Meijer G W, Weststrate J A
Unilever Research Laboratory, Vlaardingen, Netherlands.
Eur J Clin Nutr. 1997 Aug;51(8):527-34. doi: 10.1038/sj.ejcn.1600437.
In 60 healthy humans, a blend of commonly used edible vegetable fats was compared with the same fat blend after random chemical interesterification, for their effects in terms of nutritional safety on blood lipids, blood enzymes and hemostasis parameters.
Both fat blends were supplied double-blind at two energy levels (4 and 8% of energy) in margarine according to a parallel design. At either energy level, the two fat blends were consumed according to a cross-over design for two periods of three weeks, without an intermediate wash-out period.
The 30 parameters studied revealed no statistically significant differences between the two fat blends, except for slightly (approximately 10%) lower D-dimers concentrations after consumption of the interesterified fat blend.
Increased levels of the fibrin-degradation products D-dimers are positively associated with risk for coronary heart disease. Thus, it was concluded that the inclusion of a chemically interesterified vegetable fat blend in the diet of healthy people does not influence fasting blood lipids, blood enzymes and/or hemostasis parameters in an adverse way, when compared with a non-interesterified fat blend with the same fatty acid composition.
在60名健康人体中，将常用食用植物脂肪混合物与经随机化学酯交换后的相同脂肪混合物进行比较，观察其对血脂、血液酶和止血参数的营养安全性影响。
两种脂肪混合物均以人造黄油的形式，按照平行设计，以两种能量水平（能量的4%和8%）进行双盲供应。在任一能量水平下，两种脂肪混合物按照交叉设计，分两个为期三周的阶段食用，中间无洗脱期。
所研究的30项参数显示，两种脂肪混合物之间无统计学显著差异，但食用酯交换脂肪混合物后D-二聚体浓度略有降低（约10%）。
纤维蛋白降解产物D-二聚体水平升高与冠心病风险呈正相关。因此得出结论，与具有相同脂肪酸组成的未酯交换脂肪混合物相比，在健康人群饮食中加入化学酯交换植物脂肪混合物不会对空腹血脂、血液酶和/或止血参数产生不利影响。
