Journal Name:
Nutrition Research
Article Title:
Double blind comparison of plasma lipids in healthy subjects eating potato crisps fried in palm olein or canola oil.
Date Written:
1992
Volume:
12(suppl)
Number:
n/a
Page:
n/a
Author(s):
Truswell, A. S.; Choudhury, N.; Roberts, D. C. K.
Article:
Potato crisps fried in canola oil may have beneficial effects on plasma cholesterol. The effect of palmolein and of canola oil on plasma lipids was examined in double blind experiments in healthy human adults. Two series of experiments, in 1990 and 1991, were performed. The men consumed 3 x 50g (3 bags) of experimental potato crisps each day, providing (at 35% of fat by weight) 53g of fat from the oil on the crisps. The women consumed 2 x 50g (2 bags) of the crisps, providing 35g of fat daily. These amounts of fat from the fried crisps were half the reported averages for Australian men and women respectively (105 and 70g/d). The results showed a 3% rise in total cholesterol occurred following the palmolein as compared with a control (Australian) diet. This elevation was predominantly due to a 10% rise of HDL-cholesterol. This was seen in both series of experiments (n=21 in 1990 and n=30 in 1991). Results with canola were less consistent. Plasma total and LDL cholesterols were lower than on the control diet in both series of experiments (less so in 1991); plasma HDLs did not rise above levels on usual diet in 1990, but they rose in the 1991 experiments. Part of the explanation for inconsistency may be that the canola oil used in 1991 had been inadvertently mixed with some palmolein in the factory that made the crisps. A much higher percentage of 16.0 (16% versus 6%), with correspondingly lower percentages of unsaturated acids, 18:1, 18:2, and 18:3 were noted between the two batches. It is difficult to interpret the cholesterol changes on canola oil in the second experiment because of these problems
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