Cholesterol-lowering effects of modified animal fats in postmenopausal women

Jackie B. Labat, Margaret C. Martini, Timothy P. Carr, Bernadette M. Elhard, B. Amy Olson, Scott D. Bergmann, Joanne L. Slavin, K. C. Hayes, Craig A. Hassel

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

In an attempt to improve the nutritional value of animal fats (including milkfat and lard), two technological approaches (i.e., cholesterol removal by steam distillation and linoleic acid enrichment by addition of safflower oil) were tested for cholesterolemic effects in a cohort of 29 older women (age 68 +/− 7 years). Test fat sources were incorporated into crackers, cookies, cheese, ice cream, whipped topping, sour cream, baking shortening, and table spreads. Subjects were permanent residents of a convent where meals were prepared in a centralized kitchen, allowing test fats to be provided in daily food menu items. The foods containing test fats were introduced into three sequential dietary treatment periods, each lasting 4 weeks, in the following order: cholesterol-reduced animal fat (CRAF): fatty-acid modified, cholesterol-reduced animal fat (FAMCRAF); and-unaltered animal fat (AF). Subjects were offered menu items cafeteria style and encouraged to make food selections consistent with their habitual diets, which were recorded daily. Fasted blood lipid profiles determined at the end of each treatment period showed that FAMCRAF reduced mean plasma total cholesterol, LDL cholesterol, and apolipoprotein B concentrations relative to AF (p < 0.05). Mean HDL cholesterol concentrations were not influenced by diet. Relative to native products, animal fats modified by cholesterol removal and linoleic acid enrichment reduced plasma total and LDL cholesterol concentrations in a predictable manner similar to that based on studies of men.

Original languageEnglish (US)
Pages (from-to)570-577
Number of pages8
JournalJournal of the American College of Nutrition
Volume16
Issue number6
DOIs
StatePublished - Dec 1 1997

Fingerprint

Fats
Cholesterol
Linoleic Acid
LDL Cholesterol
Fatty Acids
Safflower Oil
Ice Cream
Diet
Food Preferences
Food
Distillation
Nutritive Value
Steam
Cheese
Apolipoproteins B
HDL Cholesterol
Meals
Lipids
Therapeutics

Keywords

  • Appetize
  • Diet
  • Fatty acid
  • Plasma cholesterol
  • Postmenopausal

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

Labat, J. B., Martini, M. C., Carr, T. P., Elhard, B. M., Olson, B. A., Bergmann, S. D., ... Hassel, C. A. (1997). Cholesterol-lowering effects of modified animal fats in postmenopausal women. Journal of the American College of Nutrition, 16(6), 570-577. https://doi.org/10.1080/07315724.1997.10718721

Cholesterol-lowering effects of modified animal fats in postmenopausal women. / Labat, Jackie B.; Martini, Margaret C.; Carr, Timothy P.; Elhard, Bernadette M.; Olson, B. Amy; Bergmann, Scott D.; Slavin, Joanne L.; Hayes, K. C.; Hassel, Craig A.

In: Journal of the American College of Nutrition, Vol. 16, No. 6, 01.12.1997, p. 570-577.

Research output: Contribution to journalArticle

Labat, JB, Martini, MC, Carr, TP, Elhard, BM, Olson, BA, Bergmann, SD, Slavin, JL, Hayes, KC & Hassel, CA 1997, 'Cholesterol-lowering effects of modified animal fats in postmenopausal women', Journal of the American College of Nutrition, vol. 16, no. 6, pp. 570-577. https://doi.org/10.1080/07315724.1997.10718721
Labat, Jackie B. ; Martini, Margaret C. ; Carr, Timothy P. ; Elhard, Bernadette M. ; Olson, B. Amy ; Bergmann, Scott D. ; Slavin, Joanne L. ; Hayes, K. C. ; Hassel, Craig A. / Cholesterol-lowering effects of modified animal fats in postmenopausal women. In: Journal of the American College of Nutrition. 1997 ; Vol. 16, No. 6. pp. 570-577.
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