Consumption of a solid fat rich in lauric acid results in a more favorableserum lipid profile in healthy men and women than consumption of a solid fat rich in trans-fatty acids

Solid fats are used in food manufacturing to provide texture and firmness t o foods. Such fats are rich in either saturated or trans-fatty acids, both of which increase the risk of coronary heart disease. Epidemiological and e xperimental studies suggest that trans-fatty acids increase risk more than do saturates because they lower serum high density lipoprotein (HDL) choles terol. However, there appear to be differences between saturates in their e ffect on HDL cholesterol. We investigated whether the consumption of a soli d fat rich in lauric acid (C12:0) would result in a more favorable blood li pid profile than the consumption of a solid fat rich in trans-fatty acids. We fed 32 healthy men and women two controlled diets in a 2 x 4-wk randomiz ed crossover design. The diets consisted of a background diet supplemented with margarines. In the trans-diet, 9.2% of energy was provided by trans-fa tty acids and 12.9% by saturated fatty acids. In the Sat-diet, energy intak e was 0% from trans-fatty acids and 22.9% from saturated fatty acids. Lauri c acid composed one third of all saturates in the Sat-diet. Serum HDL chole sterol was 0.36 mmol/L lower at the end of the trans-diet than at the end o f the Sat-diet (95% confidence interval, -0.46 to -0.26), whereas serum low density lipoprotein cholesterol and triglyceride concentrations remained s table. Serum total cholesterol was 0.31 mmol/L (95% confidence interval, -0 .48 to -0.14) lower at the end of the trans-diet than at the end of the Sat -diet. Consumption of a solid fat rich in lauric acid gives a more favorabl e serum lipoprotein pattern than consumption of partially hydrogenated soyb ean oil rich in trans-fatty acids. Thus, solid fats rich in lauric acids, s uch as tropical fats, appear to be preferable to trans-fats in food manufac turing, where hard fats are indispensable.