The National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK) recommends that people with diabetes limit intake of foods with trans-fat, such as snack foods and commercially baked goods.
But how healthy are the fats being used to replace trans-fats?
A study that appeared in the January 15th issue of Nutrition & Metabolism tested the effects of interesterified fats (IE fats), one of the leading contenders to replace trans-fats. Thirty participants consumed diets that were either rich in palm olein*, trans-fat, or IE fat. After 4 weeks:
- Those on the trans-fat and IE fat diets had higher LDL/HDL cholesterol ratios than those on the palm olein diet.
- Those on the trans-fat and IE fat diets had higher fasting plasma glucose than those on the palm olein diet. (Those eating trans-fat had a BG increase of about 5.2 mg/dl after 4 weeks, those eating IE fat had a BG increase of about 18.9 mg/dl.)
*Palm olein is the fraction of palm oil that is liquid at room temperature. Palm olein is approximately 45% saturated fat and 55% unsaturated fat. (American Palm Oil Council)
For the study (full free access):
Stearic Acid-Rich Interesterified Fat And Trans-Rich Fat Raise The LDL/HDL Ratio And Plasma Glucose Relative To Palm Olein In Humans