Replacement of Margarine on Bread by Rapeseed and Olive Oils: Effects on Plasma Fatty Acid Composition and Serum Cholesterol
- 1 January 1993
- journal article
- research article
- Published by S. Karger AG in Annals of Nutrition and Metabolism
- Vol. 37 (4) , 161-174
- https://doi.org/10.1159/000177765
Abstract
The effects of zero erucic acid rapeseed oil and olive oil on plasma fatty acid composition and serum cholesterol were studied in margarine users (n = 46). The replacement of margarine on bread by these oils accounted, on average, for 16 % of the total fat and 7% of the total energy intake. Fatty acid analysis of total plasma indicated a dose-dependent rise in α-linolenic (α-LLA) and oleic acid (OA) levels during rapeseed and olive oil substitutions, respectively. Rapeseed oil substitution increased the proportion of eicosapentaenoic acid (0.4 %-units, on average) in plasma phospholipids. A slight decrease in low-density lipoprotein cholesterol (LDL-C) and an increase in high-density lipoprotein cholesterol (HDL-C, 4.5%, pKeywords
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