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

doi:10.1038/sj.ejcn.1601282

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

Division of Cardiovascular Sciences (L5)

Research output: Contribution to journal › Article › peer-review

Abstract

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 language	English
Pages (from-to)	64-71
Number of pages	7
Journal	European Journal of Clinical Nutrition
Volume	56
Issue number	1
DOIs	https://doi.org/10.1038/sj.ejcn.1601282
Publication status	Published - Jan 2002

Keywords

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

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10.1038/sj.ejcn.1601282

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

abstract = "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.",

keywords = "serum cholesterol, modified butter-fat, fatty acids, nutrition intervention, randomised clinical trial (RCT), healthy men",

author = "Poppitt, {S D} and Keogh, {G F} and Mulvey, {T B} and McArdle, {B H} and MacGibbon, {A K H} and Cooper, {G J S}",

year = "2002",

month = jan,

doi = "10.1038/sj.ejcn.1601282",

language = "English",

volume = "56",

pages = "64--71",

journal = "European Journal of Clinical Nutrition",

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T1 - Lipid-lowering effects of a modified butter-fat

T2 - a controlled intervention trial in healthy men

AU - Poppitt, S D

AU - Keogh, G F

AU - Mulvey, T B

AU - McArdle, B H

AU - MacGibbon, A K H

AU - Cooper, G J S

PY - 2002/1

Y1 - 2002/1

N2 - 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.

AB - 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.

KW - serum cholesterol

KW - modified butter-fat

KW - fatty acids

KW - nutrition intervention

KW - randomised clinical trial (RCT)

KW - healthy men

U2 - 10.1038/sj.ejcn.1601282

DO - 10.1038/sj.ejcn.1601282

M3 - Article

C2 - 11840182

SN - 0954-3007

VL - 56

SP - 64

EP - 71

JO - European Journal of Clinical Nutrition

JF - European Journal of Clinical Nutrition

IS - 1

ER -

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

Abstract

Keywords

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