The role of fatty acid saturation on plasma lipids, lipoproteins, and apolipoproteins: I. Effects of whole food diets high in cocoa butter, olive oil, soybean oil, dairy butter, and milk chocolate on the plasma lipids of young men

Kris‐Etherton, Penny M.; Derr, Janice; Mitchell, Diane C.; Mustad, Vikkie A.; Russell, Mary E.; McDonnell, Elaine; Salabsky, Deborah; Pearson, Thomas A.

doi:10.1016/0026-0495(93)90182-n

Cited by 157 publications

(68 citation statements)

References 27 publications

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“…Our results agreed with previous work with natural fats and oils (Hegsted et al, 1965;Kris-Etherton et al, 1993;Tholstrup et al, 1994b) in which diets very high in stearic acid ( b 10 en%) produced lower serum concentrations of LDL-C than diets high in 12:0 14:0, 14:0 16:0, or 16:0. Multiple regression analysis of data from investigations of natural fats and oils suggested 14:0 is the most cholesterolemic saturated fatty acid (Hegsted et al, 1965;Mensink & Katan, 1992), but, despite the statistical associations, myristic acid (14:0) is not the major saturated fatty acid in any commonly consumed natural products including butter, meat, and tropical oils (USDA, 1979), and diets high in myristic acid are even higher in lauric or palmitic acid.…”

Section: Effects On Serum Lipoprotein Concentrationssupporting

confidence: 92%

“…Subsequent human studies with natural sources of triglyceride (Kris-Etherton et al, 1993;Tholstrup et al, 1994a) supported the idea that 12:0 14:0 and 16:0 but not 18:0 are the hypercholesterolemic fatty acids. There has also been an indication that 16:0, under certain conditions, is not as detrimental as 12:0 and 14:0 (Sundrum et al, 1994).…”

Section: Introductionmentioning

confidence: 97%

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Effect of synthetic triglycerides of myristic, palmitic, and stearic acid on serum lipoprotein metabolism

et al. 1999

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Objectives: To determine relative effects of diets high in synthetic sources of myristic (14:0), palmitic (16:0) or stearic (18:0) acid on concentrations and metabolism of serum lipoproteins. Design: Eighteen healthy women participated in a three-way cross-over study for ®ve week periods separated by seven week washout periods, diets were assigned in random order. Subjects: Premenopausal women, not on medication, were from three races (Caucasian, African-American, Asian) and four apolipoprotein E phenotype groups (3a3, 3a2, 4a3, and 4a2). Intervention: During the ®rst week the subjects consumed a baseline diet providing 11 energy (en)% saturated fat, 10 en% polyunsaturated fat and 14 en% monounsaturated fat. Followed by test diets with 19 en% saturated fat (including 14 en% test saturated fatty acid), 3 en% polyunsaturated fat, and 14 en% monounsaturated fat for four weeks. Synthetic fats (trimyristin, tripalmitin, and tristearin) were used in blends with natural fats and oils. Results: Mean concentrations of serum total, esteri®ed and LDL cholesterol were signi®cantly lower after 18:0 than after 16:0 (n 16 ± 18, P`0.01 for treatment effect). Myristic acid (14:0) had an intermediate effect.Receptor-mediated degradation of 125 I-LDL in mononuclear cells obtained from the subjects was lower after 16:0 than after 14:0 and 18:0 (n 16 ± 18, P 0.05 for treatment effect). Differences in the digestibilities of the fats were not a major factor in the results. Strong cholesterolemic responses to the 16:0 diet were partly explained by apoE phenotype. Conclusions: As noted previously, stearic acid was neutral compared to 14:0 and 16:0. In contrast to studies involving natural fats, 14:0, fed as a synthetic triglyceride, was less cholesterolemic than 16:0 in a majority of subjects. ApoE phenotype in¯uenced the cholesterolemic response particularly when diets high in 16:0 were eaten.

