Fatty acid composition of post trans margarines and their health implications

✍ Scribed by Jan I. Pedersen; Bente Kirkhus

• Publisher: Wiley (John Wiley & Sons)
• Year: 2008
• Tongue: English
• Weight: 362 KB
• Volume: 20
• Category: Article
• ISSN: 0956-666X
• DOI: 10.1002/lite.200800031

✦ Synopsis

Abstract

We have analysed the fatty acid composition of 45 different vegetable oil margarines collected in different European countries during 2004–2005 and estimated their effect on blood cholesterol. Trans fatty acids in amounts 4–6% of total fatty acids were detected in 3 margarines, otherwise only trace amounts (<1%) were detected. Of the 45 margarines 10 were found to have a neutral or a slight cholesterol decreasing effect. The others were found to be cholesterol increasing with substantial variation in effect, although less hypercholesterolemic than butter. Palmitic acid contributed most to the estimated cholesterol increasing effect and the correlation coefficient between the amount of palmitic acid and the change in cholesterol was 0.82. Myristic acid also contributed to a certain extent while lauric acid contributed little. The content of stearic acid was >10% in 6 samples but otherwise present in low amounts. It thus appears that palmitic acid, presumably from palm oil, to a large extent has replaced trans fatty acids in margarines. A better alternative might be to use fat blends with higher contents of the cholesterol neutral stearic acid, such as fully hydrogenated and interesterified fat.