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Effect of different forms of dietary hydrogenated fats on LDL particle size^1,2,3

¹ From the Institute on Nutraceuticals and Functional Foods, Laval University, Quebec (J-FM and BL); the Friedman School of Nutrition Science and Policy (LMA) and the Jean Mayer US Department of Agriculture Human Nutrition Research Center on Aging (AHL and SMJ), Tufts University, Boston; and the Department of Molecular Medicine, National Public Health Institute, Helsinki (MJ and CE).

Background: Dietary trans fatty acids (FAs), which are formed during the process of hydrogenating vegetable oil, are known to increase plasma LDL-cholesterol concentrations. However, their effect on LDL particle size has yet to be investigated.

Objective: We investigated the effect of trans FA consumption on the electrophoretic characteristics of LDL particles.

Design: Eighteen women and 18 men each consumed 5 experimental diets in random order for 35-d periods. Fat represented 30% of total energy intake in each diet, with two-thirds of the fat in the form of semiliquid margarine (0.6 g trans FAs/100 g fat), soft margarine (9.4 g trans FAs/100 g fat), shortening (13.6 g trans FAs/100 g fat), stick margarine (26.1 g trans FAs/100 g fat), or butter, which was low in trans FAs (2.6 g trans FAs/100 g fat) but rich in saturated fat. LDL particle size and distribution were characterized by nondenaturing, 2–16% polyacrylamide gradient gel electrophoresis.

Results: Relative to the LDL particle size observed after consumption of the butter-enriched diet, LDL particle size decreased significantly and in a dose-dependent fashion with increasing amounts of dietary trans FAs (P < 0.001). Cholesterol concentrations in large (> 260 Å) and medium-sized (255–260 Å) LDL particles also increased proportionately to the amount of trans FAs in the diet.

Conclusion: Consumption of dietary trans FAs is associated with a deleterious increase in small, dense LDL, which further reinforces the importance of promoting diets low in trans FAs to favorably affect the lipoprotein profile.

Key Words: trans Fatty acids • hydrogenated fat • LDL particle size • diet • cholesterol

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