Gw. Meijer et Ja. Weststrate, INTERESTERIFICATION OF FATS IN MARGARINE - EFFECT ON BLOOD-LIPIDS, BLOOD ENZYMES, AND HEMOSTASIS PARAMETERS, European journal of clinical nutrition, 51(8), 1997, pp. 527-534
Objectives: In 60 healthy humans, a blend of commonly used edible vege
table fats was compared with the same fat blend after random chemical
interesterification, for their effects in terms of nutritional safety
on blood lipids, blood enzymes and hemostasis parameters. Design: Both
fat blends were supplied double-blind at two energy levels (4 and 8%
of energy) in margarine according to a parallel design. At either ener
gy level, the two fat blends were consumed according to a cross-over d
esign for two periods of three weeks, without an intermediate wash-out
period. Results: The 30 parameters studied revealed no statistically
significant differences between the two fat blends, except for slightl
y (similar to 10%) lower D-dimers concentrations after consumption of
the interesterified fat blend. Conclusions: Increased levels of the fi
brin-degradation products D-dimers are positively associated with risk
for coronary heart disease. Thus, it was concluded that the inclusion
of a chemically interesterified vegetable fat blend in the diet of he
althy people does not influence fasting blood lipids, blood enzymes an
d/or hemostasis parameters in an adverse way, when compared with a non
-interesterified fat blend with the same fatty acid composition.