Lipid-lowering effects of a modified butter-fat: a controlled intervention trial in healthy men

S D Poppitt, G F Keogh, T B Mulvey, B H McArdle, A K H MacGibbon, G J S Cooper

Research output: Contribution to journalArticlepeer-review


OBJECTIVE: To investigate the lipid-lowering potential of a butter-fat modified through manipulations in bovine feeding to increase the unsaturated:saturated fatty acid ratio.
DESIGN: Double-blind, randomised, cross-over intervention trial.
SETTING: University of Auckland Human Nutrition Unit, New Zealand.
SUBJECTS: Twenty healthy, male subjects.
INTERVENTION: A residential trial in which all foods and beverages were provided during two intervention periods, comprising 3 weeks of high unsaturated 'modified' vs. 3 weeks of saturated 'control' butter feeding separated by a 4 week washout. Diets were of typical composition of 39 percentage energy (en%) fat (20 en% butter-fat), 48 en% CHO, 13 en% protein.
RESULTS: There was a significant decrease in both total (P0.05). Subjects were maintained in energy balance and there was no significant change in body weight during intervention. Butter-fat composition alone differed between treatments.
CONCLUSIONS: A significant improvement in cardiovascular risk can be achieved by moderate changes in dietary fatty acid profile, achieved through a common and well accepted food source, butter-fat.
Original languageEnglish
Pages (from-to)64-71
Number of pages7
JournalEuropean Journal of Clinical Nutrition
Issue number1
Publication statusPublished - Jan 2002


  • serum cholesterol
  • modified butter-fat
  • fatty acids
  • nutrition intervention
  • randomised clinical trial (RCT)
  • healthy men


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