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BMJ. 1996 Apr 13;312(7036):931-4.

Effect on lipoprotein profile of replacing butter with margarine in a low fat diet: randomised crossover study with hypercholesterolaemic subjects.

Author information

1
Department of Human Nutrition, University of Otago, Dunedin, New Zealand.

Erratum in

  • BMJ 1996 May 11;312(7040):1203.

Abstract

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.

PMID:
8616303
PMCID:
PMC2350773
[Indexed for MEDLINE]
Free PMC Article

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