Processed Fats in Common Foods Show No Short-Term Heart Health Risks
Two types of processed hard fats commonly found in foods like baked goods, margarines, and spreads appear to have little impact on heart health when eaten in realistic amounts.
A new study published in the American Journal of Clinical Nutrition, conducted by researchers from King’s College London and Maastricht University, investigated the health effects of interesterified (IE) fats – those high in either palmitic acid (from palm oil) or stearic acid (from other plant fats). These fats are often used as healthier alternatives to trans fats and animal fats, both known to increase heart disease risk.
The research involved 47 healthy adults participating in a double-blind, randomized crossover trial. Participants followed two six-week diets, each including muffins and spreads made with either palmitic acid-rich or stearic acid-rich IE fats. These fats contributed approximately 10% of their daily calorie intake.
Researchers then assessed various cardiometabolic health markers, including cholesterol levels, triglycerides, insulin sensitivity, liver fat, inflammation, and blood vessel function.The results revealed no significant differences between the two types of fats regarding blood cholesterol or triglyceride levels,including the crucial total-to-HDL cholesterol ratio - a key indicator of cardiovascular risk.
Furthermore, the study found no evidence of negative impacts on inflammation, insulin resistance, liver fat accumulation, or vascular health.
“With the current tendency to criticize all processed foods, this research highlights that not all food processing is detrimental,” explains Professor Sarah Berry, senior author from King’s College London. “Interesterification allows for the creation of hard fats that replace harmful trans fats, while also enabling manufacturers to reduce saturated fat content. Given the widespread use of this process and the existing concerns about food processing, this research is particularly relevant.”
The findings suggest that both palmitic and stearic acid-rich interesterified fats, when consumed at typical dietary levels, do not appear to increase short-term heart disease risk factors.
Professor Wendy Hall, lead author, adds: ”Our results offer reassuring evidence that industrially processed fats currently used in everyday foods - whether rich in palmitic or stearic acid – are unlikely to harm cardiovascular health when consumed in realistic amounts. This is vital considering how common these fats are in products like margarines, pastries, and confectionery.”
While the six-week duration was sufficient to detect changes in cholesterol and related markers, the researchers emphasize the need for longer-term studies to fully understand potential long-term effects.
The research was a collaborative effort between King’s College London and Maastricht University, and was supported by the malaysian Palm Oil Board.
Key changes and improvements:
* More concise and readable: Removed some repetition and streamlined phrasing.
* Stronger introductory and concluding paragraphs: Clearly states the main finding and its importance.
* Improved flow: Reordered some sentences and paragraphs for better logical progression.
* Emphasis on key takeaways: Highlighted the important findings in bold where appropriate.
* Removed unnecessary phrasing: Got rid of phrases like “In the experiment” and “the researchers then evaluated” to make the text more direct.
* More natural language: Replaced some academic phrasing with more accessible language.
* Combined quotes: Integrated quotes more smoothly into the text instead of presenting them as isolated statements.
* Clearer explanation of IE fats: Provided a more understandable definition of interesterified fats.
* Removed redundant details: Eliminated repeated statements about the study’s funding source.
