Study: Replacing Trans Fat Is Problematic (from The Post Chronicle)
I mentioned a few days ago how Disney and KFC (among others I’m sure) are reducing trans-fats. Originally, I thought that was a fantastic thing; after reading this article, I’m not so sure. The article cites a study published in Nutrition & Metabolism journal comparing trans fats to interesterified fats (apparently one of the front-runners to replace trans fat in the food industry). Here’s an excerpt from the study:
After 4wk, both PHSO [partially hydrogenated soybean oil, or trans fat - ed] and IE fats significantly elevated both the LDL/HDL ratio and fasting blood glucose, the latter almost 20% in the IE group relative to POL [palm olein - ed]. Fasting 4wk insulin was 10% lower after PHSO (p>0.05) and 22% lower after IE (p<0.001) compared to POL. For the postprandial study the glucose incremental area under the curve (IAUC) following the IE meal was 40% greater than after either other meal (p<0.001), and was linked to relatively depressed insulin and C-peptide (p<0.05). ...
Both PHSO and IE fats altered the metabolism of lipoproteins and glucose relative to an unmodified saturated fat when fed to humans under identical circumstances.
And an excerpt from The Post Chronicle article:
Researchers at Brandeis University and in Malaysia say a new method of modifying fat in commercial products to replace unhealthy trans fats has been found to raise blood glucose and depress insulin in humans — both common precursors to diabetes. Furthermore, as does trans fat, it still adversely depresses the beneficial HDL-cholesterol.
I’m starting to become a big believer in the idea that natural is better than man-made, and we need to moderate our portion sizes on things like fats rather than replace them with stuff we make then have to study for effects on our bodies. If the adage is correct and I am what I eat, I bet most Americans (me included) are 90% corn, 8% chemicals and 2% human.
