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ARS Home » Northeast Area » Boston, Massachusetts » Jean Mayer Human Nutrition Research Center On Aging » Research » Publications at this Location » Publication #186715
Title: NOVEL SOYBEAN OILS VARYING IN FATTY ACID PROFILE ALTER CARDIOVASCULAR DISEASE RISK FACTORS IN MODERATELY HYPERLIPIDEMIC SUBJECTS

Author
item LICHTENSTEIN, ALICE - TUFTS/HNRCA
item MATTHAN, NIRUPA - TUFTS/HNRCA
item JALBERT, SUSAN - TUFTS/HNRCA
item RESTEGHINI, NANCY - TUFTS/HNRCA
item SCHAEFER, ERNST - TUFTS/HNRCA
item AUSMAN, LYNNE - TUFTS/HNRCA

Submitted to: The American Journal of Clinical Nutrition
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/26/2006
Publication Date: 9/1/2006
Citation: Lichtenstein, A.H., Matthan, N.R., Jalbert, S.M., Resteghini, N.A., Schaefer, E.J., Ausman, L.M. 2006. Novel soybean oils varying in fatty acid profile alter cardiovascular disease risk factors in moderately hyperlipidemic subjects. American Journal of Clinical Nutrition. 84(3): 497-504.

Interpretive Summary:

Technical Abstract: A wide variety of soybean oils have been developed with improved oxidative stability and functional characteristics for use as alternatives to hydrogenated fat. Determine effect of selectively breed and genetically modified soybean oils with altered fatty acid profiles, relative to common soybean and hydrogenated soybean oils, on cardiovascular disease risk factors. Thirty subjects (16 female and 14 male) over the age of 50 years with LDL cholesterol concentrations greater than 130 mg/dL at screening consumed five experimental diets provided in random order for 35 day periods each. Diets contained the same foods and provided 30 percent energy as fat, of which 2/3 was either soybean oil (SO), low saturated fatty acid soybean oil (LoSFA-SO), high oleic acid soybean oil (HiOleic-SO), low alpha-linolenic acid soybean oil (LoALA-SO) or hydrogenated soybean oil (Hydrog-SO). Plasma phospholipid patterns reflected the predominant fat in the diet. LDL-cholesterol concentrations were 141+/- 26b, 137+/-30b, 143+/-25b, 143+/-25ab and 152+/-27a and HDL-cholesterol concentrations were 51+/-12ab, 51+/-14a, 53+/-13a, 51+/-13b and 51+/-12ab mg/dL for SO, LoSFA-SO, HiOleic-SO, LoALA-SO and Hydrog-SO, respectively (values without common superscripts significantly different, P<0.05). There were no significant effects on VLDL-cholesterol, triglyceride, Lp(a) and CRP concentrations or LDL-cholesterol/apoB and HDL-cholesterol/apoA-I ratios. Total cholesterol/HDL-cholesterol ratios were lower after subjects consumed the unhydrogenated soybean oils relative to the Hydrog-SO diet. All varieties of soybean oils resulted in more favorable lipoprotein profiles compared to the hydrogenated form. These may provide a viable option for reformulation of products to reduce the content of trans fatty acids.