Interesterified fats rich in palmitic and stearic acids show comparable inflammatory biomarker effects to native palm olein.

The food industry has sought alternatives to partial hydrogenation, which produces trans fatty acids (TFA) known to have significant adverse effects on human health, including increased risk of cardiovascular disease and inflammation. Interesterification is a process used to modify the physical properties of edible oils without generating TFAs. However, there is limited research on the long-term impact of consuming interesterified fats on specific inflammatory biomarkers. Understanding these effects is crucial for developing healthier fat alternatives and ensuring consumer safety, particularly concerning systemic inflammation pathways involving cytokines like IL-6 and TNF-α.

Researchers conducted a double-blind, parallel feeding intervention trial involving 90 healthy adults. Participants consumed 50 g of one of three test fats daily for eight weeks, incorporated into two servings of snacks (breakfast and afternoon tea). The three fat groups were: native palm olein (POo), chemically interesterified fat rich in palmitic acid (CIEPO), and chemically interesterified fat rich in stearic acid (CIEBlend). Blood samples were collected at baseline, week zero, week six, and week eight to measure serum levels of interleukin-6 (IL-6), tumour necrosis factor-alpha (TNF-α), visfatin, and high-sensitivity C-reactive protein (hsCRP) as primary endpoints.

The study found no significant difference in the serum levels of key inflammatory biomarkers across the three dietary fat groups (POo, CIEPO, and CIEBlend) after eight weeks of intervention. Specifically, interleukin-6 (IL-6) levels remained comparable, indicating no differential impact on this pro-inflammatory cytokine. Similarly, tumour necrosis factor-alpha (TNF-α), another crucial mediator of systemic inflammation, showed no significant changes between groups. Visfatin, an adipokine linked to inflammation and metabolic dysfunction, also exhibited no significant variation. The most widely used clinical marker for inflammation, high-sensitivity C-reactive protein (hsCRP), consistently demonstrated no significant differences among participants consuming the different fat types. This suggests that, for these specific markers, interesterified fats are comparable to native palm olein. > The POo-, CIEPO-, and CIEBlend-diets produced no significant difference in the serum levels of interleukin-6 (IL-6), tumour necrosis factor-alpha (TNF-α), visfatin, and high-sensitivity C-reactive protein (hsCRP) over the eight-week study period.