Effects of Chain Length of Saturated Fatty Acids on Plasma Total, LDL- and HDL-Cholesterol Levels

✍ Scribed by Kris-Etherton, P. M.

• Publisher: John Wiley and Sons
• Year: 1993
• Weight: 547 KB
• Volume: 95
• Category: Article
• ISSN: 0931-5985
• DOI: 10.1002/lipi.19930951203

✦ Synopsis

We conducted two clinical studies to examine the effects of diets high in stearic acid and lauric + myristic acid on plasma lipids and lipoproteins of healthy young men. In the first study subjects (n = 15) were fed whole food diets high in cocoa butter, butter, olive oil and soybean oil. In the second study, subjects were fed diets very high in saturated fatty acids (> 20% of calories) that were high in either stearic acid (from cocoa butter or milk chocolate) or lauric + myristic acid (from butter). In the first study, cocoa butter elicited a neutral cholesterolemic effect, whereas the butter diet was hypercholesterolemic and the olive oil and soybean oil diets were hypocholesterolemic. In the second study, the diets high in stearic acid did not raise plasma total and LDL-cholesterol levels, whereas, as in the first study, butter was markedly hypercholesterolemic. Regression analyses performed on the individual data from these two clinical studies were conducted to establish the cholesterolemic effects of individual fatty acids. The bestfitting linear regression equations relating ATC (change in plasma total cholesterol) was: ATC = 2.3 AC140 + 3.0 AClb:0 -0.8 ACI8n -1.0 APUFA. where A fatty acid = change in intake expressed as percent of calories. This predictive equation separates stearic acid from the other long-chain saturated fatty acids and suggests that it has an independent cholesterol-lowering effect. In conclusion, stearic acid is a unique long-chain saturated fatty acid.