Substituting enzymatically interesterified butter for native butter has noeffect on lipemia or lipoproteinemia in man

The aim of this study was to determine whether substituting enzymatically i nteresterified butter for native butter in the usual diet affects lipid and lipoprotein levels in man, Parameters studied were serum total cholesterol , LDL-cholesterol, HDL-cholesterol, free cholesterol, phospholipids, trigly cerides, apoA1 and apoB and the fatty acid composition of serum triglycerid es, free fatty acids, phospholipids and cholesterol esters, Subjects were h ealthy volunteers and a controlled design was used. The only mathematically significant difference found when interesterified butter was substituted f or butter was an about 7% lower fraction of oleic acid in the serum cholest erol eaters (p = 0.005), In contrast to an earlier study where chemically i nteresterified butter fat was substituted for native butter, no indications are found in this study that replacing native butter by enzymatically inte resterified butter, in amounts normally consumed, may have any beneficial e ffect on health, Copyright (C) 2000 S. Karger AG, Basel.