic acids can be interesterified to increase their applicability for the production of certain foods. When compared with palmitic acid, stearic acid lowers low-density lipoprotein (LDL)-cholesterol, which is a well-known risk factor for coronary heart disease (CHD), but its effects on other cardiometabolic risk markers have been studied less extensively. In addition, the positional distribution of these two fatty acids within the triacylglycerol molecule may affect their metabolic effects. The objective was to compare the longer-term and postprandial effects of (interesterified) fats that are rich in either palmitic or stearic acids on cardiometabolic risk markers in humans. Two searches in PubMed/Medline, Embase (OVID) and Cochrane Library were performed; one to identify articles that studied effects of the position of palmitic or stearic acids within the triacylglycerol molecule and one to identify articles that compared side-by-side effects of palmitic acid with those of stearic acid. The interesterification of palmitic or stearic acid-rich fats does not seem to affect fasting serum lipids and (apo) lipoproteins. However, substituting palmitic acid with stearic acid lowers LDL-cholesterol concentrations. Postprandial lipemia is attenuated if the solid fat content of a fat blend at body temperature is increased. How (the interesterification of) palmitic or stearic acid-rich fats affects other cardiometabolic risk markers needs further investigation.

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Section: Longer-term Effects Of Sn-2 Content Of Palmitic Acid or Steamentioning

confidence: 94%

Section: Longer-term Effects Of Sn-2 Content Of Palmitic Acid or Steamentioning

confidence: 99%

Palmitic Acid Versus Stearic Acid: Effects of Interesterification and Intakes on Cardiometabolic Risk Markers—A Systematic Review

Rooijen

Mensink

2020

Nutrients

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“…Several human studies have investigated the effects of consuming IE fats for 3-6 weeks on fasting measures of blood lipids [total cholesterol, high-density lipoprotein cholesterol (HDL-C) and LDL-C; TAG], in comparison with non-IE equivalents. None of these studies reported any significant effect when participants consumed IE palm oil (Zock et al 1995;Nestel et al 1998;Filippou et al 2014b), IE shea butter (Berry et al 2007a), IE butter (Christophe et al 2000), IE lard (Shane et al 1999) or an IE blend of fats (Meijer & Weststrate 1997), relative to a native test fat equivalent. It is possible, though, that the relatively short duration of these trials and the limited number of subjects may have been insufficient to detect a significant effect on fasting lipid profile.…”

Section: What Is Interesterification and Why Is It Used?mentioning

confidence: 99%

“…), IE butter (Christophe et al . ), IE lard (Shane et al . ) or an IE blend of fats (Meijer & Weststrate ), relative to a native test fat equivalent.…”

Section: What Are the Health Effects Of Interesterified Fats?mentioning

confidence: 99%

Interesterified fats: What are they and why are they used? A briefing report from the Roundtable on Interesterified Fats in Foods

Berry

Bruce²,

Steenson

et al. 2019

Nutrition Bulletin

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Interesterification rearranges the position of fatty acids within triacylglycerols, the main component of dietary fat, altering physical properties such as the melting point and providing suitable functionality for use in a range of food applications. Interesterified (IE) fats are one of a number of alternatives which have been adopted to reformulate products to remove fats containing trans fatty acids generated during partial hydrogenation, which are known to be detrimental to cardiovascular health. The use of IE fats can also reduce the saturated fatty acid (SFA) content of the final product (e.g. up to 20% in spreads), while maintaining suitable physical properties (e.g. melt profile). A novel analysis was presented during the roundtable which combined data from the UK National Diet and Nutrition Survey (2012/2013–2013/2014) with expert industry knowledge of the IE fats typically used in food products, to provide the first known estimate of population intakes of IE fats among UK children and adults. IE fats were found to contribute approximately 1% of daily energy across all ages. The major contributors to overall IE fat intakes were fat spreads (~54%) and bakery products (~22%), as well as biscuits (~8%), dairy cream alternatives (~6%) and confectionery (~6%). Increasing use of IE fats could contribute towards reducing total SFA intakes in the population, but would depend on which food products were reformulated and their frequency of consumption among sub‐groups of the population. Studies comparing the effect of IE and non‐IE fats on markers of lipid metabolism have not shown any consistent differences, either in the fasted or in the postprandial state, suggesting a neutral effect of IE fats on cardiovascular disease risk. However, these studies did not use the type of IE fats present in the food supply. This issue has been addressed in two studies by King's College London, which measured the postprandial response to a commercially relevant palm stearin/palm kernel (80:20) IE ‘hard stock’, although again no consistent effects of the IE fat on markers of lipid metabolism were found. Another study is currently investigating the same IE hard stock, consumed as a fat spread (blended with vegetable oil), and will measure a broader range of postprandial cardiometabolic risk factors. However, further long‐term trials using commercially relevant IE fats are needed. Subsequent to the roundtable, a consumer survey of UK adults (n = 2062; aged 18+ years) suggested that there is confusion about the health effects of dietary fats/fatty acids, including trans fats and partially hydrogenated fats. This may indicate that providing evidence‐based information to the public on dietary fats and health could be helpful, including the reformulation efforts of food producers and retailers to improve the fatty acid profile of some commonly consumed foods.

