Transvet-vervangers ook al niet gezond.*
Uit
een Maleis onderzoek blijkt dat net als transvet een transvet-vervanger ook al
niet gezond is. Het betreft geïnteresterificeerde vetten die nu al toegepast worden, zonder dat de
gezondheidseffecten al onderzocht zijn. Uit dit onderzoek onder gezonde mensen
blijken zowel transvetten als geïnteresterificeerde vetten in vergelijking met
palmolie de bloedsuikerspiegel wel met 40% te doen stijgen. Dat vergroot
het risico op diabetes. Daarnaast verlagen de vetten de hoeveelheid
HDL-cholesterol en verhogen het LDL ( het slechte) in het bloed, terwijl goede
waarden zo belangrijk zijn voor een goede hartfunctie.
Stearic
acid-rich interesterified fat and trans-rich fat raise the LDL/HDL ratio and
plasma glucose relative to palm olein in humans
Nutrition & Metabolism 2007, 4:3 doi:10.1186/1743-7075-4-3
Abstract (provisional)
Background
Dietary
trans-rich and interesterified fats were compared to an unmodified saturated fat
for their relative impact on blood lipids and plasma glucose. Each fat had
melting characteristics, plasticity and solids fat content suitable for use as
hardstock in margarine and other solid fat formulations.
Methods
Thirty
human volunteers were fed complete, whole food diets during 4wk periods, where
total fat (~31% daily energy, >70% from the test fats) and fatty acid
composition were tightly controlled. A crossover design was used with 3
randomly-assigned diet rotations and repeated-measures analysis. One test fat
rotation was based on palm olein (POL) and provided 12.0 percent of energy (%en)
as palmitic acid (16:0); a second contained trans-rich partially hydrogenated
soybean oil (PHSO) and provided 3.2 %en as trans fatty acids plus 6.5 %en as
16:0, while the third used an interesterified fat (IE) and provided 12.5 %en as
stearic acid (18:0). After 4 wk the plasma lipoproteins, fatty acid profile, as
well as fasting glucose and insulin were assessed. In addition, after 2wk into
each period an 8h postprandial challenge was initiated in a subset of 19
subjects who consumed a meal containing 53g of test fat.
Results
After
4wk, both PHSO and IE fats significantly elevated both the LDL/HDL ratio and
fasting blood glucose, the latter almost 20% in the IE group relative to POL.
Fasting 4wk insulin was 10% lower after PHSO (p>0.05) and 22% lower after IE
(p<0.001) compared to POL. For the postprandial study the glucose incremental
area under the curve (IAUC) following the IE meal was 40% greater than after
either other meal (p<0.001), and was linked to relatively depressed insulin
and C-peptide (p<0.05).
Conclusion
Both PHSO and IE fats altered the metabolism of lipoproteins and glucose relative to an unmodified saturated fat when fed to humans under identical circumstances.
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