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From: Jeff Novick, MS, RD, LD, LN (novick.vegsource.com)
Subject:         Re: Question about "modified palm oil"
Date: January 29, 2008 at 10:31 am PST

In Reply to: Re: Question about posted by Jeff Novick, MS, RD, LD, LN on January 29, 2008 at 4:44 am:

seems to be as bad as saturated fats.

It is another chemical trick of taking a fat and making it more solid and stable for better use in the industry. But, worse for your heart and health.

Palm oil is already bad, but what you will see is this process being down on oils like soybean and showing up in foods.

Again, avoid it.

In Health
Jeff

Nutrition & Metabolism

Stearic acid-rich interesterified fat and trans-rich fat raise the LDL/HDL ratio and plasma glucose relative to palm olein in humans

Abstract

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 4 wk 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 2 wk into each period an 8 h postprandial challenge was initiated in a subset of 19 subjects who consumed a meal containing 53 g of test fat.

Results: After 4 wk, 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 4 wk 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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