Lipids

, Volume 44, Issue 1, pp 17–26

Influence of Interesterification of a Stearic Acid-Rich Spreadable Fat on Acute Metabolic Risk Factors

  • Dawn M. Robinson
  • Natalie C. Martin
  • Lindsay E. Robinson
  • Latifeh Ahmadi
  • Alejandro G. Marangoni
  • Amanda J. Wright
Original Article

DOI: 10.1007/s11745-008-3253-7

Cite this article as:
Robinson, D.M., Martin, N.C., Robinson, L.E. et al. Lipids (2009) 44: 17. doi:10.1007/s11745-008-3253-7

Abstract

Chemical and enzymatic interesterification are used to create spreadable fats. However, a comparison between the two processes in terms of their acute metabolic effects has not yet been investigated. A randomised crossover study in obese (plasma TAG > 1.69 mmol/L, and BMI > 30 (BMI = kg/m2) or waist circumference > 102 cm, n = 11, age = 59.3 ± 1.8 years) and non-obese (plasma triacylglycerol (TAG) < 1.69 mmol/L, and BMI < 30  or waist circumference < 102 cm, n = 10, age = 55.8 ± 2.2 years) men was undertaken to compare the effects of chemical versus enzymatic interesterification on postprandial risk factors for type 2 diabetes (T2D) and cardiovascular disease (CVD). TAG, cholesterol, glucose, insulin and free fatty acid concentrations were measured for 6 h following consumption of 1 g fat/kg body mass of non-interesterified (NIE), chemically interesterified (CIE), enzymatically interesterified (EIE) stearic acid-rich fat spread or no fat, each with 50 g available carbohydrate from white bread. Interesterification did not affect postprandial glucose, insulin, free fatty acids or cholesterol (P > 0.05). Following ingestion of NIE, increases in serum oleic acid were observed, whereas both oleic and stearic acids were increased with CIE and EIE (P < 0.05). While postprandial TAG concentrations in non-obese subjects were not affected by fat treatment (P > 0.05), obese subjects had an 85% increase in TAGs with CIE versus NIE (P < 0.05). The differences in TAG response between non-obese and obese subjects suggest that interesterification may affect healthy individuals differently compared to those already at risk for T2D and/or CVD.

Keywords

Stearic acidSpreadable fatChemical interesterificationEnzymatic interesterificationRandomisationPostprandialTriacylglycerol metabolism

Abbreviations

AUC

Area under the curve

BMI

Body mass index

CIE

Chemically interesterified test fat

CVD

Cardiovascular disease

DAG

Diacylglycerol

EIE

Enzymatically interesterified test fat

GC

Gas chromatography

HOMA-IR

Homeostasis model of insulin resistance

HPLC

High performance liquid chromatography

IE

Interesterification

NIE

Non-interesterified test fat

SEM

Standard error of the mean

SSS

Tristearin

T2D

Type 2 diabetes

TAG

Triacylglycerol

Copyright information

© AOCS 2008

Authors and Affiliations

  • Dawn M. Robinson
    • 1
  • Natalie C. Martin
    • 1
  • Lindsay E. Robinson
    • 1
  • Latifeh Ahmadi
    • 2
  • Alejandro G. Marangoni
    • 2
  • Amanda J. Wright
    • 1
  1. 1.Department of Human Health and Nutritional Sciences, College of Biological SciencesUniversity of GuelphGuelphCanada
  2. 2.Department of Food Science, Ontario Agricultural CollegeUniversity of GuelphGuelphCanada