title: Lipid-lowering effects of a modified butter-fat: a controlled intervention trial in healthy men.
abstract: OBJECTIVE
  To investigate the lipid-lowering potential of a butter-fat modified through manipulations in bovine feeding to increase the unsaturated:saturated fatty acid ratio.
  
  
  METHODS
  Double-blind, randomised, cross-over intervention trial.
  
  
  METHODS
  University of Auckland Human Nutrition Unit, New Zealand.
  
  
  METHODS
  Twenty healthy, male subjects.
  
  
  METHODS
  A residential trial in which all foods and beverages were provided during two intervention periods, comprising 3 weeks of high unsaturated 'modified' vs. 3 weeks of saturated 'control' butter feeding separated by a 4 week washout. Diets were of typical composition of 39 percentage energy (en%) fat (20 en% butter-fat), 48 en% CHO, 13 en% protein.
  
  
  RESULTS
  There was a significant decrease in both total (P<0.05, -7.9%) and LDL-cholesterol (P<0.01, -9.5%) during modified butter feeding. There was no significant effect of treatment on a range of other risk factors including HDL-cholesterol, triglyceride, apolipoprotein A or B, nonesterified fatty acids (NEFA), haemostatic clotting factor VII and fibrinogen or glucose (P>0.05). Subjects were maintained in energy balance and there was no significant change in body weight during intervention. Butter-fat composition alone differed between treatments.
  
  
  CONCLUSIONS
  A significant improvement in cardiovascular risk can be achieved by moderate changes in dietary fatty acid profile, achieved through a common and well accepted food source, butter-fat.
authors.affiliation: Department of Medicine, University of Auckland, New Zealand. s.poppitt@auckland.ac.nz
authors.forename: S D
authors.initials: SD
authors.lastname: Poppitt
authors.forename: G F
authors.initials: GF
authors.lastname: Keogh
authors.forename: T B
authors.initials: TB
authors.lastname: Mulvey
authors.forename: B H
authors.initials: BH
authors.lastname: McArdle
authors.forename: A K H
authors.initials: AK
authors.lastname: MacGibbon
authors.forename: G J S
authors.initials: GJ
authors.lastname: Cooper
mesh_terms: D000704:Analysis of Variance; D001053:Apolipoproteins / Q000097:blood; D001786:Blood Glucose / Q000032:analysis; D002079:Butter / Q000032:analysis*; D002784:Cholesterol / Q000097:blood*; D008076:Cholesterol, HDL / Q000097:blood*; D008078:Cholesterol, LDL / Q000097:blood*; D018592:Cross-Over Studies; D004311:Double-Blind Method; D005167:Factor VII / Q000032:analysis; D005230:Fatty Acids, Nonesterified / Q000097:blood; D005340:Fibrinogen / Q000032:analysis; D006801:Humans; D007328:Insulin / Q000097:blood; D008297:Male; D012016:Reference Values; D014280:Triglycerides / Q000097:blood
chemical_list: D001053:Apolipoproteins; D001786:Blood Glucose; D008076:Cholesterol, HDL; D008078:Cholesterol, LDL; D005230:Fatty Acids, Nonesterified; D007328:Insulin; D014280:Triglycerides; D002079:Butter; D005167:Factor VII; D005340:Fibrinogen; D002784:Cholesterol