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“…Enfin, des essais cliniques r ealis es chez des sujets sains ou hypercholest erol emiques pendant 3 a 4 semaines, ont montr e que la consommation de graisses interest erifi ees n'avait pas d'impact sur les taux de lipides sanguins (LDL-cholest erol, HDL-cholest erol et triglyc erides a jeun) par rapport a la consommation de graisses natives que ce soient des m elanges d'huiles v eg etales (Meijer et Weststrate, 1997), du beurre de karit e (Berry et al, 2007a), du beurre (Christophe et al, 2000) ou de l'huile de palme (Zock et al, 1995, Nestel et al, 1995.…”

Section: Desunclassified

Organisation structurale et moléculaire des lipides dans les aliments : impacts possibles sur leur digestion et leur assimilation par l’Homme

Raynal-Ljutovac¹,

Bouvier²,

Gayet³

et al. 2011

OCL

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From the nutrition point of view, lipids are primarily considered as energy suppliers, their dietary intake having to be limited. In fact, lipids are sources of various fatty acids, and dietary recommendations include the required daily intakes in different fatty acids (fatty acid profile). Beyond these quantitative aspects, fatty acids are part of larger molecules, mainly triacylglycerols (TAG), that are organized in supramolecular structures as for example fat crystals and lipid droplets. Recent advances in nutrition research have demonstrated that these structures, and lipid organization in food matrices, influence digestibility and metabolism of fatty acids. Therefore, the members of the technological network Listral propose a synthesis of the knowledge about the influence of molecular and supramolecular structures of lipids on digestion and metabolic fate of dietary fatty acids originating from for the main food industry sectors. Fatty acids are mainly provided in the diet in the form of TAG, or phospholipids (PL) where they are esterified in external (sn-1, sn-3) or internal (sn-2) position of the glycerol backbone. They can also be found as ethyl esters (EE) in specific formulations. These molecular characteristics of the lipid molecules affect their hydrolysis and their absorption rate but also their metabolism in indifferent organs, as assessed in studies often using inter esterified fat sources. The results depend on the types of fatty acids (saturated or polyunsaturated fatty acids) but also on the model used for the studies: in vitro or in vivo studies ; animal model, human newborn or adult, either healthy or exhibiting some diseases. Among others, it was found that the crystal form and fat melting point as affected by the fatty acid profiles and the lipid molecular structures directly impact fatty acid absorption kinetics through modifications of lipolytic enzyme activities. However, in these studies, the relative effect of the thermal properties of lipids and the proportion of saturated fatty acids chains in sn-2 position were hardly distinguished. Supramolecular structures, namely type and size of the fat droplets and their interfacial composition, of lipids, either in their native forms or obtained after food processes, also affect the digestibility and absorption of lipids. This aspect is reviewed with specific focus on dairy, marine, meat, oil plant and egg products. The impact of other nutritional components present in these food matrices on the absorption of lipids is also discussed.

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Substituting Enzymatically Interesterified Butter for Native Butter Has No Effect on Lipemia or Lipoproteinemia in Man

Cited by 15 publications

References 13 publications

Palmitic Acid Versus Stearic Acid: Effects of Interesterification and Intakes on Cardiometabolic Risk Markers—A Systematic Review

Palmitic Acid Versus Stearic Acid: Effects of Interesterification and Intakes on Cardiometabolic Risk Markers—A Systematic Review

Interesterified fats: What are they and why are they used? A briefing report from the Roundtable on Interesterified Fats in Foods

Organisation structurale et moléculaire des lipides dans les aliments : impacts possibles sur leur digestion et leur assimilation par l’Homme

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