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Effect on lipoprotein profile of replacing butter with margarine in a low fat diet: randomised crossover study with
A Chisholm1, J Mann, W Sutherland
1Department of Human Nutrition, University of Otago, Dunedin, New Zealand.
Objective:
To examine the effect on lipid and lipoprotein concentrations when butter or an unsaturated margarine is used for cooking or spreading in a reduced fat diet.
Design:
Randomised crossover study with two intervention periods of six weeks' duration separated by a five week washout.
Setting:
Community setting in New Zealand.
Subjects:
49 volunteers with polygenic hypercholesterolaemia and baseline total cholesterol concentration in the range 5.5-7.9 mmol/l.
Main Outcome Measures:
Concentrations of total and low density lipoprotein, Lp(a) lipoprotein, high density lipoprotein, apolipoprotein B 100, and apolipoprotein A I.
Results:
Concentrations of low density lipoprotein cholesterol and apolipoprotein B were about 10% lower with margarine than with butter. Lp(a) lipoprotein and high density lipoprotein cholesterol concentrations were similar with the two diets.
Conclusion:
Despite concerns about adverse effects on lipoproteins of trans fatty acids in margarines, the use of unsaturated margarine rather than butter by hypercholesterolaemic people is associated with a lipoprotein profile that would be expected to reduce cardiovascular risk.