Effects of partially hydrogenated fish oil, partially hydrogenated soybean oil, and butter on serum lipoproteins and Lp[a] in men

• Published in: Journal of lipid research 1995-06, Vol.36 (6), p.1370-1384
• Main Authors: Almendingen, K. (University of Oslo, Oslo, Norway.), Jordal, O, Kierulf, P, Sandstad, B, Pedersen, J.I
• Format: Article
• Language: English
• Subjects: ACEITE DE SOJA; ACEITES DE PESCADO; Adult; Apolipoprotein A-I - metabolism; Apolipoproteins B - blood; BEURRE; Butter; Cholesterol, HDL - blood; Cholesterol, LDL - blood; CORPS GRAS; Cross-Over Studies; DIETA; Dietary Fats - administration & dosage; Dietary Fats - pharmacology; Fish Oils - administration & dosage; Fish Oils - chemistry; Fish Oils - pharmacology; GRASAS; HUILE DE POISSON; HUILE DE SOJA; Humans; Hydrogenation; Lipoprotein(a) - blood; LIPOPROTEINAS; LIPOPROTEINE; Lipoproteins - blood; Male; MANTEQUILLA; Middle Aged; REGIME ALIMENTAIRE; Soybean Oil - administration & dosage; Soybean Oil - chemistry; Soybean Oil - pharmacology; Triglycerides - blood
• ISSN: 0022-2275; 1539-7262
• DOI: 10.1016/s0022-2275(20)41144-7

We have compared the effects of partially hydrogenated fish oil (PHFO-diet), partially hydrogenated soybean oil (PHSO-diet), and butterfat (butter-diet) on serum lipids and lipoprotein[a] in 31 young men. The three test margarines, which contributed 78% of total fat in the diets, were produced from 70% of butterfat, PHSO, or PHFO, each with 30% of soybean oil. Fat provided about 35% of energy, and trans fatty acids 0.9%, 8.5%, and 8.0% of energy in the butter-, the PHSO-, and the PHFO-diet, respectively. Dietary cholesterol was balanced by the addition of dried egg powder to the PHSO- and the butter-diet; thus all diets contained 420 mg dietary cholesterol per 10 MJ per day. The subjects consumed all three test diets for 19-21 days in a random order (crossover design). The serum levels of total and LDL-cholesterol were significantly elevated on the PHFO-diet (mean values 5.42 and 3.94 mmol/L respectively) compared to the PHSO-diet (5.11 and 3.58 mmol/L, respectively) but not different from those on the butter-diet (5.32 and 3.81 mmol/L, respectively). LDL-cholesterol was significantly reduced on the PHSO-diet compared to the butter-diet. The level of HDL-cholesterol was significantly lower on the PHFO-diet (0.98 mmol/L) when compared to the butter-diet (1.05 mmol/L) and with border-line significance compared to the PHSO-diet (1.05 mmol/L). The ratio of LDL- to HDL-cholesterol was significantly higher on the PHFO-diet (4.20) when compared to both other test diets (3.85 and 3.65, respectively). No significant differences in triglyceride values were observed. Lp[a] increased and apoA-I decreased significantly after consumption of both the PHSO-diet and the PHFO-diet, compared to the butter-diet. In conclusion, our results indicate that consumption of PHFO may unfavorably affect lipid risk indicators for coronary heart disease at least to the same extent as butterfat