Effects of partially hydrogenated fish oil, partially hydrogenated soybean oil and butter on the susceptibility of low density lipoprotein to oxidative modification in men
Halvorsen, B.; Almendingen, K.; Nenseter, M.S.; Pedersen, J.I.; Christiansen, E.N.
European Journal of Clinical Nutrition 50(6): 364-370
1996
ISSN/ISBN: 0954-3007 PMID: 8793417 Document Number: 454907
Objective: To study the effect of partially hydrogenated fish oil (PHFO-diet), partially hydrogenated soybean oil (PHSO-diet) and butterfat (butter-diet) on the susceptibility of low density lipoprotein (LDL) to in vitro oxidative modification. Design: A strictly controlled, randomized, single-blind dietary study with cross-over design. Subjects: Thirty-three healthy men aged from 21 to 46 years entered the study; 29 men completed the study. Interventions: Fat provided approximately 35% of the energy intake in all three test diets, and the content of trans-fatty acids was 8.0, 8.5 and 0.9% of energy in the PHFO-, PHSO- and butter-diets, respectively. The subjects consumed all three test diets each during three weeks, in a single-blind, random order. LDL isolated from the participants given the three different diets was subjected to Cu-2+ -induced oxidation. Results: No significant differences were seen on either conjugated dienes, lipid peroxides, uptake by macrophages or relative electrophoretic mobility of LDL. Vitamin E level in serum from subjects on the PHFO-diet was significantly higher compared to the two other diets. Furthermore, no significant differences were found in the composition of the LDL particle between the three diet groups. Conclusions: Our results indicate that consumption of trans-fatty acids does not alter the susceptibility of LDL to oxidative modification. Sponsorship: The Research Society of the Norwegian Edible Fat Producers.