Effects of margarine compared with those of butter on blood lipid profiles related to cardiovascular disease risk factors in normolipemic adults fed controlled diets.
Effects of butter and 2 types of margarine on blood lipid and lipoprotein concentrations were compared in a controlled diet study with 23 men and 23 women. Table spreads, added to a common basal diet, provided 8.3% of energy as fat. Diets averaged 34.6% of energy as fat and 15.5% as protein. Each diet was fed for 5 wk in a 3 x 3 Latin-square design. One margarine (TFA-M) approximated the average trans monoene content of trans fatty acid-containing margarines in the United States (17% trans fatty acids by dry wt). The other margarine (PUFA-M) was free of trans unsaturated fatty acids; it contained approximately twice the polyunsaturated fatty acid content of TFA-M (49% compared with 27% polyunsaturated fatty acids). The tub-type margarines had similar physical properties at ambient temperature. Fasting blood lipids and lipoproteins were determined in 2 samples taken from the subjects during the fifth week of each dietary treatment. Compared with butter, total cholesterol was 3.5% lower (P=0.009) after consumption of TFA-M and 5.4% lower (P< 0.001) after consumption of PUFA-M. Similarly, LDL cholesterol was 4.9% lower (P=0.005) and 6.7% lower (P< 0.001) after consumption of TFA-M and PUFA-M, respectively. Neither margarine differed from butter in its effect on HDL cholesterol or triacylglycerols. Thus, consumption of TFA-M or PUFA-M improved blood lipid profiles for the major lipoproteins associated with cardiovascular risk when compared with butter, with a greater improvement with PUFA-M than with TFA-M.
Diet and Human Performance Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, US Department of Agriculture, MD 20705, USA. judd@bhnrc.arsusda.gov
J T
JT
Judd
D J
DJ
Baer
B A
BA
Clevidence
R A
RA
Muesing
S C
SC
Chen
J A
JA
Weststrate
G W
GW
Meijer
J
J
Wittes
A H
AH
Lichtenstein
M
M
Vilella-Bach
E J
EJ
Schaefer
D000328:Adult; D000368:Aged; D002079:Butter / Q000009:adverse effects*; D002318:Cardiovascular Diseases / Q000097:blood*; D018592:Cross-Over Studies; D004041:Dietary Fats / Q000009:adverse effects / Q000494:pharmacology*; D002149:Energy Intake; D005231:Fatty Acids, Unsaturated / Q000008:administration & dosage; D005260:Female; D006801:Humans; D008055:Lipids / Q000097:blood*; D008297:Male; D008383:Margarine / Q000009:adverse effects*; D008875:Middle Aged; D012307:Risk Factors; D012727:Sex Characteristics
D004041:Dietary Fats; D005231:Fatty Acids, Unsaturated; D008055:Lipids; D002079:Butter; D008383:Margarine