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Section: Effects On Serum Lipoprotein Concentrationssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 97%

Effect of synthetic triglycerides of myristic, palmitic, and stearic acid on serum lipoprotein metabolism

et al. 1999

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“…Despite the high degree of saturation, cocoa butter differs from other saturated fats (for example butter, animal fats) in its neutral effect on blood cholesterol. This effect is well documented in both animal (Chen et al, 1989) and human studies (Denke & Grundy, 1991;Kris-Etherton et al, 1993), and could be due to both reduced absorption and differential postabsorptive metabolism of its fatty acids (Pearson, 1994).…”

Section: Introductionmentioning

confidence: 90%

Digestibility of cocoa butter from chocolate in humans: a comparison with corn-oil

2000

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Objective: To compare, in humans, the digestibility of moderate amounts of cocoa butter (30.7 gad) consumed in the form of chocolate as part of a normal western diet with that of a well-absorbed fat (corn oil); and hence determine whether, by virtue of its apparent low absorption, cocoa butter can be considered to be a low calorie fat. Design: Randomised, two-period crossover metabolic study, conducted under free-living conditions, but with strict control over food intake. Setting: Metabolic Unit, Nestle Â Research Center Lausanne. Subjects: Twelve healthy men were selected from volunteers at the Nestle Â Research Center and all subjects completed the study. Intervention: Two treatment periods of two weeks each: cocoa butter and control periods, with strict dietary control separated by a two week wash out period. Results: No differences (P b 0.05) were observed in faecal weight (wet or dry), faecal fat nor in defecation frequency between treatments (cocoa butter and corn oil). Cocoa butter at a dose of 30.7 gad in the form of black chocolate, consumed between two meals, was found to have a similar digestibility to that of corn oil (99 % of corn oil digestibility). Conclusion: Cocoa butter, consumed as black chocolate within a normal mixed diet, has a high digestibility, similar to that of corn oil, and a digestible energy value of 37 kJag in man. Thus, cocoa butter cannot be considered to be a low-calorie fat.

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“…Similar conclusions have been reported by Ahrens et al 35 and Denke and Grundy 37 when dietary fats varying in stearic acid content have been incorporated into formula diets. Kris-Etherton et al 38 have confirmed these findings by substituting fats varying in stearic acid content into whole-food diets. We have now attempted to take the next step and studied the effect of one of the major contributors of both saturated fat and stearic acid to the diet, beef tallow, in moderately hypercholesterolemic subjects, on plasma lipids.…”

Section: Time (Hours)mentioning

confidence: 85%

Hypercholesterolemic effect of dietary cholesterol in diets enriched in polyunsaturated and saturated fat. Dietary cholesterol, fat saturation, and plasma lipids.

Lichtenstein

Ausman

Carrasco

et al. 1994

Arterioscler Thromb

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Within the context of reduced-fat diets, the effects of incorporating a fat high in stearic acid and adding moderate amounts of dietary cholesterol were examined in 14 middle-aged and elderly women and men (range, 46 to 78 years) with low-density lipoprotein cholesterol (LDL-C) concentrations > 130 mg/dL (range, 133 to 219 mg/dL) at screening. The subjects consumed each of the five diets, which were as follows: (1)

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The role of fatty acid saturation on plasma lipids, lipoproteins, and apolipoproteins: I. Effects of whole food diets high in cocoa butter, olive oil, soybean oil, dairy butter, and milk chocolate on the plasma lipids of young men

Cited by 157 publications

References 27 publications

Effect of synthetic triglycerides of myristic, palmitic, and stearic acid on serum lipoprotein metabolism

Effect of synthetic triglycerides of myristic, palmitic, and stearic acid on serum lipoprotein metabolism

Digestibility of cocoa butter from chocolate in humans: a comparison with corn-oil

Hypercholesterolemic effect of dietary cholesterol in diets enriched in polyunsaturated and saturated fat. Dietary cholesterol, fat saturation, and plasma lipids.

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