Substituting Enzymatically Interesterified Butter for Native Butter Has No Effect on Lipemia or Lipoproteinemia in ManChristophe A.B.a · De Greyt W.F.b · Delanghe J.R.c · Huyghebaert A.D.b
Departments of aInternal Medicine, Division of Nutrition, bFood Technology, and cClinical Chemistry, University of Ghent, Belgium
A.B. Christophe, MD
University Hospital 6K12 IE
De Pintelaan 185
B–9000 Gent (Belgium)
Tel. +32 9 240 2262, Fax +32 9 240 3897, E-Mail Armand.Christophe@rug.ac.be
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The aim of this study was to determine whether substituting enzymatically interesterified 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, triglycerides, apoA1 and apoB and the fatty acid composition of serum triglycerides, free fatty acids, phospholipids and cholesterol esters. Subjects were healthy volunteers and a controlled design was used. The only mathematically significant difference found when interesterified butter was substituted for butter was an about 7% lower fraction of oleic acid in the serum cholesterol esters (p = 0.005). In contrast to an earlier study where chemically interesterified butter fat was substituted for native butter, no indications are found in this study that replacing native butter by enzymatically interesterified butter, in amounts normally consumed, may have any beneficial effect on health.
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