Effect of diets high in butter, corn oil, or high-oleic acid sunflower oil on serum lipids and apolipoproteins in men

The aim of this study was to measure the effects of 12 weeks of conjugated linoleic acid (CLA) supplementation on body composition, RER, RMR, blood lipid profiles, insulin sensitivity and appetite in exercising, normal-weight persons. In this double-blind, randomised, controlled trial, sixty-two non-obese subjects (twenty-five men, thirty-seven women) received either 3·9 g/d CLA or 3·9 g high-oleic acid sunflower oil for 12 weeks. Prior to and after 12 weeks of supplementation, oral glucose tolerance, blood lipid concentrations, body composition (dual-energy X-ray absorptiometry and computerised tomography scans), RMR, resting and exercising RER and appetite were measured. There were no significant effects of CLA on body composition or distribution, RMR, RER or appetite. During the oral glucose tolerance tests, mean plasma insulin concentrations (0, 30, 120 min) were significantly lower (P = 0·04) in women who supplemented with CLA (24·3 (sd9·7) to 20·4 (sd8·5) μU/ml) compared to high-oleic acid sunflower oil control (23·7 (sd9·8) to 26·0 (sd8·8) μU/ml). Serum NEFA levels in response to oral glucose were attenuated in both men and women in the CLA (P = 0·001) compared to control group. However, serum total cholesterol and LDL-cholesterol concentrations decreased in both groups and HDL-cholesterol concentrations decreased in women over 12 weeks (P = 0·001,P = 0·02,P = 0·02, respectively). In conclusion, mixed-isomer CLA supplementation had a favourable effect on serum insulin and NEFA response to oral glucose in non-obese, regularly exercising women, but there were no CLA-specific effects on body composition, energy expenditure or appetite.

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Effect of linseed oil supplementation on concentrations of (n-3) polyunsaturated fatty acids in liver phospholipids of rats fed diets containing either an oil rich in conjugated linoleic acids, sunflower oil or high-oleic acid sunflower oil

Journal of Animal Physiology and Animal Nutrition ◽

10.1111/j.1439-0396.2004.00510.x ◽

2005 ◽

Vol 89 (1-2) ◽

pp. 45-54 ◽

Cited By ~ 5

Author(s):

K. Eder ◽

N. Slomma ◽

K. Becker ◽

C. Brandsch

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Polyunsaturated Fatty Acids ◽

Sunflower Oil ◽

Linseed Oil ◽

High Oleic Acid ◽

Conjugated Linoleic Acids ◽

High Oleic

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Fatty Acid Changes in High Oleic Acid Sunflower Oil during Successive Deep-Fat Fryings of Frozen Foods

Food Science and Technology International ◽

10.1106/197r-7yne-8qnh-715y ◽

2001 ◽

Vol 7 (4) ◽

pp. 317-328 ◽

Cited By ~ 16

Author(s):

C. Cuesta ◽

A. Romero ◽

F. J. Sánchez-Muniz

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Fatty Acid ◽

Sunflower Oil ◽

Frying Oil ◽

Oleic Acid Content ◽

High Oleic Acid ◽

Frozen Foods ◽

High Oleic ◽

Fried Potatoes

High oleic acid sunflower oil (HOSO) is a monounsaturated oil that is being extensively used in frying. The level of total altered fatty acids and the fatty acid pattern of a fryer oil was used to evaluate the alteration of a HOSO used 20 times to fry various frozen foods with frequent replenishment (FR) or without replenishment (NR) with fresh oil during the frying. In addition, the levels of total altered fatty acids and the fatty acid composition of the fat extracted from the fried potatoes after numerous fryings were determined and compared to those of the corresponding fryer oils. Altered fatty acids increased linearly through 20 fryings within FR and NR in the frying oil and also in the fat extracted. Although differences were not quantitatively relevant, changes tended to be higher in the extracted fat, and in the NR modality as a consequence of oil renovation and fat exchange between the frying oil and the potatoes. The decrease in the oleic acid content in the oil was more pronounced ( p< 0.001) in NR than in FR method, and more (at least p< 0.01) in the oils than in the corresponding extracted fats. Nevertheless, other fatty acids remained quite stable and similar or increased during frying, by both methods. These results suggest that total fatty acid alteration measure is a useful tool for frying assessments, and that they must be related not only to the degradation of unsaturated fatty acids but also to migrations of some fatty acids from the frozen prefried foods to the fryer oil as revealed by composition of the fat extracted from the fried potatoes.

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