Replacement of dietary saturated fatty acids by trans fatty acids lowers serum HDL cholesterol and impairs endothelial function in healthy men and women

We tested whether trans fatty acids and saturated fatty acids had different effects on flow-mediated vasodilation (FMD), a risk marker of coronary heart disease (CHD). Consumption of trans fatty acids is related to increased risk of CHD, probably through effects on lipoproteins. Trans fatty acids differ from most saturated fatty acids because they decrease serum high-density lipoprotein (HDL) cholesterol, and this may increase the risk of CHD. We fed 29 volunteers 2 controlled diets in a 2x4-week randomized crossover design. The "Trans-diet" contained 9.2 energy percent of trans fatty acids; these were replaced by saturated fatty acids in the "Sat-diet." Mean serum HDL cholesterol after the Trans-diet was 0.39 mmol/L (14.8 mg/dL), or 21␕ower than after the Sat-diet (95␌I 0.28 to 0.50 mmol/L). Serum low density lipoprotein and triglyceride concentrations were stable. FMD SD was 4.4±2.3fter the Trans-diet and 6.2±3.0fter the Sat-diet (difference -1.8°95␌I -3.2 to -0.4). Replacement of dietary saturated fatty acids by trans fatty acids impaired FMD of the brachial artery, which suggests increased risk of CHD. Further studies are needed to test whether the decrease in serum HDL cholesterol caused the impairment of FMD

Trans monounsaturated fatty acids in nutrition and their impact on serum lipoprotein levels in man

III. HYDROGENATION OF OILS i 1

Hydrogenation alternatives: Effects of trans fatty acids and stearic acid versus linoleic acid on serum lipids and lipoproteins in humans

The objective of this study was to compare the effects of linoleic acid (cis,cis-C18:2(n-6)) and its hydrogenation products elaidic (trans-C18:1(n-9)) and stearic acid (C18:0) on serum lipoprotein levels in humans.Twenty-six men and 30 women, all no

Effect of monounsaturated fatty acids versus complex carbohydrates on high-density lipoproteins in healthy men and women

The effects of two strictly controlled diets, one rich in complex carbohydrates, the other rich in olive oil, on serum lipids were studied in healthy men and women. Serum cholesterol levels fell on average by 0?44 mmol/l in the carbohydrate group and 0?46 mmol/l in the olive oil group. HDL cholesterol levels fell by 0?19 mmol/l in the carbohydrate group and rose by 0?03 mmol/l in the olive oil group. Serum triglycerides rose by 0?19 mmol/l in the carbohydrate group and fell by 0?06 mmol/l in the olive oil group. The changes in both HDL and triglycerides were larger in men than in women. These results clearly show that the olive-oil-rich diet, unlike the complex-carbohydrate-rich diet, caused a specific fall in non-HDL cholesterol while leaving serum triglyceride levels virtually unchanged

Acetylsalicylate and salicylates in foods

Acetylsalicylic acid is effective in the prevention of cardiovascular disease. It was suggested that fruits and vegetables provide unknown amounts of acetylsalicylic acid. We could not find any acetylsalicylic acid in 30 foods using HPLC with fluorescence detection (detection limits: 0.02 mg/kg for fresh, and 0.2 mg/kg for dried products). We showed that urinary excretion of salicylates is a valid indicator for intake, and found a median salicylate excretion of 10 mol (1.4 mg) in 24 h urine of 17 volunteers eating a variety of diets. Our data suggest that the content of (acetyl)salicylic acid of diets may be too low to affect disease risk

Results of the eurofoods trial on between-laboratory variation in the analysis of macronutrients in foods

In order to determine the influence of laboratory procedures on nutrient values in different food tables and data banks, an interlaboratory study was set up. Nineteen laboratories participated, and received well-homogenized samples of egg powder, full-fat milk powder, whole rye and wheat meal, biscuits and french beans to perform analyses of macronutrients by their own routine methods. For dry weight the results agreed very well; the results for ash agreed rather well. For protein the coefficient of variation between laboratories (CVbetween) ranged from 2.8% to 6.4%. The CVbetween for total fat ranged from 5.4% to 54%. For available carbohydrates the CVbetween ranged from 9% to 27%. The CVbetween for total dietary fiber ranged from 23% to 84%. It is concluded that leading laboratories produce widely different values for macronutrients in common foods. Reference materials of certified nutrient concentration are needed