Modified milk fat reduces plasma triacylglycerol concentrations in normolipidemic men compared with regular milk fat and nonhydrogenated margarine

Background: A modified milk fat with reduced cholesterol was developed by f ractionation technology. Objective: The effect of this modified milk fat on the lipoprotein profile of 21 normolipidemic men was compared with that of regular milk fat and non hydrogenated margarine. Design: A crossover design was used for the administration of the 3 experim ental diets, which provided 13 240 kJ as 16% protein, 51% carbohydrates, 33 -34% lipids, and 21 g fiber/d. The ratio of polyunsaturated to saturated fa t was 1.3:1 for the margarine diet and 0.3:1 for the milk-fat diets. The ch olesterol content of the modified milk-fat and margarine diets was similar (248 and 254 mg/d, respectively), but was significantly higher (428 mg/d) f or the regular milk-fat diet. Results: Modified and regular milk fats did not change plasma total and LDL cholesterol significantly, but margarine did (P < 0.01). Furthermore, modi fied milk fat maintained initial HDL2-cholesterol concentrations, but marga rine reduced this variable significantly (P < 0.05). These results can be e xplained by the lower ratio of polyunsaturated to saturated fat in the modi fied and regular milk-fat diets than in the margarine diet. Men who ingeste d modified milk fat had significantly (P < 0.05) lower total and VLDL-triac ylglycerol and VLDL-cholesterol concentrations than did those who ingested either regular milk fat or margarine. This may have been, in part, because of the lower intestinal fat absorption with modified milk fat than with reg ular milk fat and margarine arising from changes in the melting properties of milk fat with fractionation. Conclusion: A reduction in plasma triacylglycerol concentrations after the consumption of modified milk fat may prevent the onset of hypertriacylglyce rolemia.