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Landmark Study Challenges Conventional Views On Processed Fats And Heart Health
The heart health of consumers is unlikely to be affected by two types of industrially processed solid fats widely used in everyday foods. That is the main conclusion of a recent study carried out by researchers at King's College London and Maastricht University.
Interesterified Fats: A Safe Alternative To Harmful Fats?
The study, published in the American Journal of Clinical Nutrition, focused on interesterified (IE) fats rich in either palmitic acid (derived from palm oil) or stearic acid (extracted from other vegetable fats). These fats are often used by the food industry as substitutes for other solid fats, including trans fats and animal fats, which carry known risks to heart health.
Details Of The Clinical Trial
Forty-seven healthy adults took part in a randomised, double-blind crossover trial. Each participant was asked to follow two different diets, each for six weeks. The diets included cakes and spreads made either from fats rich in palmitic acid or fats rich in stearic acid, which provided around 10% of participants' daily energy intake.
Results: No Significant Differences In Heart Health
The researchers conducted a comprehensive assessment of cardiovascular and metabolic health markers, including cholesterol, triglycerides, insulin sensitivity, liver fat, inflammation and vascular function. The results showed no statistically significant differences between the two fats in blood cholesterol or triglyceride levels. Crucially, the ratio of total cholesterol to high-density lipoprotein (HDL) cholesterol, a key indicator of cardiovascular disease risk, was not affected.
The study also found no adverse effects on inflammation, insulin resistance, liver fat or vascular function.
Debunking The "Demonisation" Of Processed Foods
Professor Sarah Berry, lead author and Professor of Nutrition Science at King's College London, commented: "With everything processed currently being demonised, this research highlights that not all food processing is bad for us!"
Professor Berry added: "Interesterification allows the generation of solid fats instead of harmful trans fats, while also enabling manufacturers to reduce the saturated fat content of spreads and foods. Given the widespread use of fat interesterification and the current scaremongering around food processing, this research is timely."
Recommendations And Future Outlook
The findings suggest that both palmitic acid-rich and stearic acid-rich interesterified fats, when consumed in reasonable amounts, do not increase short-term risk factors for heart disease.
Professor Wendy Hall, lead author and Professor of Nutrition Science at King's College London, said: "Our findings provide reassuring evidence that the industrially manufactured fats currently used in everyday foods, whether rich in palmitic acid or stearic acid, are unlikely to have harmful effects on cardiovascular health when consumed at levels people can realistically achieve in their daily diets. This is important given the widespread use of these fats in processed foods such as margarine, pastries and confectionery."
While the trial lasted six weeks, long enough to detect meaningful changes in cholesterol and other cardiovascular risk factors, further studies are needed to assess the long-term effects.
This collaborative study between King's College London and Maastricht University was funded by the Malaysian Palm Oil Board.
Source: King's College London