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Effects of partially hydrogenated fish oil, partially hydrogenated soybean oil and butter on the susceptibility of low density lipoprotein to oxidative modification in men.
Eur J Clin Nutr 1996; 50(6):364-70EJ

Abstract

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.

Authors+Show Affiliations

Institute for Nutrition Research, University of Oslo, Norway.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Clinical Trial
Journal Article
Randomized Controlled Trial
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

8793417

Citation

Halvorsen, B, et al. "Effects of Partially Hydrogenated Fish Oil, Partially Hydrogenated Soybean Oil and Butter On the Susceptibility of Low Density Lipoprotein to Oxidative Modification in Men." European Journal of Clinical Nutrition, vol. 50, no. 6, 1996, pp. 364-70.
Halvorsen B, Almendingen K, Nenseter MS, et al. Effects of partially hydrogenated fish oil, partially hydrogenated soybean oil and butter on the susceptibility of low density lipoprotein to oxidative modification in men. Eur J Clin Nutr. 1996;50(6):364-70.
Halvorsen, B., Almendingen, K., Nenseter, M. S., Pedersen, J. I., & Christiansen, E. N. (1996). Effects of partially hydrogenated fish oil, partially hydrogenated soybean oil and butter on the susceptibility of low density lipoprotein to oxidative modification in men. European Journal of Clinical Nutrition, 50(6), pp. 364-70.
Halvorsen B, et al. Effects of Partially Hydrogenated Fish Oil, Partially Hydrogenated Soybean Oil and Butter On the Susceptibility of Low Density Lipoprotein to Oxidative Modification in Men. Eur J Clin Nutr. 1996;50(6):364-70. PubMed PMID: 8793417.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of partially hydrogenated fish oil, partially hydrogenated soybean oil and butter on the susceptibility of low density lipoprotein to oxidative modification in men. AU - Halvorsen,B, AU - Almendingen,K, AU - Nenseter,M S, AU - Pedersen,J I, AU - Christiansen,E N, PY - 1996/6/1/pubmed PY - 1996/6/1/medline PY - 1996/6/1/entrez SP - 364 EP - 70 JF - European journal of clinical nutrition JO - Eur J Clin Nutr VL - 50 IS - 6 N2 - 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. SN - 0954-3007 UR - https://www.unboundmedicine.com/medline/citation/8793417/Effects_of_partially_hydrogenated_fish_oil_partially_hydrogenated_soybean_oil_and_butter_on_the_susceptibility_of_low_density_lipoprotein_to_oxidative_modification_in_men_ L2 - https://medlineplus.gov/dietaryfats.html DB - PRIME DP - Unbound Medicine ER -