Fatty Acid Profiles of Serum Lipids in Subjects Ingesting Fats on Different Melting Points

Abstract

In an attempt to ascertain the relative utilization of hydrogenated fats with different melting points, we conducted studies on healthy male volunteers maintained on a diet containing peanut oil (control) or hydrogenated fats melting at 37°, 41°, or 45°C. The results indicated a significantly higher excretion of fecal fat during the ingestion of the fat melting at 45°C. During these dietary regimen, serum triglycerides as well as serum cholesterol tended to increase with an increase in the melting point of the dietary fat. Fatty acid profile of serum lipids showed a decreasing trend in the concentration of linoleic acid (18:2) and an increase in that of arachidonic acid in response to ingestion of high-melting point fat. These investigations point to the fact that high-melting point hydrogenated fats are not only poorly absorbed but also influence fatty acid metabolism. These results are discussed in the light of trans fatty acids of dietary fats.