Effects of fats high in stearic acid on lipid and lipoprotein concentrations in men.
The effects of beef tallow and cocoa butter, two fats with a high stearic acid content (C18:0), on serum lipid and lipoprotein concentrations were compared with the effects of butter fat and olive oil in 10 middle-aged men. Liquid-formula diets containing 40% of the calories from the test fat were fed in random order for 3 wk each, with lipoprotein concentrations measured on the last five days. Butter fat raised low-density lipoprotein (LDL) concentrations the most (4.23 +/- .15 mmol/L; mean +/- SE). Beef-tallow feeding resulted in significantly lower concentrations of LDL (4.03 +/- 0.18 mmol/L); cocoa butter resulted in even lower concentrations (3.82 +/- .15 mmol/L). The lowest concentration of LDL was observed with olive oil (3.62 +/- 0.18 mmol/L). Fecal excretion of fatty acids, after adjustment for fecal flow, indicated that oleic acid (C18:1) was 99% absorbed, palmitic acid (C16:0) was 96-97% absorbed, and stearic acid was 90-94% absorbed for the three fats containing significant amounts of stearic acid.
Denke
M A
MA
Department of Internal Medicine, University of Texas Southwestern Medical Center, Dallas 75235-9052.
Grundy
S M
SM
D000042:Absorption; D000368:Aged; D002079:Butter; D002099:Cacao; D002784:Cholesterol / Q000097:blood; D008078:Cholesterol, LDL / Q000097:blood; D004041:Dietary Fats / Q000493:pharmacokinetics / Q000494:pharmacology*; D006801:Humans; D008055:Lipids / Q000097:blood*; D008074:Lipoproteins / Q000097:blood*; D008297:Male; D008460:Meat; D008875:Middle Aged; D000069463:Olive Oil; D009994:Osmolar Concentration; D010938:Plant Oils; D013229:Stearic Acids / Q000494:pharmacology*
D008078:Cholesterol, LDL; D004041:Dietary Fats; D008055:Lipids; D008074:Lipoproteins; D000069463:Olive Oil; D010938:Plant Oils; D013229:Stearic Acids; C031183:stearic acid; D002079:Butter; D002784:Cholesterol