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High Oleic Soybean Oil Improves Cardiometabolic Health in Adults
Author(s) -
Baer David J,
Henderson Theresa,
Gebauer Sarah K
Publication year - 2017
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.31.1_supplement.971.5
Subject(s) - soybean oil , crossover study , oleic acid , food science , palm oil , cholesterol , apolipoprotein b , chemistry , urine , zoology , medicine , biology , biochemistry , alternative medicine , pathology , placebo
High oleic soybean oil (HOSBO) is a shelf‐stable oil that provides broad versatility for both solid fat and liquid oil applications for food preparation. The impact of replacement of HOSBO for alternative solid fat and liquid oils on cardiometabolic risk factors is largely unknown. This randomized, diet‐controlled, crossover trial was conducted with four treatments: 1) HOSBO, 2) soybean oil (SBO), 3) 80:20 blend of HOSBO and fully hydrogenated SBO (FHSBO), and 4) 50:50 blend of palm oil and palm olein (“palm blend”) to measure the lipid, lipoprotein, and other cardiometabolic factor responses to use of these oils under typical food preparation methods. Subjects (n=60) were randomized to a sequence of the 4 treatments and fed a controlled diet containing 50% of their total fat from the treatment (total dietary fat = 35% of energy). At the end of each 29‐day treatment period, blood samples were collected on 2 days and a 24 hr urine sample was collected. Concentrations of atherogenic markers [LDL cholesterol (LDLc), ApoB, Non HDL cholesterol, LDL particles] were higher after consumption of the palm blend compared to HOSBO and the other treatments (overall treatment P <0.0001). LDLc and ApoB were higher after consumption of the HOSBO compared to SBO (P=0.01, P=0.02, respectively). There was no significant difference in these atherogenic markers between the HOSBO+FHSBO blend and the HOSBO. Thus, replacement of up to 20% of HOSBO with FHSBO provides solid fat functionality with no change in atherogenic markers. Consumption of the palm blend increased HDL cholesterol (HDLc) and ApoAI compared to all other treatments, with no differences among the other treatments for HDLc and ApoAI. Ratios of total cholesterol‐to‐LDLc and LDLc‐to‐HDLc were highest after consumption of the palm blend compared to the other treatments (P <0.0001). Triglycerides, fasting glucose, and blood pressure were similar across all 4 treatments. HOSBO, an important option for replacement of solid fat and liquid oils in multiple food applications, maintains or improves lipid and lipoprotein profiles in humans compared to alternative functional fats. Support or Funding Information Funded by USDA, ARS and Qualisoy