Fatty Acids Profile and Trans Isomers Assessment of Currently Available Margarines in Iran(2003)

Abstract

Introduction: Cholesterol and fatty acids are two important components of the lipids. Various fatty acids have different effects on plasma lipoproteins. Consumption of saturated fatty acids tends to increase total plasma and LDL cholesterol levels. While polyunsaturated fatty acids reduce both LDL and HDL cholesterol, edible oil rich in monounsaturated fatty acid (MUFA) however, tend to lower LDL-cholesterol without affecting HDL levels. Trans fatty acids which are produced during industrial hydrogenation not only increase the LDL but also reduce the HDL cholesterol and their consumption contribute to increased risk of coronary artery disease. Since different margarines have recently been manufactured and introduced as healthier alternatives to butter, this study was aimed to evaluate the fatty acid profile of currently available margarines in Iran.