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Background. Dietary plant sterols, especially sitostanol, reduce serum cholesterol by inhibiting cholesterol absorption. Soluble sitostanol may be more effective than a less soluble preparation. We tested the tolerability and cholesterol-lowering effect of margarine containing sitostanol ester in a population with mild hypercholesterolemia. Methods. We conducted a one-year, randomized, double-blind study in 153 randomly selected subjects with mild hypercholesterolemia. Fifty-one consumed margarine without sitostanol ester (the control group), and 102 consumed margarine containing sitostanol ester (1.8 or 2.6 g of sitostanol per day). Results. The margarine containing sitostanol ester was well tolerated. The mean one-year reduction in serum cholesterol was 10.2 percent in the sitostanol group, as compared with an increase of 0.1 percent in the control group. The difference in the change in serum cholesterol concentration between the two groups was -24 mg per deciliter (95 percent confidence interval, -17 to -32; P0.001). The respective reductions in low-density lipoprotein (LDL) cholesterol were 14.1 percent in the sitostanol group and 1.1 percent in the control group. The difference in the change in LDL cholesterol concentration between the two groups was -21 mg per deciliter (95 percent confidence interval, -14 to -29; P0.001). Neither serum triglyceride nor high-density lipoprotein cholesterol concentrations were affected by sitostanol. Serum campesterol, a dietary plant sterol whose levels reflect cholesterol absorption, was decreased by 36 percent in the sitostanol group, and the reduction was directly correlated with the reduction in total cholesterol (r

Perceptions of the health effects of trans fatty acids, particularly in the form of margarine, have undergone several changes during the past 10 years. What was once heralded as the healthy alternative to butter now assumes the role of coconspirator. A new study finds that consumption of trans fatty acids, such as those found in stick margarine and shortening, have negative effects on lipoprotein profiles that are comparable to those of saturated fatty acids. In the prevention and treatment of cardiovascular diseases, therefore, it is recommended that consumers reduce intakes of both saturated and trans fatty acids.

The results of nutritional research on fatty acids have led to the recommendation that the level of trans-fatty acids in foods (the products of partial hydrogenation of oils) should be reduced as far as possible. Palm oil and palm kernel oil are readily available and economical sources of solid fat. Formulae using oils to make fats for the main types of food products are reviewed.

We have compared the effects of three different margarines, one based on palm oil (PALM‐margarine), one based on partially hydrogenated soybean oil (TRANS‐margarine) and one with a high content of polyunsaturated fatty acids (PUFA‐margarine), on serum lipids in 27 young women. The main purpose of the study was to test if replacement of trans fatty acids in margarine by palmitic acid results in unfavorable effects on serum lipids. The sum of saturated fatty acids (12∶0, 14∶0, 16∶0) was 36.3% of total fatty acids in the PALM‐diet, the same as the sum of saturated (12∶0, 14∶0, 16∶0) (12.5%) and trans (23.1%) fatty acids in the TRANS‐diet. This sum was 20.7% in the PUFA‐diet. The content of oleic acid was 37.9, 35.2, and 38.6%, respectively, in the three diets, whereas linoleic acid amounted to 16, 13.5, and 27.3%, respectively. Total fat provided 30–31% and the test margarines 26% of total energy in all three diets. The subjects consumed each of the diets for 17 d in a Latin‐square crossover design. There were no significant differences in total cholesterol, low density lipoprotein (LDL)‐cholesterol and apolipoprotein B (apoB) between the TRANS‐and the PALM‐diets. High density lipoprotein (HDL)‐cholesterol and apoA‐I were significantly higher on the PALM‐diet compared to the TRANS‐diet whereas the ratio of LDL‐cholesterol to HDL‐cholesterol was lower, although not significantly (P=0.077) on the PALM‐diet. Total cholesterol, LDL‐cholesterol, and apoB were significantly lower on the PUFA‐diet compared to the two other diets. HDL‐cholesterol was not different on the PALM‐and the PUFA‐diets but it was significantly lower on the TRANS‐diet compared to the PUFA diet. Compared to the PUFA‐diet the ratio of LDL‐to HDL‐cholesterol was higher on both the PALM‐ and the TRANS‐diets whereas apoA‐I was not different. Triglycerides and lipoprotein (a) were not significantly different among the three diets. We concluded that nutritionally, palmitic acid from palm oil may be a reasonable alternative to trans fatty acids from partially hydrogenated soybean oil in margarine if the aim is to avoid trans fatty acids. A palm oil‐based margarine is, however, less favorable than one based on a more polyunsaturated vegetable oil.

RESUMEN: Estudios previos reportan la presencia de grasas saturadas y grasas trans en productos de panadería, relacionadas con enfermedades crónicas no transmisibles. Sin embargo, se desconoce la procedencia y calidad de las materias primas grasas utilizadas por los panaderos en Medellín. Objetivo: caracterizar las materias primas grasas utilizadas para la preparación de productos de panadería. Materiales y métodos: estudio descriptivo transversal, de tipo exploratorio, con 24 muestras. Por cada muestra se realizó una encuesta a los panaderos para evaluar la calidad de las grasas y un análisis por cromatografía de gases para cuantificar 17 grasas saturadas y grasas trans. Resultados: el promedio de grasas trans en las materias primas grasas fue de 0,46 g en 100 g, mientras la normatividad permite 5 g en 100 g (Resolución 2508 de 2012, del Ministerio de Salud y Protección Social); el 42,1 % del contenido graso proviene de grasas saturadas; y algunas materias primas grasas no cumplen con la normatividad vigente para el etiquetado de alimentos envasados, pues no tienen rotulado nutricional. Conclusiones: en ninguna de las 24 materias primas grasas evaluadas cromatográficamente se cuantificó un contenido de grasas trans superior a lo permitido por la Resolución 2508, lo cual evidencia el esfuerzo de la industria de alimentos. Es necesario mantener la vigilancia del etiquetado para asegurar su cumplimiento.

The purchase dynamics of a subset of food fats and oils are investigated using event-history analysis applied to a panel of U.S. households. The consumer behavior examined is the switching between purchases of butter, margarine, and butter/margarine blends across purchase occasions. We find that price, previous purchases, seasonality, and household size and composition affect product-switching probability.

A number of countries have instituted bans on the sale of butter blends to protect butter sales. A related strategy is to prohibit the coloration of margarine. This study examines the efficacy of the bans by estimating a pooled time series/cross section model of margarine and butter demand in Canada. Results suggest that such bans are effective. In particular, sales of butter in regions where the bans are in place are estimated to be 29 percent higher than in regions without bans, after adjusting for differences in prices, income, and other factors influencing interregional demands for fats and oils. The blend ban, moreover, is estimated to be about three times more effective at protecting butter sales than the coloration ban. Although removal of the bans is estimated to have a greater effect on margarine sales than on butter sales, it is not possible to determine which product would be the net loser without more information about blend compositions and supply responses in the respective markets.

The objective of this study was to determine whether structural change in the demand for butter, margarine, and salad and cooking oils occurred between 1967 and 1986. A nonparametric method, which does not require that a functional form be imposed on the data, was used to test for violations from stable, well-behaved preferences. Violations were found, but they were small in magnitude. Therefore, the results failed to show strong evidence that consumption patterns for butter, margarine, and oils were inconsistent with stable preferences.

Discusses the properties and processing of edible oils and fats, and factors influencing organoleptic properties.